There are some nights when you just CBF. It’s on these nights when we either turn to our UberEats account, or reach for that packet of overdue instant noodles in the pantry.
But there’s a third option, which is healthier and tastier that either of these two: Sam Wood’s one-pan fish.
Basically all you need to do is chuck all the ingredients on a baking tray, crank up the oven, sit down on the couch and turn on Netflix with a glass of white, and wait for your dinner to cook.
It’s also gluten free, low-carb, and is packed with healthy fats, so it’s really a winning situation all-round.
One-pan fish ‘n’ superslaw
- 1 bunch broccolini (baby broccoli) chopped into thirds
- 1 carrot(s) grated
- 1 cup cabbage (green) shredded
- 2 potato(es) very thinly sliced (about 2mm thick)
- 1 tablespoon macadamia nuts
- 1 teaspoon apple cider vinegar
- 2 teaspoons coconut oil (extra virgin) melted
- salt & pepper to tasted
- 280 grams salmon fillets cooked thoroughly for pregnancy
- 1 teaspoon smoked paprika
- 1/2 lemon(s) cut into wedges, to serve
1. Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper.
2. Add the sliced potato to the prepared tray, toss together with 1 teaspoon of coconut oil and bake in the oven for 10 minutes.
3. Meanwhile, toss together the broccolini, carrot, cabbage, macadamias, vinegar and the remaining coconut oil. Season with salt and pepper and add to the tray with potatoes for a further 10 minutes.
4. Cut the salmon fillets in half lengthways to create two even portions and place the fillets skinside down on top of the veggies. Sprinkle the salmon with paprika and bake for 12-15 minutes, uncovered.
5. Once fish has cooked to your liking, remove from the oven and separate the fish and slaw between two plates. Serve both with lemon wedges to dress.
For more keto recipes, this chocolate cake is a definite must, and these are the 6 most filling keto snacks under 200 calories.
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