Some dishes just have that Wow factor that make you want to delve in, and this is one of them!
Slice a small ciabatta into 1cm cubes and toss in in 2 tablespoons of olive oil and cook in the oven for 15 minutes – 200 fan.
Meanwhile dice 1/2 a red onion, 1/2 cucumber and 2 large tomatoes and mix them in a bowl with some shredded basil leaves. Now mix in 1 tablespoon of red wine vinegar, 2 table spoons of olive oil, 1/2 a crushed garlic clove and some seasoning.
Next, dust 2 fillets of tilapia in flour and season well. Heat a little oil in a frying pan and fry the fish for a couple of minutes each side until cooked.
Remove the fish from the pan, turn off the heat but whilst the pan is still hot add a knob of butter and once this has melted stir in the juice of 1/2 a lemon and a handful of fresh chopped Parlsey.
When the croutons are ready, toss them in to the tomato mixture. Serve on a dish with the tilapia on top and drizzle with the lemon butter.
The combination of a creamy fish pie with a crunchy potato rosti topping makes this pie really yummy, the fact that the rosti is made with a combination of normal and sweet potatoes means its quite light too
Start by peeling and chopping in to quarters 300g of potatoes and 300g of sweet potatoes. parboil these for about 6-7 minutes in salted boiling water then drain and allow to cool down.
Meanwhile place 3 fillets of salmon in a saucepan with 500ml of milk and poach for 5 minutes until the salmon is starting to flake. Remove from the milk but reserve the milk.
Next, chop 1 large leek into 1/2cm discs and fry in a saucepan along with a knob of butter and 2 crushed cloves of garlic and cook 5 minutes until the leeks have softened. Next add 1 tablespoon of flour to the leeks and mix well so that the leeks are coated. Now pour in the reserved milk and stir continuously until the sauce starts to thicken, this should take 3-4 minutes. Next add approx. 100g of peas, lower the heat and allow to simmer while you grate the potatoes.
Once you have grated the potatoes in to a bowl, add a knob of melted butter and seasoning and mix well.
Flake the Salmon and stir in to the sauce, poor the sauce in to a wide shallow pie dish and top with the potatoes. Bake in a preheated oven for 30 minutes – you may like to grill for the final 5 minutes in order to get an extra crispy topping.
Serve with some greens
Translated as fish cooked in paper, this is another simple dish that takes less than 20 minutes.
Heat the oven to 200 fan.
cut out 50cm squares of greaseproof paper – 1 for each fillet of Sea Bass you intend to cook.
Slice 2 new potatoes per potions into 2mm disc – as thin as you can then arrange these on to the centre of the paper squares, place the Sea Bass on top, season then add a couple of slices of lemon on top and a little spray of olive oil.
Fold the edges together and scrunch together to make a seal.
Place in the oven and heat for 15 minutes until the fish and potatoes are cooked.
NB if you are unable to slice your potatoes so thin, it might be worth par boiling them for a couple of minutes first before placing them in the parcel.
Serve with some steamed veg.
This is definitely an after work dish, it takes 15 minutes but taste delicious
First dice an onion and sweat on a medium heat with a little olive oil for 5 minutes. Next add a tin of chopped tomatoes, a teaspoon of brown sugar, a tablespoon of soy sauce and a teaspoon of dried thyme, continue to cook for a couple of minutes then add some seasoning, stir, then lay your fillets of cod on top. Cover the pan and simmer for 7-8 minutes until the fish is cooked and serve with some crushed garlic new potatoes or rice and some greens
Another one-pot dish which means less washing up!
First, peel and finely dice one red onion along with half a red pepper and some fresh basil. Next add a splash of olive oil to a large pan and cook the peppers, basil and onion on a medium heat for 5 minutes. Add 150ml of boiling water to the pan along with 150g of couscous, a bay leaf, some salt and some pepper. Reduce the heat and leave for 5 minutes whilst you halve a handful of cherry tomatoes and season 2 fillets of salmon
Once the 5 minutes have passed add the tomatoes to the pan and give everything a good stir then level it out. Finally pour another 150 ml of boiling water in the the pan, stir and place the 2 salmon fillets on top. Squeeze the juice of half a lemon over the top, put a lid on the pan and cook for a further 10 minutes until the salmon is cooked
I cook this using a pouch of ready made sauce so if you’re horrified by this then look away now! I try to make most things from scratch but quite frankly sometimes I don’t have the time or inclination. Jars and pouches have their place in my cupboard and I’m not ashamed to admit it.
First get some basmati rice on the hob according to packet instructions, for this I like to mix in a dash of lemon and coriander to the rice at the end of cooking.
Next for the curry, I use the spice tailor keralan coconut curry pouch (see photo)
First pan fry the pouch of dry spices in a little oil for a minute, next add two salmon fillets chopped into small chunks and cook until browned. Stir in the sauce contents along with 50ml of water, a handful of green beans and a handful of halved cherry tomatoes. Cover and simmer for 7-8 minutes until the salmon and beans are cooked then add a dash of lime juice and serve with the rice.
Serves: 2 adults generously (i.e. this is enough for 2 adults and our 2 toddlers)
This recipe has a slightly longer list of ingredients than my usual recipes but its absolutely worth it so give it a try!
I generally serve this with rice, so get some basmati rice on first and cook this according to packet instructions
Whist the rice is cooking, finely dice one clove of garlic and a thumb sized piece of root ginger. Next chop 2 spring onions and slice 14-16 raw tiger prawns (shells removed) along the back to butterfly them. Finally chop 1/2 of a Chinese Leaf bulb and remove the root. That’s all the prep work done.
Now add 1 tablespoon of sesame oil in to a frying pan on a medium to high heat. when at temperature, stir fry the garlic and ginger for a couple of minutes then add the prawns. when the prawns have started to change colour and curl up add 1 tablespoon of the following ingredients: tomato puree, soy sauce, rice vinegar, chilli bean paste and stir for a minute. Finally add the chopped Chinese Leaf and continue to cook for a 2-3 minutes until the leaves are wilted and a small amount of sauce has formed.
Serve immediately with the rice