Fabulous Fish
Almond Cod with parmesan cheese and pesto
cod fillets
salt & pepper
a little lemon juice
some pesto
fresh grated parmesan
almond flakes
melted butter _______________________________________________________________________________
Grease a casserole dish with a little butter.
Rub the cod fillets with salt, pepper and pesto. Place them into the casserole dish, drizzle with leomon juice.
Sprinkle over the Parmesan cheese and top flaked almonds, drizzle with melted butter.
Bake in the oven at 200 degrees for approx. 15-20 minutes.
Photo:
http://lchf-bloggen.blogspot.co.uk/2011 ... pesto.html
Serve with a tomato and oregano salad and a good dollop of creme fraiche
Tomato and Oregano Salad
This salad tastes of summer! Use good flavoured, ripe tomatoes.
If you store your tomatoes in the refrigerator you must remove them in good time before eating, they taste best when eaten at room temperature.
spring onions - cut into thin slices
1/4 tablespoon Sukrin / sweetener
1 tablespoon white wine vinegar
3 tomatoes
sea salt & freshly ground pepper
a pot oregano
extra virgin olive oil _____________________________________________________________________________
Mix the onion and Sukrin/sweetener and leave to stand for half an hour. Add the vinegar.
Cut the tomatoes into eight and stir them into the onions. Sprinkle with sea salt and pepper. Shortly before serving add oregano leaves and drizzle with olive oil.
Serve as an accompaniment to meat, fish or chicken.
You can use frsh basil or parsley instead of oregano as variation.
http://lchf-bloggen.blogspot.co.uk/2011 ... oslat.html
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Cod with Cauliflower mash and Chorizosalsa
My 8 year old absolutely adores this dish
For four people
cauliflower mash
600-800 g cod fillets
100ml olive oil
lemon juice
sea salt & freshly ground pepper
3 to 4 tablespoons pine nuts or pumpkin seeds
150 g chorizo into small pieces
2 shallots - finely chopped
1 to 2 fat cloves garlic - finely chopped
1/4 chilli deseeded - finely chopped
3 sun-dried tomatoes - finely chopped
lemon
fresh thyme
_______________________________________________________________________________
Preheat the oven to 200 degrees.
Mix a little lemon juice and olive oil, and brush over the fish. Season with salt and pepper. Place the fish in a greased casserole dish and bake for 10-15 minutes.
Toast the pine nuts in a dry frying pan, and set aside. Place 100ml of olive oil in a skillet, add chorizo and simmer a few minutes. Add the shallots, garlic, chilli and sun dried tomatoes and simmer on a low heat for a few minutes while you place the cauli mash and fish fillets on 4 plates.
Mix the pine nuts and fresh thyme into chorizo salsa, and season to taste with a little lemon juice. Pour salsa over the fish and garnish with a little extra fresh thyme. Enjoy!
Photo:
http://lchf-bloggen.blogspot.co.uk/2011 ... salsa.html
Serve with a colourful salad on the side, glaass of white wine (not for the 8 yr old) - perfect