±300-350g cubed fish
1 tsp chopped fresh dill
Juice of ½ lemon
Salt and Pepper
1 leek, sliced
1 onion, sliced
Preheat oven to 400F
Cover a baking dish with baking aluminum foil, large enough to enclose the fish
Place the fish in a single layer on the foil and sprinkle with dill, lemon juice, salt and pepper
Add the sliced onion and leek .
Form a packet/parcel with the foil and tightly seal the seams to capture the liquid while cooking
Bake for ± 20 minutes or less, depending to the thickness of the fish and your taste.
Pan baked Zucchini
2 medium zucchini, grated
Salt and freshly ground black pepper
1/4 cup cornstarch
1/8 tsp vegetable oil, just enough to cover the bottom of a small heavy bottom skillet (±8″ in diameter)
Grate the zucchini and add 1 tsp salt, mix through and let sit for ½-1 hour.
Rinse the zucchini and drain thoroughly and squeeze out the excess liquid.
Add the egg and pepper to taste. If you preferm you can add salt, although I did not.
Stir and mix in the cornstarch until combined.
Heat the skillet and pour the egg and zucchini mixture in the pan.
Cover with a lid and cook till set and the bottom nicely toasted.
Cut like a pizza and serve immediately.
Option: Use only 1 egg in the mixture, form 6 zucchini cakes and bake in the skillet till browned.
Recipe credit: Dukan
Modified, Prepared, tried and tested by: Esme Slabs
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