Archives for category: Fish

The moment the temperature tips over 16 degrees I start eating salad again. I’m also on a bit of a health kick. This salad is massive and would easily do you for dinner.

[5 mins prep / 40 min baking @ 180 degrees C / serves 1 : 1 salmon fillet, 1 sweet potato, 2 eggs, rocket]

1) peel and chop 1 sweet potato, drizzle with olive oil and season with salt and pepper, place in the oven at 180 degrees.

2) in a ramekin, mix 1 dessert spoon of olive oil with cayenne pepper and smoked paprika to create a paste. Then smother on a salmon fillet. Pop in the oven 15 mins after the sweet potato.

3) after 15 more mins, boil two eggs for 8-10 minutes. Peel and halve.

4) flake the salmon and place on top of mixed leaves with the sweet potato.

Pop on your eggs with symmetry!

As easy dinners go – this is one that requires barely any effort but packs a tasty punch in flavour. Anything with halloumi is the best.

1) in a blender, whizz up 3-5 sun dried tomatoes and their oil, and a shake of chilli powder, to form a paste. Place a salmon fillet in an oven proof dish and spread on paste. Bake on 180 degrees C for 20 mins.

2) to prepare the lentil salad, wash a tin of lentils, stir in 2-3 chopped salad tomatoes and add a splash of lemon juice.

3) slice halloumi and grill for 2-3 mins until golden brown on both sides.

4) place rocket on a plate, put lentil salad on top, place the cooked fish on top and add the halloumi.

Yum!


After making my Harissa salmon last Friday I had a jar of Harissa to use up. These burgers were AMAZING. I made 4 big ones and had scoffed them within 24 hours.

[prep 10 mins, 25 min cooking time @ 170 degrees C / serves 4]

1) peel and chop one large sweet potato, place in a pan of boiling water and cook til soft.

2) in a large bowl, empty 2 tins of tuna. Grind in pepper, break an egg into it and add 2-3 tsp of Harissa paste.

3) mash the sweet potato and add to the tuna bowl, mix it all together.

4) set aside a plate and pour breadcrumbs on it – I used bashed up oat cakes and seeds as I’d run out of regular breadcrumbs.

5) wet your hands, form the fish mix into patties and place in the breadcrumbs.

6) place on a lined baking tray and bake for 20-25 mins at 170 degrees C.

Serve in a bun or with salad and a sprinkle of feta.

 

 Last Friday I was debating what to make for ‘date night’, but having zero energy I was settled on fish and chips. On my way home from work, I remembered I had some Harissa paste in the cupboard and decided to go for something healthy. This was such an easy dinner, but with massive and satisfying flavours.

[2 mins prep / 20 mins @ 170 degrees C / serves 2]

1) place 2 salmon fillets in an oven proof dish and smother with Harissa. Place in the oven on 170 for 18-20 mins (til flaky).

2) chop and boil some mixed veg: carrots, broccoli, mange tout, mini sweetcorn.

3) cook couscous to packet instructions, drain the veg and stir in, sprinkle over ras-el-hanout, a Moroccan spice mix.

4) put the couscous and veg on a plate, place the salmon on top and sprinkle with feta and mixed seeds. Serve with salad – I went for spinach leaves.

Yum.

  
I’ve named these ‘tuna cupboard fish cakes’ because they are made with whatever was left in my cupboard and fridge. Cupboard a weird word. The more you look at it the more you think, that should be a board for cups. Anyway, these fish cakes are super quick and easy. I made four and saved 2 for another day. 

1) peel and chop 1 medium sized sweet potato. Place in a pan of water and boil til softened.

I also added 1 chopped brocolli floret to the pan as it needed using up. 

2) in a bowl, place 1 drained tin of tuna, and 2 chopped Spring onions.

3) mash the sweet potato and add to the tuna mix.

4) line a baking tray with foil, and heat the oven to 170 degrees C.

5) in a dish, bash up 3-4 crackers and a handful of mixed seeds.

6) form patties with the fish and potato mix, and roll in the ‘breadcrumb’ mix. Pat down and place on the baking tray.

7) oven for 20 mins (I also added frozen oven chips at this point because I didn’t have any real potatoes, sorry!)

8) for the mushy peas – boil in a pan of water on the hob, drain, mash and stir in some cream cheese like Philadelphia to smoothen it.

I served all mine up with a big dollop of tomato ketchup. Happy days. 

  
I stumbled across this recipe from the Little Green Spoon, who I adore. I had everything in the cupboard/ freezer so it was a super easy dinner. The seeds were a great change (probs healthier too) from breadcrumbs. 

