Florida Haddock

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 1 orange
• 1 grapefruit
• Freshly grated nutmeg
• 4 haddock fillets, about 175 g/6 oz each skinned
• Salt and freshly ground black pepper
• 15 ml/1 tbsp chopped parsley
• 1 bunch of watercress
• 30 ml/2 tbsp Diet Drizzle

To serve:

• Baby Jackets

Grease four squares of foil with half the low-fat spread. Grate the rind from the orange and grapefruit. Sprinkle half over the foil with a good grating of nutmeg. Close the foil to form parcels and seal the edges by foiling them in securely. Transfer to a baking sheet and cake in a preheated oven at 180degree C/350degree F/gas mark 4 for about 25 minutes until the fish is cooked through. Meanwhile, cut all pith from the orange and grapefruit, slice thinly and cut each slide in quarters. Trim the watercress and divide between four small salad bowls. Add slices of orange and grapefruit. Sprinkle with the diet Drizzle. Transfer the fish parcels to wamed plates and open at the table. Serve with baby jackets and the salad.