Lemon and paprika terakihi

Instructions

1 Place potatoes in a large microwave-proof bowl. Cover with water and a lid then cook in microwave on full power for 6 minutes. Remove lid and add peas. Cook for 3-4 more minutes until potatoes are tender. Drain and set aside to cool.

2 Take 4 squares of baking paper and place a fish fillet onto each. Sprinkle paprika and lemon zest evenly over each fillet and top each fish with 1 cup frozen vegetables. Place in a microwave-proof dish.

3 Roll baking paper over fish and tuck in ends to form a parcel. With a sharp knife make 6-8 holes in the top of paper parcel.

4 Place in microwave and cook for 3-4 minutes until fish is thoroughly cooked and vegetables are steamed through.

5 Mash potatoes and peas with spread. Divide among 4 plates and top with fish and vegetables. Garnish with lemon wedge and serve with some low-fat dressing if preferred.