Gingered fish and veggie bake

Ideas
4 servings Prep: 20 mins, Cooking: 30 mins
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

70.00 ml oil
3.00 leeks — small, sliced
3.00 garlic — cloves, crushed
6.00 baby potatoes — thinly sliced
250.00 g brown mushrooms — sliced
4.00 carrots — peeled, julienned
6.00 courgettes — sliced
1.00 cabbage — thinly sliced
1.00 pepper — green, yellow and red, sliced
15.00 cm fresh ginger — peeled, shavings
30.00 ml lemon juice
25.00 ml soy sauce
0.00 sea salt and freshly ground black pepper
4.00 hake — fillets
15.00 ml lemon — zest only
45.00 ml nuts — sprinkle variety
Tap for ingredients
Tap for ingredients

Method:

Heat 45 ml oil in a large saucepan or casserole dish. Sauté the leeks, garlic and potato slices for 3 minutes.
Add the remaining veggies and half the ginger and stir-fry for 3 minutes.
Add the lemon juice and soy sauce and season to taste.
Transfer veggies to an ovenproof dish or leave in the casserole dish.
Rub the fish with the remaining oil, then lay it on top of the veggies.
Top the fish with the remaining ginger slivers, lemon zest and nuts and bake in preheated oven (200 °C) for 20 minutes, or until fish is cooked through.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.