Serve with potatoes and vegetables
› 400 g of salmon fillets (4 fillets)
› 1 lemon
1. Preheat the grill for 10 minutes on a medium heat
2. Line the grill pan with foil
3. Place the salmon under the grill for 3–4 minutes each side
4. Serve with a lemon wedge on the side
Serve with potatoes and sugar snap peas or your favourite green vegetables
› 2 x 200 g of cod fillets
› 2 tsp of sun-dried tomato pesto
1. Preheat oven to 180°C / 350°F / Gas Mark 4
2. Place cod fillets in tin foil, top with sun-dried tomato pesto, wrap
and place on a baking tray in the oven for 20–30 minutes until
cooked through
3. Serve and enjoy
Serve with wholegrain rice and crunchy broccoli
› 2 salmon fillets
› 1 tsp of melted butter
› 55 ml of soy sauce
1. Preheat oven to 200°C / 400°F / Gas Mark 6
2. Place butter in a small saucepan on medium heat and melt
3. Add the soy sauce and combine with the melted butter
4. Tear a large piece of aluminium foil and place on a baking tray
5. Place salmon fillets on the foil, gently fork into the salmon creating
little holes and pour the soy sauce mixture over
6. Cover with foil and place in oven for 15 minutes
Serve with mashed potatoes and peas
› 250 g of cod, cut into 2-cm strips
› 25 g of plain flour
› ½ tsp salt
› pinch of black pepper
› 1 egg
› 40 g of breadcrumbs
› 40 g of oats
› 10 ml of vegetable oil
1. Preheat the oven to 200°C / 400°F / Gas Mark 6
2. Set up 3 bowls, the first with flour and a little salt and pepper to
season, the second with the eggs beaten, the third with the
breadcrumbs and oats
3. Chop the fish into thumbsized strips
4. Dip the fish strips into flour, then egg, then the breadcrumb and
oat mixture
5. Spread the oil over the baking tray and then lay the fish fingers on
the tray and cook in the oven for 15–20 minutes, turning over
half-way through
Serve with rice or potatoes and salad
› 400 g of salmon fillets (4 fillets)
› 1 tsp of vegetable oil
› 1 tbsp of peri-peri spice mix
1. Preheat the grill for 10 minutes at a medium heat
2. Rub a little vegetable oil over each salmon fillet
3. Then add the peri-peri spice to the salmon and leave to marinate
in the fridge for 5 minutes
4. Cook the salmon gently for 8–10 minutes, turning occasionally