Slow cooking Scotch fillets with squash mushrooms and spinach

Slow cooking scotch fillet with squash mushroom and spinach.JPG      


4 Scotch fillets
4 squash, cut into quarter
250 g button mushrooms, quarter
1 packet of baby spinach
olive oil
1 Tsp minced garlic
2 Tsp cayenne pepper
1/2 of brown onion
1/4 c vegetable stock
1/4 Tsp paprika


Marinade Scotch fillets with salt, pepper, paprika and drizzle a bit of oil for 2 hours or less best at least 45 minutes.  Preheat oven 180 deg C.

Line baking tray with foil and place fillets in tray. Cooked for 10- 12 minutes on one side then turn over cooked further 10- 15 minutes or to your liking. I like mine a bit cook – well done.

In a frying pan heat oil, once oil is hot add garlic, and onion fry until softened. Then add squash; cooked for 4 minutes. Next add mushroom, cooked a further 2 minutes. Lastly, add spinach and vegetables stock.

Bring the stock to simmer until spinach wittered, season with salt, pepper and cayenne. Removed from hob. Once fillet are done spoon the vegetables on to plate followed by fillet and drizzle the sauce over the fillet.