All posts in Fish & Shellfish

Easy, low-carb and healthy one pan baked teriyaki salmon and vegetables is a quick 20-minute meal with hearty vegetables and a tasty homemade teriyaki sauce.

This sauce is delicious! You will never buy from the bottle again.

This dish is made all on one pan so it’s easy breezy prep and cleanup.

This is an amazing recipe from my daughter, I love when she makes it for me <3.

Salmon is one of our favourite types of fish. It’s always moist, flaky and full of flavour.

There’s no need for takeout anymore – you can easily make this homemade teriyaki with veggies and rice in minutes! This salmon is what you’ll want for dinner every week.

Print Recipe Add to Collection
5 from 1 vote

One Pan Baked Teriyaki Salmon with Broccoli & Carrots Fast2eat

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Servings: 2 people
Calories: 558kcal

Ingredients

  • 1 cup Broccoli florets - 1 cup is about 250g/9 Oz
  • 1 cup Carrot 1 cup is about 1 carrot sliced about 120g/4-5 Oz
  • 2 Salmon fillets

Teriyaki-sauce

  • 3 tbsp Soy sauce reduced sodium
  • ¾ cup Water
  • ¼-1⁄2 tsp Ginger ground
  • 1/8-1⁄4 tsp Garlic powder
  • ¼ cup Brown sugar packed
  • 1.5 tbsp Honey
  • 1.5 tbsp Corn starch
  • 3 tbsp Water cold
  • 1.5 tbsp Sesame seed

Instructions

Teriyaki-sauce

  • In a saucepan whisk to combine soy sauce, ¾ cup water, ground ginger, garlic powder, brown sugar, and honey (do NOT add cornstarch and 3 tbsp cold Water now) and begin heating over medium-high heat.
  • Mix cornstarch and cold water in a cup and stir together until dissolved.
  • After sauce is simmering, reduce heat to medium-low and add cornstarch and water mixture, whisking well until sauce thickens.
  • Remove from heat, stir in sesame seeds, and allow to cool while you prepare the salmon and veggies.
  • Add water to thin if you over-thick it.

Salmon, carrots and broccoli

  • Preheat oven to 200°C (400°F).
  • On a baking sheet, drizzle 1/4 of the sauce, and arrange broccoli, carrots and salmon fillets in the center of the tray in a flat layer, so that they are around but not on top of the salmon.
  • Spread the remaining Teriyaki-sauce evenly on top of the two salmon fillets and vegetables.
  • Bake for 12-15 minutes until salmon is flaky and tender and veggies are easily pierced with a fork.
  • Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
  • Glaze the salmon with any remaining juices. Serve immediately!

Rice (optional)

  • Cook the rice while the salmon is baking.

Notes

You can easily double this recipe to serve four.

You can easily swap out any of these veggies for others you prefer. Asparagus, green beans, cauliflower, bell peppers, zucchini, snow peas – they are all delicious here, so don’t be afraid to mix things up, use your favorites or whatever is hanging out in your fridge waiting for a bigger purpose.

The salmon should be thawed when you are ready to prepare and bake it.

Brazilian Style Rice Fast2eat Recipe
Rice is a very important part of the Brazilian cuisine and is served at least once a day. This way might be your answer for making delicious and fluffy rice at home.
Check out this recipe

Nutrition

Calories: 558kcal | Carbohydrates: 58g | Protein: 48g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 985mg | Potassium: 1442mg | Fiber: 6g | Sugar: 42g | Vitamin A: 221% | Vitamin C: 196% | Calcium: 20% | Iron: 18%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

It’s the simplest way to prepare a white fish fillet (such as Fresh Cod or Haddock or Tilapia or Bass). So much flavor… so easy, healthy and tasty! Ideal for busy weeknights.

Fast and easy to prepare, and no frying needed! Oven-baked fish is a perfect alternative to the more caloric fried version.

Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!

It’s a “lemony” variation from this “cheesy” Crispy Oven-Baked Fish Fillets Fast2eat.

