Baked fish with white rice and sautéed vegetables
- 500 g frozen basa fillets or other fish fillets from sustainable sources
- 1 tsp coarse salt
- 1/2 tsp black pepper
- 1/2 tsp dried parsley
- 1/4 tsp chili flakes
- 1 sliced lemon
- 2 bay leafs
- 30 ml oil (sunflower)
- 50 g carrots or baby carrots
- 100 g frozen peas or canned
- 100 g frozen corn or canned
- 50 g butter (unsalted)
- 1/2 tsp coarse salt
Preheat the oven at 180°C for electric with fan/160°C for electric without fan, gas mark 6, medium or 180°C.
Prepare the ingredients.
Mix the oil and spices.
Place fish on a parchment paper lined tray and rub spiced oil over the fish.
Place lemon slices and divided bay leaf on top.
Bake for 30-35 minutes (or till the fish is slightly golden and the liquid from the tray evaporates completely or is only a little bit left).
Don't overcook. Th fish will be too dry.
Slice the carrot or dice, as you prefer.
Skip this step if using baby carrots.
Use boiling water. Boil carrots with salt for 5 minutes on medium heat.
Add peas and corn and boil for 5 more minutes.
Melt butter in a small pan or saucepan.
Add dried vegetables and cook for another 3-5 minutes.
Serve with baked fish with rice, pork loin/chops steak with mashed potatoes.
Add fresh lemon juice, if desired.