Ingredients:
4 fish fillets (we use Hoki but any white flaky fish will do nicely)
Smoke and Roast Curry for seasoning
5 tbsp. butter, melted
2 cloves garlic, minced
Juice and zest from 1/2 lemon (or drop of Lemon Oil Essence)
A handful of cherry tomatoes halved
Freshly chopped parsley
Method:
Preheat oven to 200°. Season fish with Smoke and Roast Curry for a surprising zing and place on a small baking sheet.
Mix melted butter with garlic, and lemon juice, and then pour over the fish. Scatter your tomato halve over the top.
Bake fish until fork-tender, 10 to 12 minutes.
Enjoy!!
Stay well everyone,
Vanessa Hicks