Seafood and eat it
Finest recipe creators develop delicious dishes
Seafood New Zealand is supporting the call to eat local and champion NZ seafood after the Ministry for Primary Industries predicted a 1.4 per cent drop in seafood exports to the year ending June 2021.
To inspire Kiwis to indulge in healthy, sustainable seafood, Best Foods has teamed up with seven of Aotearoa’s finest recipe creators to develop delicious seafood dishes which are available for Kiwis to cook themselves at bestfoods.co.nz/ eatfush
Here is a yummy dish to try:
SALMON and VEGGIE TRAY BAKE
Recipe by Kiwi Country Girl / Laura Macdonald
Ingredients
4 fresh salmon fillets
3 cups chopped veggies (eg, courgette, cherry tomatoes, broccoli, green beans, new potatoes, kumara, peppers)
1 Tbsp olive oil
Salt and pepper
Lemon mayo sauce:
1/2 cup Best Foods mayonnaise Juice of 1/2 lemon
1 clove garlic, crushed
Method
Pre-heat oven to 180C and line a large baking tray with baking paper or a silicone liner.
Arrange the salmon and veggies on to the baking tray, drizzle olive oil over and season well with salt and pepper. Bake for 30 minutes or until cooked through. While it is cooking, mix the sauce ingredients.
Remove tray from the oven, drizzle with sauce and serve immediately. — Serves: 4
PANKO CRUMBED FISH FINGERS with WASABI MAYO
Recipe by Kathy Xu / Balance Your Plate
Ingredients
400g firm white fish fillets
1 cup panko breadcrumbs, toasted 2 Tbsp sesame seeds
1 egg
1 Tbsp flour
1/4 tsp salt
1/4 tsp pepper
1 Tbsp Best Foods mayonnaise Dipping sauce:
1 tsp wasabi (or more for extra heat) 2-3 Tbsp Best Foods mayonnaise
Method
Toast the panko breadcrumbs and sesame seeds until lightly golden (this can be done as the oven preheats).
In a bowl whisk together egg, flour, salt, pepper and Best Foods mayonnaise. Keep the toasted panko breadcrumbs in the baking tray.
Slice fish into even sized strips or ‘fingers.’ Cover each strip in the egg mixture then coat in panko crumbs before laying on a lined baking tray. Repeat until all the fish is used up.
Bake at 220C for 10-13 minutes, depending on how thick the fish is. The crumb should be golden, and the fish should be flaky if you cut into it.
While the fish bakes, whisk together wasabi and Best Foods mayonnaise.
Serve fish fingers with dipping sauce and a side salad. — Serves: 3-4