Fish

1. Pat the 2 angel fish fillets dry really well with a paper towel so they don’t steam instead of grill.
2. Rub them lightly with 1 tbsp olive oil, then work in the 3 tsp minced garlic gently over both sides.
3. Season the fish with 1/2 tsp salt, 1 tsp fish spice, 1/2 tsp black pepper, and scatter over the 1/4 cup chopped coriander or parsley.
4. Place onto a lined baking tray and drizzle with 1 tbsp lemon juice.
5. Heat your oven to 400⁰F (200⁰C). Slide the tray into the oven and grill for about 12 to 15 minutes, depending on thickness, until the fish flakes easily with a fork. Don’t overcook, as it dries out quickly.

Creamed Mushrooms

1. While the fish cooks, melt 2 tbsp butter in a frying pan over medium heat.
2. Add the sliced 1/2 punnet of white mushrooms and cook for about 3 to 4 minutes until they start to soften and lightly brown.
3. Stir in the 2 tsp minced garlic and cook for another minute, just until fragrant.
4. Add the 1 tsp lemon juice, then season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp herb seasoning.
5. Pour in the 1/4 cup fresh cream and let it simmer gently, stirring, until the sauce thickens slightly. If it gets too thick, add a splash of water or milk to your liking.
6. Plate the grilled angel fish straight away and spoon the creamy mushrooms over or alongside.