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.<\/p>\n
Prep time:15 minutes|Cooking time: 13 minutes<\/p>\n
Eight<\/p>\n
For the salsa verde<\/p>\n
For the fish and grains<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Recipe from Freeze ByRuby, by RubyBell and Milly Bagot, published by Mitchell Beazley (16.99). Order your copy from books.telegaph.co.uk<\/p>\n
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Baked fish with supergrains and salsa verde recipe - Telegraph.co.uk<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Oily fish works best when reheated from frozen, such as salmon, trout and mackerel, but cod or hake would also work well here. Continue reading