 

Print Recipe Add to Collection
5 from 1 vote

Oven-Baked Lemon Fish Fillets Fast2eat

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Keyword: 10 Minutes, Bake, Easy, easy-to-prepare, Fast, Fish, Healthy, Low calories, Low fat, Nut-free, Oven-Baked, Quick
Servings: 4 people

Ingredients

  • 4 Fish fillet such as Fresh Cod or Haddock or Tilapia or Bass or any other white fish fillets

Mix1

  • 5 tbsp Lemon juice
  • 5 tbsp Butter melted or Margarine
  • 1 tbsp Garlic minced
  • 1 tbsp Hondashi
  • Parsley
  • Cilantro also known as coriander (fresh leaves chopped or dried)

Mix2

  • 1/2 cup All purpose flour
  • 1/2 tsp Salt
  • Paprika

Garnish (optional)

  • Parsley Fresh
  • Lemon zest

Instructions

  • Preheat oven to 450 F (230 C). I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • In a small container mix lemon juice, Margarine (or melted Butter), Garlic, Hondashi, Parsley and Coriander.
  • In a separate container, mix flour, salt and paprika
  • Dip fillets in lemon juice mixture, then in flour mixture to coat both sides.
  • Transfer the prepped fish to parchment-covered baking sheet. Drizzle with remaining lemon juice mixture. Bake (uncovered) until fish just begins to flake easily with a fork, about 15 minutes (or more depending on thickness). If need, broil for about 60 seconds to get a little bit of a golden crust.
  • When it’s done baking, if you like, garnish with parsley and lemon zest or any other fresh herbs all over the fish to make it even more yummy and mouthwatering!
  • Serve the baked fish with a side salad, white or Broccoli rice, mashed or baked potatoes, sauteed or spinach soufflé, asparagus, or some fresh vegetables for a healthy meal any time.

Notes

If you liked this recipe you will probably love this Crispy Oven-Baked Fish Fillets Fast2eat.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

Crispy Oven-Baked Fish Fillets Fast2eat Recipe
Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

This Shrimp Sauce recipe can satisfy a number of meal occasions and is sure to impress. It’s quick and easy. It’s perfect for casual entertaining as it is packed with flavor. Use jumbo shrimp if you want to make it impressive!

Use it with Spaghetti or any short pasta such as penne, or try this Fast2eat shrimp sauce with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly delicious with half the calories! Spaghetti squash is a favorite ingredient for those seeking a lower-carb, paleo-friendly, clean eating, gluten-free alternative to pasta.

If you prepare the spaghetti squash in advance, it is ready in minutes.

Print Recipe Add to Collection
5 from 1 vote

Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Keyword: Clean eating, Easy, Fast, Gluten-free, Low carb, Paleo-friendly, Recipe, Sauce, Shrimp, Shrimp Sauce, Shrimp Sauce for Pasta, Shrimp Sauce for Spaghetti Squash
Servings: 4 people
Calories: 406kcal

Ingredients

Shrimp stock (or Vegetable Stock)

  • Shrimp heads (optional), shells, and tails or use 1tbsp Vegetable Instant Stock Mix
  • 2 cups Water hot
  • 1 tbsp Hondashi *Bonito fish Soup Stock

Shrimp

  • 800 g Shrimp peeled and cleaned
  • ¼ cup Lemon juice or juice from 2 lemons
  • Salt to taste
  • Thyme to taste
  • Cilantro (lots to taste (also known as coriander - fresh leaves chopped or dried))
  • 1 tbsp Hondashi *Bonito fish Soup Stock
  • Paprika to taste
  • Parsley to taste
  • Green onion chopped to taste or chives
  • Black pepper optional to taste

Sauce

  • 1 tbsp Olive oil or vegetable oil
  • 1 tbsp Butter or Margarine
  • 1 Onion large chopped
  • 3 cloves Garlic minced or 1 tbsp minced Garlic
  • 1/4 cup Tomato sauce
  • 400 ml Cream (whipping cream/thick cream/heavy cream/evaporated milk)
  • 1 cup White wine optional
  • 2 tbsp Cream cheese or catupiry
  • Parmesan cheese

Instructions

Shrimp stock (or Vegetable Stock)

  • Give Shrimp heads, shells, and tails a quick rinse under cold water first.
  • Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
  • Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.
  • If using Vegetable Stock just add 1 tbsp Vegetable Instant Stock Mix to 1 cup of boiling water.

