Tag: recipe

Oven baked fish with tomatoes and olives

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Serves: 4
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Easy peasy
Costs: Mid-price

This recipe is quick and easy and makes a deliciously healthy light fish lunch or main meal. You can use any type of fish fillet such as cod, haddock or pollock so the recipe can be as costly or inexpensive as you like. Serve the fish with extra vegetables, a simple salad or sauté potatoes – delicious. The tomatoes add a rich flavour to the fish which works extremely well with the garlic and tangy olives. Sprinkle with spring onions and serve this fish with new potatoes and crisp, fresh salad.

Ingredients

500g cherry tomatoes, cut in half
2 cloves garlic, crushed
4 spring onions, finely sliced
225g pitted green olives, halved
Grated zest and juice of 2 limes
4 tbsp olive oil
3 tbsp fresh chopped coriander
4 white fish fillets e.g cod, haddock, pollock etc
Salt and freshly ground black pepper

That’s goodtoknow

You could add red peppers to the tomato mixture – deseed and cut into small pieces. Use lemons instead of limes and a mixture of fresh herbs instead of coriander.

Method

Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6. Mix together the tomatoes, garlic, onions and olives.
Stir in the zest of two limes and juice of one of the limes, two tablespoons of the olive oil and half the coriander. Combine everything together well and season with salt and pepper. Spoon into an ovenproof dish.
Put the fish into second ovenproof dish and drizzle with the remaining olive oil. Pour on the juice of the second lime.
Sprinkle on the remaining coriander and season with salt and pepper.
Put both dishes in the oven and bake for 10 – 15 minutes or until the fish fillets are opaque and fully cooked and the tomatoes are softened.
Serve the fish and top with the tomato and olive mixture. Pour over any remaining cooking juices.

By Cathy Seward

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And the Winner Isn’t….Pumpkin Roll!

I’m going to be posting a seasonal pumpkin recipe on Friday,
and let me tell you, it wasn’t easy deciding on which food wish to do. I get
tons of pumpkin requests this time of year, and while I’m not going to spoil
the surprise, I can tell you that the venerable pumpkin roll didn’t make the
cut. Maybe next year I’ll do my take, but in the meantime, here’s a video from
my friends at Allrecipes.com, featuring one of their highest-rated versions.
Enjoy!

Click here to get the ingredients and to read the written recipe!

Grilled Veggie Towers with Mozzarella

Eggplant, zucchini, yellow squash, red onion and bell peppers are marinated in a white balsamic vinaigrette then grilled, stacked and topped with fresh mozzarella. These are DELICIOUS and such a great use of the end of summer’s bounty!

If you prefer to make them indoors, you can also grill the vegetables on a grill pan, then preheat to oven to 350°F, make your vegetable stacks on a baking sheet and melt the cheese in the oven. The vegetables can also be grilled a day ahead and reheated in the oven as well.

Grilled Veggie Towers with Mozzarella
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 tower • Old Pts: 4 • Weight Watchers Points+: 5 pts
Calories: 194 • Fat: 11 g • Carb: 17 g • Fiber: 4 g • Protein: 9 g • Sugar: 4 g
Sodium: 234 mg • Cholesterol: 22 mg

Ingredients:

1 small eggplant, about 9 oz
1 large red onion, sliced into 6 slices
1 large (10 oz) zucchini
1 large (10 oz) yellow squash
3 red bell peppers
6 oz fresh mozzarella cheese – cut into 1 oz thin slices
4 large basil leaves plus 1 leaf chiffonade for garnish (optional)

For the Balsamic Marinade:

1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup water
1 tbsp Dijon mustard
1 tbsp honey
1/2 tsp oregano
4 basil leaves
1/4 tsp kosher coarse salt
1/4 tsp ground black pepper

Directions:

Wash and cut ends off vegetables. Cut the eggplant and red onion into 6 slices. Cut the zucchini and squash into 1/2-inch thick slices on the bias (diagonally). Cut the red pepper in half and remove innards. Cut in half once again.

Place all ingredients of marinade into blender or place them into a container and use emulsion blender until all ingredients are blended until smooth.

Combine the vegetables and marinade in a deep bowl or large plastic bag. Allow to sit for at least 1 to 2 hours.

Remove vegetables from marinade with tongs and place vegetables directly on grill. Discard excess marinade. Place the red peppers, skins down, on the grill first since they will need the longest cooking time (about 6 minutes on each side, or until the skin is slightly charred.) Grill the additional vegetables 4 to 5 minutes, until browned and soft, remove from grill and set aside.

Using a small tin begin to create your tower of vegetables. Begin with the largest vegetable at the bottom. That will most likely be the eggplant, then the onion, red pepper, zucchini, and then the squash. Place a piece of basil in between any of the vegetables. Top the tower with the slice of mozzarella cheese, place back on grill and cover grill so the cheese melts, about 1 to 2 minutes. Garnish with basil if desired.