100g white Fish fillet (skate pictured)

1 cup Skinny Fish Stock

1 Tbsp fresh Dill, chopped (can substitute with parsley)

1 clove Garlic, minced (optional)

juice of ½ Lemon




  1. Combine the fish stock, lemon juice, dill and garlic in a pan and bring to a simmer
  2. Add the fish and cook gently for 3 – 4 minutes or until done.
  3. Remove fish with a slotted spoon. Turn out onto a plate and serve the fish with your choice of vegetable

NOTE: P1 Skinny World Dieters must choose a less oily WHITE fish. Choices are:

Barramundi - prized for its sweet mild taste and delicate flavor, Barramundi is a premium white fish

Bream - dense juicy white flesh

Cod - mild flavor, firm and succulent, flaky when cooked

Flathead - firm and delicious

Flounder - flat fish, mild flavor, delicate flesh

Haddock - more delicate relative of cod (best cooked with skin on so NOT the best choice for P1)

Hake - member of the cod family

Halibut - dense meaty flesh, can dry out

John Dory - firm succulent flesh

Ling - member of the cod family, mild flavor, holds its shape well

Monkfish - ugly as sin, heavenly flavour similar to lobster. Only the tail is eaten

Mullet - firm flesh, tastes a bit like lobster

Orange Roughy - a New Zealand fish with a neutral flavor

Snapper - firm white meat with medium flavor

Pike - flaky dry flesh

Plaice - soft white flesh, should only be eaten very fresh

Pomfret - highly sought after fish in Asia, has a subtle non-fishy flavor and little odor. Delicious steamed

Sea Bass (grouper) - delicate and delicious, holds its shape well during cooking

Skate (sting ray) - soft pink flesh has a sweet gelatinous flavor - to die for!

Sole - so named for its similarity to the sole of a Roman sandal, this fish is delicious

Swordfish - has tendency to dry out (NOT recommended for P1)

Turbot - meaty flesh with wonderful flavor