Fish with Roast Potatoes, Asparagus and Cherry Tomatoes


I’ve never been very good at cooking fish, it always seem to stick to the pan or it’s too messy and it seems much easier to order a perfectly cooked piece of fish at our local seafood restaurant.  Then I saw this method of cooking fish in the oven on Jessica Seinfelds Do It Delicious website and it looked so quick and easy, I just had to give it a go for my ‘Five Days : Five New Recipes‘ challenge.


4 skinless fish fillets (You can’t get halibut in Australia, I used ling fillets – but your local fish market can recommend fish for you).

200g packet of washed baby spinach

1 garlic clove


Olive oil

1 lemon

6 medium sized potatoes

One bunch of asparagus

One small punnet cherry tomatoes

Parmesan cheese


1) Wash potatoes and par boil them for 10 minutes in the microwave or on the stove.

2) Heat the oven to 180 degrees, once the potatoes are par boiled, drain, cut in half and place in a roasting dish and drizzle with olive oil and sprinkle with salt. Roast for around 45 minutes.

3) To prepare the fish, rub a sheet pan with the cut side of the garlic then discard. (Watch Jessica Seinfelds video to see how easy it is to cook the fish here.)

4) In a large bowl, toss the spinach with 1 tablespoon of the oil and 1/4 teaspoon of the salt and spread evenly on the sheet pan.

5) Season the fish with the remaining teaspoon of salt and rub with a thin coat of oil. Place on top of the spinach and top each fillet with 2 lemon slices.

6) Wash asparagus and cherry tomatoes, cut the asparagus into thirds lengthwise. Add the asparagus and cherry tomatoes into the roasting dish with the potatoes for 7 – 8 minutes (the same time as it takes the fish to cook).

6) Place the fish in the oven and bake until the fish flakes easily, 7-8 minutes.

7) Add some grated parmesan onto the roasted potatoes, asparagus and cherry tomatoes.

Serve and enjoy!

A xx

Have you tried a new recipe this week?


Yummy Easy Peasy Laksa

My friends and I love to share recipes and many of the dishes I make each week have been passed on by friends and family.  This seriously yummy Laksa recipe comes courtesy of my fab friend Alicia, and is highly recommended by our wonderful friend Carol.  It’s also a one pot dish which makes me very happy as I really don’t enjoy washing up multiple pots and pans after dinner.


Rice vermicelli noodles

Olive oil

1 small onion

3 cloves garlic

Laksa paste (I use Ayam brand)

Light coconut milk (most recipes say 400ml tin but you can get away with a 270ml, less fat)

2 cups chicken stock

Chicken breast (thinly sliced) OR Large raw prawns

Bean shoots

Buk choy

Snow peas



  1. Using a large saucepan, heat about 1 tablespoon of oil, and fry finely chopped onion and garlic until light golden colour.
  2. Add about 3 tablespoons of Laksa paste (maybe a little less for non-chilli eaters).
  3. Cook for a couple of minutes until fragrant, taking care not to let it catch.
  4. If you are using chicken, add this now and fry for a few minutes to make sure it’s cooked.
  5. Add coconut milk, chicken stock and heat till almost boils, turn heat to simmer and then add prawns if you are using them. The prawns only need 5 minutes in the stock and milk to cook.
  6. While you are doing all of this, cover vermicelli noodles with boiling water and soak for a few minutes.
  7. Add buk choy (roughly chopped), snow peas and bean shoots and some chopped coriander and turn the heat off after a minute or two.
  8. Drain noodles, put in bowls and spoon over the Laksa.
  9. Garnish with a few coriander leaves, and if you like, a few thin slices of red chilli.

This makes two big serves.

Yum yum!!  Enjoy!!

A  xxxx

Tuna Pasta Arrabiatta

This yummy recipe was given to me by my fabulous friend Louise of BabySteps PT, she’s an amazing source of health, nutrition and fitness info.  This pasta is healthy, easy, quick and super delicious –  music to my ears when it comes to cooking!  I usually make this every week as it’s SO good.  It’s also really cost effective, perfect for those weeks when you have to stre-e-e-etch the grocery budget.

Apologies for the lame 80’s food styling!


1 large can of tuna in springwater

1 large zucchini

2 carrots

6 button mushrooms

1 jar arrabiatta sauce (I use Sacla)

1 packet of pasta (I use Barilla penne or fussili)

Lots of grated parmesan


1. Chop zucchini, carrots and mushrooms

2. Bring a pot of water to the boil

3. Heat frying pan and sauté vegetables

4. Add pasta to the pot of boiling water and cook as per packet instructions

5. Add arrabiatta sauce and tuna to the vegetables. Stir and simmer

6. Once the pasta is cooked, drain and place into bowl, add the pasta sauce, grate some fresh parmesan on top and enjoy – too easy!!

Yum yum!!!

Do you have any quick, healthy and yummy dinner recipes?

A xx