Pan Fried Salmon Fillet

Serves 1

1 Fillet Salmon
2 Tablespoons Butter
Salt and Pepper (To Taste)

Heat a fry pan to medium high. Add in the butter and when it starts to sizzle add in the fish fillet skin side down. Cook until golden and crispy on the bottom around 3-4 minutes. Flip it over to the flesh side and season the skin generously. Tilt your pan and using a spoon pour over the butter over the top of the fish fillet. Remove from the heat and onto a plate. Serve with a heaped spoon of pesto for a delicious snack or a very light breakfast.

Simple Ratatouille

1 Orange Bell Pepper – Chopped into Chunks
1 Red Onion – Diced
1 Courgette (Zuchini) – Chopped into Chunks
1 Small Aubergine (Eggplant) – Chopped into Chunks
1 Tin Chopped Tomatoes
1/4 Cup Chopped Parsley
3 Cloves Garlic Finely Sliced
2 Tablespoons Tomatoe Paste
4 Cups Vegetable Stock
2 Tablespoons Olive Oil or Vegetable Oil
Salt & Pepper (To taste)

1. Start off by chopping up all of your vegetables, whilst preheating a large pot on medium with the oil.
2. First start by adding in the onions and cook for a minute. Then followed by the aubergine and garlic and cook for a further few minutes.
3. Then add in your tomato paste and stir in with the courgette and bell pepper to help cook out the tomato paste.
4. Add in your tin of chopped tomatoes and stir through.
5. Add in your stock and simmer for around 15 – 20 minutes.
6. Season to taste and add your chopped parsley.
7. Serve with sourdough toast (optional)