Fish Creole

(SERVES 4)

• 30 ml/2 tbsp plain (all-purpose) flour
• Salt and freshly ground black pepper
• 2.5 ml/ ½ tsp chilli powder
• 4 small white fish fillets, about 150 g/5 oz each
• 40 g/1 ½ oz/3 tbsp low-fat spread
• 2 bananas, halved lengthways then across

To serve:

• Lime wedges
• 175 g/6 oz/ ¾ cup wild rice mix, boiled
• Mixed green Salad

Mix the flour with a little salt and pepper and the chilli powder and use to coat the fish. Melt two-thirds of the low-fat spread in a large frying pan (skillet) and fry (sauté) the fish on both sides until golden brown and cooked through. Transfer to warmed serving plates and keep warm. Melt the remaining low-fat spread and cook the banana quarters until just cooked but still holding their shape. Lay on top of the fish and serve with lime wedges, boiled wild rice mix and Mixed Green Salad.