This Crispy Crumbed Fish paired with my Sweet Potato Fries makes the perfect healthy fish and chips recipe. I used to love 'fish fingers' for dinner when I was a kid, and this recipe is an such a easy way of pleasing your kids, while enjoying dinner as a family. The crumbed batter is delicious, crispy & crunchy without being greasy or heavy! It's a win win! Prep Time: 15 Minutes Cooking Time: 20 Minutes Serves: 4 Ingredients: 500g white firm fish, sliced into strips 1/4 tsp salt 1/2 tsp dried oregano 1/2 tsp curry powder1/4 tsp chilli powder pinch of pepper 1 egg, whisked 2 tbsp olive oil 2 cups of panko bread crumbs Serve with: Sweet Potato Fries or a side salad! Like my fresh Greek Salad Directions: Pre-heat oven to 180 degrees celsius. Whisk egg into a small bowl and set aside. Add panko crumbs, oregano, curry powder, chilli powder and pepper into a large bowl and mix through. Add each fish fillet into the egg mixture, and then straight into the crumb mixture. Then place the crumbed fish onto a lined baking tray and drizzle with the olive oil. Place into the oven for 20 minutes or until lightly golden brown. EAT!
Salmon with Lemon and Chive Dressing is one of my favourite got-to meals. It's fresh, healthy and absolutely delicious! It's super easy too, and is the perfect simple dinner idea when you don't have the energy to cook. Pair this with a simple Greek Salad or steam veggies to finish off this delicious meal. Serves: 2 Prep Time: 10 Minutes Cook Time: 20 Minutes Ingredients: 2 salmon fillets (I chose middle pieces, up to you!)1 lemon, juiced 2 tbsp olive oil 1/4 tsp salt 1 tbsp fresh chives, finely sliced Directions: Pre-heat oven to 180 degrees celsius. On a lined baking tray, lay the salmon skin side down and sprinkle with a generous pinch of salt and pepper. Place salmon into the oven for 20 minutes or until cooked to your liking. In a small mixing bowl, mix lemon, olive oil, salt and chives together. Once salmon is cooked, spoon dressing as you need it over the salmon. Serve with rice or a side salad.
Makes: 2 cups of pestoServes 2 (you’ll have left over pesto, this will last 3 weeks in the fridge or 2 months if frozen!)Ingredients:Pesto:3 cups of baby spinach 1 cup fresh basil leaves1 large Australian avocado, de-seeded and diced3/4 cup of parmesan cheese2/3 cup of pine nuts1 garlic clove, crushed1 tbsp lemon juice2/3 cup op olive oil Generous pinch of saltGenerous pinch of pepperPasta:10 banana prawns, raw and deveined.250g spaghetti, uncooked1 brown onion, diced2 garlic cloves, crushed½ long red chilli, deseeded and finely sliced.2 tbsp olive oilDirections:1. Boil water in a deep pot and cook the pasta according to packet instructions. Drain and set aside.2. Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending,slowly pour in the olive oil and blend until your desired consistency. I personally like my pesto quitechunky, but it’s up to you!3. Add olive oil into a hot pan and heat for 1 minute. Add onion, garlic and chilli to the pan and cook for 2-3minutes until the onion is translucent.4. Add prawns into the pan and cook for 2-4 minutes (or until fully cooked).5. Add the cooked pasta into the pan and stir. Add 4 heaped tablespoons of the pesto into the pasta and stirthrough. If you want more – add more!6. Serve with some fresh parmesan cheese!
I have always loved poke bowls, but there sometimes on the expensive side! but....never fear....the canned tuna has come to the rescue!Serves 2 Ingredients: 250g tuna in chilli oil, drained 2 tsp soy sauce 1 tsp sesame oil1 tsp ginger, grated1 tsp lime juiceSmall handful of cilantro, chopped1 spring onion, sliced 1/2 cup red quinoa, uncooked1 avocado, diced 1 large red tomato or 5-6 cherry tomatoes, diced 1 tablespoon sesame seeds1 carrot, peeled 4 red radishes, sliced thinly Directions: Place the soy sauce, sesame oil, ginger, lime juice, coriander and spring onion into a bowl and mix well. Cook quinoa according to packet instructions. Empty the drained tuna into a small bowl, removing most of the oil. Pour the soy dressing over top. Divide the quinoa between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.
