3.Ladle the hot tomato and fish mixture into 6 individual pie dishes – they will each need to hold around 350ml. Mix the cheese, breadcrumbs, remaining parsley and a little ground black pepper together and sprinkle over the top. Bake on a baking tray for 20 mins or until the pies are golden brown and bubbling. Serve with green salad, if you like.
把热的番茄鱼汤用勺子舀出来放入6个单独的馅饼碟中,每碟大约放350ml。把奶酪、面包屑、剩下的欧芹,再加点儿黑胡椒粉搅拌好淋在汤上,放在烤盘上烤20分钟或烤至金黄冒泡。如果喜欢的话可以搭配蔬菜沙拉一起吃。
Citrus & ginger steamed fish with stir-fry veg
柑橘姜蒸鱼配炒时蔬
Ingredients
配料
zest and juice 1 orange
1个橙子榨汁,把皮碾碎
1 tbsp reduced-salt soy sauce
1汤匙不太咸的酱油
2 tsp white wine vinegar or rice vinegar
1茶匙白葡萄酒醋或米醋
300g pack of 2 white fish fillets or loins
300g罐装的2块鲑鱼肉片或鱼脊肉
1 tbsp very finely shredded ginger
1汤匙切碎的姜
2 tsp sesame oil
2茶匙香油
10 spring onions, halved and sliced lengthways
10根大葱,切两半再切成细长片
2 garlic cloves, thinly sliced
2瓣大蒜,切薄片
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