|Sunday 13th February- 7:55pm- Kitchen|
Last week I posted about what I had for lunch, so this week I thought I'd keep with the theme and post about what I created for tea. I've been making a conscious effort to include fish in my diet at least twice a week. Here's my creation...
Barramundi Fillet topped with
cornflake crumbs, lemon, dill, fresh basil and chives
Crispy oven baked wedges- skin on
Pak Choy and Baby Spinach leaves.
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