fish with ginger and spinach
Jun. 20th, 2004 07:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cellioThis was really good. From Fish, the Basics by Shirley King (typing from memory):
Put 1T butter, 2T olive oil, 1 clove minced garlic, and 1T chopped ginger in a casserole, cover with plastic (leaving a side vent), and microwave for 2 minutes.
Wash/dry 8oz fresh spinach, mix into casserole to coat, re-apply plastic, and microwave for 2 minutes.
Sprinkle with salt, then lay 2 pieces orange roughy on the spinach and cover with some raw spinach. Re-apply plastic and microwave for 3 minutes.
Sprinkle with 2 sliced scallions, re-cover, microwave 4 minutes. Check for doneness; cook another 30 seconds if needed.
I would like to figure out how to adapt this for oven use, because the largest casserole I have that fits in the microwave could maybe accommodate three pieces of fish. I want to be able to make this for guests.
Put 1T butter, 2T olive oil, 1 clove minced garlic, and 1T chopped ginger in a casserole, cover with plastic (leaving a side vent), and microwave for 2 minutes.
Wash/dry 8oz fresh spinach, mix into casserole to coat, re-apply plastic, and microwave for 2 minutes.
Sprinkle with salt, then lay 2 pieces orange roughy on the spinach and cover with some raw spinach. Re-apply plastic and microwave for 3 minutes.
Sprinkle with 2 sliced scallions, re-cover, microwave 4 minutes. Check for doneness; cook another 30 seconds if needed.
I would like to figure out how to adapt this for oven use, because the largest casserole I have that fits in the microwave could maybe accommodate three pieces of fish. I want to be able to make this for guests.
(no subject)
Date: 2004-06-20 07:52 pm (UTC)