Summary

Ingredients

• 600 g fish fillet (s) (e.. pollack, haddock or Victoria perch)
• 4 tablespoon soy sauce
• 1 piece (s) ginger root, the size a walnut
• 1 clove garlic
• 1 teaspoon, heaped curry powder
• 1 pinch cayenne pepper
• 2 tablespoon lemon juice
• 2 tablespoon oil (e.g. sesame oil)
• 750 g veetables, (Asian veetable mix. Frozen), without added spices or fat
• 125 ml vegetable stock, mild
• Parsley or coriander leaves, chopped
• salt

Print Recipe Pin Recipe

Instructions

1. Wash the fish fillets and pat dry. Mix the soy sauce with the grated ginger, crushed garlic, curry, cayenne pepper, lemon juice and oil. Drizzle the fish with this marinade and marinate for about 1 hour.
2. Put the frozen vegetables and vegetable broth in a baking dish and place the fish with the marinade on top. Close with a lid or aluminum foil and cook in a preheated oven at 200 degrees for 20-25 minutes. Then lightly salt the fish and serve sprinkled with chopped herbs.
3. Serve with rice or jacket potatoes as desired.