Browsing Tag

fish recipes


De luxe tuna salad

November 12, 2014
de luxe tuna salad

For this delicious salad you’ll need a nice piece of fresh tuna for the steak.
When chosing your tuna steak you should look out for the color: red means fresh. The darker the color, the
longer the fish has been waiting for some to buy it :)

You’ll need: (for two salads)

2 piece of tuna steak (aprox. 150 grams each)
2 hard boiled eggs
2 medium sized tomatoes
1 red onion (cut into rings)
mixed greens (rocket salad, baby spinach leaves, romaine lettuce)
a couple of black olives
sprouts (optional)
salt and pepper
olive oil

How to:

Start by preparing the salad. The steaks will be done in no time, so it’s better to have everything ready before hand.
Cut the tomatoes and the onion in rings and place all the ingredients of the salad on a big plate.

After doing these, heat the grilling pan and prepare the tuna steak. It only needs to bake around 2 minutes on each side.
If after this you still see that there is juice dripping from the steak and you know you don’t like your steak medium,
you can bake it one extra minute.
Place the steak near the salad, because the heat will alter the crisp of the leafy greens.

Enjoy! (with a glass of white wine)


Grilled trout with oven baked potatoes

November 9, 2014

(dinner for two)

You’ll need:

  • 2 medium sized fresh trouts
  • olive oilbaked potatoes with grilled trout
  • sea salt
  • 4 slices of lemon
  • 8 potatoes (or more)
  • a spoon full of olive oil
  • rosemary
  • cayenne pepper
  • salt and black pepper

How to:

Wash the trouts well (outside and inside), then use a sharp knife to carv the surface with not too deep paralel lines (about 1 centimeter space between them).

Sprinkle the trouts with a bit of olive oil on both sides and rub them well with sea salt.

Put two slices of lemon inside each trout. They will taste even better!

Grill them on both sides until well done and crispy.

Clean and peal the potatoes and carv them similarly to the fish. Don’t carv in too deep, or the potato will break.

Place the potatoes in a baking pan.

Sprinkle the potatoes with olive oil. Add salt, pepper, some cayenne pepper and rosemary.

Bake the potatoes in the oven for aproximately 30 minutes. In order for the potatoes not to get too dry, use a spoon to take some of the oil and herbs from the baking pan and sprinkle over the potatoes. (you need to do this 2 or 3 times).

The potatoes are done when golden and crispy.

Eet smakelijk!


Appetizers & Snacks

Fresh tomatoes stuffed with tuna

November 2, 2014

tuna tomatoes(appetizer for two)

You’ll need:

  • 4 large fresh tomatoes
  • a can of tuna (aprox. 175 grams)
  • a green celery stalk
  • a red onion
  • the juice of one lemon
  • mustard with seeds
  • salt and pepper

How to:

Scoop the insides of the tomatoes. (you won’t need them in the recipe, but they are too delicious to throw away, so you can boil them with a pinch of salt and pepper and make a delicious cup of tomato sauce)

Chop the celery and the onion into small pieces.

Drain the water out of the tuna can and mix the tuna pieces with the celery, onion,  two teaspoons of mustard, salt, pepper and a bit of lemon juice. (add more or less of the last three ingredients according to your own taste)

Decorate with fresh parsley or celery leaves and serve with warm toasted bread.



Cod fish with chicory and lemon

November 2, 2014
chicory with cod fish

(meal for two)

You’ll need:

  • 300 – 350 grams of cod fish filet (you can use other kinds of boneless white fish filets like tilapia or pangasius)
  • three medium sized chicories
  • the juice of 1 1/2 lemon
  • olive oil
  • salt and pepper

How to:

Cut the fish into medium sized square pieces.

Heat a bit of olive oil in a pan and bake the fish for 2 minutes on one side and two minutes on the other. (if the filet is too thin, it will get smashed while baking, so choose a thicker piece of filet)

When the fish is done, remove it from the pan.

Cut the chicory into medium pieces and discard the hard lower part because it tastes quite bitter. Then bake the chicory pieces for about one minute and squeeze some lemon juice over them, add salt and pepper.

Then add the fish and the rest of the lemon juice and mix them gently together so that the fish pieces won’t get too smashed during the process.

Serve with fresh bread or toast.



Oven baked sole fish with vegetables

November 2, 2014
oven baked sole fish

(meal for two)

You’ll need:

  • a large flat baking tray
  • baking parchment
  • 4 small to medium sized flat fish (lemon sole, brill, megrim…fresh from the market)
  • one lemon
  • two large tomatoes
  • one medium sized broccoli
  • 200 grams fresh green asparagus stems
  • olive oil
  • salt, cayenne pepper and black pepper

How to:

Preheat the oven at 150 degrees Celsius.

