with Tomatoes and Arugula
|Saturated Fat Acids||2.2 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Place dried tomatoes in a small bowl, cover with hot water and soak for 10 minutes. Drain and squeeze out excess moisture, then chop coarsely.
While the tomatoes soak, rinse fish and pat dry. Season flesh side lightly with salt and pepper and spread with mustard.
Rinse limes in hot water, wipe dry and cut into thin slices.
Trim arugula, rinse and spin dry. Rinse basil, shake dry and pluck leaves. Chop arugula and basil coarsely and place in a bowl.
Add tomatoes and olive oil to arugula mixture and toss to combine. Spoon over fish.
Sandwich fish with coated side touching and tie loosely with kitchen twine.
Spread half of the lime slices in a baking dish. Set fish on top and cover with remaining lime slices. Bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 15-20 minutes. Serve immediately.