INGREDIENTS

INSTRUCTIONS

1 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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