Creamy Spinach & Tarragon Fish Casserole with Garlic Veggies –

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subheading: For the fish casserole:

25g butter

1 large garlic clove, peeled, minced

280g boneless skinless cod loins, cut into 5cm cubes

240g boneless skinless salmon fillets, cut into 5cm cubes

½ tsp sea salt

125g Greek yoghurt

125ml double cream

5 tbsp cold water

1 tbsp white wine vinegar

1 tsp wholegrain mustard

120g fresh spinach

20g fresh tarragon, chopped

subheading: For the vegetables:

1 tbsp olive oil

1 garlic clove, peeled, minced

1 lemon, juiced and zested

¼ tsp sea salt

¼ tsp freshly ground black pepper

145g asparagus spears, trimmed and halved

145g tenderstem broccoli, trimmed and halved

3 portobello mushrooms, quartered

subheading: COOKING MODE:

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