Baked fish with supergrains and salsa verde recipe – Telegraph.co.uk

Oily fish works best when reheated from frozen, such as salmon, trout and mackerel, but cod or hake would also work well here. The fragrant and punchy salsa verde makes a great addition to the freezer on its own you can double the recipe and freeze the extra batch in ice-cube trays to defrost as needed.

Prep time:15 minutes|Cooking time: 13 minutes

Eight

For the salsa verde

For the fish and grains

Portion out the grains and the spinach and leek mixture into containers. Leave to cool, then top each portion with a salsa verde-dressed uncooked fish fillet. Seal, label and date before freezing.

Microwave on high for three minutes, then remove from the microwave, uncover and agitate the container gently from side to side. Re-cover but dont seal and microwave for a further three minutes or until piping hot. Leave to stand for three minutes.

Preheat the oven to 180C/ 160C fan/Gas 4. Uncover the ovenproof container and then cover the top with foil. Place on a baking sheet in the centre of the oven for 30-35 minutes or until piping hot. Leave to stand for three minutes.

Recipe from Freeze ByRuby, by RubyBell and Milly Bagot, published by Mitchell Beazley (16.99). Order your copy from books.telegaph.co.uk

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Baked fish with supergrains and salsa verde recipe - Telegraph.co.uk