Fish with Yogurt Sauce
March 6th, 2008 by admin1½ lb white fish fillets, skinned
1 cup sliced mushrooms.
1 tablespoon lemon juice
1/3 cup unflavored yogurt
lemon slices to garnish
Lightly butter the centre of a piece of aluminium foil about 20 x
40 cm/ 8×16 inches. Cut the fish into 2 adult and 2 children’s
portions and lay these on the foil. Cover the fish with sliced
mushrooms and sprinkle with lemon juice. Fold the foil to make a
parcel and bake in a preheated moderately hot oven (190C/375F,
Gas Mark 5) for 30 minutes. Open one corner of the foil and pour
the juices into a saucepan. Add the yogurt and reheat but do not boil.
Serve with savoury rice and garnish with lemon slices.
For babies aged 6 months to 1 year: puree a little fish and savoury rice
with the sauce. (Make sure there are no bones in the fish.)
Note: If preferred, the adults’ fish can be well-seasoned and cooked
in a separate foil parcel. Separate sauces will have to be made.
Posted in Poultry |