Fish with Moroccan Cauliflower and Currant Salad with Coconut Yoghurt Dressing

Fish with Moroccan Cauliflower and Currant Salad with Coconut Yoghurt Dressing

Eat Fit Food This nutritious fish dish, from Katherine Rothwell the Eat Fit Food Nutritionist, is filled with many benefits including the Omega-3 fatty acids found in the fish. According to Australia’s leading health research body, the National Health and Medical Research Council (NHMRC), they suggest that Australians should eat more fish and aim for two or more serves weekly.

  • Salad:
  • 250g cauliflower florets
  • 200g chickpeas drained
  • 50ml olive oil
  • 2 tsp Moroccan spice/chopped coriander root
  • ½ tsp turmeric
  • ½ tsp fennel seeds
  • ½ cup boiled water to soak currants
  • 40g soaked currents
  • 10g chopped coriander/ parsley leaf
  • Fish:
  • 5 x 150g fish
  • chopped herbs (chives/parsley/mint)
  • 40ml olive oil
  • 5 lemon slices (cooked on fish)
  • salt and pepper to taste
  • Yoghurt Dressing:
  • 250ml coconut yoghurt
  • ½ lemon – juiced
  • 1 tbsp dijon mustard

 

Salad: 1) In a bowl mix the olive oil, Moroccan spice, chopped coriander root, turmeric and fennel seed. 2) Retrieve water that was used to soak currants and add to spices. 3) Mix the raw cauliflower florets through the spice mix and steam roast for 10-12 mins, enduring it is cooked but not overcooked. Allow to cool. 4) Add cauliflower florets to drained and washed chickpeas. 5) Add soaked currants, chopped coriander and parsley leaf. Fish: 1) Marinade the fish in chopped herbs (parsley, chives, mint) in a bowl. 2) Put fish in tray and put a slice of lemon on each fish. 3) Bake fish for 12-14 minutes at 165 degrees. Dressing: 1)Mix all together. Tip: 5g each portion toasted pinenuts to serve

 

 

  • TAGS: Omega 3, Eat Fit Food, Katherine Rothwell, fish recipes, dinner recipes, Omega 3 recipes, family dinner ideas, bright ideas, bright ideas for mums, tips for mums, mums websites.
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