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Ingredients

750g Barramundi fillets
4 tablespoon green peppercorns, crushed
1 tablespoon oil
1 tablespoon butter, extra

4 tablespoons butter
1 tablespoon grated lime rind
1 tablespoon lime juice

Method

1. To make lime butter combine butter, lime rind and juice.
2. Roll into a sausage shape, wrap in cling film and chill until firm.
3. Rub peppercorns on both sides of the fish.
4. Heat oil and extra butter in a frying pan.
5. Cook fillets until flesh flakes, turning once only.
6. When cooked, remove to serving plates and top with thin slices of the lime butter.

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Serves 4

Ingredients

500g ling fillets, scored
3 tablespoons honey
1 tablespoon orange rind, cut into very thin strips and blanched
1 tablespoon teriyaki or soy sauce
1 teaspoon chilli powder
1 teaspoon freshly grated ginger
1 tablespoon fresh orange juice
Fresh coriander to garnish

Method

Combine in a saucepan the honey, orange rind, the teriyaki sauce, the chilli powder the grated ginger and fresh orange juice.
Heat gently until honey is melted.
Baste each fillet generously with sauce.
Grill for 2 minutes each side.
Serve on a bed of fluffy rice or garden salad and garnish with fresh coriander.

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Ingredients

750g Orange Roughy Fillets
Flour-plain
8 tablespoons butter
Juice of 1 lemon
Parsley chopped

Method

Coat fillets in flour and set aside for frying. Melt half the butter in a large frying pan.
Add the fish and cook on both sides, turning only once.
When cooked, remove fillets to a warm plate. Add the remainder of the butter, lemon juice and parsley to the pan.
Heat until foamy.
Place fillets on serving plates and pour butter and lemon juice.
Serve immediately.

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Serves 6

Ingredients

Seafood Sauce
200g Skinless/Boneless Sea Perch fillets, steamed and flaked
200g green prawn meat, cut into small pieces
100gr Allseas Black Tiger 100/200 Ready Cooked Prawns, thawed
1 medium onion
1 cup celery, finely chopped
1 cup red capsicum, seeded and finely chopped
1 cup zucchini, finely chopped
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon ground rosemary
salt & pepper

White Sauce
2 cups skim milk
4 tablespoons of corn flour

To finish
125g Reduced Fat mozzarella, grated
250g Lasagne sheets

Method

Combine all the ingredients for the seafood sauce and set aside.

White Sauce
Pour 1 1/2 cups the milk into saucepan and heat to near boiling.
Mix the corn flour into 1/2 cup milk to form a paste.
Add paste to hot milk and continuously stir until sauce thickens then remove immediately from heat.
A little extra milk could be needed depending on the consistency of the sauce, as it could need thinning. 

Assemble Lasagne
Preheat the oven to 180C.
Spray a rectangle baking dish lightly with a light oil spray or some margarine.
Put a thin layer of seafood sauce on the bottom of the baking dish, a layer of noodles, then approximately a third of the white sauce and continue to make layers, finishing with a layer of white sauce.
Sprinkle with the reduced fat cheese.
Bake for approximately 40 minutes or until cheese has browned.
Stand for 30 minutes in oven before serving with a garden salad.

This will make a 3 layer lasagne but you can make more or fewer layers depending on the size of the baking dish used.
The lasagne can be prepared the day before to save time and stored in the fridge before cooking.

Sent to us by Cheryle Mitchell - Central Coast NSW

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