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Wednesday, December 2, 2009

Pasta and Fish Salad

When we were in England we spent a few days with David's cousin Marie and her husband Mick. Apart from having a wonderful time with them, we got to eat wonderful fresh veges from out of their garden. Marie says that nearly all of the vegetables they eat are out of their garden. How wonderful to taste purely organic vegetables again. The tomatoes were so sweet and nothing like the tasteless ones bought from the supermarkets.
Marie likes to make up really easy, simple dishes that have lots of flavour and great to eat. This recipe was one that she seemed to just throw a bit of this and a bit of that into it and it came out tasting wonderful. I have tried to remember exactly what went into it, so forgive me Marie if I have left anything out.


1 pkt vegeroni large spiral noodles (the ones with the 3 different colours)
1 medium size tin tuna ( I have also substituted this for large sardines that have been boned)
some cooked makerel fillets from the deli dept ( I used tinned ones)
1/2 red onion - diced
1/2 yellow capsicum (can substitute green) chopped
1/2 red capsicum - chopped
2 heaped tablespoons good mayonnaise ( I used Miracle Whip)
Can add some little red grape tomatoes if desired
cracked black pepper and sea salt to taste


Cook pasta as per directions on packet. Do not overcook as you want them al dente.
Remove and place in large colander. Rinse some cold water through them and drain well.
In a large mixing bowl, add all ingredients and stir through until well combined.
Season with salt and pepper and place in refrigerator until needed.
Serve with some nice crusty italian style bread. This makes a great lunch or an entree for dinner.

Baked Fish with Fresh Herb Breadcrumbs

We went to a wedding recently and the hotel served up this beautiful baked fish with fresh herbed crumb topping. It was just divine and everyone was commenting on how much they enjoyed it.
I rememberd that my mum used to do a similar recipe so I have added a couple of extra ingredients to the one she used to make and made it up for our dinner to see if it was as good as hers or the one the hotel made. My husband David was very impressed and told me it was wonderful, especially as I used such a beautiful fish when making mine.
I always use the freshest ingredients I can and I always go for the much better cuts of meat or fish. I used Red Emperor fish for my recipe but any large fish fillets would do. It needs to be nice and thick otherwise it will dry out and not taste anywhere near as good.


400 - 500g piece of thick white fish fillet
1 1/2 cups of fresh white breadcrumbs with crusts removed ( I use a food processor to crumb the bread)
2 tablespoons of fresh parsley (could use dried if no fresh available)
1 teaspoon grated lemon rind
1/4 teaspoon dried coriander
good amount of freshly ground black pepper and sea salt to taste
1/4 cup freshly grated parmesan cheese
1 tablespoon melted butter
Extra tablespoon melted butter
1/4 cup cream
juice of 1/2 lemon


Preheat oven to 200C in a fan forced oven.
Process fresh bread to make breadcrumbs.
Add other ingredients and mix thorougly in a small bowl until well combined.
Place the extra melted butter in a small baking dish.
Pile the crumb mixture over the top side of the fish and press down firmly so it sticks to the fish well.
Place the fish (skin side down) in the baking dish and bake in the oven for about 20 minutes. Reduce heat to 180 and bake a further 10 minutes.
Remove fish carefully from dish and place dish on top of stove and add the lemon juice and cream to remaining butter in dish. Stir over low - medium heat until it thickens slightly.
Place fish on plates, pour the cream juices over it.
Serve with some green beans, carrots and a nice tossed salad with a little Italian dressing poured over. I chopped up red capsicum, lebonese cucumber, chopped sring onions and little red grape tomatoes.