Stuffed and baked sal­mon

Glamour (South Africa) - - Think - @sibam­ton­gana @sibam­ton­gana

Serves 2

30ml Olive oil 2 Cloves gar­lic, crushed 100g Mush­rooms, sliced ½ Red pep­per, sliced 100g Swiss chard or spinach 15ml Thyme, chopped Zest of ½ le­mon Sea salt Black pep­per 2 x 250g Sal­mon fil­lets 140g Sugar snaps Le­mon wedge, juiced Mi­cro herbs, to gar­nish pre­heat the oven to 200°c and lightly grease a bak­ing tray with cook­ing spray. Heat the oil in a large non-stick fry­ing pan and sauté the gar­lic for a minute. add the mush­rooms and cook over high heat for four min­utes. add the red pep­per and cook for an­other two min­utes.

add the swiss chard, thyme and le­mon zest, and cook for three to four min­utes un­til wilted. sea­son and leave to cool.

Make a length­ways slit on the fish fil­lets to make room for the stuff­ing. stuff each fil­let and place them on a bak­ing sheet. lightly sea­son and bake for 10 min­utes.

add the sugar snaps and bake for two min­utes un­til the fish flakes and the veg­gies are lightly cooked but still crunchy. The fish should be pink in­side.

Trans­fer to a serv­ing plat­ter, fin­ish with a squeeze of le­mon juice and gar­nish with mi­cro herbs. serve warm.

siba’s TIP

don’t over­cook the veg­gies,, as once the fish is stuffed, it will cook a lot quicker.

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