This week’s recipe is a similar concept to the roast lemon chicken that I love to do and can also be a super easy, yet an impressive enough looking meal for guests. We like those.

source – very old delicious magazine
450g potatoes, peeled & cubed
1 garlic bulb
4 roma tomatoes
4 rosemary sprigs
3 tbs olive oil
4 x 150g thick boneless cod fillets
(or any soft fish)
4 tbs white wine
Salt & Pepper
Handful of Fresh Basil Leaves to Garnish

Preheat oven to 220C.
Cook potato in large pan of boiling water for 10 mins until almost tender & starting to crumble slightly around edges.
Drain potato well and transfer to large roasting dish.
Break garlic bulb & nestle between potatoes.
Roughly chop tomatoes & scatter over the top with the rosemary. Season generously, then drizzle over 2 tbspns of the olive oil. Roast for 15 mins.
Add the cod fillets to the pan, allowing them to rest on top of the vegies. Drizzle the remaining oil over the top, season the fish & cook for 5 mins. Splash in the wine & cook for a further 5
mins until the fish is just cooked.
Tear over the basil leaves & serve straight from the pan.


from Sonia at Light Shade of Green.

My bolognaise is not runny, so my meat sauce lends itself to many things. My bolognaise also hides many vegies including diced carrot, celery, onion and grated zucchini (remember to squeeze the excess liquid before adding the grated zucchini).

I use the bolognaise with:

- Baked potatoes. Bake whole potatoes, cut open and spoon in bolognaise. Add corn, shredded cheese and light sour cream. When I have it, I like to add coleslaw as well.

- Roast potatoes. Cut potatoes into large wedges. Toss with olive oil, salt, 1 teaspoon mild paprika and half teaspoon ground tumeric.

- Pasta of course. Sometimes, I make baked pasta which entails cooking the pasta only halfway then putting the pasta into a large baking dish, toss through the bolognaise and mozzarella cheese and grated parmesan cheese. Cover and bake for 30-40 minutes. Rest for 10 minutes before serving.

- A cheat’s shepherd’s pie. Cook and mash potato. Spoon bolognaise into individual ramekins, spoon a layer of mash on top and sprinkle with grated cheese. Grill or bake until cheese is melted through.

… or you could always wrap it in pastry… Brilliant ideas – thanks so much!


*Sanitarium sends weekly recipe emails with great meal ideas that are always super healthy. Check out healthy recipe ideas for kids on their website, as well as other great dinner recipes on their website. The recipes even have a difficulty scale and tells you how long it takes to prepare and cook each meal.

*This is one of my sons favourite books and it struck me that it might be a nice subliminal (or more deliberate) tool for a fussy-eating, dinosaur-loving child.

I’d love to know your quick, easy regular “go-to” meals. No need for anything fancy. Stuff we can all do and has worked for you & your family. Email me or write your recipe or link in the comments section below and I’ll add your recipe as a guest recipe next week. We’ve had some great ones so far – thanks!

P.S. I’m loving this food shaping idea from Kate over at Loose Change. Sometimes it is just all about presentation – I am definitely going to give this a go!
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  1. says

    Good call Kate, although many vegetarians that I know do eat fish, it is not, technically speaking, a vegetarian dish – post now duly edited. Apparently if you eat fish you are known as a pesce-vegetarian.

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