Tamari mustard fish & tomatoes with cabbage and mushrooms

Today, a friend of ours was coming over for dinner. With a bottle of wine.

Obviously, in such a case, the important thing is to be with our guest and chat as long as possible. I needed a simple, quick dish, using the leftovers of this weeks groceries.

I opted for an oven dish with sliced tomatoes, doused with a mixture of tamari, mustard and olive oil, with fish fillets and the rest of the mustard sauce on top. And a wok with garlicky mushrooms and green cabbage as a side dish. Also seasoned with tamari sauce.

It’s fast, ready before you know it. You do need to use the oven and a wok or frying pan. All in all, under half an hour for the complete dish from start to finish.

This is what I used:

Three rectangles of fish from the freezer, defrosted of course – green cabbage – mushrooms – tomatoes. For the sauce: tamari – olive oil – mustard. Tamari is like soy sauce, but wheat free. Also, garlic, salt and pepper!

This is what you do:

  • Slice the tomatoes, arrange them in an oven dish.
  • Mix a few tablespoons of olive oil with a tablespoon of mustard and tamari sauce and spoon over the tomatoes.
  • Pile the fish fillets on top of the tomatoes and pour the remaining mustard sauce over them.

Tomato slices in oven dishimageBake in the oven (180 degrees) for about 15 minutes.

While the fishies and tomatoes are baking, slice a bit of garlic, chop your green cabbage and mushrooms.

Heat a wok and melt some coconut or olive oil in it.

  • Add the garlic to the wok first, then the cabbage and mushrooms.
  • Move those veggies around until well oiled.
  • Add some water to steam them under the lid, but don’t overdo it.
  • Add the tamari sauce.
  • Close the lid and let simmer until the fish is ready to serve.

Green cabbage and mushrooms

Tamari and mustard sauce fish with green cabbage mushroom side

Arrange everything on a plate and stuff your face!

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