WOW!!!! Today started off very busy but got better just before lunch and my hayfever has now advanced to a summer cold :(. I am glad with work, it died down about 2ish so was able to draw up recipe ideas for tonight. I had two options, this meal obviously won the battle but might try the other recipe on friday. Friday because I already have an idea of what to cook everyday till Friday ;).
On the other hand, I thought it might be more interesting if I give you guys some power :). Therefore, you all get to select the main ingredient for next month. Voting will start tomorrow and last for a week, in time to stock up on your chosen ingredient :).
Back to tonight’s meal I had a bit of garlic paste left over but no ginger 😦 so before I replace my weekly ginger and garlic paste stash I thought dressing the fish with this will give a nice kick to it mixed with the crunchiness of the peppers and onions. Alternative fish like white fish, cod and pollack can be used.
Prep time: 10mins
Cook time: 15mins
Spring onions, thinly sliced
1/2 Yellow pepper, thinly sliced
4 White fish fillets (150g)
2 Tablespoons garlic paste
3 Teaspoon lemon juice
3 Tablespoons light soy sauce
250g Egg noodles
Preheat oven at 240 degrees. Mix garlic paste, lemon juice, salt, black pepper and soy sauce in a bowl.
Place each fish fillets on 30cm cut out aluminium foil. Top with green onions and yellow pepper. Add 2 tablespoons of sauce mixture on each fish. Wrap each foil like a parcel and leave to bake in oven for 10 mins or until it is cooked through.
Meanwhile, cook noodles according to packet directions. Boil salted water add broccoli and leave to cook for 3 mins. Drain, add butter and black pepper, stir and keep warm.
Place noodles on plates. Top with fish. Drizzle with juices from parcels. Serve with broccoli.