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! πŸ˜‚

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 πŸ˜‡

 

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! πŸ˜‰

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

Oven Roasted Salmon with Green Curry Vegetables

Oven Roasted Salmon with Green Curry Vegetables

Salmon and green curry veg

Serves 1

This one is a bit of a ‘fly by the seat of your pants’ type recipe! I had a load of random vegetables in the fridge and wanted to use them up, however the thought of steamed veggies did not appeal! I decided to give them a bit of Thai flavour!
1 Salmon Fillet
1 Large Handful Sugar-snap Peas, topped, tailed and halved on the diagonal
1 Large Handful of Tender stemmed Broccoli
3 Spring Onions Chopped
To be honest, a bit of whatever mix of veg you have!
1 Dessert Spoon Mae Ploy, Thai Green Curry Paste
A Dash of Fish Sauce
A Dash of Oyster Sauce
1/2 can of Coconut Milk
A Splash of Water

Heat the oven to 180c. Wrap the salmon up ‘en papillotte’ and cook for 10-15 mins. Depending on how well you like it cooked.

Meanwhile, take the coconut milk add it to a pot and bring to the boil.

Add the curry paste and cook gently for another five minutes, stirring.

Add the oyster sauce and fish sauce, stir well.

Add a splash of water.

Add the veg and bring to the boil, turn down and cover, cook for around five minutes or until done to your liking.

VoilΓ , tasty veggies!

Tonno e Fagioli

Tonno e Fagioli

Serves 1

Tonno e Fagioli

1 Fat Garlic Clove
1/2 tbsp White Wine Vinegar
3 tbsp Extra Virgin Olive Oil
400g Tin of Cannellini Beans drained and rinsed
1 Red Onion sliced either in wedges of finely
1-2 Fresh Tuna Steaks (depends on size!) or you could use top quality canned tuna.
A Handful of torn Fresh Basil Leaves
Maldon Sea Salt and Fresh Black Pepper

Start off by blanching your red onion which takes away a bit of the sharpness. To do this put them in a saucepan of boiling water, boil for one minute and remove, drain and rinse in fresh cold water. This is optional!

Take a large pinch of Maldon Salt and with the flat part of a knife mash the garlic and salt together to form paste.

Add the garlic mix to a small bowl with the vinegar, oil and some pepper and more salt if you feel it needs it!

Mix the beans, onions and dressing together and add a touch more oil or vinegar, according to taste.

If you are using fresh tuna, add a touch of oil to a frying pan and heat. Add the tuna and cook for 2-3 mins each side for it to be nice and pink in the middle. You may need a touch longer depending on thickness.

Spoon some of the lush bean mixture into a nice bowl and top with the tuna.

Top with basil leaves and black pepper and serve! Simple yet marvellous!!

Pan Fried Hake with a Bean Salad

Pan Fried Hake with a Bean Salad

I find nothing more satisfying than finding something that is fabulously health but tastes superb! It is a golden moment. As if a combination of healthy and tasty is not enough….it is seriously easy πŸŽ‰πŸŽ‰πŸŽ‰

Serves 1

2 x Hake Fillets (skinless and boneless)
200g Butter Beans (about 1/2 can. Use a can as it keeps it easy)
A couple of handfuls of Green Beans
Flat Leaf Parsley, finely chopped
Extra Virgin Olive Oil
Olive Oil
Juice of 1/2 Lemon
Malden Sea Salt and Black Pepper to taste

Bring a pan of water to the boil add the green beans and simmer rapidly for 3 mins. Tip in the drained butter beans and cook for a further minute.

Pan Fried Hake with Bean Salad

Drain and put into a bowl. Add the lemon juice and a glug of extra virgin olive oil.

Add the parsley and toss.

Season with Malden Sea Salt and Black Pepper.

Set to one side and serve warm.

For the fish, heat a touch of olive oil in a frying pan until really hot.

Add the hake and cook for about four mins each side (longer if very thick)

Put some of the bean salad in a bowl and place your fish on top.

Serve with a wedge of lemon. Lush!