Grilled Fish in Orange & Ginger

Combine orange zest, juice, tamari, ginger and chilli in a fry pan and bring to a gentle simmer.

Add fish, spoon over some sauce, cover and cook for five minutes, or until fish is just cooked.

Remove fish from pan and continue to cook sauce on high for two minutes or until it reduces and thickens.

Heat a large frypan over medium heat, add oil and sauté bok choy stems until tender. Add in mushrooms and sauté for a further seven minutes or until golden.

Add in bok choy leaves and spinach and sauté until wilted. Toss through the pine nuts and oyster sauce.

To serve place the fish on top of vegetables, scatter spring onions on top and drizzle with the reduced sauce.

Energy 1552kj Calories 371cal Protein 36g Fibre 8g Fat 17g Saturated Fat 4g Carbs 34g Sugar