Published Thursday, 29 March, 2012 by Laura
Use halved lemons to rub both sides of each fish cutlet. Place cutlets in a baking tray. Drizzle with extra virgin olive oil and season with salt and freshly ground black pepper. Place the lemon slices on the fish.
Heat remaining oil in a pan and toss fennel around to sear slightly. Tuck fennel wedges under and around the fish and scatter over olives. Pour over white wine.
Bake in a pre-heated oven Gas 6 400F 200C for around 15 minutes, or until fish and fennel are cooked through. Do not overcook fish. Serve fish on fennel with olives around with cooking liquor spooned over.
When preparing for a workout we all remember to wear the correct clothing, fill up our water bottle and even check our playlist is up to date - but are we doing enough to prepare our body?
What you eat before and after a workout is as important as the activity itself - some foods can prepare your body for physical strain, while others help restore the body after strenuous activity.
During intense workouts our body's antioxidant cell systems can sometimes fall out of balance. The consequence is that we reach high oxidative stress levels which can damage cells and lead to dizziness.
The vitamin E in extra virgin olive oil contributes to the protection of cell constituents from oxidative damage. So include extra virgin olive oil in your diet, particularly before visiting the gym, to give your body an extra boost.
It is no wonder Mediterranean diets are so healthy - they use extra virgin olive oil as their main source of natural fat and a key ingredient in baking, roasting and dressings. Adding a drizzle of extra virgin olive oil over ingredients such as meat, fish and vegetables not only adds flavour but also gives your meal the final nutritious touch.
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