Refresh you midweek meal repertoire with a few pantry staples, fresh seasonal produce and this clever fish recipe.
- Preheat oven to 220C. Place lime zest, garlic and butter in a small bowl, season with salt and pepper, then stir to combine.
- Place lime slices in rows in base of a small roasting pan. Top with fish, skin-side down, then brush with lime butter. Pour 60ml (1/4 cup) water into pan, cover tightly with foil, then cook for 15 minutes or until just cooked. Remove foil and rest fish for 5 minutes.
- Meanwhile, place oil and ginger in a small saucepan. Cook, stirring, over medium–high heat for 3 minutes or until ginger is golden. Drain on paper towel. Reserve 60ml (1/4 cup) ginger oil to make bean salad and reserve remainder for another use.
- Cook beans in a pan of boiling salted water for 3 minutes or until tender. Drain. Transfer to a bowl, add reserved 60ml (1/4 cup) ginger oil, chilli and half each of the ginger and peanuts. Season and toss to combine.
- Divide lime slices, fish and bean salad among plates. Drizzle fish with any remaining lime butter. Scatter salad with remaining ginger and peanuts to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set