Travels for Taste

Tales of travel and food with a touch of spice

Whole Sea Bass steamed with a Rainbow side salad

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A delicious and healthy steamed fish recipe perfect for stay in #FishFriday night dinner or a lovely brunch on a lazy afternoon. The accompanying salad is colourful and full of fresh veggies that’s why I choose to call it a Rainbow Salad.

Serves: 2

Ingredients:

  • 1 large sea bass scaled and gutted
  • 1 large lemon
  • 2 sprigs of Rosemary
  • Thyme
  • Chives
  • Garlic sea salt
  • Red Chilli powder

Whole Sea Bass

For the steamed veggies on the side

  • 2 small carrots per person
  • Handful of green peas person

For the Rainbow Side Salad

Ingredients:

  • 1 fresh pepper (capsicum)
  • 1 small red onion
  • 1/2 a courgette
  • 1 tomato
  • 1 tbsp Red wine Vinegar
  • 2 tbsp chopped parsley
  • Freshly cracked black pepper
  • Sea salt
  • Olive Oil

Beautiful whole Sea Bass seasoned

Method:

To steam the fish

  • Pre-heat the oven to 200 °C 
  • Wash the fish and place on the foil.
  • Stuff the lemon wedges inside the fish along with the Chives, rosemary and thyme.
  • Sprinkle generously with sea salt, red chilli powder and a drizzle of olive oil
  • Wrap the fish in the foil parcel and cook in the oven until it has cooked through, should take about 20-25 minutes.
  • Steam the veggies in a steamer.

To make the Rainbow Salad:

  • Chop all the vegetables into tiny bite sized cubes.
  • Place chopped veggies in a large bowl and drizzle olive oil and add the red wine vinegar.
  • Season well with sea salt and add a generous sprinkle of freshly cracked black pepper.
  • Mix well

To Serve

  • Plate a portion of the fish and serve the steamed carrots and peas on the side.
  • Serve a generous helping of the crunchy veggies salad.

Whole steamed sea bass with a Rainbow salad

Here is another recipe to try if you are cooking sea bass:

In my Veg Box: Courgettes – Recipe Linky Challenge

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After a whole year am guest hosting In My Veg Box again, an event run by Vegetarian food blogger Nayna Kanabar of Citrus Spice UK. In March last year,  the vegetable of choice for In My Veg Box was Cauliflower and you can view the recipes in my round up post here.

I have a long standing love affair with courgettes. Why? I think it goes back to childhood habits of eating loads of fresh cliced cucumber and in dahi raita with biryani very often. But now I am obsessed with getting just the right amount of Courgette curls for a Courgette ‘pasta’ OR  even getting to bake a cake with Courgettes.

I have recently taken it upon myself to go on a weigh loss journey and in the process eat healthier, eliminate food waste and of course educate myself about the health benefits of various foods. Courgettes are very low in calories and fat, and have a high water content. 100 grams of Courgettes contain approximately only 15 calories!

Besides this the biggest health benefit is that Courgettes have anti-cancer properties and are known to inhibit cell mutations and therefore help in preventing colon and lung cancer. Not only that they contain a whole host of beneficial and necessary Vitamins – Vitamins B1, B2, B6, Vitamin K and Vitamin A.  It is also a good source of folic acid, potassium, fiber, manganese, phosphorous, magnesium and copper.

They are also known to help prevent a whole host of diseases like:

  • Stroke
  • Heart Attacks
  • Scurvy
  • Multiple Sclerosois

Now with so many health benefits this delicious vegetable must form a very important part of your diet, don’t you think?

Besides I think those who are lucky enough to grow their own vegetables can enjoy amazing dishes like stuffed Courgette flowers and make the most of this summer squash . At it’s peak in July, the Courgette which is part of   Curcarbita is actually a fruit and is commonly mistaken as a vegetable. Popularly known as Zucchini in America, the beautiful golden yellow Zucchini makes for beautiful salads and is a gorgeous addition to many recipes.

Rules to Participate:

  1. Please prepare any vegetarian recipes using Courgettes and link your dish to the linky code below. You will need  to enter the name of your dish, as well as the url of your blog.
  2. Current theme is COURGETTES.
  3. You must link your blog post to both this blog post on Travelsfortaste and to Citrus Spice UK, this is mandatory.
  4. Use of the logo is not mandatory but it helps to spread the word if you can use it.
  5. Multiple entries are allowed.
  6. Archived entries are also allowed, only if they are re-posted and updated with this event link, as well as the Citrus Spice UK link.
  7. Recipes must be added to the linky by 31st March 2015.

In the event of any problems with using the linky code, please email me your entry to fruitsnveg@yahoo.com. Please include your name, recipe name, url and an image no larger than 300 pixels. 

An InLinkz Link-up

Thank you! Can’t wait to see variety of recipes that I am sure are possible with the humble cauliflower! Get Cooking Bloggers!

In my veg box courgettes event logo

 

References: Courgette Recipes,U.K

*Disclaimer : I am not a trained health professional and what I have written about is from what I have read, please ensure that you consult a certified health professional and/ or consult your Doctor for advice relating to any serious illness, ailments, queries etc.

Baked Courgette Chips

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I often crave to munch on something like most of us do and just munching on something so different and bursting with flavour is satiating.

Plus there’s a lot less guilt munching on something that’s baked rather than deep-fried right?? Well, ahem! This recipe was adapted from one I found on All Recipes.

What I love most about this is that it’s done quickly, give it a prep time of 5 min, a cook time of 15 mins, and is ready in 20 minutes! What more can one ask for, just get that oven fired up people!

So here’s what you will need :

Baked courgette chips

Manjiri Chitnis
Easy, delicious and fun to make
Print Recipe
Course Snack
Cuisine Fusion

Ingredients
  

  • 2 medium courgettes
  • 2 tbsp Grated parmesan cheese
  • 100 gm Golden Breadcrumbs
  • 2 Egg whites
  • SmokedSea Salt as per taste
  • Groundblack pepper
  • 1/2 tsp Mixed Italian herbs
  • Olive Oil

Instructions
 

  • Add the breadcrumbs, cheese, herbs, smoked sea-salt ( I use Oak-smoked Anglesey sea salt, it really packs a punch) ,ground black pepper, Italian herb-mix into a bowl and mix well
  • Pour the egg whites into another small bowl
  • Slice the courgettes fine, I use a mandolin to get wafer-thin round slices
  • Dip the courgette slices into the egg whites and then quickly into the bread crumb mix
  • Pre heat the oven
  • Line a baking tray with foil and using a brush apply some olive oil to the foil or use a low-calorie oil spray
  • Place the courgette slices onto the baking tray
  • Bake each side for 5 minutes at at 240°C / Gas Mark 9
  • Once completely cool, transfer to an air-tight container and consume within 1-2 days
Keyword courgette chips

:

IMG_2869

I gobbled them up in one sitting! All washed down with a big cuppa of my steaming hot and sweer masala Chai, perfect for a summer afternoon when all you want to do is read that ”unputdownable” book! I am currently reading Dan Brown’s Inferno, what’s on your reading list?

IMG_2876 (Copy)

I am guest hosting the blog linky ‘In My Veg Box’ again this year in March 2015 on my blog, an event run by Vegetarian food blogger Nayna Kanabar of Citrus Spice UK and the theme this month is Courgettes. Just added in my favourite Baked  Courgette ‘chips’  recipe to the linky.

Would love to see all your lovely creations with Courgettes, do link up, all details on how to link up are available on my post here.

In my veg box courgettes event logo

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