Dinner - Tin Foil Thai Fish and Noodles

This is a recipe from Lorraine Pascal's Fast Fresh and Easy Food series on BBC 2. I wanted to try this for a while but never had the ingredients, so I decided just to use what I had and see what happened! It turned out to be very good, thankfully! I still want to try the original one day, which you can find here
This is my adaptation below Try either or both!

Serves 1

1 small carrot, peeled and sliced lengthways
1 fillet of white fish
2tbsp of rapeseed oil
3tbsp of soy sauce
pinch of ginger
pinch of coriander
a few drops of lemon juice
1 nest of noodles
1/4 of a red pepper, chopped into small squares
6 baby mushrooms, sliced
salt and pepper

Pre-heat the oven to 200 degrees C
Cut off a square of foil big enough to wrap the fish and carrot in
Place the fish in the middle and the carrot on top
Drizzle with 1tbsp of oil and 1tbsp of soy sauce
Add a few drops of lemon juice and the sprinkle the ginger, coriander, salt and pepper
Wrap so that it is sealed but still has space so that the fish can steam cook
Put it on a baking tray and in the oven on the middle shelf
After 6mins, put water on to boil and put the noodles in a pan, then pour the water over and turn the heat up to a high heat to boil
Once it has boiled, turn the heat down to simmer for 4mins 
Put 1tbsp of oil into a pan and put on a high heat
Fry the mushrooms and pepper for 2mins, then remove from the heat
Take the fish out of the oven, unwrap and lift onto a plate
Drain the noodles and put them into the pan with the mushrooms and pepper
Return to the heat, drizzle on 1tbsp of oil and 1tbsp of soy sauce and toss in the pan for 2mins
Tip the noodles into a bowl and drip over a little lemon juice
Serve with the fish and carrots on the side

Enjoy!