Serves 1 – 2
Yet again in my house it’s time to start properly meal-planning and using up some of those ingredients in the freezer drawer – this occurs maybe 3 times a year and encourages me to get creative with store-cupboard/fridge/freezer ingredients and look up recipes online or in my many, dusty, mostly unused cook books! Quite often these are some of my tastiest creations and I feel inspired to get creative in the kitchen again – for a little while anyway!
I had some whole frozen trout lurking in my middle drawer and so, using a recipe found online and adapting it a little for frozen herbs I had in storage, I got all chef-y and made myself some protein-dense, low-in-saturated-fats baked trout for tea!
Trout is one of those magical ‘oily’ fish we hear so much about – rich in Omega 3 essential fatty acids which have been found to have heart healthy properties such as decreasing triglyceride levels in the blood, slowing the growth rate of atherosclerotic plaques and lowering blood pressure. They have also been shown to improve the risk factors and heart health of those people who have already suffered from heart attacks or stroke.
I’d recommend serving this, as I did, with a fresh salsa made from a mixture of chopped herbs and salad ingredients. I used cucumber, tomatoes, sugar-snap peas, mangetout, radishes, celery, broccoli, green and black olives, coriander and parsley and a light dressing of white wine vinegar, olive oil, lemon juice and garlic. The whole meal around 500 kcal. You could also add some delicious lightly buttered new potatoes or roasties too.
1 whole trout, gutted and cleaned out
1 tbsp. fresh parsley, finely chopped
1 tbsp. fresh dill, finely chopped
1tbsp. fresh coriander, finely chopped
2 cloves garlic, minced
1 tsp. paprika
½ lemon, sliced
1 tbsp. olive oil or olive oil based frying spray
½ tsp. salt
1-2 cups white wine, for cooking (top up during cooking if needed – not you, the fish!!!)
Preheat the oven to 240C / 475F / Gas Mark 9 (very hot).
- Finely chop the herbs and mix in a bowl with the minced garlic and paprika.
- Stuff the trout with 2/3 of the herb and garlic mixture.
- Place the lemon slices inside the trout on top of the herbs.
- Put the olive or spray oil in your hand and rub both sides of the fish with it, then rub the salt into the skin.
- Top the fish with the remaining herbs and garlic and squeeze any remaining lemon juice onto the fish too.
- Place the fish, herb-side up, on a raised slatted tray (I used the tray from my grill pan) over a deep baking tray. Pour the wine into the bottom of the baking tray.
- Bake for 30 minutes or until the skin of the trout is crisped up nicely.
Per Whole Trout (oven-baked with olive oil)*
Energy 287 kcal / 1200 kJ
Total sugar 0.3g
The above nutritional information is assuming that you used olive oil to bake the fish with. If you use spray oil you will save approximately 70 kcal / 293 kJ, 8.0g fat and 1.2g saturated fat.
I ate a lovely, warming, filling brunch of huevos rancheros (or mexican ranch-style beans) in a Chiquitos restaurant near the O2 in London recently. This was in preparation for my ascent to the top of the O2 – that’s right, you can climb it to a viewing
platform mountaineering style and get fab views of London City and the river on a clear day (we got lucky with the weather)! Awesome fun, and the breakfast set me up a treat!
I digress! This is my own home-cooked version that I have only just got round to making 2 weeks later because I’ve not had time to soak and boil my beans!
This is a well-balanced brekkie plate with plenty of fresh anti-oxidant-rich veggies for fibre and vitamins, black beans for muscle-building protein and a bit of a kick to wake you up for the day. Who said hot breakfasts had to be bland, unhealthy, stodgy and full of saturated fat?! Black beans are high in fibre (aids weight loss because it fills you up, and boosts the health of the gut), low in fat, and contain a decent amount of iron (important for building red blood cells and preventing anaemia), folate (important for red blood cells and transport of oxygen to the muscles and prevents spina bifida in unborn children), magnesium and potassium.
If you have to get the dried black beans that need soaking I would recommend preparing more than you need as you can always freeze them once cooked for easy use at a later date.
400g black beans, cooked (use canned pinto beans, drained, if you cannot find black beans)
200ml vegetable or chicken broth, made with ½ a 10g stock cube
1 tbsp. vegetable oil
2 cloves garlic, minced
1 tbsp. jalapeno pepper, finely chopped
1 large red onion, chopped (185g)
1 large red pepper, chopped (145g)
1 clove garlic, minced (4g)
1 can chopped tomatoes or 4 fresh tomatoes, finely chopped (400g)
1 can of sweetcorn kernels (160g)
1 tbsp. jalapeno pepper, finely chopped
2 tbsp. fresh coriander or cilantro, chopped
2 tbsp. fresh lime juice
salt, to taste
4 tortillas (40g each)
- Soak the black beans in cold water overnight (24 hours). Place in a large saucepan, cover with double the amount of water, and bring to the boil. Reduce heat to medium, cover and leave to cook for at least 2 hours or until the beans are softened but not breaking apart. Add more water if it starts to dry out. Drain and leave to cool.
- To make the salsa, stir the tomatoes, red onions, red pepper, sweetcorn, coriander or cilantro, lime juice, jalapeno pepper, minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed (at least 1 hour).
- Place the oil in a frying pan over a medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans or drained pinto beans if using these instead, the broth and 1 tbsp. jalapeno pepper. Simmer until beans are heated through (about 5 minutes). Turn off heat, and keep warm.
- Preheat oven to 190°C / 375°F / gas mark 5. Place tortillas on a baking sheet with greaseproof paper underneath. Cook for 1-2 minutes, until warmed through and softened. Alternatively, heat in microwave on full power for 30 – 45 seconds.
- Poach or scramble the eggs and cook to desired firmness.
- To assemble huevos rancheros, place a tortilla on each plate. Top each tortilla with black bean mixture, a layer of salsa, and an egg (or ¼ of the scrambled eggs). Serve immediately.
– Add 1 inch of chorizo, chopped into small squares = additional 68 kcal / 285 kJ
For a main meal, per portion:
– Add 20g of grated cheddar cheese = additional 83kcal / 347 kJ
– 50g of shredded roast chicken (instead of the eggs) = 89 kcal / 372 kJ
– 50g of shredded roast pork (instead of the eggs) = 91 kcal / 381 kJ
– 50g of shredded roast beef (instead of the eggs) = additional 110 kcal / 460 kJ
per whole recipe
Energy 1495 kcal / 6255 kJ
Total sugar 53.3g
Salt 8.4g (check canned beans for added salt)
per serving (if serving 4)
Energy 374kcal / 1565 kJ
Total sugar 13.3g
Salt 2.1g (check canned beans for added salt)