Baked Fish with Slivered Almonds

An easy mid-week dinner.

Ingredients

• 1 piece of white fish
• ¾ cup vegetable mix – green beans, broccoli florets, zucchini
• ¼ cup onions, thinly sliced
• 1/3 cup home-made or organic vegetable stock
• ½ tablespoon fresh chopped parsley
• ½ small clove garlic, crushed
• ½ teaspoon of almonds, slivered
• Pinch of chopped marjoram
• Olive oil
• Sea salt to taste

Ingredients for the Vinaigarette

• ½ clove garlic, crushed
• 2 tablespoons of extra virgin olive oil
• ¼ tablespoon of lemon juice
• ½ dessertspoon of fresh parsely, chopped
• 2 tablespoons of hot water

Method

Steam green vegetables until tender, strain and put aside to cool.

Vinaigrette

• Put all ingredients together in closed jar, shake vigorously a few minutes.
• Pour over vegetables and let stand (for vinaigrette to soak into vegetables 25 minutes).

Fish

• Clean, wash and dry fish.
• Coat shallow casserole dish with olive oil.
• Add garlic, onions and fry gently until onions are soft and golden.
• Place fish on top of onion mixture, pour over vegetable stock then sprinkle with parsely, marjoram and sea salt.
• Bake in pre-heated oven (200°C) until cooked (up to 25 minutes), baste a few times.
• Serve slivered almonds as a garnish and strained green vegetable mix from vinaigrette.

(Recipe credit Metagenics)