Tag Archive | Food

Fish Tray Bake Recipe

061 Blog

Fish Tray Bake – Finished Product

First, I would like to state the obvious, I am not a professional photographer.  The photos in this post were taken by me and I hope they don’t make you lose your appetite because this recipe is really good and very easy.

Second, the original recipe is by Jamie Oliver, but I cannot access his recipe online.  I also Googled it and got many links that you can check out.  At the end of this post, I reprinted what is supposed to be the original recipe, so check that out, too.   My good friend (and terrific cook and baker) Anni, made this dish for us and gave me her version of the recipe.  Bottom line, I don’t think you’ll be disappointed if you try it.  You can put your own twist to it and adjust the amount of ingredients to suit.

Third, let’s get started.  I am going to share it with you the way I made it along with a few helpful hints.  Not all of the ingredients have specific amounts listed because this recipe can be adjusted however you desire, according to how many folks you’re cooking for and how much they like to eat.  I made it for 2 people.

026 Blog

Preheat oven to 375 degrees F.  (I was told 350 to 400, so I settled on 375)


2 Salmon Filets (rinsed and patted dry – if the skin is on, leave the skin side up in the pan – check for bones)

12 large Shrimp (rinsed, shelled and deveined – you can leave the tails on)

Fresh Asparagus (rinsed and woody ends broken off) – *See Hint

Fresh tomatoes (cut into large chunks)

Lemons – 2 at least (quartered)

1 Red Chili Pepper (seeds removed and chopped into small pieces)

1 Garlic Clove (minced)

Fresh Basil Leaves (roughly chopped)

Anchovies (optional, but I recommend them – cut them up – use as many as you like) *See Hint

Bacon (3-4 pieces – cut up into smaller pieces) – *See Hint

Olive Oil

Baking Dish (I used a 8 x 13 Pyrex dish)

033 Blog

All prepped and ready to go. That little curved knife on the stand is called an Ulu Knife.
I bought it in Alaska. It’s great for chopping and mincing garlic and fresh herbs.

Drizzle some olive oil in the bottom of the baking dish.

Add the tomatoes, lemon, garlic, chilis, basil, anchovies.  Drizzle more olive oil and mix everything around in it.

Place the salmon (skin up), shrimp and asparagus on top.  Drizzle more olive oil on the seafood.  Add the bacon.

048 Blog

All set to go in the oven.

Place dish in the preheated oven and cook for approximately 15-20 minutes until the fish is done and bacon is crispy.  Keep your eye on it and watch the shrimp do not get overdone.

Before eating, squeeze those tasty, cooked lemons all over everything in your dish.  They are delicious!

* Hints:

If the asparagus is on the thick side, you may want to partially cook it a little before adding it to the recipe – don’t overcook.  It will be more tender.

I partially cooked the bacon before adding it because we like it crispy.

If you want to give the dish a little more zing, add some lemon pepper before eating, or maybe some salt and pepper to taste.  I added some ground lemon pepper, yum.

Anchovies – Don’t let them scare you, they melt into the oil and have a wonderful flavor (not fishy).

If you want to finish it off quick, you can give it a little zap under the broiler at the end, just watch those shrimp.

I served it with sweet corn on the cob and a nice pinot grigio.

This is a light, casual dish that’s easy.  Enjoy!

This image shows a whole and a cut lemon.

Don’t forget to squeeze those cooked lemons on everything before you dig in.  Delish.

I found this link to what is claimed to be the original recipe.  Let me know if you try either version of the recipe and whether or not you liked it.

Fish Tray-Bake

4x 150g Salmon fillets, skin on, scaled and pin boned
8 Large unpeeled raw tiger prawns 
Bunch of asparagus
1 Lemon
1 Fresh red chilli
Small bunch of fresh basil
1x 30g tin of anchovies in oil
4 Cloves of garlic
3-4 Tomatoes
4 Slices of pancetta

Lay the Salmon fillets and prawns in large roasting tray. Snap off the woody ends of the asparagus, then add the spears to the tray with a good pinch of salt and pepper. Quarter a lemon and add it to tray. Finely chop the chilli and add to tray with basil leaves. Drizzle over the oil from the anchovies and tear in 4 of the fillets. Crush in 4 unpeeled cloves of garlic and drizzle over some olive oil. Roughly chop tomatoes and add.

Arrange everything nicely in tray, so the lemons are facing up and the salmon is skin side up. Drape 4 slices of pancetta wherever you like in the tray, then whack under the grill on the middle shelf for about 10 minute, or until the pancetta is lovely and crisp and the fish is cooked through.


Jamie’s 30 Minute Meals Book

Weight Loss Hint and How To Poach an Egg

Photo by Debbwl

Photo by Debbwl

In the summer of 2011, I decided it was time I lost some weight.  I had been letting myself go over the past several years and realized that I was getting a little bit bottom heavy, if you know what I mean.

My other reason for wanting to lose weight was that my mother had a lot of health problems, including bad bones.  She was never “officially” diagnosed with osteoporosis, but she had four hip replacement surgeries and several broken bones over the years.  She had gained weight as she got older, and it was very difficult for her to lose it, especially with her physical problems.  And being overweight, it was a lot harder for her to get around.

Well, the apple didn’t fall far from the tree.  I had been diagnosed with osteopenia several years ago, and I began to worry that I was going to follow in my mom’s footsteps with the bone problems.  My doctor put me on medication to help with bone density loss, but other than that, I wasn’t doing anything to help myself.

The one thing I did have control over was my weight, so I decided that being lighter would help me deal with the physical problems I might have if my osteopenia diagnosis turned into osteoporosis.  And, as fate would have it, last year I was diagnosed with osteoporosis, so losing the weight was a good thing.

I know how hard it is to lose weight and then keep it off, so I’m always happy to share my “secret weight loss site” with anyone who asks how I lost the weight.  I found it by accident.  I was all ready to join Weight Watchers online (which charges a fee) when I found SparkPeople.com (which is FREE).  There are several sites out there, but SparkPeople worked for me.

The SparkPeople site has many links on it to help you lose, monitor and control your weight. There are fitness and food trackers, exercise videos, recipes (you can even figure out the calories of your own recipes), all kinds of dieting, health and exercise articles and a Facebook-like community for support.

SparkPeople helped me lose 25 pounds in less than a year and I’m keeping it off.  I took it serious, practiced portion control, tracked what I ate and exercised.   Yes, I know it’s a pain in the butt, but it worked.  I feel a lot better, too.  I still exercise and watch what I eat, but I don’t have to track the calories anymore.  I also believe that portion control is very important.  It has become a life style change. I don’t deny myself too many things, I just don’t pig out (well, not very often).

I am going to share a video from SparkPeople with instructions on how to make poached eggs.  We love poached eggs and it’s a low-calorie way to prepare them.   I’ve been using this technique ever since I first saw the video, and they always come out great.   I heard a tip (where, I can’t remember), that the newer the egg, the better it stays together when poached.  Oh, and we use black pepper and it tastes fine.

UPDATE – Photo Added:  I was reminded by my friends (Tree & Sue) about our old egg poaching pan.  My hubby thinks he got it from his Mom.  It was the pan I always used before I saw this video.  I would spray some oil into the cups before putting the eggs in, but they always stuck a little anyway and I would have to use a teaspoon to slowly release them.


If you decide to check out SparkPeople.com, let me know what you think.  Oh, and let me know how your eggs turned out, too.

Hope some of you found this post helpful and no, I don’t own stock in SparkPeople.com.