Baked Fish with Braised Greens

Charmaine Lu -
  • 1 litre chicken stock
  • 4 sliced celery stalks
  • 2 romaine lettuces, sliced
  • 350g peas
  • 350g fava beans
  • 450g spinach leaves
  • 4 x 150g white fish fillets
  • 1 lemon, sliced
  • 2 tsp olive oil
  • 2 tbsp chopped mint
  • Preheat the oven to 220C. Pop the stock, lettuce and celery into a pan, cover and simmer for 10 mins, then add the fava beans and peas, then cover and cook for another 8 mins until tender. Stir in the spinach to wilt.
  • Place the fish fillets on a baking sheet. Season and top with slices of lemon, then drizzle the oil over and bake for 10 mins. When the fish is cooked, stir the mint leaves into the vegetables and ladle the broth into bowls with the veggies. Top with the fish and serve.
30 mins
4 serving