Ingredients:
2 medium carrots, cut into matchsticks
6 medium mushrooms, thickly sliced
2 medium tomatoes, sliced
2 spring onions, fresh, thick chopped
2 tablesppons white wine ( water in a pinch)
1/2 cup cream
salt and pepper
Directions:
spread the carrot over the bottom of a casserole dish that will hold your fish.
Place the cut lumps of barra over the carrot in a single layer.
Pour over the wine and cover with the tomatoes, salt and pepper, and the mushrooms and spring onions, (try and cover all the fish).
Drizzle over the cream.
Cover tightly with alfoil, and bake for at least 30 minutes at about 180c (moderate oven) then check. It will probably take another 20 mins at 120c.
It is done when the fish is cooked :).
Try not to let the liquid boil, as the sauce will curdle, it will still taste great, but it wont look as good.
Serve with jasmine rice, and 2 green veg.
Opt, throw in some green prawns or scallops.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.