Waitrose has these great oven bags, so I decided to try it out. You could also by your own oven bag, season the fish and that's it. When choosing your fish ensure to ask it to be scaled, guts removed and de-boned. After that you can salt the fish, add lemon or herbs inside the fish and either grill or roast in oven, simple!
When selecting the fish, it should look moist, shiny, well-rounded and not dry or dull looking. A general rule is to cook a fish 10 minutes for each inch of thickness.
Veggie mash
Boil peeled carrots, sweetpotatoes and turnips, once boiled pour the water away, add a knob of butter and mash
Served with broccoli and re-take of CurryCoconut Veggies
'Re-take' CurryCoconut Veggies
When selecting the fish, it should look moist, shiny, well-rounded and not dry or dull looking. A general rule is to cook a fish 10 minutes for each inch of thickness.
Veggie mash
Boil peeled carrots, sweetpotatoes and turnips, once boiled pour the water away, add a knob of butter and mash
Served with broccoli and re-take of CurryCoconut Veggies
'Re-take' CurryCoconut Veggies
- Baby spinach leafs
- Beansprouts
- Half Onion
- Garlic
- Tomato puree (needs to be organic, check that its pure tomato, nothing added in!)
- Black pepper
- Salt
- Curry powder
- Sesame seed oil (not mandatory but will bring a very nice flavor!)
- Cherry Tomatoes (not mandatory)
- Chop onion, garlic and sautee briefly in olive oil/2 teaspoons tomato puree
- Add chopped spinach, beansprouts, sesame oil (approx 1 teaspoon) add olive oil if gets too dry. Season with curry, salt, pepper.
- Add cherry tomatoes if you have
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