Shopping list
2 sweet potatoes
2 baby carrots
1 shallot
1 fresh garlic clove
2 tbsp Benecol® Olive Spread
few sprigs of thyme, bay leaf and fennel
3 small red mullet fillets
dash of anise liqueur
2 finely chopped sprigs flat parsley
pinch ground cayenne pepper

Red mullet with fennel and sweet potato en papillote

25

PREP

10

COOK

2

STANOLS

2

SERVES

Description

An easy infusion dish.

One serving contains 0.8g of your daily 1.5-3g of plant stanols.           

Method

  1. Boil the sweet potatoes in lightly salted water until cooked but firm (approx. 10 minutes). Drain and leave to cool.
  2. Thinly slice the carrots, shallots, fennel, and the garlic. Place in a saucepan with the Benecol® Olive Spread and fry gently for 2-3 minutes taking care not to brown.
  3. Add the thyme and bay leaves plus 1 cup of water. Cover and simmer for 20 minutes until the vegetables are cooked but remain crisp.
  4. Preheat oven to 200°C /190°C Fan/Gas Mark 5.
  5. Slice the sweet potatoes thinly and place a layer of the slices on a sheet of non-stick baking paper. Add 2 tablespoons of the vegetable mixture and then the red mullet fillets, cut into pieces. Sprinkle with a dash of anise liqueur, the chopped parsley and ground pepper.
  6. Fold the paper into a parcel ensuring that the edges are tucked in well. Place in an ovenproof dish and put in oven to bake for 7 minutes. Serve with the rest of the vegetable mixture … and savour!

Red mullet with fennel and sweet potato en papillote

25

PREP

10

COOK

2

STANOLS

2

SERVES

Shopping list
2 sweet potatoes
2 baby carrots
1 shallot
1 fresh garlic clove
2 tbsp Benecol® Olive Spread
few sprigs of thyme, bay leaf and fennel
3 small red mullet fillets
dash of anise liqueur
2 finely chopped sprigs flat parsley
pinch ground cayenne pepper

Description

An easy infusion dish.

One serving contains 0.8g of your daily 1.5-3g of plant stanols.           

Method

  1. Boil the sweet potatoes in lightly salted water until cooked but firm (approx. 10 minutes). Drain and leave to cool.
  2. Thinly slice the carrots, shallots, fennel, and the garlic. Place in a saucepan with the Benecol® Olive Spread and fry gently for 2-3 minutes taking care not to brown.
  3. Add the thyme and bay leaves plus 1 cup of water. Cover and simmer for 20 minutes until the vegetables are cooked but remain crisp.
  4. Preheat oven to 200°C /190°C Fan/Gas Mark 5.
  5. Slice the sweet potatoes thinly and place a layer of the slices on a sheet of non-stick baking paper. Add 2 tablespoons of the vegetable mixture and then the red mullet fillets, cut into pieces. Sprinkle with a dash of anise liqueur, the chopped parsley and ground pepper.
  6. Fold the paper into a parcel ensuring that the edges are tucked in well. Place in an ovenproof dish and put in oven to bake for 7 minutes. Serve with the rest of the vegetable mixture … and savour!