750 ml fresh baby spinach 3 cup
225 g salmon fillet, skin removed & cut into 4 pieces 1/2 lb
225 g halibut fillet, skin removed & cut into 4 pieces 1/2 lb
8 large shrimp, cleaned
8 scallops, trimmed
8 mussels, trimmed
8 asparagus spears, trimmed
8 green beans, trimmed
16 baby carrots
30 ml sweet thai chili sauce 2 tbsp
15 ml soy sauce 1 tbsp
15 ml water 1 tbsp
15 ml lemon juice 1 tbsp
Line a baking dish (13 x 9 inch / 3.5 L) with spinach. Pat fish and shellfish dry. Arrange in single layer on spinach. Arrange asparagus, beans and carrots on top of fish.
In a small bowl; combine chili sauce, soy sauce, water and lemon juice. Pour over fish and vegetables. Cover tightly with foil.
Bake in preheated 425 F (220 C) oven for 20 to 25 minutes or until fish is cooked through.
Serves 4