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Glazed Ray with Oven-Roasted Vegetables
1 lb Ray; up to 1 1/2
Zest and juice of 1 orange
2 tb Soy sauce
2 ts Psoon honey
4 Beetroot - peeled
4 White turnips - peeled
8 sm Onions
8 Cloves garlic
1 Sprigs rosemary
Salt and Pepper
Preheat oven to 400ºF/200 degrees C/Gas Mark 6. Make up glaze with orange juice, soy sauce and honey. Pour over ray and marinate for five minutes. Brush vegetables with oil, season with salt and pepper. Place on lightly oiled roasting tin. Transfer ray to oven-proof dish and pour a little of the marinate over. Reserve the rest, bring to the boil and reduce to thicken slightly. Put fish and vegetables into oven and roast for 15-20 minutes. Arrange on a serving platter and pour the rest of the sauce over fish. Substitute Rock salmon, monkfish.
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