Baked Fish Fillet with Angel Hair in Mediterranean Style
Sylvia LAM, President of Hong Kong Dietitians Association, said "Fresh tomato sauce is much lower in fat as compared to white, creamy or cheese sauce. Lycopene from tomatoes, omega 3 fatty acids from fish and monounsaturated fatty acids from olive oil make this dish a heart protective choice."
Ingredients (Serve 1):
| Celery (shredded) | 2/3 bowl |
| Carrot (shredded) | 1/2 bowl |
| Olive Oil | 1 teaspoon |
| Fish Fillets | 120 g (about 3 taels) |
| Assorted Mushrooms | 4 pieces |
| Angel Hair (cooked) | 210 gm (about 5 taels) |
Seasonings:
| Salt | 1/4 teaspoon |
| Sugar | 1/4 teaspoon |
Cooking Method:
| 1. | Marinate celery and carrot with salt, sugar and olive oil for 30 minutes. Set aside. |
| 2. | Marinate the fish fillets by placing the vegetable shreds on top of them for about 2 hours. |
| 3. | Wrap assorted mushrooms, vegetable shreds and fish fillets with aluminium foil and bake for about 20 minutes. Serve with Angel hair and tomato sauce. |
Ingredients of Tomato Sauce:
| Tomato (finely chopped) | 2 pieces |
| Onion (finely chopped) | 1/4 piece |
Seasonings of Tomato Sauce:
| Sugar | 1/4 teaspoon |
Cooking Method of Tomato Sauce:
| 1. | Mix chopped tomato with onion well. Season with sugar. |
This recipe is provided by Les Artistes Cafe.
Extract from CookSmart, Issue 7
