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Oven-baked fish with tomatoes, carrots and lime

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Author: Helen Kingscott, Posted: Tuesday, 24th February 2015, 08:00

Oven-baked fish with tomatoes, carrots and lime

Ingredients (serves 2):
2 pieces skinless white fish, about 175g each
2 small tomatoes, chopped
4 spring onions, trimmed and cut on the diagonal
1 red chilli, de-seeded and shredded
1 small carrot, peeled and cut into julienne strips
Juice of 1 lime
2 dessert spoons dark soy sauce
A few sprigs of fresh coriander
Vegetables of your choice to serve

Method:
1. Preheat the oven to 230 degrees (fan 210/gas mark 8). Place each fish fillet on its own sheet of kitchen foil and put both on a large baking tray.

2. In a bowl, mix together the chopped tomatoes, spring onions, chilli and carrot, then pile half on top of each fish fillet. Drizzle half the lime juice and soy sauce over each one and wrap each fish fillet in the foil to make a parcel.

3. Bake on the top shelf of the oven for 15 minutes, or until opaque and cooked through. Serve scattered with the coriander and a slice of lime.

4. Steam vegetables of your choice to serve with the fish.

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Oven-baked fish with tomatoes, carrots and lime

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