Oven baked fish with a chorizo crumble

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IMG_0146IMG_0147Serves 4

A delicious combination of white, meaty fish with a spicy smokiness. You will be amazed at the ease and speed of this stunning recipe.

Serves 4

Ingredients:

4 fillets of firm white fish, skinless and boneless, 150g / 5oz each (cod, halibut)
100g / 4oz chorizo, finely diced
55g / 2oz dried bread crumbs
1/2 teaspoon paprika
Salt and freshly ground black pepper
1/2 bunch fresh cilantro (coriander), finely chopped
2 tablespoons fresh lemon juice
Olive oil

Preparation:

Preheat the oven to 180C / 360F
Place the fish pieces on a baking sheet or ovenproof dish
Drizzle with olive oil and the lemon juice and season
Bake for 8 minutes
Meanwhile mix the chorizo, breadcrumbs, paprika and cilantro in a small bowl, add a bit of olive oil (mixture should resemble wet sand)
Remove the fish from the oven add divide the crumble mixture between the pieces of fish, press lightly into the fish
Return the fish to the oven for another 8 minutes
Enjoy!

 

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Turkey Osso Bucco

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IMG_0156Slowly cooking the turkey in wine for a few hours gives the delicious melt in the mouth texture and buttery rich textures that one usually associates with a traditional veal Osso Bucco yet it is a healthier version. Be sure to use turkey legs for this recipe. You can use whole drumsticks or thighs or ask your butcher to cut it into pieces for you. My butcher sells turkey legs already cut into rounds for this very purpose – very handy.

Serves 4

Ingredients:

  • 4 turkey pieces
  • Salt and freshly ground black pepper
  • 1/4 cup flour
  • 1/4 cup oil
  • 1 small onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 tablespoon tomato paste
  • 2 cups dry white wine
  • 2 cups chicken stock
  • 1 large sprig fresh rosemary
  • 2 large sprigs fresh thyme
  • 2 bay leaves
Gremolata:
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 lemon, zested
  • 2 cloves garlic, crushed

 

Preparation:

Preheat the oven to 180C / 360F
Pat the turkey with paper towels to dry and ensure even browning
Dredge the turkey in the flour to coat and shake off any excess
In a large dutch oven or casserole dish, heat the oil over medium high heat
Add the turkey and cook until brown on both sides
Transfer the turkey to a plate and set aside
In the same pan, add the onion, carrot, and celery and sauté until golden brown
Cook until the vegetables are tender, about 6 minutes
Add salt and pepper
Add the tomato paste and cook for 1 minute
Pour in the wine and simmer until the liquid is reduced by half, about 4 minutes
Add the herbs and place the turkey on top on them in a single layer
Add enough chicken broth to come 2/3 up the sides of the turkey
Bring the liquid to a boil over medium-high heat
Cover with a tightly fitting lid
Cook until the turkey is fork-tender, about 2 hours, turning the turkey after 1 hour
Season to taste
Meanwhile, for the Gremolata:
Combine the chopped parsley, lemon zest and garlic in a bowl
Cover and reserve until serving the turkey
To serve: Sprinkle each piece of turkey with a large pinch of Gremolata
Serve immediately
Enjoy!

 

 

 

 

 

 

 

Baked Fish with Toasted Almonds

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Stuart unfortunately had some bad news when he had his last set of blood tests so we are on a healthy eating regime. Lots of fish (which I adore), salads, vegetables, healthy food. He cannot eat any dairy products, no salt and no sugar or alcohol for the next month until the next set of tests. So, get ready to see lots of fish recipes in the coming weeks!

This is an easy dish that you can put on the table after a long day’s work in no time. The soft-fleshed cod (or any other meaty white fish) is offset beautifully by the crunchy almonds. Serve with some tender, young spinach leaves. I added some quinoa as well.

Serves 4

Ingredients:

  • ½ cup sliced almonds
  • 1 tablespoon olive oil
  • 4  200g/7oz cod fillets 
  • Salt and freshly ground black pepper
  • 1 teaspoon dill
  • Lemon wedges for serving

Preparation:

Heat oven to 180C / 360F
Place a large dry nonstick skillet over medium heat, and add almonds
Stir constantly until they are lightly golden
Remove from heat, and transfer to a bowl to cool
Dry the fish fillets with paper towels to absorb excess moisture
Place the fillets on a baking sheet
Drizzle some olive oil on the fish
Season with salt, pepper and dill
Sprinkle the toasted almonds on the top
Bake in preheated oven for 10 – 12 minutes until fish flakes easily with a fork
Serve with lemon wedges if desired
Enjoy!