Thursday, 18 July 2013

Asian-inspired Fish

This is a healthy and frankly delicious way of preparing white fish. Sea bass is usually used when making this dish, bit recently I have taken to buying River Cobbler, it's an economical choice and I've picked up two fillets for £2.00 before, not only is it a frugal choice, it picks up the flavours beautifully.

Serve with some steamed or stir fried vegetables for a nourishing and tasty meal.

Here's how:

2x white fish fillets
3x spring onions
50g fresh ginger
1 red chilli
Small bunch fresh coriander
2 cloves garlic
1 tbsp dark soy sauce
Juice of 1/2 lime

Firstly place the fish fillets on some tin foil in an ovenproof dish on top of some foil. 

Drizzle over the soy sauce and rotate the fish so both sides are coated. Cut the spring onions in half then place on top of each fillet. 

Peel and slice the garlic and ginger and place on top of each. Then slice the chilli and do the same (if you don't like it too hot remove the seeds). Finally squeeze over the lime juice and add the coriander then pull the foil up and around the fish to protect it.

Place into the oven at 180 degrees for about 10 to 12 minutes, or until the fish is cooked through and enjoy!

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