Salmon, courgette and pepper kebabstwo 100g salmon fillets, cut into cubes
2 courgettes, sliced into chunky rounds
2 red peppers, seeded and cut into squares
juice of 1 lemon
2 tbsp of olive oil
Salmon with orange and soy sauce4 tbsp tamari sauce
zest and juice of 1 orange
2cm root ginger, peeled and finely chopped
1 garlic clove, peeled and crushed
4 spring onions, trimmed and sliced
four 150g organic salmon fillets
200g of mixed spinach, watercress and rocket leaves
Mackerel with pine nuts and parsley4 whole mackerel, scaled and gutted
1 garlic clove, peeled and sliced
4 tbsp chopped fresh parsley
8 lemon slices 4 spring onions, trimmed and chopped
3 tbsp roughly chopped pine nuts
3 tbsp chopped fresh parsley
zest of 1 lemon
1 garlic clove, peeled and chopped 1 handful mixed salad leaves
6 cherry tomatoes, halved
quarter of a cucumber sliced
2 stalks of celery, finely sliced
half a yellow pepper, deseeded and finely sliced
4 lemon wedges
Baked trout with almonds and roasted fennel2 trout fillets
3 tbsp of almonds
1 fennel bulb
olive oil
lemon juice
Trout fillets with black eye pea salsatwo 120g trout fillets
200g fresh rocket
200g fresh watercress 410g can black-eye peas, drained and rinsed
1 red onion, peeled and finely diced
1 red pepper, deseeded and finely diced
1 beef tomato, halved, deseeded and finely chopped
2 tbsp chopped fresh coriander
2 tsp olive oil or hemp oil
Halibut fillet with steamed vegetables halibut fillets
lemon juice
olive oil
fresh thyme and chopped rosemary
vegetables for steaming, such as broccoli, swiss chard and carrots
Baked salmon and leekfour 100g organic salmon fillets
2 leeks, washed, trimmed and sliced
500g baby spinach leaves
1 tbsp olive oil
2 garlic cloves, finely chopped
1 tbsp grated root ginger
juice of half a lemon
a handful of fresh coriander leaves
Baked salmon with steamed vegetables1 salmon fillet per person
olive oil
lemon juice
dried dill leaves
broccoli
carrots
kale
celeriac
Roast seabass with pea puree and steamed kale2 sea bass fillets
juice of 1 lemon
thyme sprigs
1 onion, finely chopped
2 tsps gold of pleasure oil
300g frozen peas
mint leaves, finely chopped
kale and any other vegetables for steaming (try celeriac, fennel and carrots)
Salmon with stir fried vegetables2 salmon fillets
1 tbsp tamari
grated zest and juice of 1 lemon
1 garlic clove, finely chopped
1 cm cube of root ginger, grated
1 tsp gold of pleasure oil
100g broccoli, cut into small florets
2 carrots, cut into matchsticks
1 tin of water chestnuts
quarter of a savoy cabbage, finely shredded
Roasted mackerel with steamed vegetablesolive oil
2-3 shallots, chopped
mackerel fillets
1 beef tomato, finely chopped
2-3 garlic cloves, crushed
¼ tsp fennel seeds, crushed
¼ tsp dried thyme
vegetables for steaming, eg broccoli, Brussels sprouts, carrots
Seared salmon with cavolo nero and fennel seeds1 wild salmon fillet per person
juice of one lemon
freshly ground black pepper
500g cavolo nero (black cabbage), use savoy cabbage or kale if you can’t find this
2 tsp olive oil
1 garlic clove, peeled and finely chopped
1 tbsp fennel seeds, crushed
tamari
Sea bass with herbs, pea puree and red cabbage, sesame and spinach stir fry150g sea bass fillet per person
olive oil
freshly ground black pepper
2 tbsp fresh parsley and dill, chopped
juice of 1 lemon 1 leek, finely chopped
2 tsp olive oil
300g of frozen peas
mint leaves, finely chopped 2 tsp olive oil
1 tsp fennel or dill seeds
1 tsp grated root ginger
½ a small red cabbage, finely shredded
1 tbsp sesame seeds
1 tbsp tamari
125g of spinach leaves, chopped
Mackerel with pine nuts and parsley2 (100g) mackerel, cleaned and filleted
2 spring onions, trimmed and finely sliced
3 tbsp pine nuts, roughly chopped
3 tbsp fresh chopped parsley
finely grated rind 1 lemon
1 garlic clove, peeled and finely chopped
mixed salad leaves, tomatoes, cucumber, sliced peppers
lemon wedges
Lemon sole with pea puree and steamed vegetables1 lemon sole per person, filleted
juice of 1 lemon
thyme sprigs
1 leek, finely chopped
2 tsp olive oil
300g of frozen peas
mint leaves, finely chopped
vegetables for steaming (try celeriac, broccoli and carrots)
Herrings with red cabbage, sesame and spinach stir fry2 herring fillets per person
2 tsp of tamari
2 tsp lemon juice
black pepper
fresh dill
2 tsp olive oil
1 tsp fennel or dill seeds
1 tsp grated root ginger
half a small red cabbage, finely shredded
1 tbsp sesame seeds
1 tbsp tamari
125g spinach leaves, chopped
© Gillian McKeith 2005
Ingredients
Serves 2
Method
Mix together the lemon juice and olive oil. Marinate the salmon, courgettes and peppers in the mixture for a minimum of 1 hour in the fridge.