1) in a blender whizz up a handful of seeds so they’re crumbly but not completely smooth. Pour into a bowl.

2) place 5-6 sun dried tomatoes and a couple of dessert spoons of their oil into the blender. Whizz til smooth.

3) place Basa fillet on foil (I use frozen fish and it worked from frozen) and spread on the sun dried tomato paste.

4) sprinkle over the whizzed seeds.

5) scrunch foil over the fish and bake for 20 mins at 180 degrees C. I opened up the foil for the last 5 min so the top went a bit more crunchy.

I served this with paprika baked sweet potato and garden peas. Easy peasy dinner. 

  
Apologies for the wordy title – I was just describing everything on the plate! This is such and easy and tasty dinner, it requires very little effort!

1) peel and slice 2 sweet potatoes, drizzle with olive oil and bake at 180 degrees c.

2) after 5 mins, put the fish in. I use frozen because it’s cheaper to buy and lasts a long time. To prepare, place the fish on tin foil and spread pesto on the top. Wrap up the parcel and place on a baking tray.

3) bake the fish and sweet potato for 25 mins.

4) remove the fish from the oven and open up the parcels – sprinkle breadcrumbs on the top and put back in the oven, leaving the parcel open.

5) after 5 mins take everything out. Sprinkle feta over the sweet potatoes and olives on the fish. Add some boiled brocolli to your plate for extra green.

Don’t lose the juice in the foil! You should have a light pesto drizzle for the fish. 

 I wanted a fresh tasting dinner last night. I got the inspiration for the tuna from this BBC Good Food recipe and had it with a sort of tabbouleh bed of quinoa with fresh tomatoes and red onion. It definitely tasted fresh and light for a warm summery evening.

1) cook the quinoa (I use a bulgar wheat mix from Tesco) according to packet instructions.

2) create a marinade for the tuna – mix olive oil with paprika, cumin, chilli powder, minced garlic, lemon juice and chopped coriander (I keep mine in the freezer so it lasts longer).

3) rub the marinade on the tuna and leave to one side.

4) chip half a red onion and 1 salad tomato and leave to one side.

5) fry the tuna in a griddle pan for 3-4mins each side til cooked.

6) mix the onion and tomato, raw, into the quinoa and season with salt, pepper and dried basil.

Start to finish in less than 30 mins!

 This was an exceptional Friday night dinner. I wanted comfort food and this delivered, whilst making me feel actually kind of healthy. I love fish and I’m always looking for more interesting ways to cook it than baked in the oven. I used 4 fillets of cod and it made 6 burgers.

1) in a pan on the hob fry up a chopped red onion and a garlic clove.

2) in a food processor whizz up the fish fillets (skin removed), the onion and garlic, chopped parsley (I always pre chop whatever goes in my food processor just to be kind to it), and an egg.

3) put the mixture in a bowl and stir in 1/2 cup of breadcrumbs.

4) form patties and put them in the fridge to chill for 15 mins.

5) fry in a pan on a low-medium heat for 5 mins, turning as you go. Finish in the oven for 5 more mins at 180 degrees C.

I served mine with baked sweet potato and potato wedges seasoned with salt and pepper. After taking this photo I put on a big sploodge of tomato ketchup. Delish!

 This was soooo tasty and such a good way of using up odds and sods in the fridge. I had a pak choi leftover from last week which just needed a trim and a wash, leftover Thai green curry paste, and odd bits of fish in the freezer which needed using up. I made a sauce from cupboard ingredients and it tasted amazing! 

1) in a blender whizz up your fish (I used 1 cod fillet, 3 basa fillets and 1 small tuna steak, all defrosted) with 2 tbsp green Thai curry paste, 2 dessert spoons of soy sauce, 1 tsp minced ginger and a big handful of chopped spring onion. 
2) once whizzed to a smooth-ish consistency, set aside and put the rice on.

3) put 3/4 cup of rice in a pan on the hob. Add 1/4 cup of water and a tin of coconut milk. Bring to the boil and simmer with a lid on for 10 mins.

4) whilst the rice is cooking, form small patties with the fish mix and fry in some oil on the hob.

5) put the pak choi in boiling water on the hob and cook for 5 min.

6) to make the sauce mix 2 dessert spoons of soy sauce, 2 level tsp of peanut butter, 1/2 tsp minced ginger, shake of chilli flakes and sesame seeds. Stir and spoon on top of the fishcakes.

I’ve got leftovers for lunch tomorrow and I’m very excited!