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63.3p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the grill to high. Put the peppers, tomatoes and chilli into a medium roasting tin and season with pepper (the soy will bring the salt). Grill for 8-10 minutes until burnished and the peppers are softening.
Stir the Shaoxing wine into the tray plus the garlic, soy and beans. Place the fish on top, skin-side up, drizzle with the oil and pop back under the grill for 5-6 minutes, until the skin is burnished and the flesh is opaque and flakes with a fork.
Lift the fish onto plates and stir the basil into the tray. Plate up the beans and vegetables and drizzle with a little extra oil.
Typical values per serving when made using specific products in recipe
Energy | 1,821kJ/ 435kcals |
---|---|
Fat | 17g |
Saturated Fat | 3.3g |
Carbohydrates | 29g |
Sugars | 19g |
Fibre | 9.8g |
Protein | 30g |
Salt | 1.5g |
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