For years I always brought fresh fish, freezing at home what I needed to. Then I discovered frozen fish and how fantastic it is; so much cheaper than fresh but just as nice and no need to remember how much to defrost as you can cook it straight from frozen (although saying that, I am yet to find nice frozen salmon, which seems to lose texture and flavour.)
Frozen fish is great for the kids rather than relying on horrid shop bought fish fingers. If you wouldn’t eat it why should they?! I'm sure they'll surprise you at how quickly they gobble it up as it is delicious!
These are Thea & Oscar’s favourites:
- Plaice dusted with flour then lightly fried in coconut oil with squeeze of lemon to serve.
- Seabass or seabream - some of these may seem pricey for the kids; they are worth the investment. I'm always on the lookout for deals or price reductions on these items. It can be done!
- Cod with a homemade parsley sauce
- Salmon stir-fry
- Homemade fish pie with sweet potato topping,
- Homemade fishcakes with sweet potato
- Salmon and broccoli pasta with yoghurt sauce
But it’s not all about the kids and these are mine and Mr B's favourites:
Baked Cod & Chorizo
- Cod fillet per person
- Cherry tomatoes - handful per person, halved
- Olives - a handful
- Chorizo - half a sausage thickly sliced
- Salt and pepper
- Fresh parsley or basil
- Place the frozen cod fillets into an ovenproof dish.
- Top with tomatoes, olives, chorizo etc.
- Place into the oven at 200˚C and cook for 15-20 mins.
- Serve with brown rice or courgetti.
For a great alternative try Putenesca cod, removing the chorizo and adding capers and anchovies instead. Both are very versatile dishes and a great starting point to add vegetables to as you wish; courgettes always work well but spinach or kale would be perfect too.
This is a great way to give salmon a twist:
- Salmon portion per person cut into cubes
- 1tsb soy sauce
- Chilli, half chopped
- 1 dsp of honey
- 1 dsp sesame oil
- Clove of garlic, crushed
- Place all ingredients into a bowl and mix.
- Ideally marinate for 15 mins.
- Meanwhile cut veg for kebabs.
- Thread marinated salmon onto kebab sticks and place under the grill with veggies for 7-10 mins turning to ensure thoroughly cooked. We like to serve it with quinoa and yoghurt dip.
Or try one of these tasty delights:
- Ray wings - grilled on each side for a couple of minutes
- Cod, capers and kale
- Tuna steak salad
- Cod and miso with oriental veg
- Cod with pesto and ground almond topping
- Red Thai/Penang curry and cod
- Fillets of seabass, bream or salmon cooked simply and served with my butterbean salad
Mr B is allergic to shellfish so we don't eat it... sob! I do miss beautiful prawns, crabs and lobsters! The list to do these in a healthy way is limitless and I'm very jealous of you! So give frozen fish a go and you'll be surprised at how easy it makes healthy eating.