This is HANDS DOWN one of the best fish dishes I've ever made!! 🤯💞 oh...my... goodness! This vegan base can be devoured solo or topped with tender, flakey wild caught cod filets, as pictured. Either way, it's heavenly!!
2 small fennel bulbs sliced lengthwise into 1" chunks + 1 lg onion, cut in 1/2 & thinly sliced + 3 cloves garlic, smashed ~ sauteed in EVOO, S/p. Once slightly caramelized, add roughly 2/3 a head of torn red kale & 1/2 pint halved cherry tomatoes, s/p. Allow to cook down slightly & deglaze with veggie stock. Add 1 can of drained cannellini beans. Cook another 5-10 minutes until beans become creamy. Add 3 oz whole green olives, zest & supremes ogf 1 pink grapefruit, & a handful of chopped fennel fronds. Flavors will continue to develop as it sits.
If using cod, simply season w/s&p & saute in EVOO, just until cooked though. Place fillets on top & veggie mixture & drizzle pan juices/EVOO on top. Sprinkle w/fresh parsley & fennel fronds. Inhale, er eat, immediately! 😋💖 #jencancook#organic#wildcaught#weeknightmeals#fennel#olives#kale#vegan or #pescetarian
Happy with a good salad(endive, baby kale, fennel, radish, beetroot)
The dressing by myself was absolutely amazing. Greek yogurt and 2galic clove pressed, Italian parsley, coriander, lemon juice, salt and pepper. Try it!
Anyone else relate to the phrase “too busy to eat healthy” 🙋🏻♀️ We totally get it, it’s way easier to microwave something unhealthy vs cooking a meal that will fuel you. Take your time today (or sometime this week) to give yourself a meal that will make you feel AWESOME! ✨🙌 We’re pleased to share another throwback recipe that deserves all the shout outs possible! The recipe of the week is: 🍽salmon with dill caper mayo and a fennel, apple, and red cabbage salad. YUMMMM. Enjoy 😋
Wild Alaskan salmon with tray baked vegetables
Kick start the week with some fish 😋 #wildalaskansalmon#traybakedvegetables#waitroseweekend#fennel#charlottepotatoes#mondaynightdinner#fishfordinner#eathealthy#bakedvegetables .
300g charlotte potatoes, cut into 1cm thick slices
1 fennel bulb, core removed and cut into wedges
2 garlic cloves, sliced
1½ tbsp olive oil
200g cherry tomatoes on the vine
½ lemon, thinly sliced
2 tbsp chopped dill, plus extra to garnish
2 tbsp half-fat crème fraîche
220g pack Waitrose 1 Wild Alaskan Salmon Fillets, skin removed
1. Preheat the oven to 200˚C, gas mark 6; place a large baking tray in the oven to heat up. Toss the potatoes, fennel, garlic and 1 tbsp olive oil together, season and scatter on the hot tray. Roast for 15 minutes.
2. Toss the veg, then nestle in the tomatoes and lemon slices; return to the oven for 20 minutes more.
3. Meanwhile, mix the dill, crème fraîche and 1 tbsp water in a bowl; season and set aside. Set a non-stick frying pan over a medium heat. Pat the salmon fi llets dry with kitchen paper, then brush all over with the remaining ½ tbsp oil. Season and fry for 3 minutes on each side. Serve the fish with the dill sauce and veg, spooning over any juices from the baking tray and sprinkling with the extra chopped dill.