Garlic and Chilli Fish Parcels with a Toasted Honey Seed Salad


Its been a long time coming BUT I finally have time to add a new recipe to The Sweet Life! Yay!
Since moving back to NZ from the UK and getting back into teaching again I have been so busy... it has been a huge shock to the system. But now that i've got through to the end of the year and have a bit of down time I can focus again on what makes me happy... food :).

So after the festive season i've been slowly getting back on track with my eating. This week i bought fresh blue cod fillets and experimented with some toppings tonight...which turned out to be delicious. This recipe is super quick and easy. It could work with any firm white fish or salmon. The salad is easy to chuck together and you can add anything to it BUT the toasted seed topping is a must as it adds a bit of crunch and sweetness to the dish!

This recipe serves 2. 

Ingredients

Fish Parcels 

2  fish fillets (I used blue cod)
2 teaspoons crushed garlic (you can use fresh garlic)
2 teaspoons crushed chilli (you can use fresh or dried chilli)
Small blob of butter or coconut oil
Handful of coriander (roughly chopped)
Lemon juice

Salad 

Lettuce (shredded)
Cucumber (diced)
Red Capsicum (diced)
Sprouts 
Feta (crumbled) 

Honey Toasted Seed Topping 

50g Pumpkin Seeds 
50g Sunflower seeds 
Blob of butter or coconut oil 
1 tablespoon of honey 

Method

1. Preheat oven to 180℃.

2. Get 2 squares of tin foil and place the fish fillets in each one. Top each fillet with 1 teaspoon of garlic and chilli, a small blob of butter, a squeeze of lemon juice and sprinkle with chopped coriander. 

3. Fold tin foil into parcels so no liquid can escape. Place on a tray and bake in the oven for 15-20 minutes depending on the size of the fillets. 

4. Start the seed topping by adding a blob of butter or coconut oil into a fry pan over medium-high heat. Once melted add in both lots of seeds and top with the honey. Stir until mixed together. Stir frequently to stop burning. Once the seeds start to turn a brown colour take off the heat. Tip the seeds onto a non stick foil and leave to cool (they will clump together and turn crunchy). 

5. Add all the salad ingredients into a bowl and sprinkle seeds on top of the salad. 

6. Once the fish is cooked (translucent) serve with the salad. 

Enjoy x 





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