This fish came out so good, it went really well with lemon potatoes and my beet, pomegranate, orange salad.

Ingredients: 

• 1 lb cod 
• Kalamata olives 
• Parsley 
• Butter 
• Tomatoes 
• White onion

Marinade: 

• 3-5 cloves of minced garlic 
• Lemon zest 
• Lemon Juice
• Olive Oil 
• Turmeric
• Coriander 
• Cumin 
• Oregano 
• Paprika 
• Chili Powder 
• Salt + Pepper 
• Adobo flakes 

1. Preheat oven to 400F 
2. Cover fish in marinade in a baking dish 
3. Coat quartered or halved tomatoes, thinly sliced onions, sliced olives in the remaining marinade 
4. Put a little knob of butter in between fish and vegetables 
5. Bake for 15-20 min 
6. Garnish with Parsley

This salmon seriously never gets old. I legit make this at least once a week. It’s so easy and always a hit. I love to serve it with a side of pesto pasta or as you can see in the photo – a side of pesto pasta salad… something about salmon and pesto just goes so well together 🙂

Marinade: 

• Grated garlic (2-4 cloves)
• Lemon zest
• Juice of 1 lemon (if it’s a big lemon do half)
• Paprika 
• Hot chilli powder 
• Adobo pepper flakes
• Cayenne 
• Oregano (mexican oregano & fennel seed combo good too)
• Salt + pepper
• Dash of Balsamic vin
• Dash of honey 
• Olive oil

1. Place marinade over salmon (lightly stab salmon w fork) and let it sit for about 15-20 min 
2. Place salmon on a baking tray and wrap with foil then bake at 375F or 190C for 15 min (if you don’t want to bake the fish, you can also air fry at 400F for 9-11min depending on thickness)
3. Unwrap and Broil at 450F for 5-8 min 
4. Also can add onions and cherry tomatoes around the fish when baking, the tomatoes came out extra good put some marinade on them too 
5. Add parsley for garnish 

This dish is an elevated take on my easy laksa. Poached fish sounds intimidating but it’s actually one of the easiest things you can make.

Ingredients: 

• Lemongrass (1 stalk use only the white part – smash then finely chopped) 

• Garlic (2-3 cloves finely chopped) 
• Ginger (about 1in worth – finely chopped)
• 1-2 shallots (thinly sliced)
• 2 tbsp red curry paste (I like the Maesri brand)
• 1 tbsp curry powder 
• 1 lb cod
• ½ cup coconut Milk
• 1 cup chicken Stock 
• Pinch of MSG
• Fish Sauce
• Sugar
• Salt 
• Cilantro 
• Fried shallots/onions
• Green onion

1. Lightly salt the cod and let it sit for 30 min to firm up, then pat dry
2. Add vegetable oil to pan on medium heart and cook the curry paste until fragrant 
3. Combine curry powder into the paste and then add aromatics (lemon grass, garlic, ginger and shallots) – cook for about 2-3 min 
4. Add coconut milk and stir then add chicken stock
5. Bring to a light boil then lower the heat to medium low and add MSG, fish sauce, salt and sugar to taste
6. Poach fish in broth for about 8 minutes
7. Serve with rice and garnish with cilantro, fried shallots/onions, and green onion

A classic, staple Japanese dish. My marinade is not traditional but I promise it’s better 😉

Ingredients: 

• Salmon (skin on) 

Marinade: 

• 4 tbsp miso 
• 3 tbsp cooking sake
• 1 tbsp sugar 
• 1 tbsp mirin 
• 1 tsp dashi 
• 1 tsp soy sauce 
• 1 tsp vinegar 
• Grated ginger (about 1 inch worth) 
• Grated garlic (1 clove) 
• Pinch of MSG 

1. Marinate the fish for up to 2 days (minimum 24 hours). I like to place the fish in a ziplock and leave it in the fridge.
2. Air fry for 9-11 min depending on thickness at 400F – If you don’t have an air fryer, you could also pan fry the salmon on medium heat in a non-stick pan. 
3. Serve with rice and a side of grated daikon (optional)