Honey-mustard hake

Serves 4 : Easy : Quick
Ingredients

2 Tblsp honey
2 Tblsp whole grain mustard
Juice and grated rind of 1 lemon
4 large skinless hake fillets

150gm baby carrots
150gm sugar snap peas
150gm green asparagus
500gm new potatoes, scrubbed and halved

Method

Put the potatoes on to cook in lightly salted boiling water.
Boil, steam or microwave the carrots, peas and asparagus.
Once cooked, drain and keep warm.

Mix together the honey, mustard, lemon juice and rind.
Brush onto the fish.

Spray a large pan with non-stick cooking spray.
Dry-fry the hake, about 5 minutes per side.
Pour any remaining honey/mustard mix into the pan.

Make a bed of baby vegetables on each plate.
Place the fish on top of the veg.
Spoon any juices from the frying pan over the potatoes.

Salmon in lemon-butter sauce

Serves 4 : Easy : Quick
Ingredients
4 salmon steaks each ±100gm

3 Tblsp low-fat spread
2 Tblsp chopped parsley
1 Tblsp capers, rinsed and chopped
2 – 3 Tblsp lemon juice
Grated rind of 1 lemon

500gm new potatoes, scrubbed and halved
8 courgettes, sliced
±20 baby carrots, scrubbed
±200gm asparagus stems

Method

Put the potatoes on to cook in lightly salted boiling water.
Drain and keep warm once cooked.
Steam or microwave the asparagus, carrots and courgette slices.

Meanwhile, spray a non-stick frying pan with cooking spray.
Spray the salmon with non-stick cooking spray.
Cook the fish in the frying pan, about 5 mins each side, or until the fish flakes easily.
Remove from the pan and keep warm.

Wipe the frying pan out with kitchen paper.
Place the pan back over a low heat.
Melt the spread.
Add the parsley, capers, lemon juice and rind.

Plate up the fish and vegetables.
Spoon the lemon-butter sauce over the fish.

You don’t have to use salmon; any firm white fish goes well with this dressing.

Smoked haddock in mushroom cheese sauce

Serves 4 : Easy : Quick
Ingredients
±500gm smoked haddock, skinned and cut in chunks
1 onion, thinly sliced
1 cup fat free milk
250gm button mushrooms, sliced
400gm broccoli florets
400gm rice
1-2tsp maizena, mixed to a paste with a little milk or water
80gms strong cheese, grated

Chopped fresh parsley

Method
Put the rice on to cook in lightly salted boiling water.
Once tender, drain and keep warm.

Meanwhile, spray a large pan with non-stick spray.
Put the fish, onion, mushrooms, broccoli and milk in the pan.
Bring to the boil, then reduce the heat and simmer for 10 to 15 minutes.

Remove everything from the pan with a slotted spoon, leaving the milk in the pan.
Thicken the milk with the maizena paste.
Add the cheese and stir well.

Put the fish and vegetables back into the sauce.
Turn gently to coat everything with the sauce, but be gentle so as not to break
up the fish any further.

Serve the fish in the sauce over rice. Garnish with chopped fresh parsley.

To get closer to your 5-a-day, you can serve peas with this. You can cook them in the rice.

Tuna Salad with avocado

Serves 4 : Very easy : Very quick
Ingredients

2 x 170gm tins tuna in brine or spring water
1 small chilli, finely chopped
Juice and rind of 2 small lemons
1 large, firm mango, peeled and cubed

1 large, ripe avocado, peeled and sliced
±24 mini Italian tomatoes
½ medium cucumber, sliced
Small bag mixed lettuce

Method
Drain the tuna. Tip into a bowl and break up slightly with a fork.

Add the lemon rind and juice, the chopped chilli and the mango cubes.
Toss gently to combine.

Make a bed of mixed lettuce on each of four dinner plates.
Divide the tuna between the plates.
Garnish with avocado, cucumber slices and tomatoes.


The chillies in the photograph are from my garden.
We have had an absolute glut of them this year!