MMMmmm This recipe might seem familiar...and thats because it is! I've swapped out the chicken in this recipe and added prawns instead for a delicious seafood version....and boy did it give the chicken a run for its money! Serves: 4 Ingredients: 1 Tbsp Olive oil250g large king prawns, uncooked and deveined 2 garlic cloves, crushed 1 Tbsp fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly2 stalks of spring onion, finely sliced 1/2 cup sun dried tomatoes, halved 1/2 cup thickened cream1 cup chicken stock1/3 cup parmesan cheeseSalt and pepper to taste2 cups of fresh baby spinach Directions: In a deep saucepan, heat olive oil over a medium to high heat. cook garlic, thyme leaves, chilli and spring onion for two minutes. Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in sun dried tomatoes and parmesan and leave for to simmer on a low heat for 20 minutes. Add in prawns and spinach and cook for 4-6 minutes, or until prawns are complelty cooked through. Serve with rice or pasta! Hope you LOVE this recipe - It's one of my family's favourites! Don't forget to share :)
How delicious is a good seafood pasta? I always order the seafood pasta when I'm out, so I just needed to recreate it for home! Serves 2 Ingredients: 250g fettuccine, uncooked140g blue swimmer crab meat, diced 12 large king prawns, raw & de-scaled and de-veined 1 long red chilli, sliced thinly3 garlic cloves, crushed 1 brown onion, diced 3-4 tbsp olive oil 1 tsp salt 1/2 tsp pepper 1 tbsp. fresh parsley, chopped Directions: Cook pasta according to packet instructions. Drain once cooked and set aside. In a large non stick pan, heat olive oil over a medium to high heat. Add onion, garlic and chilli into the pan and cook for 3-4 minutes, or until onion becomes translucent. Add prawns, crab and parsley into the pan and cook for 4-6 minutes, or until prawns are cooked through. Throw the cooked pasta into the pan and heat through. Season with salt, pepper to taste. EAT!
I absolutely love fresh meals like this - they leave you feeling super light! The salmon has a delicious lemony flavour to it, which works amazingly and paired with a fresh salad - you cant go wrong! Serves 2Ingredients: 2 middle pieces of salmon, skin on2 medium tomatoes, diced 1 spring onion stalk, finely sliced 1/2 red capsicum, diced 1/2 yellow capsicum, diced 100g bocconcini, diced 1 tbsp fresh coriander, roughly chopped 1/2 avocado, sliced 1/2 tbsp olive oil 1 tbsp. lemon juice Pinch of salt Dressing for fish: 2 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1 tbsp lemon 1 tbsp fresh chives, finely sliced Directions: Pre-heat oven to 180 degrees celsius. Lay fish skin side down on a lined baking tray. In a small mixing bowl, add all ingredients under "dressing for fish" and mix well. Spoon this mixture over both the fish evenly. Place fish into the oven for 15 minutes, or until cooked to your liking. While the fish is cooking, In a large mixing bowl add tomato, spring onion, red onion, capsicums, bocconcini, avocado and coriander. Mix well. Season salad with 1/2 tbsp olive oil, 1 tbsp of lemon juice and a small pinch of salt. Mix well. Serve the fish and salad together with another squeeze of lemon!
What a simple, but flavoursome meal! The prawns can be replaced with chicken or even tofu! Serves 4Ingredients: 400g cherry tomatoes 250g green banana prawns, raw 1 tbsp olive oil (for tomatoes) 1 medium brown onion, diced 3 garlic cloves, crushed 1 long birds eye chilli, diced3-4 tbsp olive oil 1 tsp salt 1/2 tsp pepper 450g linguine (or enough for four people), uncooked 1 tbsp. fresh parsley, chopped Directions: Pre heat oven to 180 degrees celsius. Cook pasta according to packet instructions. Set aside once cooked. Add cherry tomatoes onto a lined baking tray and splash 1 tbsp of olive oil over the top. Sprinkle a pinch of salt and place into the oven for 15 minutes. Remove from oven and set aside. In a large nonstick pan, heat olive oil over a medium heat. Add onion, chilli and garlic into the pan and cook for 7-8 minutes, until onion is soft. Add salt and pepper here. Add prawns into the pan and cook for 3-4 minutes or until cooked through (you don't want to over cook!) Add pasta and parsley to the pan and mix through. If you need a little more olive oil, add some in. Taste, and season with salt if needed. Eat!
