Lemon, Corn & Tomato Fish Bake

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So for the last 5 years I’ve spent every Monday night at my boyfriend’s house. It’s kind of a ritual. Ari,  my gorgeous mother-in-law buys all the ingredients for dinner and I cook. I love it because it kinda feels like a Mystery Box challenge from Masterchef 😉

I love baking fish, it requires way less oil, takes no time to cook and it is so damn healthy for you.


INGREDIENTS

4 X 150g sustainable hake fillets
2 tbsp olive oil/coconut oil
2 brown onions, sliced
4 garlic cloves, crushed
2 corn on the cob
1 red chilli, chopped
1 punnet cherry tomatoes
2 lemons, sliced
Sea salt
Black pepper
1/2 a cup of vegetable stock
5 sprigs fresh thyme

1 cup brown rice with sun-dried tomatoes


METHOD
Serves 4
Preparation 10 minutes
Cooking time 20 minutes


Preheat the oven to 180°C and boil the kettle.

Rinse the rice and cook according to packet instructions.

Place a large frying pan on high heat. Add a splash of olive oil, the sliced onions and crushed garlic. Fry on high for 5 minutes, tossing regularly. Cut the corn off the cob and add to the pan. Fry for another 5 minutes. Season with salt and pepper and add the chopped chilli.

Season the fish with sea salt and freshly cracked black pepper.

Transfer the onion mixture to an oven tray, place the hake fillets on top and sprinkle over the cherry tomatoes. Place one lemon sliced on top of the fillets. Run the thyme under boiling water and place on top of the bake, drizzle over some olive oil and pour in the stock and bake for about 10 minutes. If the fish is just starting to flake it’s ready.

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Serve the fish on top of the rice and enjoy ❤

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