Fish Bake

Fish Bake

Servings: 1

Ingredients 1/2 lemon(s) 1 tsp(s) oil - olive 175 grams new potatoes 1 serving(s) lettuce - Romaine 2 Spring Onions 6 tomatoes - cherry 40 grams peas - green 40 grams sweetcorn 2 tsp(s) Gourmet Garden 150 grams fish - white Directions: Prep: Potatoes: cut into large pieces Lettuce: Shredded Spring Onions: Sliced Cherry Tomatoes: Halved If using frozen peas/sweetcorn, please thaw Gourmet Garden: Mediterranean Paste but you can make your own using oregano, basil, garlic, bell peppers and olive oil Lemon: Cut into Wedges Boil the potatoes in a saucepan of water for about 10 minutes or until tender. Drain then transfer to a microwaveproof dish and add the lettuce spring onions, tomatoes, peas and sweetcorn. Spread the Gourmet garden Paste over the fish fillet, then put it on top of the potatoes and veg. Season with some oil and black pepper. Cover and cook on a high heat for about 2-3 minutes. Allow to stand for a few minutes then serve with the lemon wedges.

an option is to omit the Gourmet garden paste and use Thai Red curry paste spread over the fish.