Fish recipes

Fish broth with filled pasta

20 minutes

Afternoon tea

Rolled salmon Gravlax sandwich with pickled ginger and cucumber

French toast

French-toast sandwiches with seared salmon and boursin

15 minutes

Braised lamb patties with celery, lemon and dill

30 to 40 minutes

Mushroom recipes

Oyster mushroom and chicken rice

25 minutes

Feta, artichoke, lemon and spring-herb bread

20 minutes

Burger recipes

Greek-style spinach burger with tzatziki

15 minutes

Chicken and mushroom turnovers

30 minutes

Chilled spinach soup with feta cream and pistachio

15 minutes

Hot roasted beetroot and red onion soup with dumplings

2½ hours

Cabbage recipes

Steamed mushroom cabbage rolls with beetroot risotto

30 minutes

Fish recipes

Baked organic spinach crusted trout

15 minutes

Baked organic spinach crusted trout

By Abigail Donnelly

Serves 2 to 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

organic potatoes, steamed, for serving

For the spinach crust

250–300 g organic baby spinach leaves
1 organic egg, separated
2 t chopped dill
sea salt and freshly ground black pepper
½ cup organic rolled oats
½ cup finely grated Italian Parmesan

For the fish

2 whole rainbow trout (about 500 g in total)
sea salt and freshly ground black pepper
1-2 T organic butter, melted
1-2 T grated Italian Parmesan, for sprinkling

Method

To make the spinach crust:
Place the spinach leaves in a large bowl. Pour over boiling water and leave to wilt for a few minutes. Drain very well, squeezing out the excess moisture when the leaves are cool enough to handle.
Blend with the egg yolk and dill, then season to taste. Mix in the oats and cheese and fold in the stiffly beaten egg white.

To prepare the trout:
Preheat the oven to 190°C.
Using a sharp pair of scissors, remove the heads and fins from each trout and then cut a slit into one side of each fish. Pull out the centre bones, then open out the fish and remove any remaining bones. Rinse and dry well.
Place each fish skin-side down on a baking sheet lined with baking paper. Season to taste, then moisten with lemon juice. Spoon on the spinach topping, brush with melted butter and sprinkle with Parmesan.
Bake for 15 minutes, or until the fish is just cooked. Serve with lemon wedges and steamed organic potatoes.

Cook’s notes:
Using ready-filletted trout will make this dish even easier, or try four skinned whole soles (about 125 g each), instead of trout.
For a vegetarian option, spoon the spinach topping into baked butternut halves and return to the oven for a final bake.

Per serving: 2646.9 KJ, 61.1 g protein, 20 g fat, 42.9 g carbs
TASTE’s take:

High on appetite appeal, low on effort, this oven-ready organic meal is heartily substantial and infinitely versatile.

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Greek-style spinach burger with tzatziki

Chicken and mushroom turnovers

Chilled spinach soup with feta cream and pistachio

Hot roasted beetroot and red onion soup with dumplings

Steamed mushroom cabbage rolls with beetroot risotto

Baked organic spinach crusted trout

Baked organic spinach crusted trout

Ingredients

Method