Quick Fish Bake with Baby Potatoes, Leeks & Ssamjang.

Method

• 1)

  Preheat the oven to 180°C

• 2)

  Prepare the marinade by mixing the ssamjang, grated ginger, garlic, olive oil, and black pepper in a bowl. Add a small splash of soy sauce if using, then mix well until combined.

• 3)

  Spread a thin layer of the marinade over the sliced leeks and shallots. Place them in a baking tray and cover with foil.

• 4)

  Bake for 15 minutes until softened and fragrant.

• 5)

  Remove the tray from the oven. Add the parboiled baby potatoes and mix gently with the softened leek mixture.

• 6)

  Lightly coat the fish with the remaining marinade (you can let it sit for a few minutes if you have time), then place it on top of the vegetables.

• 7)

  Return the tray to the oven, uncovered, and bake for another 15 minutes, or until the fish is cooked through and flakes easily.

• 8)

  Serve as is, or with warm white sticky rice to soak up all the juices.