Three Easy Easter Feasts

Delicious Duet 
Fresh Atlantic salmon is a versatile fish that can be paired with a range of vegetables. If you’re on a budget or time poor, this simple meal is easy on the wallet and the watch.  
4 fillets fresh Atlantic salmon (over 600 grams total) 
1 head broccoli 
1 clove garlic 
2 lemons 
½ cup grated parmesan 
1 x tbsp  dried chilli flakes (omit or use less, if desired) 
½ cup extra virgin olive oil 
1. Preheat the oven to 200°C and line two baking trays with baking paper. 
2. Cut broccoli into small florets and place in a large bowl. Pour ¾ of the oil into the bowl, followed by the parmesan and chilli flakes. Mix using your hands so that the chilli and parmesan are dispersed over the broccoli. Once mixed, place broccoli on the baking tray in a single layer and place on the top shelf of the oven. Wash your hands well.  
3. If the salmon fillets have skin, place skin side down on the other baking tray. Mince the garlic and squeeze the juice from 1 lemon. Mix garlic and lemon with the remaining oil then pour over the salmon fillets.  
4. Once the broccoli has been in the oven for 10 minutes, place salmon on the lowest shelf of the oven. After a further 5-10 minutes, cut into the thickest part of the salmon with a knife. The centre should be a slightly translucent pink for medium-rare, or opaque if you prefer it well cooked.  
5. Season with salt and pepper and serve with broccoli and a wedge of lemon.  


Chinese Style Barra 
This dish is easy, delicious and can often be made using ingredients that are already in the pantry. Ginger and shallots add a delicate Asian flavour to a classic Australian fish.  
2–3 barramundi fillets (500–700 grams total) 
1 large knob of ginger 
¼ cup sliced shallot 
3 tbsp soy sauce 
¼ cup vegetable oil (peanut oil or canola oil can be substituted) 
Sesame oil  
White rice 

1. Cook the rice according to package instructions. Meanwhile, slice shallots and grate the ginger.  
2. There are several ways to steam fish. If you don’t have a traditional bamboo steamer, half fill a frying pan with water and bring to the boil on the stove. Place fish fillets on a large plate and position on a rack over the boiling water. Place a lid over the pan, allowing some steam to escape. An even easier method is to put the fish in a microwave-safe container with the lid slightly open. Microwave for 4–5 minutes, checking regularly so that you don’t overcook it.   
3. Put the oil in a small saucepan and warm through over high heat.  
4. When the fish is ready, dress with shallots, ginger, soy sauce and a few drops of sesame oil. Slowly pour the hot vegetable oil over the fish and serve with rice. 


Tex-Mex Red Snapper  
This recipe is low-carb and packed full of flavour. The smoked paprika lends the fish a ‘south of the border’ flavour that goes well with fajitas, rice and corn.   

2 fillets red snapper (500-700 grams total)  
1 tbsp smoked paprika  
1 tsp ground cumin 
1 tsp ground coriander 
1 tbsp extra virgin olive oil 
½ white cabbage, shredded 
1 carrot, grated 
¼ cup chopped coriander  
¼ cup sliced spring onion  
1 garlic clove, minced 
1 tbsp lime juice  
4 tbsp mayonnaise  
3 tbsp sour cream 

1. Preheat the oven to 200°C and line a baking tray with baking paper. 
2. Drizzle oil over snapper fillets and sprinkle with paprika, cumin and ground coriander. Place on bottom shelf of the oven.  
3. Shred cabbage, grate carrot, slice spring onion and roughly chop coriander. Mix together in a large bowl.  
4. Combine mayonnaise, sour cream, garlic and lime juice in separate bowl. Toss together with salad to make slaw.   
5. After 5-10 minutes, test the snapper with a knife. The flesh should be opaque and come apart easily. Put the fish into a bowl and break it into pieces with a fork. 
6. Season with salt and pepper and serve with the slaw.  

When you’ve decided what you’ll be cooking on Good Friday, Costi’s at Westpoint are serving fresh fish and seafood until 9pm on Thursday night. 
You’ll find everything else you need at Coles, Woolworths, Westpoint Growers, Tong Li Supermarket and Blacktown Growers