Crumble Fish and Salsa

My third finale main dish for Christmas lunch is a delicious crumble fish with salsa.  The fish is marinated with lemon, rosemary and coasted in bread crumbs.  The salsa salad is a combination of tomatoes, red chilli, coriander and cucumber.

   Fish crumble you will need:

Two large snappers

1/3 cup bread crumbs

1 tablespoon rosemary 

1 lemon  juice

I teaspoon lemon zest

Salt and peer to season


Preheat oven to 180 degrees

Place the rosemary and lemon zest in the breadcrumbs.  

Squeeze the lemon on the fish, season with salt and pepper.  Coat the fish in the bread crumbs.

Line a baking tray with non stick paper and place the fish on the tray.  

Place in the oven and bake for 20 minutes or until golden brown and crispy.

To make the salsa you will need.

250g cherry tomatoes

1 red chilli

125g fresh coriander leaves.

1/2 a lemon juiced

Salt and pepper to season.


Chop the tomatoes in half. chop the chilli, chop the coriander.

In a salad bowl add the ingredients and season with salt. pepper and lemon juice. Mix well.

Pasta Marinara


I love seafood because it is delicious, especially prawns. Seafood is a good source of protein and vitamins.   This week I made Pasta Marinara. The Marinara mix consisted of mussels, prawns, fish and calamari.  I used the tomato sauce ingredients from the Beef Patties with Mashed Potatoes dish to make the marinara sauce.


700g fresh Marinara mix

1 onion

1 large capsicum

4 garlics cloves crushed

400g canned tomatoes

½ cup basil

½ red chilli (optional)

1 tbsp. olive oil

1½ cups water

Season with salt and pepper.

Handful of parmesan chase to sprinkle

400g Pasta



Add 1 tbsp. of olive oil on a non stick pan on high heat, fry the marinara for 3-6 minutes or until cooked.

Remove marinara from saucepan, reduce heat to medium and add olive oil.  Add the onions, capsicum, chilli and garlic and cook for 5 minutes or until soft.

Add the canned tomatoes and cook for two minutes. Add water and bring to the boil.

Add the marinara mix in the saucepan, reduce the heat and simmer for 30 minutes or until sauce is thick,

Chop basil and stir through and put heat off.

Cook pasta according to packet instructions.

Add pasts and marinara in a bowl and sprinkle cheese.



This dish serves 4


Try these pasta dishes

Sardines & Chilli Linguine

Rigatoni with Chicken and Broccoli

Pasta with Pesto and Meatballs






Prawn Stir Fry


Prawns is my favourite seafood.  I used boiled prawns to make this dish and seasoned the prawns with paprika, cumin and pepper for a deeper flavour.  I lightly fried it on both sides for a crispy texture.  Don’t cook the prawn with the stir fry because the prawns will lose its crispiness.


452 g boiled prawns

1 tsp paprika

½ tsp cumin

pepper to season

1 capsicum chopped

2 large carrots peeled

1 bunch bok choy

150g snow peas

150g green beans

2 garlics crushed

A small piece of ginger grated ( tsp)

½ onion

2 tablespoons oil



Chop the vegetables and set aside.

Season the prawns with the paprika, cumin and pepper.  Heat 1 tbsp. of oil in a pan on high.  Fry the prawns on both side for 2- minutes or until crispy. Remove prawns and set aside.

Once you remove the prawns, pour the remaining olive oil.  Add the onions garlic and ginger cook until onion is soft.  Pour the vegetable and stir fry for 2-3 minutes.

Put the heat off and serve the prawns with vegetables.


This dish serves 4

Try these stir fry dishes

Ginger Chicken Stir Fry

Stir-fry Chicken

Chilli Lime Chicken and Stir Fried Rice














Barramundi with Roasted Vegetables


Barramundi is found in Western Australia and is loved for its taste.  In my opinion Barramundi is tastier than salmon.  In this recipe the Barramundi is coated in curry powder, turmeric and cinnamon.  The roasted vegetables are seasoned with Moroccan spices which goes well with the fish.


For the Barramundi

1 tbsp. curry powder

¼ tsp. cinnamon

¼ tsp turmeric

1 tbsp. coconut oil

4x200g Barramundi fillet

Salt for seasoning

For the Roosted Vegetables

1 tsp Moroccan spices (feel free to increase for an extra kick)

400g canned chick peas

4 baby potatoes

6 baby carrots

¼ cauliflower

½ red capsicum

½ an onion

Handful of Spinach

oil to drizzle

Salt (optional)



Preheat oven to 220°c Fan Force

Line two baking trays with non stick baking paper or use a non stick tray.

For the vegetables

Chop the baby potatoes quarterly, chop the carrots in half, cut cauliflower in florets, slice the onions and capsicum.  Drain the chickpeas and rinse  in cold water.

Add the potatoes, cauliflower, carrots and chickpeas in the tray, season with Moroccan spice and salt if using, drizzle olive oil over the vegetable and mix.  Put it in the oven and bake for 20 minutes.  Remove the vegetables and add the onions and capsicum and bake for a further 10 minutes.