I'm getting in a little early this year, we have these at Christmas! They're sooooo delicious and perfect as a shared appetiser! Really fresh and lemony, perfect for those super hot days. Makes four pockets Ingredients: 500g smoked salmon 2 avocados, diced 2 red tomatoes, diced 2 Lebanese cucumbers, diced 1 red onion, diced 1 lemon, juiced 10 fresh chive leaves, finely sliced 1 tbsp olive oil Salt and pepper to taste Directions: Add avocado, tomatoes, cucumber, red onion, olive oil, chives lemon, salt and pepper into a large mixing bowl. Taste, if you need more salt. Using plastic cling wrap, line 4-5 small sauce bowls that are at least 7-8cm deep. Make sure the cling wrap is big enough that it has extra around the sides. Line the bowl with smoked salmon sheets; ensuring no area has been missed. Also, there needs to be enough around the edges to be able to “close” the dish. Once all dishes have been lined with salmon, place the salsa into each bowl, filling up to the top. Close the dish by using the excess salmon left around the edges. Seal the dish by wrapping the cling wrap into the middle of the dish. Place into the fridge for 3 hours. When ready to serve, open up the glad wrap and place a flat plate on top (so the dish is upside down). Turn the plate around while holding onto the saucer bowl. Remove the bowl and glad wrap and serve with a squeeze of lemon and a sprinkle of chives. Eat eat eat!
Your new fresh salmon recipe! It's so delicious - and more then a boring salad! The fresh herbs are AMAZING! Serves 1Ingredients: 1 salmon fillet, skin on1/3 cup of plain pearl couscous 1/4 Red Onion – finely chopped1/2 red capsicum, grilled 1 fresh chilli – finely chopped1/2 red tomato, chopped finelyJuice of one lemon5 fresh basil leaves 2 Tbsp. Of Chopped CorianderSalt And Pepper To Taste1 Cup pumpkin, raw Directions: Cook couscous according to packet instructions. Chop pumpkin and toss in bowl with olive oil, salt and pepper and roast in oven 180 degrees for 20 minutes or until soft. Place cooked couscous into a large bowl with lemon, salt and pepper and a dash of olive oil and mix through. Add onion, chilli, tomatoes and the fresh herbs and mix thoroughly. Grill the capsicums under the grill on a high setting, turning them constantly until blackening most of it. While still hot, place into a bowl and cover with glad wrap so they steam. Leave for 5 minutes and then peel the skin off and chop the finely and place into the bowl with the cous cous. Add pumpkin and mix. Season salmon with salt and pepper. On a non-stick pan, heat olive oil on a medium to high heat. Add salmon to the pan skin side down. Cook for 3-4 minutes on each side (or until you like it!) Serve with the salad mixture :)
These Choo Chee Prawns are incredibly delicious and extremely easy to make! Not trying to brag but.. I might just be turning you into your very own Masterchef with this one! Ingredients: 16 fresh prawns (king prawns) 300ml coconut milk 1 tablespoon red curry paste 1 tablespoons chilli paste 1 tablespoon fish sauce 1/2 teaspoon palm sugar 5 kaffir lime leaves 1 handful basil leaves 1 large chilli, sliced into long pieces 2 garlic cloves, crushed 1 onion, diced 1 spring onion stalk, finely diced 1 tbsp olive oil 1/2 a lime juiced Directions: Heat olive oil in a deep hot pot. Fry garlic, onion and chilli in the pot for 2 minutes or until onions become translucent. Boil coconut milk in the pot for 4 minutes on medium heat. Add red curry paste and chilli paste and stir for 2 minutes. Add fish sauce, sugar and kaffir lime leaves and lime juice and cook for a further 2 minutes. Add prawns for 2 minutes or until fully cooked through. Remove kaffir lime leaves and stir well. Turn heat off ands add basil leaves. Serve with rice.
Hey guys! Asparagus is SUCH a versatile veggie - It can be eaten at ANY time of the day! It's also packed with vitamin C and Fibre! Prep time: 10 Minutes to prepare, 1 hour to marinate salmonCook time: 15-20 minutesServings: 2 People (One fillet each!) Ingredients:2 Salmon fillets – skin on1 lemon – juiced2 rosemary stalks – leafs taken off the stalk and chopped1 Garlic clove – sliced into slivers6 asparagus stalks – bottoms of spear cut6 Cherry tomatoes – left whole2 Tbsp. Olive oilSalt and pepper – To taste Directions: Pre-heat oven to 180 degrees Celsius Add lemon juice, rosemary, garlic, olive oil, salt and pepper into a bowl and mix. In a large mixing bowl, add the salmon fillets and the lemon mixture. Coat the fish evenly. Leave to marinate for 1 hour prior to cooking. On two separate sheets of Al-Foil or Baking paper, lay the fish skin down and top with cherry tomatoes and 3 asparagus stalks on each. Wrap each fillet individually covering it completely to ensure no air escapes. Place into the oven for 15 minutes or until cooked to your liking Hope you LOVE the recipe!
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