Tray-baked Seafood with White Beans and Cap­sicum

In Ja­panese cui­sine, green tea rice, known as ‘ oc­hazuke’, is a much en­joyed com­fort food. It can be as sim­ple as green tea poured over cooked rice, but to make a more sub­stan­tial meal it’s of­ten topped with salmon or tuna.

Dish - Everyday Dish - - Mains -

Serve this su­per tasty one-pan meal with crusty rolls and a side of hot cooked spaghetti tossed with olive oil.

Pre­heat the oven to 200°C.

Veg­etable base: Com­bine all the in­gre­di­ents in a bowl and sea­son. Tip into a large shal­low roast­ing tray. Bake for about 20 min­utes, stir­ring oc­ca­sion­ally un­til the veg­eta­bles have started to soften and the juices thicken.

In­crease the oven to 220°C.

Seafood: Nes­tle all the seafood into the veg­etable base then driz­zle the pieces of fish with olive oil, pa­prika, salt and pep­per. Roast for 10-15 min­utes or un­til the mus­sels and cock­les have opened and the re­main­ing seafood is cooked.

Dis­card any shell­fish that do not open.

Squeeze the hot le­mons over the top then gen­tly spoon the pan juices over ev­ery­thing. Scat­ter with the pars­ley and serve im­me­di­ately. Serves 4

RI­COTTA,SESAME CITRUSSALMONAND WITH ALMONDGREENCAKETEA (RICEGF)

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