- 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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