Our recipe for wellbeing
Lemon and Herbs Fish with Wedges
Linda Pozzi
Ingredients Method
750g medium Desiree potatoes cut into wedges
¼ cup olive oil 300g frozen fish fillets, thawed 1 ½ cup fresh white breadcrumbs 2 tsp. finely grated lemon rind
2 tbsp. finely chopped fresh flat-leaf parsley leaves
1 tbsp. finely chopped fresh mint Lemon wedges, to serve
1
2
3
4
Preheat oven to 200 degrees( 180 degrees fan-forced). Line 2 large baking trays with baking paper. Place potato wedges and 1 tablespoon of oil in a large bowl. Toss to combine. Place on 1 prepared tray. Season with salt. Bake for 40 minutes or until golden and crisp. Meanwhile, pat fish dry with paper towel. Combine breadcrumbs, lemon rind, parsley, mint and remaining oil in a bowl. Season with salt and pepper. Place fish, in a single layer, on remaining prepared tray. Sprinkle ¼ cup breadcrumb mixture over each fillet, pressing on lightly with fingertips. Bake for 10 to 12 minutes or until fish is golden and cooked through. Serve fish with wedges, vegetables and lemon.
Tuna & Quinoa Tabouleh
Gina Lambrusco
Serves 8
Ingredients Method
1½-2 cups cooked quinoa 2 tomatoes 2 cups chopped parsley 1 red onion finely chopped 4 spring onions finely chopped 2 med cucumbers diced small Juice of 1 lemon Drizzle of olive oil 1 can of tuna Salt and pepper to taste
1 2
Place all ingredients in a bowl and mix until combined. Add a large can of tuna. This is perfect for a light lunch.
48