Fish

Zingy Fresh Tuna and Herby Beans

Zingy Fresh Tuna and Herby Beans

This little number is packed full of healthy goodness and a tonne of protein. However, that is just a wee bonus for this delicious dish! It is so packed full of flavour it is restaurant worthy and so full of goodness! Guilt free decadence!!!

Ps if you don’t have tuna or don’t like it….i used salmon and it was gorg too!!

Serves 4

4 Tuna Steak

1 Small Red Onion, sliced finely

1 Red Chilli, chopped

2 Lemons

Few handfuls Mixed Herbs (basil, chives, parsley, mint) finely chopped

2 Tins beans, Cannellini or Borlotti

1 Red Chilli, finely sliced (optional)

Three Handfuls of Mixed Herbs, finely chopped

Maldon Sea Salt and Freshly ground Black Pepper

Extra Virgin Olive Oil

Start with the beans. Drain and put them in a pot with a few glugs of the Olive Oil, don’t boil, just gently warm.

Once warm, add the chilli, red onions, lemon juice and season to taste.

Set aside and heat a hot Griddle pan, when super hot, add the fresh tuna to the pan and sear for a minute each side to ensure it is nice and pink in the middle. If you want it done more, you’re mad, but feel free! 😂

At this point, throw the wonderful herbs into the beans and adjust seasoning if need be.

Serve piled on a plate topped with the tuna! Total lushness!

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Fabulous Fish Curry

Fabulous Fish Curry

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I didn’t really know what to call this as I did not want to niche it! This white fish curry would appeal to those watching what they eat (clean/healthy eaters) as much as those who just love a really tasty curry.
The key here is the wondrous paste, fresh and bursting with flavour!
Serves 2 (double up if you want and use for lunch the next day!!)
300g Cod Loin

25g Unsweetened Desiccated Coconut

2 Garlic Cloves, Chopped

1 Large Onion, peeled and chopped

1/4 tbsp Coriander Seeds, crushed in a pestle and mortar

1 tsp Turmeric

1 tsp Cumin powder

1 Fresh Red Chilli, finely Chopped

Fresh Red Chilli and Coriander leaves to serve
Serve with cooked brown rice.
Place the garlic, onion, Coriander seeds, Turmeric, Cumin and Chilli in a food processor and blend to a super fine, smooth paste.
Add the mixture to a heated frying pan. Cook for a couple of minutes.
Add around 225ml water and bring to the boil.
Add the fish and if necessary too up with a splash more water to ensure that the fish is covered.
Give it a bit of a stir and be very careful not to break up the fish.
Cook until fish is cooked through and serve with brown rice.
You could throw in some spinach or cauliflower..whatever you fancy towards the end of the cooking.
Enjoy your guilt free loveliness 😇

 

Pan-fried Seabass with a Chilli Lime Slaw

PAN-FRIED SEABASS WITH A CHILLI LIME SLAW

Seabass chilli lime slaw image

This is my food heaven, crunchy, super tasty and oozing health! I will sit back tonight feeling very smug after eating this baby! 😉

Serves 4

210g White Cabbage, finely shredded
140g Mangetout (Snow peas) finely sliced lengthwise
2 Sitcks of Celery, Julienned (thin strips around 5cm long)
5 Spring Onions, finely sliced
1 flat tbsp Caster Sugar
2 tbsp Extra Virgin Olive Oil
2 tbsp Lime Juice
2 Red Chillies, finely chopped
Olive or Rapeseed Oil
4 x Seabass Fillets
Maldon Sea Salt and Black Pepper

Serve with lemon or lime wedges.

Start by making the chilli lime slaw. Add the cabbage, celery, mangetout and spring onion to bowl and mix well. Cover and set aside.

Whisk together the caster sugar, olive oil, lime juice and red chillies for the slaw dressing.

Add the dressing to the slaw and mix well.

For the fish, heat the oil in a pan and cook the fish for around 3 mins each side or until nice and golden brown and cooked through.

Spoon the slaw onto plates and top with the fish and a wedge of lemon or lime, add some brown rice if you fancy! Boomalicious!!

#healthyeating #seabass #cleaneating #fitness #pt