Woman Special Series - 500 Calorie Diet 2 2016

Serves 4 Ready in 30 mins``````Q 4 x 150g chunky cod filletsQ 1 lemonQ 2tsp mild curry powderQ 2tsp olive oilQ 350g butternut squash,peeled and cubedQ 1 Knorr Vegetable Stock PotQ 400g can butterbeans,drained and rinsedQ 150g broccoli, cut into florets``````Method1. Heat the oven to 200°C, Gas 6. Put thecod on a baking tray, lined with bakingparchment. Halve the lemon, squeezejuice over fish, sprinkle over currypowder and drizzle with the olive oil.Cook for 10-12 mins until fish is opaque.Set aside to rest in a warm place.2. Put the squash in a microwaveablebowl with 2tbsp water, cover with clingfilm, pierce several times and cook onhigh for 6-8 minutes. Meanwhile, put theStock Pot into a pan with the butterbeansand cover with water. Cook for 6-8 mins,until tender. (Remove any skins thatcome away during cooking.) Put thecooked squash and beans into a foodprocessor and blitz with enough cookingstock to make a smooth, thick purée.3. Put the broccoli in a microwaveablebowl, add 2tbsp water, cover with clingfilm, pierce several times and microwaveon high for 4-5 mins until just tender.Serve the fish with the mash and broccoli.A ROM ATIC FISHWITH BUTTERNUTSQUASH MASH250CaloriesDinner