Thread onto skewers and place on a heated barbeque or grill until the salmon is cooked through, turning occasionally. Timing will vary depending on thickness of fish.
Salmon with orange and soy sauce
Ingredients
Serves 4
Method
Preheat oven to 200°C/Gas 6.
Mix together the tamari, zest and juice of the orange, ginger, garlic and spring onions in a shallow glass ovenproof dish. Add the salmon, cover and marinate in the fridge for 30 minutes, turning occasionally.
Uncover and arrange orange slices on top. Bake for 10-15 minutes until the fish is firm to the touch. Remove from the oven and allow to stand for 5 minutes.
Arrange the salad leaves on the plates and top with the salmon. Pour over the cooking juices and serve with lightly steamed vegetables.
Mackerel with pine nuts and parsley
Ingredients
Serves 4
Filling
Garnish
Method
Preheat the grill as high as possible. Cover the grill pan in aluminium foil.
Make two incisions in the side of each mackerel with a sharp knife. Fill the incisions with garlic and parsley and place on the tray.
Combine the filling ingredients together in a small bowl and use to stuff the cavity of the fish. Arrange the lemon slices over the fish. Place under the hot grill and cook for 3-4 minutes.
Turn the mackerel over and repeat on the second side. Remove from under the grill and allow the fish to rest for 5 minutes. Divide the salad garnish ingredients and lemon wedges (for squeezing) between four plates, add the mackerel and serve.
Baked trout with almonds and roasted fennel
Ingredients
Serves 2
Method
Slice the fennel bulb, removing the fronds. Place in an ovenproof dish and sprinkle on olive oil. Roast in the oven for 20-30 minutes at 200°C/Gas 6.
Place each trout fillet on a piece of foil or baking parchment. Brush with olive oil and sprinkle on lemon juice and flaked almonds. Tuck the fronds from the fennel bulb into the fish. Wrap the foil or parchment into parcels (parchment can be secured with metal paperclips) and bake for 10-15 minutes until the fish is cooked through.
Steam some green vegetables and arrange some watercress and rocket leaves on plates. Serve the fish and fennel on top of the leaves and the vegetables on the side.
Trout fillets with black eye pea salsa
Ingredients
Serves 2
Salsa
Method
To make the salsa, mix together the peas with the onion, pepper, tomato, coriander and oil.
Brush the trout with olive oil and place under a medium grill. Cook for a couple of minutes on each side until just cooked through.
Arrange the rocket and watercress on a plate and drizzle with lemon juice and olive oil.
Place the trout on the salad, spoon the salsa over the top and serve immediately.
Halibut fillet with steamed vegetables
Ingredients
Serves 2
Method
Place the halibut fillets in an ovenproof dish. Sprinkle with lemon juice and brush with olive oil. Scatter on fresh thyme and chopped rosemary. Cover with foil and cook in the oven at 190°C/Gas 5 for 20 minutes or until cooked through (depending on the thickness).
Steam some vegetables such as broccoli, swiss chard and carrots. Pour any juices from the cooked fish over the vegetables once served.
Baked salmon and leek
Ingredients
Serves 4
Method
Preheat the oven to 200°C/Gas 6.
Gently boil or steam the leaks for 5 minutes. Place the spinach in a medium-sized baking tin and top with the leeks. Place the salmon on top.
Mix together the oil, garlic and ginger and liberally brush it over the salmon. Pour over the lemon juice. Place in the oven and bake for 10 minutes. Remove and allow to rest for 5 minutes.
Garnish with coriander leaves.
Baked salmon with steamed vegetables
Ingredients
Method
Preheat oven to 200°C/Gas 6.
Place the salmon on a piece of foil, brush with olive oil and sprinkle with lemon juice and the dill.
Wrap the salmon in the foil and place in the oven for 10-15 minutes. Remove and allow to rest for 5 minutes before opening the foil.
Meanwhile, steam the vegetables.
Roast seabass with pea puree and steamed kale
Ingredients
Serves 2
Method
Heat the oil and sauté the onion until well cooked.
Put the sea bass fillets on baking parchment, sprinkle with lemon juice and sprigs of thyme and wrap the parchment round them, holding in place with a metal paperclip. Place on a baking tray and bake at 220°C/Gas 7 for 10 minutes or until cooked through.
Add the peas to the cooked onion with some boiled water and heat until the peas are cooked (just a few minutes). Add the mint and purée with a hand blender or in a liquidiser.
Meanwhile, steam the kale and any other vegetables you've chosen.
