Sea Bass and Roasted Veggies

Serves 2

X2 sea bass (Filleted)

Aubergine

Courgette

Green pepper

Handful of cherry tomatoes

Lemon

Olive oil/butter

Fresh coriander

Chop green veg into chunks and place on a baking sheet with some olive oil, seasoning and half a lemon.

Place in a hot oven and roast for approx 45 minutes – keep an eye on it so it doesn’t burn.

Meanwhile, 10/15 minutes before serving, melt a mix of butter, olive oil in a pan and place the fish skin side down in the pan – leave untouched for 5/6 minutes. Once browned, turn over and leave again for 4/5 minutes take off the heat and leave to sit for a couple of minutes whilst you plate up the veggies (squeezing some of the lemon over the veggies).

Serve with some fresh coriander and some of the lemon/oil mix from pan

Enjoy 😊

Garlic & Saffron Prawns with Asparagus, Cauliflower and Broccoli

Serves 4

Approx 750g Prawns / Clams / Mussels / Calamari (or whatever you love)

Head of broccoli

Small cauliflower

Small aubergine

Clove of garlic- crushed

Tsp paprika

Red onion

Pkt of asparagus tips

Celery stick x2

Olive oil

Rosemary

Bunch of fresh mint

Bunch of fresh parsley

Saffron

Turn the broccoli and cauliflower into rice by cutting away the stalk and blitzing in a food processor for a couple of minutes. Add to a large frying pan with a splash of water and juice of one lemon, cover and cook for approx 5 minutes.

Prepare your prawns if using shell on prawns, or use already prepared uncooked prawns. Place these in a marinade of olive oil, sprig of chopped fresh rosemary, salt and saffron. Leave for at least 10 minutes.

Meanwhile, finely dice the aubergine, celery, onion and add to another pan with a splash of olive oil, a tsp of paprika and the crushed garlic. Cook for 10 minutes or until the vegetables are soft.

Now add the vegetable mix to the broccoli and cauliflower rice and stir to combine everything. Add the chopped mint and parsley. Bunch of each.

Now take your mix of shellfish (whatever you like) and place in a pan with the asparagus and cook for approx 10 minutes with a little butter and splash of water.

Once cooked, transfer the broccoli and cauliflower mix to a bowl and top with the shellfish and asparagus.

Finally, finish with a large spoonful of full fat Greek yoghurt, fresh chopped mint and a sprinkling of pomegranate seeds and serve

Smoked Haddock, Prawn, Chorizo and Mussel Paella

Feeds 3 to 4

One head of cauliflower (made into cauliflower rice)

Olive oil

Teaspoon of turmeric

Teaspoon of paprika

Red onion – diced

Stick of celery – diced

Red pepper – diced

Chorizo cut into chunks- I used about 8/10 chunks

400g mussels

200g smoked haddock

150g prawns

Cup of chicken stock

Parsley and lemon wedges to serve

Put a splash of the oil in a pan and fry the onion and celery until soft. Place the chorizo chunks, red pepper and turmeric in the pan and cook for about 5 minutes then add the haddock (or fish of your choice), cover and leave for a few minutes.

Now add the mussels and stock and cover with a lid, cook until all the mussels are open (you can also buy a bag of pre cooked mussels if this is easier).

Lastly add the prawns and cauliflower rice and cover for 5 minutes stirring occasionally until everything is coated and cooked. Most of the liquid by now should have evaporated.

Serve with lemon wedges and chopped parsley.

Enjoy !

Tuna & Haddock Fish Cakes

Made these tasty little bite sized fish cakes and they were eaten by us all without complaint. It’s standard in our house that at every mealtime my youngest daughter asks “is there potato in it?” To which the reply is always “no”. These are completely potato (and cauliflower free!!).

I also made a chilli and tomato dip, which was relatively straightforward and worked well.

For the fish cakes you will need:

150g haddock

2 tins of tuna (drained) or another fish (240g)

Clove of garlic – crushed

Salt & pepper

Tsp paprika

Handful fresh parsley – chopped

X4 Tbls parmesan -grated

Tbls coconut flour

Tbls ground flaxseed

Beaten egg

Butter/coconut oil

Put everything in a large bowl and mix well until everything is combined. Then shape into small discs and put on a plate and store in the fridge for approx hour, or until you need to cook them.

When ready to cook, place some butter and coconut oil into a pan and when the oil is hot fry the fish cakes until golden – takes approx 5/6 minutes on each side.

