Vickys Baked Fish with Parsley Butter Sauce, Gluten, Dairy, Egg and Soy-Free

Ingredients

• 4 white fish fillets
• cod
• haddock
• hake etc around 200g weight
• 1 squeeze of lemon juice
• 1 salt & pepper to taste
• 1 tbsp dairy-free spread such as Vitalite or Earth Balance and extra to grease the oven foil
• 300 ml rice milk
• 1 tbsp cornstarch / cornflour
• 4 tbsp chopped parsley

Instructions

1. Preheat the oven to gas 4 / 180C / 350F.
2. Grease 4 squares of tin foil big enough to wrap your fish fillets in a parcel with butter so the fillets won't stick to it
3. Lay a fillet in the middle of each piece of buttered foil, season with salt & pepper and a squeeze of lemon juice and fold the foil like an envelope around the fish
4. Place the wrapped fillets on an oven tray and bake for 16 - 20 minutes.
5. They should be a uniform colour throughout and starting to flake
6. In the meantime steam some vegetables to serve alongside such as broccoli, potatoes, carrot, cabbage etc and start the sauce
7. In a pan melt the dairy-free spread, stir in the flour then gradually add the milk stirring constantly until it thickens
8. Add in the parsley then serve poured over the fillets