Serve the fish, with pea puree on top and kale on the side.
Salmon with stir fried vegetables
Ingredients
Serves 2
Method
Mix together the tamari, lemon juice and zest, ginger and garlic. Put the salmon in a shallow dish and pour over the mixture. Leave to marinate in the fridge for 30-60 minutes.
Heat the grill or a griddle pan. Remove the salmon from the dish, reserving the marinade. Grill or griddle the salmon for 3-4 minutes on each side until just cooked through.
While it is cooking, heat a wok or frying pan and add the oil. Add the vegetables and cook for a couple of minutes, stirring constantly.
Pour in the remaining marinade from the salmon and cook for a couple more minutes.
Put the vegetables on a plate and place the salmon on top.
Roasted mackerel with steamed vegetables
Ingredients
Serves 2
Method
Preheat oven to 220°C/Gas 7.
Brush two large squares of baking parchment with olive oil. Put the fish on the parchment and put the shallots in the cavity of the fish.
Mix the chopped tomatoes, garlic, fennel and thyme together and put this on top of the fish.
Wrap the fish in the parchment so that there are no gaps. Use metal paperclips to hold the parchment together. Bake for 10-15 minutes until the fish is cooked through.
Steam the vegetables for 5-10 minutes and serve with the fish.
Seared salmon with cavolo nero and fennel seeds
Ingredients
Serves 2
Method
Marinate the salmon for 1 hour in the lemon juice. Grind black pepper on to the fish then place under a pre-heated hot grill for 1 minute. Turn over and sear on the other side.
Strip the cavolo nero leaves from their stems. Chop them roughly. Heat the oil in a pan and cook the garlic until it starts to colour, then add the fennel seeds. Fry for a minute more and then add the cavolo nero and some tamari. Put the lid on and cook for a few minutes.
Sea bass with herbs, pea puree and red cabbage, sesame and spinach stir fry
Ingredients
Serves 2
for the sea bass
pea puree
red cabbage, sesame and spinach stir fry
Method
Preheat oven to 200°C/Gas 6.
cooking the fish
Brush the skin of the sea bass with olive oil. Place it on some foil or baking parchment on a baking tray. Slash the skin of the sea bass and season with black pepper. Mix the parsley and dill together and push this into the slashes. Squeeze the lemon juice over the fish and into the cavities. Bake in the oven for 15-20 minutes until cooked through.
cooking the pea puree
Heat the oil and sauté the leek until well cooked. Add the peas to the cooked leeks with some boiled water and heat until the peas are cooked (just a few minutes). Add the mint and puree with a hand blender on in liquidiser.
cooking the red cabbage, sesame and spinach stir fry
Heat the olive oil in a wok or pan and cook the fennel or dill seeds and ginger for a few minutes. Add the red cabbage and coat with the oil and cook for a few minutes, stirring as you go. Add the tamari and sesame seeds to the pan and cover with a lid. Cook for 5 minutes. Add the spinach leaves to the stir fry and cook briefly until wilted.
Serve the fish on the stir-fried vegetables with the pea puree on top.
Mackerel with pine nuts and parsley
Ingredients
Serves 2
Method
Preheat the grill to hot. Line a grill pan with foil. Mix the spring onions, pine nuts, parsley, lemon rind and garlic together in a small bowl.
Slash the mackerel twice on each side then open out, skin slide down. Spoon the filling down the middle of each mackerel. Bring the sides up to enclose the filling and place the fish on the grill pan.
Grill for 3-4 minutes on each side until cooked through and lightly browned. Serve on a large bed of mixed salad with fresh lemon wedges for squeezing.
Lemon sole with pea puree and steamed vegetables
Ingredients
Serves 4
Method
Heat the oil and sauté the leek until well cooked.
Put the fillets on baking parchment and sprinkle with lemon juice and sprigs of thyme. Wrap the parchment around them hold it in place with a metal paperclip. Place on a baking tray and bake at 220°C/Gas 7 for 10 minutes or until cooked through.
Add the peas to the cooked leeks with some boiled water and heat until the peas are cooked (just a few minutes). Add the mint and puree with a hand blender or in a liquidiser.
Steam some chopped vegetables.
Place the pea puree on plates and put the lemon sole fillet on top with the vegetables on the side.
Herrings with red cabbage, sesame and spinach stir fry
Ingredients
Serves 2
Method
Marinate the fish in the tamari and lemon juice for 30 minutes.
Heat the olive oil in a wok or pan and cook the fennel or dill seeds and ginger for a few minutes. Add the red cabbage and coat with the oil and cook for a few minutes, stirring as you go. Add the tamari and sesame seeds to the pan and cover with a lid.
Place the fillets on a lined grill pan and grind on some black pepper. Grill for a few minutes until cooked through (depending on thickness of fillets).
Add the spinach leaves to the stir fry and cook briefly until wilted.
Serve the fish on the stir-fried vegetables.
© Gillian McKeith 2005
For more recipes go to www.drgillianclub.com
