Parmesan

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!

[gmc_recipe 2355]

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.

For more fishy facts, you can follow Young’s Seafood on Twitter or ‘Like’ Young’s Seafood on Facebook.

With many thanks to Young’s Seafood and Fish is the Dish for arranging some frozen fish for us to try.

I hope you like this recipe? Do you often turn to the freezer for fish or are you more likely to buy fresh?

For the last couple of weeks I’ve managed to post a ‘family friendly’ recipe on my blog every Friday. Today we’re having a Carrot and Parmesan Risotto for tea, which we love. Although we try to eat as much veg as possible, sometimes it is easier to keep things very simple with little ones. Ever since we helped my mum pick the carrots she had grown in her garden, my kids have been super keen to eat them, so we now eat carrot risotto at least once a week. It could be worse, I suppose.

I add a little bit of butter in with my olive oil before coating the rice and carrots, as it really brings out the flavour of carrots. You could add chopped onion, garlic and celery, but we prefer just using carrots chopped up into little pieces. The carrots will cook with the rice so they’ll be nice and soft by the time it is all ready. Don’t forget to use hot stock too, I keep a small pan of stock simmering next to my risotto pan and then just keep pouring a ladleful at a time until all the stock is absorbed. At the end, stir in another knob of butter and plenty of freshly grated Parmesan cheese. To make a vegetarian version, of course, you can use vegetable stock and a vegetarian cheese instead.

[gmc_recipe 1481]

I’m also sending this recipe across to the lovely Niamh of Eat Like a Girl, who is judging a Christmas Carrot Competiton on behalf of Love the Garden. Their competition is open until 21st December 2011, so if you have any carrot recipes you’d like to share, send them across too!

And, of course, to Simple and in Season here on Fabulicious Food!

I’m also linking this up to Mediocre Mums’ Slow Cooker Sunday – to cook in a slow cooker, add all the ingredients and set to low for 3-4 hours.

Wishing you all a lovely weekend.

Fish is the Dish: Young’s Easy Cook Salmon with Couscous, Crème Fraîche and Parmesan

I hope you like this recipe? Do you often turn to the freezer for fish or are you more likely to buy fresh?

Our Favourite Carrot and Parmesan Risotto

Parmesan

I hope you like this recipe? Do you often turn to the freezer for fish or are you more likely to buy fresh?

Footer