• Tag Archives tomato
  • Chili Cod Fillets

    Sustainable fish…latest thing…actually it’s the tastiest thing. We got a lovely BIG piece of sustainable cod from Costco. Atlantic line caught no less. Now I can’t imagine that there’s a bunch of little men sitting with fishing poles catching cod one by one but I’m guessing it’s something ethically better than whatever the other way of catching cod is!

    Moving swiftly on….the other half is a bit picky when it comes to eating…but he’s way braver than he has been and much more willing to try things so I found a recipe for cod fillets that didn’t look too scary! Plus it’s quick and easy…two of my favorite words when it comes to cooking!

    2 cod fillets about 200g each
    1t chili powder
    1/2 mixed herbs
    1/2 teaspoon sea salt
    30g butter
    1/2t cumin
    1 lime…juiced

    Pre heat the oven to 200C. Get a pan….pop the cod into the pan. Mix together the chili powder, mixed herbs and salt. Dust the top with the spice mixture. pop in the oven for about 7 minutes…depends on the thickness of the filet….fish is done when it’s opaque. Meanwhile while the fish is cooking melt the butter in a small pan and add the cumin and lime. when the cod is cooked place onto a plate and drizzle with the butter mixture. Easy peasy lemon (lime really) squeezy! I had the pan in the oven already with some cherry tomatoes, sliced courgettes and par boiled baby new potatoes. I drizzled them in oil and seasoning and precooked them for about 20 minutes before popping the cod on to the tray. Enjoy…gotta love one tray/pan/pot meals!

    Chili Cod compressed



  • Portobello Mushroom Salad

    So with the thought that I need to shift some pounds I thought that lunch today needed to be healthy, tasty, and filling. So off to the fridge I go! This is what I came up with…

    2014-04-10 13.37.03

    1 Portobello mushroom
    1 disc of goats cheese
    1 ramiro pepper or any kind of pepper you desire
    1 beef tomato
    2 rashers of lean bacon cooked until crispy
    small onion sliced and caramelised

    This is a serving for one…so adjust accordingly if you are extra hungry or not lonely!

    Get the grill fired up in your oven and take the stalk out of the mushroom and pop the goat’s cheese disc in the middle and pop on a baking tray and bang under the grill. Chop up the pepper and tomato and put on a plate. When the cheese is sufficiently melted take it out and put it in the middle of the chopped pepper and tomato. Crumble the bacon over the top then top with the caramelised onions.

    This salad needs no dressing as you have the creaminess of the goats cheese, the crunch from the crispy bacon…the sweetness of the caramlised onions…it’s heaven on a plate and no carbs!!!