|
Servings |
Prep |
Cook |
| 4 | 10 Min | 15 Min |
Ingredients
| 4 fillets fish, I used skin on |
| 1 red chilli, finely sliced (optional) |
| 1 tsp fresh grated ginger |
| 2 tbs coconut aminos (or soy sauce/tamari) |
| 4 tbs olive oil |
| Good dose black pepper |
| 2 tbs fresh coriander, chopped |
Neoflam Roasting pan are free from toxin, colourful, light and easy to clean.
- Preheat oven to 180C. Grab a roasting pan and add the olive oil, ginger, garlic, aminos, lemon, pepper and mix well to combine.
- Grab your fish fillets and toss in the roasting pan to coat well. If using skin on fish then make sure the skin side is up.
- Sprinkle on top the chilli & coriander and pop into the oven for 15-20 mins until fish flakes apart.
- You can pop the roasting pan under the grill for a few minutes to crisp up the skin further if necessary.
