Asian fish fillet

Ingredients for 4 servings:

• 600 g fish fillet(s) (e.g. pollock, haddock or victoria perch)
• 4 tbsp soy sauce
• 1 piece(s) ginger root, walnut-sized
• 1 garlic clove(s)
• 1 tsp, heaped curry powder
• 1 pinch of cayenne pepper
• 2 tbsp lemon juice
• 2 tbsp oil (e.g. sesame oil)
• 750 g vegetables (Asian vegetable mix, frozen), without added spices or fat
• 125 ml vegetable broth, mild
• Parsley or coriander leaves, chopped
• Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

fast and low in calories

Wash the fish fillets and pat dry. Combine soy sauce with grated ginger, crushed garlic, curry powder, cayenne pepper, lemon juice, and oil. Drizzle the fish with this marinade and marinate for about 1 hour. Place the frozen vegetables and vegetable broth in a casserole dish and place the fish and marinade on top. Cover with a lid or aluminum foil and cook in a preheated oven at 200°C for 20-25 minutes. Then lightly salt the fish and sprinkle with chopped herbs. Serve with rice or boiled potatoes, if desired.