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This weeks seafood recipes are:

Sardine Pitta Breads
Slow Cooker Cod in Tomato Sauce
Shrimp Rice

All recipes are enough for four people. The printable shopping list and recipe prompts link is underneath the Fish Stew recipe towards the bottom of the page.

Try and serve one oily fish portion every week - this week it's the sardines.

Sardine Pitta Breads are your oily portion this week. The recipe is for four pitta breads - you may want to add some wedged potatoes, fries or larger appetites might want two. The shopping list is for four - you'll need to amend it accordingly.

Any canned fish would go really well - or you could use tortillas and make wraps.

Cod in Tomato Sauce - this is cooked in the slow cooker.

This is an excellent meal for cooking at the weekend when you've got chores to do. It can take from two (HIGH) to five (LOW) hours, so plenty of time to get the shopping in and gardening done, having a meal ready for when you get finished.

Like having a cook - 'dinner's ready!' as soon as you walk through the door.

Serve this with some mashed potatoes, peas and carrots.

Cook's Notes

You can cook this in the oven if you prefer.

Set the oven to Gas Mark 5, 375F or 190C. Pre-cook your pepper in a little oil and add the tomatoes to heat to boiling.

Use a covered casserole dish or use aluminium foil - pour the sauce over the fish and bake for around 25 to 30 minutes until the fish is firm to the touch.

This Shrimp Rice is baked in the oven - not a 'fried' rice dish, but 'baked'.

It's a super tasty and versatile recipe - I use the plain tomato rice as a side on a regular basis.

I've made a short video on this dish (using chicken, sorry - just stir your defrosted shrimp through at the end of the cooking time. It will be enough to heat through.) The recipe is slightly different, but the method is the same.

It takes 40 minutes to cook and about five to ten minutes to prepare - super quick, tasty, nutritious and only one pot to wash up.

Cook's Notes

Again - this is a super versatile recipe to have in your 'head recipes folder'.

The rice can be used as a Mexican Rice side for fajitas, kebabs and similar. Shake in some chilli powder or paprika or use the Mexican blend you can buy in jars from the grocery.

Download your printable shopping list here It contains the list of ingredients for all three recipes (coded) and the basic prompts, order of steps, oven temperatures and timings.

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