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Gingered fish and veggie bake

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 16
Servings 4
Time 20 min


  • 70
  • 3
    small leeks, sliced
  • 3
    cloves garlic, crushed
  • 6
    baby potatoes, scrubbed and thinly sliced
  • 250
    fresh brown mushrooms, sliced
  • 4
    carrots, peeled and cut into jullienne strips
  • 6
    courgettes, sliced
  • 1
    small cabbage, finely sliced
  • 1
    each red, green and yellow pepper, sliced
  • 15
    piece fresh ginger, peeled and slivered
  • 30
    lemon juice
  • 25
    soy sauce
  • salt and freshly ground black pepper
  • 4
    hake steaks or fillets
  • 15
    grated lemon zest
  • 45
    toasted sprinkle nuts


30 min
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.

Read more on: fish/seafood  |  bake

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