Low-fat tzatziki

For ➍
½ non-coated lemon
pepper & salt
1 medium-sized cucumber
1 sprig dill
1 clove garlic
250 g low-fat yogurt,

Wash and grate the cucumber, mix with ½ teaspoon of salt and leave to draw for about 10 m. Spoon into a kitchen towel and squeeze out the excess moisture. Wash the dill, shake dry and chop finely.
Press the garlic and mix with yogurt, grated cucumber, dill, lemon juice, pepper and saltGrate the lemon zest and squeeze the lemon.
Wash the dill, shake dry and chop finely.
Press the garlic and mix with yogurt, grated cucumber, dill, lemon juice, pepper and salt.
Serve the tzatziki with chicken skewers f.i.

Lemon garlic cod

For ➍
4 pieces cod, 175 g each
2 cloves garlic, crushed
½ tbs butter
1 tbs olive oil
juice of 1 lemon
2 tbs chopped flat leaf parsley

Preheat oven to 200°C.
Place fish in a baking dish large enough to hold the fish in one layer. Season fish with a little sea salt and freshly ground black pepper
Place butter and olive oil in a small nonstick skillet. Heat on medium low. Add garlic and sauté for 1 m. Add lemon and parsley, then remove from heat. Drizzle garlic mixture over top of fish. Bake for 12-14 m until fish flakes easily with a fork.
Serve with wild rice, parsley and some sliced pepper or/and tomatoes.