Ingredients
- 30 ml olive oil
- 2 cloves garlic, crushed
- 100 g mushrooms, sliced
- ½ red pepper, sliced
- 100 g Swiss chard or spinach
- 15 ml chopped fresh thyme
- zest of ½ lemon
- sea salt and freshly ground black pepper
- 2 x 250 g fresh salmon fillets, skin off
- 140 g sugar snap peas
- juice of ½ lemon
- micro herbs, to garnish
Method
- Preheat the oven to 200°C and lightly grease a baking tray with cooking spray.
- Heat the oil in a large non-stick frying pan and sauté the garlic for a minute. Add the mushrooms and cook over high heat for 4 minutes until slightly soft.
- Add the red pepper and cook for another 2 minutes.
- Next add the Swiss chard or spinach, thyme and lemon zest and cook for 3 minutes until wilted. Season and leave the stuffing to cool.
- Make a slit lengthways along each fish fillets to make room for the stuffing. Stuff each fillet and place them on a baking tray. Lightly season and bake for 10 minutes.
- Add the sugar snaps and bake for a further 2 minutes until the fish flakes when tested with a fork and the veggies are lightly cooked but still crunchy. The fish should not be overcooked.
- Transfer to a serving platter, finish with a squeeze of lemon juice and garnish with micro herbs. Serve while still warm.
