Another one from Jamie Oliver’s ‘5’, and another one in which the name says pretty much all you need to know.
Chorizo (in my opinion) makes everything better, it’s just wonderful, and the flavours of the sausage work well with the salmon (which can handle it.) Tomato and basil is a tried and tested combo, and this is just another ‘why didn’t I think of that’ simple dish.
This is a lovely recipe!
Everyone likes a pasta bake, but it’s so unsatisfying boiling pasta, opening a jar, stirring and baking.
This recipe tastes delicious, but involves you putting in a little bit more effort. You still feel as though you’re having a pasta filled, cheese topped naughty dinner, but you feel you’ve gone some way to deserving it!
You can find Kerryann’s tuna pasta bake by clicking here.
We had some ingredients (particularly basil) to use up so I thought I would have a crack at making a quick and simple dish on my own, based on some other recipes I’d tried previously.
I decided to chop some basil up and add some olive oil, to create a marinade for the fish, and I also used what was left to roast the tomatoes in. basil goes well with tomatoes, and it also went well with the fish, too! The below recipe serves two people.
- Two boneless, skinless haddock fillets
- Generous handful of cherry tomatoes
- Two handfuls of runner beans
- One large handful of basil (chopped)
- Two tablespoons of olive oil
- Salt and pepper to season
- In a chopper, or by hand, finely chop the basil and place in a bowl with the oil. Reserve a small amount of this to drizzle on your tomatoes.
- Gently mix the fish fillets in the large bowl of oil, and leave in the fridge for half an hour.
- When ready to cook, boil the kettle and pre-heat the oven to 180c fan.
- Put the tomatoes in an oven proof dish, drizzle with basil oil and a sprinkle of salt. These will need 10 minutes in the oven.
- Put a frying pan on, and add the fish, while bringing a saucepan of the kettle water to boil.
- When boiling, add some salt and your beans for a few minutes.
- When the fish has cooked, allow to rest on a warm plate before finishing off the beans in the pan for a few minutes with a sprinkle of sea salt.
- Plate up with the haddock on top of the beans alongside the tomatoes.
- Healthy and simple!
No two ways about it, this dinner is delicious, easy and perfect for a day when your getting some sport in.
The recipe in the book, which says serves one, really is enough for two, but having got that down, I can’t fault it.
You can get LeanIn15 here.
A simple little lunch made up of many an ingredient you might have knocking about in the back of your fridge, particularly in the summer months.
Use the romaine salad leaves as boats within which to carry your additional salad items and your prawn cocktail.
For my first salad boat, I just piled in whatever I had, in this case watercress, tomato, avocado, cress and spring onion.
My other boat filled with fresh cooked prawns, along with a dressing made of ketchup, low fat yoghurt, tabasco and a splash of brandy. It works well and so much better for you than traditional thousand island.
My misses recently bought me Joe Wicks’ Lean in 15, a brilliant book full of simple and healthy recipes that busy working person can knock up in a standard kitchen.
The first recipe I tried was the salmon with avocado, feta and pumpkin seeds. I went for this because my girlfriend loves all of those ingredients.
At this point, I have a confession to make to Joe – I hope he won’t be mad.
In the recipe, it tells you to grill the salmon before peeling the skin away and discarding.
Sorry Joe, no can do. If I’ve got skin on my salmon it’s being pan-fried and served skin side up to retain it’s crispiness. There is no way that is ending up in the bin.
The rest, I followed exactly, and I have to say it was a really healthy and nutritious meal. The guacamole recipe is nice, but doesn’t have any chilli heat, perhaps not to over power the fish, but with the lime juice has a nice crisp finish, and we know citrus goes well with salmon.
I would recommend this recipe, even though I altered it.
Remember when you first start cooking and you heard people talk about seasoning? It’s hard to describe seasoning, isn’t it? You don’t have to cook for very long before seasoning food is a staple along with having chopped tomatoes and an onion in your cupboard, but, you flounder if someone asks you to explain ‘why’.
After a while, it just begins to make sense, you can tell yourself when you’ve properly seasoned a tomato sauce or a piece of griddled chicken.
This dish is also one of those that is made by seasoning correctly. The specks of black pepper, burning their way into the crispy parma ham, the salt glistening on top of the potatoes and providing that contrast to the blistered, sweet, hot tomatoes.
Without careful but generous seasoning, this dish would be relatively boring. But with it, this is a healthy, delicious, easy dinner to knock up in 35 minutes.
- Two sustainable cod fillets
- Six slices (at least, eight would be better) parma ham
- Two decent handfuls of baby potatoes
- Tomatoes on the vine – as many as you want or can fit in your baking dish with the fish and spuds
- Olive oil
- Preheat the oven to 200c
- Parboil your potatoes in salted water for 5-10 minutes
- While boiling, season the fish with salt and pepper, then wrap the finish in the parma ham – this can be a bit tricky be gentle with the ham, long stringy bits are hard to wrap a fish in
- Once wrapped, season again and place in the baking dish
- Next, put your tomatoes on the vine in the dish.
- Finally, put the boiled potatoes in the dish.
- Drizzle everything with olive oil
- Season generously from a height
- bang it all in the oven until the fat from the ham has started to drain out and crispen up.
- Serve up neatly and don’t be afraid to drizzle the fishy, meaty, salty, tomatoey, oily juices from the dish on your plates.