weeknight dinner :: steamed fish parcels

a quick week night dinner using veggies from my weekend market bag

steamed snapper parcel

start with your choice of fish (I’ve used Australian wild snapper), a lemon, fresh herbs (I’ve used parsley,  coriander & fresh turmeric), olive oil, salt & pepper

lemon & herb bed

place a bed of sliced lemon and herbs on a sheet of foil, lay fish fillet on top, scatter salt, pepper and grated turmeric and drizzle olive oil.

fresh tumeric; peel & grate

fold foil into a pretty parcel and cook in a preheated oven (180 degrees Celsius) for 15-20 minutes.

cooked fish parcel

serve with your choice of veggies or salad. i served tonight’s dinner with a selection of veggies sautéed in sesame oil (green beans, mushrooms, asparagus, red onion, radicchio & topped with orange segments)

sauteed veggies

Bon appetite!

//all photos my own//

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on my plate | sunday recipe

While Jay delighted in watching the ground & pound of UFC154, I created a simple healthy “super” salad; super because it contains the buzzworthy ingredients of quinoa, flaxseed, chia & lots of greens.

Quinoa, roast beetroot & rocket
with flax & chia seed

Ingredients

Super salad ingredients
  • 1 cup quinoa; cooked to packet directions & cooled
  • small bunch of broccoli; blanched & cut into small florets
  • cup of cherry tomatoes; halved
  • 3 fresh beetroot; peeled, cut into cubes, roasted in the oven & cooled
  • 2 cups of baby rocket
  • handful of flat-leaf parsley
  • 2 tsp flaxseed
  • 1 tsp chia seeds
Dressing ingredients
  • 2 tsp basil pesto
  • 1 tsp tahini
  • juice from 1 lemon
  • 2 tsp olive oil
  • pepper to taste

Method

For the Salad – Wait til quinoa & beetroot are cool before mixing all ingredients together.

cooked quinoa
Combined salad ingredients

For the Dressing – Mix all ingredients together (I use a Jamie Oliver shaker).

tahini & pesto dressing
serve with your favorite protein (in my case chicken!)