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

• 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

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

white fish, lemon juice, salt, foil, rice milk, cornstarch, parsley

Taken from cookpad.com/us/recipes/333579-vickys-baked-fish-with-parsley-butter-sauce-gluten-dairy-egg-and-soy-free (may not work)