Sautéed fennel, dill and parsley

A great selection of fresh and aniseed tasting greens, perfect to serve with fish. If you want to add a hit of lemon, grate the zest of 1 lemon and squeeze over the juice before serving. I like to serve this with fish and parsnip mash if in phase 1 or 3, or as a large warm salad topped with fish and lemon mayo or dill cream if on phase 2.

Ingredients

• 1/2 fennel bulb

• 1 celery stalk

• 1 onion

• handful of dill

• handful of parsley

• 1 t dried dill

• 1 T coconut oil

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Method

1. Chop fennel bulb into bite size pieces.

2. Dice onion and celery.

3. Roughly chop dill and parsley.

4. Stir fry everything in a pan with coconut oil and dried dill.

5. Season with salt and pepper.