Almond-Topped Crunchy Baked Fish - Indian Vegetable And Lentil Curry - Spiced-Orange Slow-Cooker Lamb - Cauliflower And Quinoa Salad With Spicedorange Lamb (part 1)

Almond-Topped Crunchy Baked Fish

·         Serves4

·         Prep10 minutes

·         Cook 30 minutes

Ingredient

·         2 teaspoons olive oil

·         1 cup pimento-stuffed green olives, sliced

·         2 tablespoons drained capers, rinsed, chopped

·         2 teaspoons finely grated lemon rind

·         ½ quantity Vegetable tagine

·         2 tablespoons lemon juice

·         100g green beans, trimmed, cut into 2cm pieces

·         4 (200g each) firm white fish fillets

·         ½ cup flaked almonds

·         Olive oil cooking spray

·         1 tablespoon roughly chopped fresh flat-leaf parsley leaves

 Recipe

1.    Preheat oven to 180°C/160°C fan-forced. Heat oil in a frying pan over medium heat. Add olives, capers and lemon rind. Cook for 1 minute or until fragrant. Add Vegetable tagine, lemon juice and beans. Cook for 5 minutes or until simmering. Remove from heat.

2.    Spoon into a 6cm-deep, 20cm x 26cm (base) baking dish. Top with fish. Sprinkle with almonds. Season with salt and pepper. Spray with oil. Bake for 25 minutes or until almonds are golden and fish is cooked through. Sprinkle with parsley. Serve.

·         Nutrition: (per serve) 2330kJ; 23g fat; 3.1g sat fat; 50.7g protein; 33.9g carbs; 13.5g fibre; 118mg chol; 1288mg sodium.

Almond-Topped Crunchy Baked Fish

Indian Vegetable And Lentil Curry

·         Serves4

·         Prep 10 minutes

·         Cook 25 minutes

Ingredient

·         ¹⁄³ cup rogan josh curry paste

·         ½ quantity Vegetable tagine

·         400g can lentils, drained, rinsed

·         ½ cup vegetable stock

·         ½ cup plain Greek-style yoghurt

·         2 teaspoons lemon juice

·         1 tablespoon finely chopped fresh coriander leaves

·         Warm naan bread and extra fresh coriander leaves, to serve

 Recipe

1.    Heat a large heavy-based saucepan over medium heat. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add Vegetable tagine, lentils and stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes or until mixture thickens slightly.

2.    Combine yoghurt, lemon juice and coriander in a bowl. Season with salt and pepper. Serve curry with yoghurt mixture and naan bread, scattered with extra coriander.

·         Nutrition: (per serve) 3097kJ; 26.4g fat; 5.3g sat fat; 20.9g protein; 101.3g carbs; 13.4g fibre; 8mg chol; 2280mg sodium.

Indian Vegetable And Lentil Curry