It’s often difficult to find low calorie recipes that don’t have that ‘diet’ quality to them. You know what I mean – either it’s leaving out high calorie ingredients, swapping an ingredient for it’s low fat version, or ruling some foods out completely.

This is one of those rare low calorie recipes where there isn’t any compromise involved – it’s just a tasty dish that happens to be good for you. 

BBC Good Food

• 1 tbsp olive oil
• 1 onion (chopped)
• good pinch saffron
• 600 ml hot fish or chicken stock
• 2 garlic cloves (crushed)
• thumb-sized piece ginger (peeled and grated)
• ½ green chilli (deseeded if you don’t like it too hot, finely sliced)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• 1 tbsp tomato purée
• 10 cherry tomatoes (halved)
• 2 tbsp ground almond
• zest 1 orange (juice of ½)
• 1 tbsp honey
• 700 g white fish (cut into large chunks)
• small bunch coriander (chopped)
• handful flaked almond (toasted)
• ½ green chilli ((deseeded if you don’t like it too hot), to serve)
• couscous and natural yogurt (to serve (optional))

1. Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
2. Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

kcal 299, fat 11g, saturates 1g, carbs 10g, sugars 9g, fibre 2g, protein 41g, salt 0.7g