Shrimp

  • Season shrimp (peeled) with salt, Lemon Juice, Thyme Leaves, Cilantro Leaves, HonDashi (Bonito Fish Soup Stock), Paprika, Parsley, chives or green onion, Black pepper (optional to taste).

Sauce

  • In a big skillet or Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil), butter (or margarine) and saute the chopped onion and Minced Garlic.
  • Add the seasoned shrimp and saute the shrimp until pink.
  • Add the tomato sauce and shrimp stock (or Vegetable Stock) cook for 5 min. Be careful if overcook shrimp becomes chewy.
  • Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat
  • Add the cream cheese (or catupiry) mixing well until forming a very creamy sauce.
  • Put the sauce on top of the pasta** and mix thoroughly until well incorporated.
  • Add parmesan cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.

Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. Or and bake in preheated oven at 200C (400F) for about 20 minutes until cheese is golden brown.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes, and fish-based broths, giving a delicious and full-bodied flavor!

**Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.

You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.


Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!


Disclosure: Fast2eat is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you! It will help me keep the blog operating with new Fast and easy recipes for you.

go to top

Nutrition

Calories: 406kcal | Carbohydrates: 12g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 1907mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 21% | Vitamin C: 19% | Calcium: 23% | Iron: 12%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

This yummy fish filet covered with white sauce is an easy and simple recipe as well as very flavourful.

The sauce is especially delicious because the juices of the fish mingles in with it. It’s like a sauce made with the best stock ever!

Print Recipe Add to Collection
5 from 1 vote

Fish Filet with White Creamy Sauce Fast2eat Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Servings: 4 people
Calories: 280kcal

Ingredients

  • 12 Fish fillet (flatfish such as Sole Filet, Flounder, plaice, halibut, or whitefish)
  • 1 Onion (small) chopped
  • 3 Bay leaf
  • 50 White wine
  • 200 Water
  • Salt to taste
  • Black pepper to taste (or Paprika)
  • 2 tbsp Butter or Margarine
  • 2 tbsp All purpose flour
  • 4 tbsp Cream (whipping cream/thick cream/heavy cream/evaporated milk)

Instructions

  • Chop onions with this Electric Chopper.
  • Mix bay leaf, wine, onion, water and salt with paprika (or pepper) in a Casserole Dish, add the rolled files, Coverand Microwave for 3 minutes at high power.
  • Arrange the fish in another casserole dish, throw away the bay and reserve the liquid (broth).

White sauce

  • Melt the butter and add the flour, keeping the heat low. Saute for about 2 minutes stirring constantly.
  • Add the reserved broth (from the preparation) very gradually, stirring vigorously with a Whisk, and let it come to a boil, stirring often to avoid scorching. When it comes to a boil, lower the heat and simmer for 1-2 minutes, continuing to stir. Taste the salt and pepper. I like to add Paprika.
  • Remove from heat, stir in the cream (whipping cream/thick cream/heavy cream/evaporated milk).
  • Pour the white sauce over the reserved fish on a casserole dish.
  • Sprinkle with Grated Parmesan Cheese and bake in a Conventional Oven until golden brown.
  • Serve with asparagus, Mashed potatoes, green salad, rice...

Nutrition

Calories: 280kcal | Carbohydrates: 7g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 87mg | Sodium: 689mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12% | Vitamin C: 9% | Calcium: 5% | Iron: 4%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Crispy fish without the grease – Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavour. 

Fast and easy to prepare, and no frying needed! Oven-baked fish is a perfect alternative to the more caloric fried version.

So much flavor… so easy, healthy and tasty! Ideal for busy weeknights.

It’s a “cheesy” variation from this “lemony” Oven-Baked Lemon Fish Fillets Fast2eat.