Serve with some lemon or lime wedges.

Fish Pie with a Cheesy Cauliflower Mash

This is so simple I’m kind of embarrassed to type it up. This fed x3 of us 🙂

You will need:

*X2 salmon fillets

*Large haddock fillet

*Bag of raw prawns

(*need approx 600/700g any fish you like)

X3 hard boiled eggs – halved

One small red onion – diced

One clove of garlic – crushed

Small pot of double cream

One glass of dry wine

Handful of parsley

Lemon zest of one unwaxed lemon

One medium cauliflower

Bag of grated cheese

Two large scoops of Greek yoghurt

Salt and pepper

Pinch of nutmeg

Firstly, boil the eggs until hard – put to one side. Now dice the onion and crush the garlic and gently fry in some butter until soft.

In a separate pan, cut up the cauliflower into small florets and steam until soft – put to one side once ready with lid off so as to allow all the steam to disappear – you don’t want any excess water.

Return to onions and add wine, then cook until you reduce the liquid by half, takes approx 10/15 minutes. Now add lemon zest, cream and parsley cook for 5 minutes, then season.

Now dice up your fish and half your boiled eggs and layer up in a casserole dish.

Now pour the creamy sauce mixture over the fish and eggs.

Back to your cauliflower. Tip into a bowl ensuring there is absolutely no water – this is important. Now add a knob of butter, nutmeg, yoghurt and half the cheese now mash it up. If you want a smoother texture, whizz in a blender; I prefer it mashed.

Finally top your fish mixture with this creamy cauliflower mash and finish with the remaining cheese sprinkled over the top, now wang in a hot oven (around 200 degrees) for 20 to 30 minutes until golden.

Serve with whatever you like, we had some simple steamed broccoli as the pie was tasty enough.

Paella – Keto style

Serves 3

One cauliflower head made into cauliflower rice

X 4/5 chicken thighs – cubed

150g Chorizo – diced

One red onion – diced

One red pepper – diced

Clove of garlic – crushed

Large pinch of saffron

Large pinch of paprika

Saffron

X2 tomatoes chopped

150g Raw Prawns

Pinch of salt

1/2 pint Chicken stock

Lemon

Parsley

Place a little olive oil into a large pan and add the chicken. Cook the chicken until coloured slightly then add the diced chorizo and cook until light brown; then add the diced onion and garlic and cook until soft.

Now add the spices and a pinch of salt together with the diced red pepper and prawns and cook for approx 10 minutes, stirring to stop anything in the pan sticking. Now add the stock and tomatoes and and cook until liquid is reduced by half (approx 15 mins).

Now finally add the cauliflower rice and stir until everything is fully coated and combined. Put lid on and leave for approx 5 to 10 mins – stirring occasionally to make sure it doesn’t stick or go mushy.

Remove from heat and stir in the juice of one lemon and sprinkle with a handful of parsley and serve with a wedge of lemon – now sit back and enjoy 🙂

Fish Dish

Salmon with a chilli, lime and butter sauce served with a side of leeks, shredded brussels and chorizo . These dishes work really well independently too – they don’t have to go together.

X 2 salmon steaks/filets

1 leek – sliced

250g Brussel sprouts – shredded

120g sliced/diced chorizo

2 garlic cloves – crushed

Glug of olive oil

Half a lemon

Salt & Pepper

100g asparagus

Chilli flakes

Pinch of cumin

Pinch of ginger

Pinch of smoked paprika

Zest of 1 lime (then cut lime in half)

Couple of nobs of butter

First of all prepare the salmon.

Line a baking tray with some foil in a cross formation and then lay the salmon in the middle. Season salmon with salt and paper. Add a pinch of ginger, cumin and smoked paprika to the fish and sprinkle on some chilli flakes – to your taste. Add a nob of butter to both fillets and top with the zest of one lime. Add the asparagus and the lime then roll up the foil to form a parcel.

Cook in a hot oven for 15/20 minutes.

Now to the vegetables.

Place olive oil in a pan and heat, then add chorizo; fry for a few minutes then add leeks. After approx 2/3 minutes add the garlic and fry for a few minutes before adding sprouts. Add one lemon, some salt and pepper and cover with a lid. Now leave to sauté gently for approx 15 minutes.

Remove salmon from the oven and allow to sit for 5 mins before serving with the vegetables.