Wednesday, 24 October 2012

Tikka Spiced Fish Stack

Serves 1

245g of any white fish, I used Alaska Pollack

1 small courgette, peeled/sliced with a vegetable peeler
65g of leeks, finely chopped
65g of carrots, grated and finely chopped
1/2 teaspoon of veg stock powder
1/4 teaspoon of tikka spice
1/4 teaspoon of mixed herbs
1/4 teaspoon of turmeric
Coriander to garnish

Step 1: Place half of the sliced courgette onto some kitchen foil. Add half of the grated carrot and then place your fish portions on top. Sprinkle half of the herbs and spices over the fish.

Step 2: Place the remainder of the courgette over the fish then add the leeks and the remainder of the grated carrot. Sprinkle the other half of the herbs and spices on top.

Step 3: Wrap up the foil, making sure all the edges are sealed and place on a baking tray and cook in the oven at 200 degrees for approximately 30-35 minutes.

Step 4: Be careful of opening once cooked as it will be very hot. Garnish with some coriander to taste.

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