800g seifilet, without skin and bones
1 tablespoon ginger, fresh
2 tablespoons ginger, pickled
2 tablespoons peanut oil
2 tablespoons soy sauce
1 tbsp sesame oil
salt
aluminum foil
Accessories
600 g asparagus.
Preheat oven to 200 ° C.
Cut saithe in serving pieces and place in greased casserole dish.
Cut fresh and pickled ginger into thin slices, mix with peanut oil and soy sauce, and spread mixture over seistykkene.
Cover the dish with aluminum foil and bake in the oven for about 15 minutes.
Drizzle sesame oil and sprinkle some salt over the fish when it is finished.
Serve with boiled asparagus..
