Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Date Night
Print
Total:
30 min
Active:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil, plus more for greasing foil
  • 2 cloves garlic, crushed
  • 100 grams (4 ounces) mushrooms, sliced
  • 1/2 red bell pepper, sliced
  • 100 grams (4 ounces) Swiss chard, torn into pieces
  • 1 tablespoon chopped fresh thyme
  • Zest and juice of 1/2 lemon
  • Salt and freshly ground black pepper
  • Two 250-gram (9-ounce) fresh salmon fillets, skin off
  • 140 grams (5 ounces) sugar snaps

Directions

Preheat the oven to 200 degrees C (390 degrees F) and line a baking sheet with greased foil.

Heat the oil in a large skillet and saute the garlic for a minute. Add the mushrooms and peppers and cook until slightly soft. Add the Swiss chard, thyme and lemon zest and cook until wilted. Season with salt and pepper and leave to cool slightly.

Make a lengthwise slit in the fish fillets (keeping both ends intact) to make room for the stuffing. Stuff half of the stuffing into each fillet and place on the prepared baking sheet. Bake for 10 minutes. Add the sugar snaps and bake until the fish flakes easily when tested with a fork, for a further 2 minutes of cooking; the fish should still be pink inside.

Transfer to a serving platter and finish with a squeeze of lemon juice.

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