Ingredients
- 150 ml peanut oil
- 150 ml extra virgin olive oil
- 150 ml sherry vinegar
- 150 ml red wine vinegar
- 1 pinches sea salt and freshly ground black pepper
- 2 orange roughy fillets, each 200g
- 125 g spaghetti, cooked
- 6 asparagus
- 12 sun-blushed tomatoes
- g roasted cashew nuts
- 1 tbsp chopped coriander
- 0.5 limes, cut into wedges to garnish
Description
Simon Rimmer Combines Warm Pasta With Grilled Orange Roughy Fish To Create A Delicious Meal, Ready In A Matter Of Minutes
UK TV
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter