• 100 grams mahi mahi (or any whitefish)
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger
  • Black pepper (to taste)
  • Sliced tomato (however much you’re allowed)
  • Juice of ½ or 1 lemon


Place fish on top of a large sheet non-stick aluminium foil.

Cover with garlic, ginger, and pepper.

Place tomatoes on top of seasoned fish, top with squeezed lemon juice.

Close up aluminium foil into a “pouch” so that the top and ends are sealed.

Bake at 350F/175C for 10-20 minutes (depending on thickness) or until fish flakes.

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