Fish tray bake with cauliflower and lentils | Slimming World

Ingredients

• 1 head of cauliflower, leaves and stalks trimmed off, cut into florets
• Low-calorie cooking spray
• 2 x 400g cans green, brown or black lentils, drained and rinsed
• 200g green beans, trimmed and halved
• 250ml low-salt chicken stock, made with ½ a stock cube
• 4 skinless and boneless white fish fillets (we used cod), patted dry
• 4 spring onions, finely sliced
• 1 garlic clove, crushed
• 10g fresh flat-leaf parsley, chopped
• 1 lemon, cut into wedges, to serve