Tag Archives: baked

Cod and Shrimp in a Lemon cream sauce

This recipe for Cod and Shrimp in a lemon cream sauce is probably the easiest recipe on the blog. The seafood is baked in a delicious cream sauce in the oven, so there’s barely any hands-on time involved, and the result is a melt in your mouth dinner, that even your most demanding guests will love.
You can serve it with anything you like,  such as rice, pasta or French bread to mop up the amazing sauce and a nice salad on the side or your favorite veggies.

INGREDIENTS:

  • 4 x medium white fish fillets (cod, tilapia , hake etc…)
  • 1 cup clean peeled shrimp
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • 1 garlic, peeled and grated
  • 1 tsp Dijon mustard
  • 1/4 cup white wine
  • 1 tbsp fresh dill or 1/2 tsp dried dill
  • 1 tbsp fresh chives or 1 tsp dried chives
  • 1 tbsp capers (optional)
  • Salt & pepper
  • butter for baking dish
  • 1/4 cup fresh breadcrumbs or one to two tbsp. dried
  • some olive oil or melted butter for drizzling over breadcrumbs
  • Fresh parsley or chives and lemon wedges, to  serve

INSTRUCTIONS:

Preheat oven to 200C / 400F

Season fish and shrimp with salt and pepper on both sides and place in a butter baking dish, add the capers if using.

Place cream, lemon juice, garlic, mustard, wine, dill, chives, salt and pepper in a small pan and bring to a very low simmer, until smooth. Pour sauce over fish and shrimp. Sprinkle with the breadcrumbs and drizzle with a teaspoon or two of olive oil or butter.

Bake for 15 minutes, or until fish is just cooked. Remove from oven.
Scatter some Parsley or chives over the fish and serve straight away.
Serve with rice, pasta or bread and a vegetable of choice.

Enjoy.

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

chicken zucchini

Chicken stuffed Zucchini

chicken zucchini

Fresh Zucchini is stuffed with hearty chicken and sauce, topped with cheese and baked to perfection making this a delicious low-carb and gluten-free dinner!
These zucchini boats are for low-carb lovers and just about anyone else! We all have those nights when we crave a large slice of pizza or lasagna but don’t want all the carbs at night. With these zucchini boats, you get all the deliciousness without the carbs because the zucchini crust is used as the base.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Servings 6

Ingredients:

• 4 medium zucchini or 8 small

• 1 pound chicken breast

• 1 small can of corn (drained) omit if your diet is strict

•1 tablespoon olive oil

• 1/2 cup onion chopped

• 2 cloves garlic minced

• 1 cup marinara sauce

• 1 tablespoon Italian seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup low-fat shredded cheddar or mozzarella cheese

chicken zucchini

chicken zucchini

Instructions:

1. Preheat oven to 190 C/375 F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini ‘meat’ and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.

2. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.

3. Spoon mixture into zucchini boats and top each with shredded cheese. Bake for 20-25 minutes or until zucchini is cooked and the cheesy is fully melted and bubbly

Enjoy!
Myra Xo