Sea Bass with Lemon and Dill
Preparation time: 10 minutes + marinating time
Cooking time: 15-20 minutes
2 medium sea bass, cleaned and descaled
6 tbsp Filippo Berio Extra Virgin Olive Oil
Juice of 1/2 lemon
1/2 lemon sliced
Handful of fresh dill sprigs
1. Use a sharp knife to cut slashes in the fish skin. Mix the oil, lemon juice and half the dill together in a shallow non-metallic dish. Push the lemon slices and remaining dill inside the fish cavity. Place the fish in the marinade and spoon the juices all over and inside the fish. Cover and leave to marinate for at least 2 hours in the fridge, turning the fish at least once.
2. To barbecue, lift the fish from the marinade and place on a large piece of foil, fold over the foil and scrunch the edges to seal and make a tight parcel. Cook the fish over hot barbecue coals for 15-20 mins, turning once until the fish flakes easily when tested with a fork.
Los Angeles: Apples with half the calories of normal fruit have been created by researchers at the University of California Davis.
The apples which have been created by boosting the fruits’ production of thatural sweetner sorbitol, are supposed to taste as good as ordinary apples, says an article in Chemistry & Industry Magazine. The advantage is that sorbitol has 45 per cent fewer calories per gram than other sugars in the apple.
Most fruits contain sorbitol and include pears, peaches, plums and cherries could one day be available in similarly low-sugar, sweet-tasting varieties.
The apples were genetically modified to achieve the low-calorie version. Apples are already a fraction of the calories of chocolate and also have a low Glycemic Index which means they supply energy slowly into the body, making them a healthy choice for dieters.