Parmesan and Parsley Crumbed Fish

A quick and easy week night meal that can be served with salad or steamed veggies. We used Basa fillets for this recipe but any firm white fleshed fish will work well.  Serves 2.

 

 2x200g firm white fish fillets

1/2 cup dried breadcrumbs

1/4 cup grated parmesan cheese

2 tbsp chopped parsley

Salt and Pepper to season

A little oil for grilling

1. Heat oven to 180° celsius.

2. Combine breadcrumbs, cheese, parsley and salt and pepper in a bowl and mix well.

3. Pour half the breadcrumb mixture over fish and then flip the fillets over and add the rest of the breadcrumbs, ensuring fish is well coated.

4.  Place on lined baking tray and bake in oven for 15-20 minutes.

5. Remove from oven and lightly grill in a fry pan, about 2-3 minutes each side, to crisp up the breadcrumb coating.

6. Serve with salad or veggies and a slice of lemon.

Fish and Chips – revised

Long gone are the days when a fish and chip dinner meant a heavily battered, indistinguishable fillet of fish and a pile of greasy deep fried chips. Whilst these traditional style fish and chips have their merits, there are many healthier choices available that are both waistline and cholesterol friendly!  I always recommend buying the freshest seafood possible and for me this usually means a trip into the fish markets to buy locally caught produce. Once you have cooked with very fresh seafood it will be hard to go back to the frozen variety!

 

Serves 2

2 white fish fillets (I used Dory this time but Barramundi is also a favourite!)

1 lemon

1 medium sweet potato, peeled and thinly sliced

1 tsp dried thyme leaves

A good pinch of ground sea salt

Salad to serve

1. Heat the pan on high and add the sliced sweet potato. Sprinkle half the thyme and salt on top and cook for a few minutes before flipping the pieces over and sprinkling on the rest of the thyme and salt.

2. After about 5 minutes, add the fish to the pan. Cut the lemon in half and squeeze the juice onto the cooking fish.

 3.Cook until the fish is just starting to flake apart (Cooking time will depend on the thickness of the fish).

4. Serve the fish and sweet potato ‘chips’ with a piece of lemon and a side salad. I like to dress the salad with a little balsamic vinegar as it is also great to dip the chips into.

Crispy Skin Salmon with a quick butter, almond sauce

Here is another delicious meal cooked on our Stonewell fry pan. I used to get really frustrated by trying to cook salmon skin side down in the regular fry pan. Even with the teflon coated ones, the skin used to get stuck to the pan and was usually not much crispier than when I put it in the pan – just a whole lot messier! With the Stonewell however, perfect crispy skin everytime! Which means one happy cook and one happy husband (who usually has to hear all about it…) 🙂 This recipe serves 2 but if you have more people just adjust the quantities.

2 Salmon fillets, skin on, approx 300g each

30g butter

2 shallots, thinly sliced

2 tbsp flaked almonds

1 tsp minced garlic

Sweet potato mash, to serve

Greens, to serve

1. Grill the salmon skin side down for about 10 minutes on high heat.

2. Flip it over and cook for a further 5-10  minutes. This time may vary depending on how you like your salmon and also how thick the fillet is. You will be able to see at the sides of the salmon how much it has cooked or you could slice into the middle to check.

3. Once you remove the salmon from the pan, melt the butter and then add the garlic, shallots and almonds. Fry for a couple of minutes until the almonds start to turn a light brown.

4. Remove from heat and pour over the salmon fillets.

5. Serve with mash and greens.

Simple Salmon

No real story today – just a simple dinner of grilled salmon with cauliflower puree and greens.

 

Grilled Squid Salad

Another quick, healthy week night meal. As with most dishes the fresher the ingredients, the better the outcome so if you are able to get your hands on some fresh squid I highly recommend you do so! If not the frozen kind will suffice!

2 large squid hoods (If you are using fresh squid, the arms and tentacles can go in too!)

1 tbsp crushed garlic

Juice of half a lemon

Salt and Pepper to season

Salad leaves

1/2 an avocado

1/2 a small red onion, thinly sliced

1/4 cup olives

1 tomato (or a few cherry tomatoes)

Balsamic Vinegar

Extra lemon for serving

1. To prepare the squid, slice into pieces about 6cm long/2cm wide.

2. Place in a bowl with the garlic and a generous amount of salt and pepper.

3. Cover and refrigerate for an hour.

4. Meanwhile arrange salad ingredients on serving plates and drizzle with a little balsamic vinegar.

5. Remove the squid from the fridge and stir through the lemon juice.

6. Heat a pan on high heat and add the squid ( depending on the size of your pan you may need to do this step in batches. You don’t want to over crowd the pan as squid will become rubbery quickly if over cooked.)

7. The squid will not take long to cook – once it starts to turn a golden colour and turns up at the edges it will be ready.

8. Place the squid on top of the salad and serve.