Lemon and oregano baked fish served with Mediterranean vegetables

Lemon and Oregano Baked Fish served with Mediterranean Vegetables

Ingredients

  • 2 large zucchini (620g), cut into thick batons
  • 1 250g punnet cherry tomatoes
  • 1 red onion (150g), cut into wedges
  • 1 red capsicum (320g), halved, seeded, thickly sliced lengthways
  • 80g green olives, pitted
  • 4 x 130g white fish fillets (ling or blue eye)
  • 1 teaspoon lemon zest
  • 1 tablespoon oregano, chopped
  • 2 sprigs fresh rosemary
  • 1 tablespoon olive oil
  • 500g baby potatoes, quartered

Method

  1. Preheat oven to 180°C. Line 2 large baking trays with baking paper.
  2. Place zucchini, tomatoes, red onion, capsicum and olives on the prepared baking tray and lightly spray with olive oil. Evenly place fish fillets on the baking tray on top of the vegetables and sprinkle fish with the lemon zest, fresh oregano and rosemary. Drizzle with olive oil.
  3. Place baby potatoes onto the second prepared baking tray and lightly spray with olive oil.
  4. Bake for 10-15 minutes, or until fish is cooked through and vegetables are tender and cooked through.
  5. Serve baked fish with the vegetables and potatoes.
  6. Alternative: While fish is cooking, place potatoes into a microwave-safe dish and microwave at full power for 8-11 minutes or until cooked through.

Zucchini pasta salad



Ingredients

  • 200g penne pasta
  • 2 tablespoons olive oil
  • 1 x 250g punnet cherry tomatoes, halved
  • 60g black pitted olives
  • 2 spring onions, chopped
  • 150g baby rocket
  • 1 small yellow capsicum, thinly sliced
  • 30g sundried tomatoes
  • 2 medium zucchini, peeled into thin ribbons with a vegetable peeler
  • 1 tablespoon lemon juice
  • ¼ teaspoon cracked pepper
  • 1 garlic clove, minced

Method

  1. ​Boil penne pasta in a large saucepan of boiling water following packet directions. Drain, cool and place in a large salad bowl.
  2. Add 1 tablespoon olive oil to cooled pasta. Toss to combine.
  3. Add cherry tomatoes, olives, spring onion, rocket, capsicum, sundried tomatoes and zucchini. Toss to combine.
  4. To make dressing, whisk together remaining olive oil, lemon juice, cracked pepper and garlic. Toss through pasta salad and serve.​

Lemon oregano lamb with a kale buttermilk dressing


Lemon oregano lamb with a kale buttermilk dressing

Ingredients

  • 4 lamb fillets (approx. 100g-120g each)
  • 1 tablespoon finely grated lemon rind
  • 2 cloves garlic, crushed
  • 6 sprigs oregano, plus extra to serve
  • ½ teaspoon dried chilli flakes, plus extra to serve
  • 1/3 cup finely grated parmesan
  • 125mL buttermilk
  • 4 cups baby kale
  • 1 tablespoon olive oil
  • 3 zucchini, spiralised
  • 2 carrots, spiralised
  • Lemon wedge, to serve

Method

  1. Place the lamb, lemon rind, garlic, oregano, and chilli in a large bowl and toss to coat. Set aside for 15 minutes to marinate.
  2. Place the parmesan, buttermilk and 1 cup of the kale in a food processor and process until well combined. Set aside.
  3. Heat oil in a large non-stick frying pan over medium heat. Add the lamb and cook, for 10-12 minutes or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest.
  4. Divide the zucchini and carrot between the 4 bowls. Top with sliced lamb, and kale.
  5. Drizzle with the kale buttermilk dressing and serve with a lemon wedge, oregano and chilli flakes.
Tip: Chicken is also a great alternative to lamb. You can substitute the 4 lamb fillets for 4 x 100-120g lean chicken breasts. 
Tip: If you don’t have a spiraliser, you can use a peeler or sharp knife to create thin vegetable strands instead.

Plesir

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