Lemon Fish with Mushrooms

Ingredients

• Fish200 g
• Butter1/2 tablespoon (15 g)
• Carrot1/2 medium (30 g)
• Leek1/2 cup (50 g)
• Lemon Juice1 tablespoon (15 g)
• Lemon1/4 count (16 g)
• Parsley1/2 tablespoon (2 g)
• Mushrooms1/2 cup (35 g)
• Evaporated Whole Milk1/8 cup (30 ml)

Instructions

1. 1

   Step 1

   Place a pan over high heat. While heating, cut the carrot and the white part of the leek into thin sticks.

2. 2

   Step 2

   Melt the butter in the pan and stir-fry the vegetables for 5 minutes over medium heat.

3. 3

   Step 3

   Add the lemon juice and chopped parsley. Season with salt and pepper to taste.

4. 4

   Step 4

   Cut the aluminum foil twice the size of the fish fillet.

5. 5

   Step 5

   Place the fish and top with the lemon slices, vegetables, sliced mushrooms and evaporated milk.

6. 6

   Step 6

   Fold the aluminum foil and seal the edges.

7. 7

   Step 7

   Bake in a preheated oven at 392 °F (200 °C) for 6-8 minutes depending on the thickness of the fish fillet.

8. 8

   Step 8

   Once done, remove from the oven and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lemon Fish with Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.