Monday, May 3, 2010

Chilli lime fish : Wk19/1

Serves 4 : Very easy : Quick


8 small hake fillets
4 Tblsp sweet chilli sauce
Grated rind and juice of 1 lime
Soy sauce

240gm rice
1 large carrot, chopped
4 courgettes, chopped
200gm frozen green beans

Preheat oven to 200ºc.

Using a large saucepan, put the rice on to cook in lightly salted boiling water.
Add the carrots, courgettes and beans to the same pan and stir.
Drain and keep warm once cooked.

Meanwhile, cover a large baking sheet with foil (shiny side up).
Spray with non-stick cooking spray.
Place the fish on the foil and brush with sweet chilli sauce.
Scatter over the grated lime rind.
Squeeze over the lime juice.
Drizzle on a little soy sauce.
Cover with another sheet of foil, and seal all round.
Bake at 200ºc for 20 – 25 minutes.

Remove fish from the oven and take off the top sheet of foil.
Serve 2 fish fillets per person, with the veg and rice on the side,
Spoon any juices from the baking tray over the rice.

Serve with extra soy sauce and lime wedges

I nearly always cook my fish from frozen: if you are using fresh or thawed fish, reduce the time in the oven to 15 minutes. Also bear in mind that I am cooking at altitude; my oven doesn’t get as hot as it would at sea-level, so food doesn’t cook as fast.

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