Print Recipe Add to Collection
5 from 1 vote

Crispy Oven-Baked Fish Fillets Fast2eat Recipe

Baking is easier than frying as you don’t need to stand at the stove and actively cook it. You just put the fish in the oven and take it out when it’s ready – so easy! You can multitask while the fish is baking – for example, make the salad!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Servings: 10 people
Calories: 188kcal

Ingredients

  • 10 Fish fillet (Haddock or Fresh Cod, Tilapia, Bass or any other white fish fillets)
  • 1 tbsp Lemon juice
  • 1 tbsp Minced Garlic (optional)
  • 1 tbsp Hondashi * (Bonito Soup Stock)
  • 1 Egg
  • 1/2 cup Milk
  • 1 tsp Salt
  • 1 cup Bread crumbs
  • 1/2 cup Parmesan cheese (grated)
  • 1/4 tsp Thyme (optional - fresh or dried)
  • 1/4 tsp Parsley (optional - chopped fresh or dried)
  • 1/4 tsp Cilantro also known as coriander - (optional - fresh leaves chopped or dried)
  • 1/4 tsp Paprika (optional)
  • 1 tbsp Olive oil
  • Cooking spray (optional)
  • 1 Lemon (optional - sliced)
  • Rosemary (optional - Sprigs)

Instructions

  • Season fish fillets with Lemon Juice, minced garlic and Hon Dashi (Bonito Fish Soup Stock)*.
  • Preheat oven to 450 F (230 C). I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • In a small bowl, beat egg with milk, and salt.
  • In a separate container, mix together the bread crumbs, Parmesan cheese, and herbs (but the rosemary Sprig).
  • Dip the fish fillets in the milk mix, then press into the crumb mixture to coat.
  • Lightly oil a Shallow Baking Pan with the olive oil or Cooking Spray.
  • Place fish fillets in the baking pan, and drizzle with olive oil or spray the fillets with cooking spray so that they would crisp nicely.
  • To add some flavour arrange lemon slices and rosemary Sprigs on top. They make this fish dish look so impressive!
  • Bake (uncovered) on the top rack of the preheated oven until the fish flakes easily, about 15-40 minutes (depending on thickness).
  • When it’s done baking, if you like, sprinkle some more fresh herbs all over the fish to make it even more yummy and mouthwatering!
  • Serve the baked fish with a side salad, white or Broccoli rice, mashed or baked potatoes, sauteed or spinach soufflé, asparagus, or some fresh vegetables for a healthy meal any time.

Notes

If you liked this recipe you will probably love this “lemony” Oven-Baked Lemon Fish Fillets Fast2eat.

Tip: Aluminum Foil or Parchment Paper can be used to keep food moist, cook it evenly, and make clean-up easier.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

Nutrition

Calories: 188kcal | Carbohydrates: 10g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 710mg | Potassium: 393mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5% | Vitamin C: 9% | Calcium: 9% | Iron: 7%

Oven-Baked Lemon Fish Fillets Fast2eat
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

There are hundreds of variations of Salted Codfish (Bacalhau) recipes, but my family’s favourite has always been the one from Almeida, a Portuguese family friend,

Bacalhau with potatoes and broccoli with his special sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

Also try this Bacalhau (Salted Codfish) Salad.

Print Recipe Add to Collection
5 from 1 vote

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Main Dish
Cuisine: Portuguese
Servings: 4 people
Calories: 753kcal

Ingredients

  • 1 Kg Salted codfish boneless skinless
  • 4 Potato peeled, washed, and thickly sliced
  • 500 g Broccoli florets

Sauce

  • 3 Onion thinly sliced
  • 10 cloves Garlic thinly sliced
  • 3/4 cup Olive oil
  • Salt (optional) to taste
  • 1/4 cup White vinegar

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into thick slices. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a Casserole Dish.

Sauce

  • Slice the onion and garlic. This Holder is so helpful to slice the onions and garlic.
  • While bacalhau is cooking, heat olive oil in a small Saucepan. Add thinly sliced onion and garlic and cook, stirring often, until golden, about 5 minutes.
  • After golden add the White Vinegar and remove from the heat.

To serve

  • Portion desired amount into Dinner Plates, apply the sauce directly on bacalhau, potatoes and broccoli florets.
  • Complete the meal with a simple white rice. Or, as in my case, with green salad and this delicious Creamy Fancy Coleslaw

Nutrition

Calories: 753kcal | Carbohydrates: 38g | Protein: 51g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 108mg | Sodium: 4796mg | Potassium: 1744mg | Fiber: 7g | Sugar: 6g | Vitamin A: 18% | Vitamin C: 214% | Calcium: 21% | Iron: 18%

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.

For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.

Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

This Brazilian Shrimp stuffed pumpkin (Camarão na Moranga) is really easy to make and is the perfect dish to serve at any Fall dinner party. Actually, in Brazil it is enjoyed all year round!

Delicious, moist baked pumpkin filled with creamy shrimp (and/or prawn), onion, garlic, and cream cheese (or catupiry, a Brazilian creamy cheese)! It’s a simple dish that is going to wow yourself and your guests. If you don’t find a pumpkin you can also bake it in a casserole dish and it is still delicious and beautiful.

Serve it with rice and potato sticks (batata palha), trying to scoop out some moist pumpkin flesh too.

You can also use this creamy shrimp as a quiche filling.

Print Recipe Add to Collection
5 from 1 vote

Brazilian Shrimp Stuffed Cinderella Pumpkin Fast2eat Recipe

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizers & Starters, Main Dish
Cuisine: Brazilian
Servings: 4 people
Calories: 550kcal

Ingredients

Shrimp stock

  • Shrimp heads (optional), shells, and tails
  • Water hot
  • 1 tbsp Hondashi *(Bonito fish Soup Stock)

Shrimp

  • 500 g Shrimp (peeled and cleaned) 1 pound
  • Salt to taste
  • 2 tbsp Lemon juice
  • Thyme to taste
  • Cilantro lots to taste (also known as coriander - fresh leaves chopped or dried))
  • 1 tbsp Hondashi *(Bonito fish Soup Stock)
  • Paprika to taste
  • Parsley to taste
  • Green onion or chives fresh chopped

Shrimp cream

  • 1 tbsp Olive oil or vegetable oil
  • 1 Onion large chopped
  • 4 cloves Garlic minced
  • 1/2 cup Tomato sauce
  • 6 tbsp All purpose flour
  • 3 cups Milk
  • Salt to taste
  • Black pepper to taste
  • 1 cup Cream (whipping cream/thick cream/heavy cream/evaporated milk)

Finishing

  • 1 Pumpkin 1 medium Cinderella pumpkin or 4 mini pumpkins for elegant individual portions (Optional)
  • 250 g Cream cheese 1 Brick

Decorating (optional)

  • Prawns
  • Parsley (and/or Cilantro)

Instructions

Shrimp stock

  • Give Shrimp heads, shells, and tails a quick rinse under cold water first.
  • To save time boil the water using an Electric Kettle.
  • Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
  • Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.

Shrimp

Shrimp cream

  • In a Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil) and saute the chopped onion and Minced Garlic.
  • Add the seasoned shrimp and saute the shrimp until pink.
  • Add the tomato sauce and cook for 5 min. Be careful if overcook shrimp becomes chewy.
  • Remove shrimp and set aside.
  • Add the flour dissolved in milk and shrimp stock (for each 1 cup milk + 1 cup Shrimp stock use 2-3 tbsp white flour), salt and pepper to taste. You can also use Low Salt Soy Sauce instead of more salt. Stir until boiling and thickened.
  • Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat

Finishing (with the Cinderella pumpkin)

  • Wash and dry the Cinderella pumpkin.
  • Cut a lid on the top surface of the pumpkin and set aside.
  • Remove seeds with a spoon.
  • Cover the sides and bottom of the pumpkin with cream cheese.
  • Pour shrimp into the pumpkin, then Shrimp cream and then again the shrimp.
  • Finish with the cream cheese.
  • Place the lid of the pumpkin and bake in preheated oven at 180 C (356 F) for about 15 minutes.

Finishing (with the casserole dish)

  • Cover the sides and bottom of the Casserole Dish with cream cheese.
  • Pour shrimp into the casserole dish, then Shrimp cream and then again the shrimp.
  • Finish with the cream cheese.
  • Bake in preheated oven at 180C (356F) for about 15 minutes

Decorating (optional)

  • In a skillet, brown the onion in olive oil. Place the prawns and fry on both sides.
  • Sprinkle with parsley and garnish the surface with large fried shrimp or just boiled in salted water.

Notes

The traditional recipe uses Catupiry, a Brazilian creamy cheese to be spread inside the scooped pumpkin prior to filling it with the Shrimp cream, but here, in Canada and US it is quite difficult to find it, so I have used cream cheese as a substitute and it turned out perfect!

