Baked Fish in Chilli Balsamic Marinade

Ingredients:

2 tbsn butter
500 gm mixed julienned vegetables (carrots, celery, fennel, asparagus, baby beans)
1.5 kg whole snapper cleaned and scaled
salt and freshly ground pepper
2 tbsn madeira or sherry
1cup fish stock, ¨ cup cream
1 teaspn cornflour mixed with 1 tbsn water, if required for thickening

To Cook:

Preheat oven to 180 C.
Melt butter in pan over medium heat. Saute vegetables until just tender.
Spread vegetables in a greased baking dish.
Using a sharp knife make two or three diagonal slits on each side of the fish.
Place on top of the vegetables and season well.
Combine madeira, stock and cream and pour over fish.
Cover dish with foil and bake until fish is opaque and just beginning to flake when tested, about 20 - 30 mins.
To serve, remove fish and divide fish and vegetable onto plates.
Pour pan juices over, and if they require thickening pour into a small saucepan and place over high heat.
Add cornflour mixture and bring to the boil stirring constantly until sauce thickens.
Pour sauce over fish and vegetables and serve immediately.