Tuna and salad mini wraps

Tuna and salad mini wraps

Ingredients (8 servings) 200g can tuna in springwater, drained 125g plain yoghurt 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh basil leaves 1 small celery stalk, finely chopped 2 sheets wholemeal wrap sheets 40g mixed lettuce leaves 1 small tomato, finely chopped Method Combine tuna, yoghurt, chives, basil and celery in a bowl. Season [Continue Reading]

Fish with ratatouille

Fish with ratatouille

Ingredients (4 servings) 4 white fish fillets (Hake) 250g cherry tomatoes, halved 1 green capsicum, seeded and thinly sliced 1 red capsicum, seeded and thinly sliced 1 clove garlic, crushed 1 onion, sliced 1½ tablespoons torn basil 3 teaspoons balsamic vinegar Method To make ratatouille heat 2 tablespoons oil in a large saucepan over medium [Continue Reading]

Baked fish with tomatoes, olives and capers

Baked fish with tomatoes, olives and capers

Ingredients (4 servings) 4 x ±175g hake fillets (or any other firm skinless white fish), skin removed 250g cherry tomatoes, halved 100g pitted black olives 2 tablespoons capers, rinsed, drained 4 thyme sprigs 2 tablespoons olive oil 1-2 tablespoons balsamic vinegar 2 cups mixed salad leaves, to serve Method Preheat the oven to 200°C. Place [Continue Reading]

Tomato and onion baked fish

Tomato and onion baked fish

Ingredients (4 servings) 1/3 cup olive oil 1kg brown onions, halved, thickly sliced 700g bottle tomato passata (see passata recipe) 1 tablespoon caster sugar 4 x 150g skinless firm white fish fillets (Hake) Steamed Basmati or Brown rice, green beans and small fresh basil leaves, to serve Method Heat ¼ cup oil in a large [Continue Reading]

Capsicum boats

Tuna Capsicum boats

Ingredients (4 servings) 2 small red capsicums 1 x 185g can tuna in spring water, drained (3/4 cup) avocado Salt and Pepper to taste fresh sprouts, to serve (optional) Method Cut capsicums into quarters lengthways. Remove the seeds and membrane. Place tuna in a bowl. Use a fork to flake. Add avocado and stir to [Continue Reading]

Fish with herbed chickpea puree

Fish with herbed chickpea puree

Ingredients (4 servings) 1 tablespoon olive oil 1 brown onion, finely chopped 1 garlic clove, crushed 1½ teaspoons ground cumin 1 cup Chicken Stock 2 x 420g cans chickpeas, drained, rinsed 1 tablespoon lemon juice ½ cup parsley, roughly chopped 4 pieces fish fillets (such as hake) 2 cups baby spinach 2 tomatoes, chopped Method [Continue Reading]

Oven-baked crispy fish with yoghurt tartare

Oven-baked crispy fish with yoghurt tartare

Ingredients (4 servings) 2/3 cup dried breadcrumbs ¼ cup finely grated parmesan cheese 2 tablespoons flat-leaf parsley leaves, chopped 1/3 cup plain flour 1 egg, lightly beaten 4 fillets (180g each) boneless white fish olive oil cooking spray 60g dressed salad leaves, to serve Yoghurt tartare 2/3 cup plain yoghurt (thick) 1 teaspoon Dijon mustard [Continue Reading]