Balance was ever-so-slightly restored by the end of the week, after consuming rather too much deliciously-moist Vegan Chocolate Cake. Thanks to the Fish is the Dish campaign, we’ve been eating plenty more fish and this time, I turned to my well-stocked freezer for a very simple lunch of Young’s Easy Cook Salmon with Couscous, Crème Fraîche and Parmesan.
Oven-baking is my favourite way of cooking fish, it is so easy to throw some fish fillets or chunks into a baking dish with a few diced vegetables, such as red onions, courgettes, cherry tomatoes or when it’s in season, asparagus. Drizzle with some Rapeseed Oil for extra Omega 3 goodness, and if you like, a sprinkle of seeds, such as pumpkin or flax seeds for an even bigger boost!
In less than half an hour you can have lunch or dinner on the table. I like to eat baked fish with couscous, with a dollop of crème fraîche, soured cream or Greek yoghurt and then sprinkled with Parmesan. Sounds like an odd combination, but somehow it works!
- 250 g Young's Easy Cook Salmon Fillet Chunks
- 1 red onion
- 2 courgettes
- 3 tablespoon Rapeseed Oil
- 2 tablespoon Lemon juice
- 180 g Couscous
- 200 ml Hot water
- 2 tablespoon Fresh Parmesan Cheese
- 2 heaped tablespoon Crème fraîche, Sour Cream or Greek Yoghurt
- sprinkle Mixed Seeds
- A few basil leaves
- Pre-heat the oven to 200 degrees Celsius. Place the salmon fillets or chunks in a baking tray, scatter over the finely chopped red onions, diced courgettes or any other diced vegetables. Drizzle over 2 tablespoons of rapeseed or olive oil and the lemon juice.
- Bake in the oven for 20 minutes, until the fish is cooked through.
- In the meantime, place 160 grams of couscous into a bowl, add one tablespoon rapeseed or olive oil, pour over 200 ml boiling water, cover with a plate and leave to soak.
- When the fish is cooked, take it out of the oven. Take the plate off the bowl of couscous, fluff up with a fork and serve in another bowl, topped with the baked fish and vegetables. Add a dollop or two of crème fraîche, sour cream or greek yoghurt and sprinkle with fresh Parmesan, basil leaves and seeds, if using.
Young’s Seafood are probably best known, in my mind at least, for their ‘Chip Shop’ range, breaded or crispy, bubbly battered cod fillets, or cod/haddock fish fingers. However, they also have a large range of frozen fish fillets as well as an ‘Easy Cook’ range of skinless and boneless fillet chunks. I used the Pink Salmon Fillet Chunks for my lunch, but the pouches of cod and smoked haddock chunks are super for a quick fish pie. We are also a bit partial to Young’s Scampi…
Young’s have also teamed up with Jamie Oliver more recently, who is working with them to endorse a range of frozen fish meals, such as fish pies for children. We like the Yummy Pollock Fish Pie, which is lovely and creamy with a carrot and potato mash and the crispy fishcakes are surprisingly tasty and substantial.
Young’s are really big on sustainability, all their products show a Fish for Life logo, their flagship programme for fish sustainability, demonstrating that they guarantee sourcing fish from sustainable sources according to the objectives set by the Marine Stewardship Council.
With many thanks to Young’s Seafood and Fish is the Dish for arranging some frozen fish for us to try.