Baked colin fillet, shrimp & broccoli

This is really healthy dish, I love the lemon grass & lilme leaves flavor

Ingredients (4 servings)
2 colin fillets*
10-12 tiger shrimps*

2 carrots
1 broccoli
12 mushrooms

2 tbsp fresh parsley, finely chopped
8 lime leaves**
1 lime juice
salt & pepper
Optional: olive oil

1 lime zest
2 stalks lemon grass

*you can use 4 colin fillets & no shrimps, or 20-24 shrimps & no colin fillet... it is up to you

**tear them from the edge towards the center a few times - to release flavor

Instructions
1. Wash carrots, broccoli & mushrooms
Prepare a pot, boil enough water to pre-cook the vegetables

To prepare the lemon grass - cut each stalk into 3 parts, cut each part lengthwise into half, use a knife to mash them a bit to release the flavor

2. Slice the carrots in lengthwise into long pieces
Cut the flowers in half, cut the trunks in lengthwise 
Cut the mushrooms into half if they are small, in 1/4 if they are big

3. When the water boils, put carrots & broccoli trunks (NOT broccoli flower), reduce heat to medium, cover the lid and leave them cook for 3 mins 
Then add in broccoli flower & mushroom, cook for another 2 mins

Preheat the oven to 150°c

4. After 5 mins, run vegetables under cool water to keep its bright color, discard the water, transfer the vegetables into a baking dish

Add in half quantity of the parsley, lime leaves, lime juice, salt & pepper, olive oil, mix well

5. On a plate, place the colin fillets
Add in the rest of the parsley, lime leaves, lime juice, salt & pepper, olive oil, use your hand to rub these ingredients

6. Place the fillets on the top of the vegetables
Sprinkle lime zest & place lemon grass on the top

7. Place the baking dish into the oven and bake it for 45mins

Enjoy!