Asian Spiced
Fish With Mushrooms
No Count
Serves 4 – adapted by Liz Howard from a recipe in BBC Good Food Magazine
4 tbsp soy sauce
Zest of 1 lime
1 red chilli, thinly sliced
4 x 175g firm white fish
200g pack mixed mushrooms
Handful of coriander leaves, to serve
Heat the oven to 200C/gas mark 6. mix the lime zest, soy sauce and chilli in a shallow non-metallic dish. Add the fish, turn to coat and marinade for 10 minutes.
Drain the fish from the marinade and spread on a baking tray. Toss the mushrooms in the marinade and scatter round the fish, drizzle over any remaining marinade. Roast in the oven for 8 – 10 minutes until the fish is tender and the mushrooms are sizzling. Scatter with the coriander and serve
Serves 4 – adapted by Liz Howard from a recipe in BBC Good Food Magazine
4 tbsp soy sauce
Zest of 1 lime
1 red chilli, thinly sliced
4 x 175g firm white fish
200g pack mixed mushrooms
Handful of coriander leaves, to serve
Heat the oven to 200C/gas mark 6. mix the lime zest, soy sauce and chilli in a shallow non-metallic dish. Add the fish, turn to coat and marinade for 10 minutes.
Drain the fish from the marinade and spread on a baking tray. Toss the mushrooms in the marinade and scatter round the fish, drizzle over any remaining marinade. Roast in the oven for 8 – 10 minutes until the fish is tender and the mushrooms are sizzling. Scatter with the coriander and serve
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