The combination of sweet tomatoes and salty black olives goes deliciously well with fish. A quick and easy “one pot meal” which brings back memories of holiday warm summer nights. For a vegetarian option simply leave out the parma ham.
Prep Time 20 mins
Cook Time 30 mins
Red onion, cut into thin wedges
750g cherry tomatoes
4 tbs Olive oil (non-virgin is best for cooking / odourless coconut oil)
6 x 125g pieces cod loin
6 pieces Parma ham (optional)
18 green olives
Flat-leaf parsley, chopped to serve
Heat the oven to 220˚C/fan 200˚C/.
Put the onions and tomatoes in a shallow roasting dish. Season then add 4 tbsp of olive oil and combine. Roast for 15 mins.
Wrap each piece of cod in a slice of Parma ham.
Add the olives to the roasting dish and sit the cod on top of the tomatoes.
Roast for a further 15 mins until the cod is cooked through and the Parma ham has crisped.
Scatter with parsley and serve with cauliflower rice or quinoa.
We have been enjoying our new slow cooker and the delicious comforting nutrient dense creations. Spotlight on Turkey: a good source of minerals and vitamins including B6 and niacin. Turkey is a protein and source of the amino acid tryptophan. A building block of brain neurotransmitters serotonin (mood uplifting) and melatonin (sleep improving).
500g minced turkey
1 tsp coconut oil
1 onion, chopped
1 red and 1 green pepper chopped
1 red chilli chopped
3 cloves garlic, minced
2 x 400g tin tomatoes
2 x 400g tin kidney beans, drained
1 tsp chilli powder
1 tsp ground cumin
1 tsp dried oregano and fresh coriander
Salt and pepper
Optional, 1 avocado, sliced
Optional, two – three tablespoons of orange juice.
In a large frying pan, heat the oil and add ground turkey.
Crumble and cook until almost cooked through but still slight pink – 4 to 5 mins
Drain excess liquid.
Add turkey to your slow cooker along with all remaining ingredients.