Monday, 9 April 2018

Lemon-Baked Filets | ORIGINAL RECIPE


(feeds 3 people w/ extra helpings)

1 Lemon
ca. 300g/10.5oz Vegan Soy Filets
Lemon-pepper Spice
8 Cherry Tomatoes
150g/5.2oz Salad
Canola Oil
Aluminium Foil
8-9 Medium Sized Potatoes
 1 Boil-In-Bag Brown/Whole Grain Uncle Ben's 10min Rice
3 teaspoons of bottled Lemon Juice

2 small/medium Boiling Pots
1 Oven Baking Tray/Bowl/Form/Casserole
1 Cutting Knife
1 Cutting Board
1 Lemon Squeezer

How To:
Peel the potatoes; start boiling.
Start boiling water for rice. Add and cook the rice according to package instructions.
Set the oven to 225C/437F.

Add a generous amount of Canola Oil in the baking form, coat the bottom and the sides in the inside.
Add the filets.

Cut the Lemon in half, and squeeze out the juice.
Pour the juice over the Filets.
Drizzle some more Canola Oil on top of the Filets too.
Add generous amounts of Spice all over the Filets, coating it.
Mix everything together thoroughly with your hands.
Then add some more spice, coating it again;
making sure every piece is spiced thoroughly.

Cut the lemon down to it's very most outer peel (should only contain bright yellow, no white).
Add the lemon-peel on top of the filets.
Wrap the baking form in Aluminium Foil, so the top is closed.

Once the oven has reached 225C/437F; place the baking form in the oven.
Let it cook for approx. 30-40 minutes.
Remove lemon-peels before eating.

Cut the salad into thin, long strips.
Cut the tomatoes into 4 boats per tomato.
Drizzle bottled Lemon Juice.
Mix it all together.

Once everything is done;
serve all together, and drizzle some Salt on the Potatoes.

No comments:

Post a comment

Note: only a member of this blog may post a comment.