This is a really quick to put together dinner, perfect for a week night meal. Baking the fish in a foil parcel with the wine keeps it super moist and holds a great flavour. The puree sets it off perfectly. You can pre-prep the puree and keep it in the fridge before reheating to serve.
Baked Salmon with Lemongrass & White Wine with Roasted Red Pepper Puree submitted by Slow TheCook Down