While the vegetable are in the oven chop some spinach and put in the salad bowl you are going to serve with.

Once the vegetables are ready and still hot, add to the spinach and use a salad spoon to mix all the ingredients.

For the Barramundi

Heat the coconut oil in the pan and add the barramundi for two minutes on each side,

Place  the barramundi on the second  tray and bake for 15-20 minutes or to your liking.



This dish serves 4

You can have the roasted vegetables with mustard lamb, check out the recipe for mustard lamb,   Mustard lamb with Cauliflower and Potato Mash.

The barramundi goes well with spinach rice.  Check out the recipe for  spinach rice.  Spinach Rice and Sambal Salmon


Try these other fish dishes

Cajun Spiced Snapper with Broccoli and Green Beans

Prawn Stir Fry

Spinach Rice and Sambal Salmon

























Spinach Rice and Sambal Salmon


Salmon has so many health benefits and I love cooking salmon. In this recipe the salmon is grilled and topped with sambal sauce. The salmon is served with spinach rice, cooked in garam masala,  steamed spinach and topped with nuts.


For the Spinach Rice

1/3 cup rice

2×1/3 cup water

1 tsp. garam masala

¼ cup almond nuts

½ an onion

1 garlic

150g spinach

Salt and pepper


For the Sambal Sauce

1 tbsp. sambal sauce

200g canned tomato

½ onion

1 garlic

1 tbsp. of oil


For the Salmon

2 pieces of salmon

salt and peeper

oil spray



For the Salmon

Preheat oven to 200ºC

Spray Salmon with oil and add salt and pepper.

Bake for 25 minutes or until cooked.


For the spinach rice

Heat one table spoon of oil in a pan. Add the onions, cook until it is soft.

Add the garam masala and garlic cook for 30 seconds or until fragrance.

Add the rice. salt and pepper  and cook with the spices for one minute. Add the water and bring to the boil. Reduce the heat to low and cover the rice with a lid  and let all the water absorb.

Once the water has absorbed and the rice is soft, put the heat off, add the spinach on top of the rice and cover with a lid and the spinach will wilt.

Once ready add the nuts and mix.

For the Sambal Sauce

Heat oil in a pan.  Add the onions and cook until soft.  Add the garlic and cook for 30 seconds.

Add the sambal and cook for a minute, then add the tomatoes and reduce the heat to meduim and cook until the sauces thickens.


Try theses fish dishes

Barramundi with Roasted Vegetables

Cajun Spiced Snapper with Broccoli and Green Beans

Prawn Stir Fry


Cajun Spiced Snapper with Broccoli and Green Beans


I -love cooking with spices and decided to coat  the snapper  in paprika, chilli, cumin and coriander.  This spicy dish is served with lemony broccoli and green beans.


150g white snapper

1 tsp. of Cajun spice

1 broccoli  head

150 g green beans

1 tbsp. lemon juice

I tbsp. olive oil

Few leaves of  Coriander and Basil for the dressing.



Pre-heat Fan forced oven to 200ºC, Line baking tray with baking paper.

Add the Cajun spice on the fish and bake it for 18 minutes or until cooked.

Cut broccoli into Floreat and cut green beans in half.  Steam for  3 minutes or until cooked.  Once ready, let it cool.

For Dressing

Add lemon, olive oil and herbs in a bowl and mix.

Toss vegetables in the dressing.


How to Make Cajun spice


2 teaspoon salt

2 teaspoon garlic powder

2 ½ teaspoon paprika

1 teaspoon onion powder

1 teaspoon cayenne peeper

1 ¼ teaspoon dried oregano

1¼ dried thyme

½ teaspoon chilli flakes (optional)



Mix all ingredients and place in an air tight container.



This dish serves 2

For a extra kick add more Cajun to the fish.

Try these fish  dishes

Spinach Rice and Sambal Salmon

Barramundi with Roasted Vegetables

Prawn Stir Fry





















Sardines & Chilli Linguine


A delicious and simple dish to make for dinner. I have used both tuna and sardine to make this dish and they are equally delicious.


120 g Linguini
1 bunch broccolini
105 g Sardine in olive oil
Dried Chilli flakes
2 garlics
100 g cherry tomatoes

Boil pasta according to box instructions.
Cut Broccolini and when pasta is almost ready place the broccolini in water for two minutes.
Heat the olive oil from the sardines and add the garlic and chilli flakes. Stir for a new seconds until you get the fragrance.
Add the sardines in the oil and mash them.
Put the tomatoes and pasta in the sardine mixture and toss through.


Serves two
Use a different pasta if you wish.
You can use tuna in olive oil if you want.
Add chilli to your liking (1/4 tsp to 1 tsp).

Try these pasta dishes

Rigatoni with Chicken and Broccoli

Pasta with Pesto and Meatballs

Poached Chicken Meatballs