Use a small knife to scrape the left over scales from each fish, then wash them in cold water and carv in four or five parallel lines (not to deep, because the fish is quite fragile and it can break easily).

Then pour a bit of olive oil over them, so that there is a bit of oil on both sides of the fish.

Put parchment on the whole surface of the baking tray. This will prevent the fish from getting stuck while baking.

Cut the tomatoes in round slices and scatter them around the baking tray.

Place the fish in the tray (skin facing up) and then sprinkle it with salt, black pepper, cayenne pepper and the grated peel of a lemon.

Place the tray in the oven and rise the baking temperature to 200 degrees Celsius. Leave the fish in the oven for about 30 minutes.

In the meantime clean the vegetables and boil or steam them just before the fish is done.

After about 30 minutes of baking the fish should look nice and golded, well baked.

Turn each fish gently with a flat kitchen utensil on the other side and leave for another 15 minutes.

Serve with fresh lemon.


Cod fish lasagna

October 26, 2014
cod fish lasagna

(dinner for two)

You’ll need:

  • 300 grams white fish filet (cod fish is perfect, as it has a nice and not too “fishy” taste)
  • 6 gluten free lasagna sheets
  • one zucchini
  • one red paprika
  • 250 ml tomato sauce
  • one medium sized onion
  • 3 garlic cloves
  • a pinch of dry rosemary and oregano
  • salt and pepper
  • 100 grams mozzarella
  • grated cheese or parmesan

How to:

Start off by making the sauce.

Cut the paprika, the onion and the garlic into small pieces. Heat a spoon of olive oil and let these vegetables simmer for 2 minutes on the fire.

Then add the tomato sauce, the dry herbs and the salt and pepper. Turn the fire low and let the sauce boil for about 5 minutes. Taste it, in order to see if it needs some more herbs. If it doesn’t, just turn off the fire and go on preparing the other ingredients.

Cut the zucchini in relatively thin round slices (0.5 cm) and bake it on both sides on a grilling pan.

(1 or 2 minutes on each side should be enough)

I personally prefer the new types of lasagna sheets that don’t need any pre-cooking. But if you have the type that need to be boiled before, just cook them according to the instructions on the package.

Preheat the oven at 180 degrees Celsius.

Cut the fish filet into medium sized pieces (aprox. 4×4 cm)

Once all the ingredients are ready, it’s time to place everything in the baking tray.

Spread a teaspoon of olive oil on the tray, then a third of the sauce.

Add half of the lasagna sheets and then again another third of the sauce, over them.

Then divide the fish filet equally in the tray and place the grilled zucchini slices on top of it. Add a bit of salt and pepper.

Next comes the other half of the lasagna slices, the rest of the sauce and the mozzarella cut into thin slices.

Grate a bit of parmesan cheese over or just spread some normal yellow grated cheese that will melt and then dry into a delicious crust.

Bake in the oven for 40-45 minutes at 180 degrees Celsius.



Cod fish ratatouille

October 26, 2014
cod fish ratatouille

(nicely coloured meal for 2 fish lovers)

You’ll need:

  • 500 grams cod fish fillet
  • 150 grams green pea pods
  • 1 zucchini
  • 1 eggplant
  • 4 medium sized tomatoes
  • 1 medium sized red onion
  • 2 green celery sticks
  • 10-15 black olives
  • olive oil
  • salt
  • black pepper
  • 1 bay leaf
  • 1/2 tsp. dried or fresh oregano
  • 200 ml white wine

How to:

Prepare your ingredients:

– cut the celery and the onion in small pieces

– cut the eggplant and the zucchini into squares (as big as you would like to see them in your food)

– cut the tomatoes in small pieces and keep all the juices that comes out of them

– clean the pea pods (cut the small dry ends if there are any)

Heat up 2 spoons of olive oil in a large pan and fry the onion and the celery for about 3 minutes.

Remove them from the pan and then heat up some more olive oil and bake the eggplant and the zucchini until they get a nice golden colour.

Now prepare your oven tray for the ratatouille. Put a bit of oil (2-3 spoons) into the pan, so that the vegetables won’t stick to it. Add all the vegetables you have prepared until now, including the tomatoes and the olives.

Then add the spices: bay leaf, oregano, salt and pepper.

Place pieces of the fish fillets over the vegetables and distribute them equally. Then pour the wine and put the tray into the oven, at 200 degrees Celsius. Bake for about 30 minutes, until you can see the fish is nicely done.

Remembering this year’s 14th of July, I just have one thing to add: Vive la Ratatouille!