Give it a try! You are going to love this delightful entrée!

If you don’t find a pumpkin you can also bake it in a Casserole Dish and it is still delicious and beautiful.

Sorry, we were so excited to eat it that we totally forgot to take a picture of the Stuffed Pumpkin I made. Next Fall I promise I will take. 😉 In the meanwhile, you can see some pictures examples from google here.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

Nutrition

Calories: 550kcal | Carbohydrates: 32g | Protein: 36g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 2486mg | Potassium: 598mg | Fiber: 2g | Sugar: 17g | Vitamin A: 45% | Vitamin C: 20% | Calcium: 43% | Iron: 16%

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

Bacalhau with potatoes and broccoli with Almeida’s Onion & Garlic Sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

This is a salad version of the Almeida’s Salted Codfish (Bacalhau) Fast2eat Recipe

Print Recipe Add to Collection
5 from 1 vote

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.

For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.

Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian, Portuguese
Servings: 6 people
Calories: 290kcal

Ingredients

  • 1 Salted codfish boneless skinless
  • 5 Potato peeled, washed, and sliced in squares
  • 500 g Broccoli florets
  • 2/3 cup Olives (100-120g / 3.5-4 oz)
  • 1 cup Peas (150g/55.5oz)
  • 2 Egg boiled
  • 3 Onion sliced
  • Parsley

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into 1 inch squares. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • While bacalhau is cooking scald the sliced onion twice. Just throw boiled water on it, leave 5 minutes, drain, rinse with cold water, drain and repeat the process.
  • Use this Egg Slicer Tool to slice the boiled eggs.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a large bowl. Mix the scalded onion, peas, parsley and olives and cover with sliced boiled eggs.
  • Serve with the delicious Almeida’s Sauce.
  • Serve warm, room temperature or chilled.

Notes

Tip: 1 boneless skinless codfish is about 500 g -1 Kg (1-2 Lb). The thickest ones are tastier.

 

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 2734mg | Potassium: 1121mg | Fiber: 6g | Sugar: 6g | Vitamin A: 19% | Vitamin C: 158% | Calcium: 14% | Iron: 15%

Almeida’s Onion & Garlic Sauce Fast2eat Recipe
Check out this recipe

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

This is such a Fast and easy dinner and it tastes amazing!
It only takes 20 minutes.
Just mix a few ingredients together and make an optional homemade sauce with Greek yogurt and Dijon Mustard, spread it on the salmon and bake.

Print Recipe Add to Collection
0 from 0 votes

Flavorful Salmon Fast2eat Recipe

Pungent Dijon Mustard is classic pairings for salmon. The Greek yogurt creamy coating helps keep the fish moist. My kids prefer without the sauce but I love with this sauce, it's so flavorful and so yummy on the fish. Enjoy!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Servings: 2 people

Ingredients

  • 2 Salmon fillets
  • 1 tsp Lemon juice
  • 1 tsp Soy sauce Reduced salt
  • 1 tsp Minced Garlic
  • 1 tsp Hondashi *(Bonito fish Soup Stock)
  • 1/2 tsp Paprika (optional)
  • 1/2 tsp Parsley dried or chopped fresh
  • 1/2 tsp Basil dried or chopped fresh
  • 1/2 tsp Thyme dried or chopped fresh
  • 1/2 tsp Oregano dried or chopped fresh

Sauce

  • 3 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp Olive oil
  • 1 tsp Capers (opcional)

Topping

  • 1 tbsp Parmesan cheese grated

Instructions

Sauce

Topping

Baking

  • Cook 3 minutes on Microwave (pot max).
  • Bake at 425°F (220°C) for 10 minutes or until until cheese is golden brown. I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.

Notes

Complete the meal with a simple white rice, green salad, or asparagus.

*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes and fish-based broths, giving a delicious and full-bodied flavor!

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
F
F
125 people follow Fast2eat
Twitter Pic vncprado Twitter Pic greenapp Twitter Pic Madrigal Twitter Pic TrustyWa Twitter Pic BestBlog Twitter Pic TheColla Twitter Pic inRoundJ Twitter Pic susaneng
F
Contact Us :

Name:

Email:

Verification Image

Enter number from above:

error

Enjoyed the recipe? Please spread the word :)