INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7. Half fill a large pan with boiling
water and place a bamboo steamer on top. Place a drop of soy sauce in
a mini food processor with a few mint leaves, lime juice, dash of
white wine and sesame oil, season, then blitz to combine.  2 Remove the
skin from one fish fillet and coat flesh in mixture.  Place the fish on
a plate and sit in the steamer, cover with lid and  steam for 4-5
minutes, or until cooked.  3 Thinly slice half the cucumber and arrange
on a plate. Mix 2 chopped  garlic cloves, chopped chilli, 1 tbsp
chopped coriander, 1/2 tbsp  chopped mint and a drop of white wine
vinegar then drizzle over the  cucumber. Stir the steamed fish in the
middle and serve.  4 For the Tzatziki Soup: Cut the remaining cucumber
in half  lengthways and remove the seeds then thinly slice. Place in a
bowl,  add 1 tbsp chopped mint, 1 tbsp chopped coriander, yoghurt, dash
of  milk and 1 crushed garlic clove and mix. Serve in a bowl.  5 For
the Spinach Soup: Heat the butter in a large pan, add 2 chopped  garlic
cloves and the shallots and cook gently until softened. Add  600ml/1
pint of boiling water, bring to the boil then crumble in  stock cube
and half the spinach.  6 Cook for a minute to wilt down the spinach
then use a hand-held  blender to blitz until smooth. Add a pinch of
grated nutmeg and  season, stir in 1 tbsp double cream and serve in
bowls.  7 Heat the olive oil in an ovenproof frying pan, add the
remaining  fish fillet and cook for 1 minute on each side then transfer
the pan  to the oven and continue cooking for a further 5-8 minutes, or
until  cooked through.  8 Heat the white wine vinegar in a pan, add the
remaining spinach and  wilt down quickly. Drain the spinach and squeeze
out as much excess  liquid as possible.  9 Heat the vegetable oil in a
frying pan, crack in the egg and fry to  taste.  10 Heat 100ml/3 1/2fl
oz double cream in a pan with 1 clove of crushed  garlic, season and
add chopped parsley. Serve the roasted fish with  the spinach and egg
and pour over the sauce.  Converted by MC_Buster.  Per serving: 241
Calories (kcal); 22g Total Fat; (79% calories from  fat); 4g Protein;
9g Carbohydrate; 110mg Cholesterol; 118mg Sodium  Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0  Fruit; 4 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 652
Calories From Fat: 295
Total Fat: 33.3g
Cholesterol: 58.4mg
Sodium: 429.7mg
Potassium: 1822.4mg
Carbohydrates: 79.2g
Fiber: 4.4g
Sugar: 3.2g
Protein: 18.7g