Baked Fish and Shredded Veg

A community recipe by OCDcook273

Not tested or verified by Nigella.com

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Introduction

This is a virtuous and one pot dinner which feels like a decadent delight plus leaves you feeling entitled to an extra glass of wine and a big fat pud afterwards!

Ingredients

Serves: 2

Metric Cups

1 white fish (thick fillet)
1 courgette
1 medium carrot
1 shallot
1 yellow pepper
8 cherry tomatoes
2 teaspoons fresh basil
1 garlic infused olive oil (drizzle)
1 lemon (juice and zest)
sprinkling of red chilli flakes
1 cracked black pepper

1 white fish (thick fillet)
1 zucchini
1 medium carrot
1 shallot
1 yellow bell pepper
8 cherry tomatoes
2 teaspoons fresh basil
1 garlic flavored oil (drizzle)
1 lemon (juice and zest)
sprinkling of red chile flakes
1 cracked black pepper

Method

Baked Fish and Shredded Veg is a community recipe submitted by OCDcook273 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Shred your courgette and carrot - easiest to do in the Magimix. Lay in bottom of your foil tray. As thin as you can, slice the pepper and shallot then scatter over the other veg.

Tuck in your toms artistically! Drizzle with a little garlic oil, 1tsp dried basil and lay your big piece of fish gently on top.

Next grate over all the zest from the lemon and squeeze over half the juice.

Sprinkle with more basil, cracked black pepper and cover with foil tightly. Bake at 180 degrees C for 20-25 mins and serve with the last half of the lemon squeezed over at the table.

Shred your zucchini and carrot - easiest to do in the Magimix. Lay in bottom of your foil tray. As thin as you can, slice the pepper and shallot then scatter over the other veg.

Tuck in your toms artistically! Drizzle with a little garlic oil, 1tsp dried basil and lay your big piece of fish gently on top.

Next grate over all the zest from the lemon and squeeze over half the juice.

Sprinkle with more basil, cracked black pepper and cover with foil tightly. Bake at 180 degrees C for 20-25 mins and serve with the last half of the lemon squeezed over at the table.

Additional Information

Of course, use fresh basil if you have it - just put it on when you serve rather than baking it. I love the tomatoes as they almost melt and become a sauce in their foil duvet.