This Brazilian Fish Bake recipe from Jamie Oliver’s Super Food Family Classics is an easy meal that the whole family can enjoy. It’s a great healthy meal good enough for a dinner party but also easy enough for a simple midweek meal.
I have been a huge fan of Jamie Oliver ever since I started cooking. I love the fresh flavours, the down-to-earth approach and more recently, his focus on healthy recipes, first with Everyday Super Food and now his most recent book, Super Food Family Classics.
The Olympics was on when I made this dish and I was looking for a Brazilian recipe to make. As soon as I saw the bright colours of the vegetables and the scattering of herbs over the fish I knew it would make me feel healthy and energetic. Although unfortunately not quite turn me into an Olympic athlete!
There’s something about tomatoes, peppers, red onions and chilli peppers that just feels like summer and this Brazilian Fish Bake was the perfect summer traybake. It’s so easy to prepare as you just need to slice the vegetables, layer everything up and put it in the oven. My traybake was a little different from Jamie’s. I’ve got a scallop allergy so of course I left them out and rather than using a mixture of fish and seafood I just used haddock fillets and I left them whole rather than chopping them up. I’m sure any white fish or mixture of shellfish and fish would work well. The other difference was mainly aesthetic. My tomatoes were all red rather than mixed colours but I still got a lovely vibrant dish in the end. We really enjoyed it and were almost licking the plates clean!
The Brazilian fish bake recipe came from the traybakes section of the book and I did like this section. As Little Miss Spice is about to start school, I know that traybakes are going to become very popular for tea as I can prepare them in advance and then just put them in the oven at the right time. And of course lots of these types of meals will have enough leftovers for another day too so are perfect for #CookOnceEatTwice.
Another recipe I made from the Traybakes chapter was the Chicken & Chorizo Bake. It was the first recipe I made and I’m afraid I haven’t got a great picture of it but we loved it. The chorizo sauce makes the chicken and potatoes so tasty and the children gobbled it up too. The only issue I had was that some of the potatoes were still a little bit hard so I would cook it for a bit longer next time before adding the chicken.
One of the best things about this book is that my children were happy to try the recipes too. They can both be quite picky and often they will just refuse to try something that I know they would like if only they would taste it. It may be that this is just the right time and they are growing up a little. As I said earlier, Little Miss Spice is about to start school and after the last few weeks and her growing adventurousness I am feeling quite positive that one day soon we might all be able to eat the same thing.
Another success was these smoked salmon poached eggs. The children helped me wrap them in cling film before poaching and it was the first time in a long time that I’d been able to get Little Miss Spice to eat egg.
The only vegetable that Little Miss Spice will normally eat is tomatoes but she now loves chickpeas and will eat cauliflower if it’s in a curry sauce after I made this Veggie Gurkha Curry. The fact that both children will eat curries make me very happy indeed!
From time to time I do buy rye bread but it’s not a real favourite of mine. However, in Super Food Family Classics there are 18 variations for avocado on rye and so I did get some to make this lovely cream cheese, avocado, chilli pepper and toasted sunflower seeds combo. I loved the topping and although I didn’t mind the rye bread, I think I’ll stick with putting it on top of my favourite seeded loaf in future.
These are the only recipes I’ve made so far but there are a lot more that I really do want to make. The pictures are drool-worthy and like many of Jamie Oliver’s books, I look through it and want to eat almost everything I see!
The ingredients for these recipes are easy to find in the supermarket and if you are trying to count calories or be aware of your sugar or fat intake then each recipe contains the nutritional information so you don’t have to work it out yourself.
There is also a Health and Happiness chapter at the end which explains Jamie Oliver’s philosophy and approach to healthy eating in a simple and straightforward way that makes healthy eating seem an achievable goal.
Finally I would just like to share the recipe for my slightly adapted version of Jamie Oliver’s Brazilian Fish Bake.
- 2/3 fillets of fish
- 1/2 lemon
- 1/2 lime
- Black pepper
- 1 tsp smoked paprika
- 2 peppers (I used 1 red,1 yellow)
- 1 red onion, sliced into rings
- 3 tomatoes, sliced
- 1 chilli pepper
- 200ml coconut milk
- Small bunch of coriander, about 15g
- Rice (to serve)
- Yoghurt (to serve) optional
- Put the fish in a bowl and grate the zest of the lemon and lime over the fish. Then squeeze the juice over the top. Add the paprika and a little salt and pepper. Rub into the fish well.
- Lightly oil an ovenproof dish. Put a layer of tomatoes on the bottom then a layer of peppers and onions. Put the fish on top. Top with the remaining vegetables.
- Pour over the coconut milk and any of the extra lemon and lime juice from the dish the fish was in. Top with the sliced chilli pepper and some of the chopped coriander.
- Cover the dish with foil and bake in the oven for 20 minutes at 180C. Take the foil off and continue baking for another 15 minutes.
- Serve with rice, a little extra coriander and a dollop of yoghurt on the side.