Sole Supper

Serves: 1 x 2 block meal

Ingredients
3oz / 85g lemon sole fillet, skinless & boneless (2 blocks protein)
12 asparagus spears (1 block carb)
1 1/3 cup / approx 200g baby courgettes, halved (1 block carb)
2/3 Tsp olive oil (2 blocks fat)
Lemon
Flat leaf parsley
Black pepper
Extra olive oil for drizzling on veg if not strictly measuring fat blocks

1) Heat oil in non stick frying pan & gently fry the fish for a couple of mins, then turn for a further couple of mins until cooked.
2) At the same time, steam the veg for 3-4 mins.
3) When both fish & veg cooked sprinkle with lemon zest and flat leaf parsley, squeeze of lemon juice & splash of olive oil over both. Season. Serve.