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?


Banana and Coconut Muffins


These muffins are seriously delicious.  I made a batch for the first time yesterday for my ‘Five Days : Five New Recipes‘ challenge and they are so yummy and moist.  My daughter had one fresh out of the oven and I could hear her going ‘Mmmmm-mmmmm’ while she was eating it. The recipe was given to me by Amy York on my Facebook page, thank you so much to Amy for sharing her muffin recipe with us!


125g margarine or butter

1/2 cup brown sugar

3 ripe bananas, mashed

1/4 cup milk (use buttermilk, coconut cream or sour cream for a moister muffin)

1 tspn vanilla extract

1 tspn cinnamon

2 eggs, beaten

1 1/2 cups self raising flour

1/2 cup shredded coconut

1 cup chopped walnuts (optional – but highly recommended!)

Icing (optional)

Philadelphia cream cheese frosting with a hint of lemon

2 tbspn chopped walnuts for decoration


1) Preheat oven to 180 degrees

2) Line a 12 hole muffin tin with paper cases

3) Cream butter and sugar, add mashed banana, vanilla, milk and eggs. Stir to combine

4) Sift in self raising flour and add coconut, cinnamon and walnuts. Fold very gently until just combined.

5) Place tablespoons in paper cases and bake for 20 – 25 minutes until skewer comes out clean.

6) Turn out onto a wire rack to cool

6) Once cooled, ice with Philadelphia cream cheese frosting with a hint of lemon and garnish with some chopped walnuts.


A xxx

What new recipe are you going to try this week for the ‘Five Days : Five New Recipes’ challenge ?

Luscious Lemon Slice


This is my second new recipe for my ‘Five Days : Five New Recipes’ challenge.  My friend Alicia whipped this delicious lemon slice Taste recipe up over the weekend and was lovely enough to share it with me. It’s perfect for the kids lunchbox, or morning tea for the whole family. Yum!


1/2 cup sweetened condensed milk

100g butter

200g granita biscuits

1 cup desiccated coconut

2 lemons, rind finely grated

Lemon icing

2 cups icing sugar

40g butter softened

1 lemon, rind finely grated


1) Grease and line a 3cm deep, 15.5 x 25cm (base) slab pan. Place condensed milk and butter in a small saucepan over medium heat.  Cook, stirring, for 4 or 5 minutes or until butter has melted.

2) Place biscuits in a food processor and blend until fine crumbs.  Combine crumbs, coconut and 4 teaspoons (we have doubled the amount from the Taste recipe) lemon rind in a bowl. Add butter mixture, stir until well combined. (If you don’t have a food processor, just place the biscuits in a plastic zip lock bag, seal and use a rolling pin to pound the biscuits into crumbs). Press biscuit mixture into prepared pan. Refrigerate for one and a half hours or until firm.

4) Make lemon icing: Place icing sugar, butter and 2 and 1/2 tablespoons of lemon juice in a bowl.  Beat with a wooden soon until smooth. Spread icing over slice, refrigerate for a further half hour or until icing has set. Cut into pieces. Serve.


A xxx

To see all my recipes posted on the blog so far, click here.

What new recipe are you going to try for the ‘Five Day : Five New Recipes’ challenge?

Five Days : Five New Recipes Challenge


I confess that I am an enthusiastic cook rather than a particularly good one, but I really enjoy food and I like to make sure my family eats yummy and healthy meals and snacks.

I’ve been looking through cookbooks and browsing the interwebs for healthy recipe inspiration, and with so much to choose from – I’ve decided to try a new recipe every day this week.

Raspberry and White Choc Chip Muffins

So I’m issuing a ‘Five Days : Five New Recipes’ challenge.  This can include anything from kids snacks, yummy breakfast ideas, lunch and dinner recipes. I’m excited about a week of new flavours and yummy creations!

Who’s going to join in with me?  I’ll be putting my favourite recipes that you share with me up on the blog.

I already have a small collection of recipes that I’ve shared on the blog which you can check out here.

A xxx

What’s your all time favourite recipe?

When was the last time you tried a new recipe?