5 Ingredients. 10 Minutes. 3 Meals. – Seafood

Post written by jules from stonesoup | minimalist home cooking.

As a girl who grew up in the country, a long way from the ocean, seafood is something that I still think of as a luxury. And something that I tend to order in restaurants rather than cooking at home.

Cooking fish need not be as daunting as you think. Salmon fillets are lovely pan fried just like a steak, but far more forgiving – if you overcook salmon the natural oiliness means it won’t be dried out.

And cooked shrimp or prawns just need to be peeled and served with a tasty sauce. To be honest I always let everyone peel their own. A bit messier but way more fun.
With all the nutritional benefits of fish and seafood – why not try one of these simple recipes?

pan fried salmon with tahini sauce & salad

serves 4

Tahini is ground up sesame seeds and is available from health food stores and the health food section of the supermarket. It makes a lovely fresh nutty sauce when mixed with lemon juice. If you can’t get your hands on tahini you could just serve the salmon with a wedge of lemon or even the yoghurt mayo from the shrimp recipe below.

The cooking time really depends on the thickness of your fish. I like to serve salmon still quite pink in the middle. If you prefer it cooked all the way through it will need a few more minutes.

I usually buy my fish with the skin still on because I love it when it gets all crispy. Kind of like a seafood version of pork crackling. But I know it’s not for everyone so by all means buy your fish without skin – it doesn’t really make a difference to the cooking time.

4 tablespoon tahini

8 tablespoons lemon juice

4 salmon fillets

2 small bulbs fennel, very finely sliced crosswise

1 bunch mint, leaves picked

Combine tahini and lemon. Add a little water until it is a good sauce consistency.

Heat 3 tablespoons olive oil in a medium frying pan over medium heat. Season salmon well and cook skin side down for 3 minutes or until the skin is crispy and starting to go brown. Turn and cook the other side until cooked to your liking. About 2 minutes.

Meanwhile combine mint and sliced fennel.

To serve spread a bed of tahini over the base of each plate. Top with a little of the mint & fennel and lastly the fish.

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snapper parcels with green beans & cherry tomatoes

serves 4

Any white fish fillets will work here if you can’t find snapper.

I love these little parcels. So simple. Just wrap up individual serves and pop it in the oven. 10 minutes later dinner is ready.

4 snapper fillets

2 large handfuls green beans (approx 1lb or 450g), tops trimmed

2 punnets cherry tomatoes, halved

1 bunch basil, leaves picked

lemon cheeks, to serve

Preheat oven on it’s highest setting.
Lay out 4 squares of foil or baking paper. Divide beans, tomato and basil leaves between each square. Top with fish, skin side down. Season and drizzle over a generous amount of olive oil – about 1 tablespoon per parcel. Seal each parcel and place on a baking tray.

Cook for 8 minutes, open up one of the parcels to see if the fish is cooked. It might need a few more minutes.
Serve each parcel on a plate with a lemon cheek.

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simple shrimp with yoghurt mayo

serves 4

I love this yoghurt mayo – a simple blend of virtuous natural yoghurt and sinful whole egg mayonnaise it’s a super easy and versatile sauce. Great with all fish and seafood and also delicious with roast chicken. Definitely something I keep coming back to.

If you’d prefer you could buy green shrimp and cook them yourselves. Being Australian, I love them on the barbeque of course.

4 tablespoons natural greek style yoghurt

4 tablespoons mayonnaise

1kg cooked shrimp

mixed salad leaves, to serve

Combine yoghurt and mayonnaise. Season.
Divide prawns between 4 plates and serve with a handful of leaves and a small bowl of sauce on the side. If you’re feeling fancy you can serve little finger bowls so everyone can wash their hands.

Head on over to stonesoup for more simple 5 ingredients | 10 minutes recipes.