Spiced Almond Crusted Fish

I really should be eating more fish. It's high in protein and has the good fats to protect your heart.

Since I'm still on a health kick, Miss Z and I will be good girls and stay on track with something tasty and butt-friendly.

• 2 firm-fleshed white fish fillets, skin off (I'm using cream snapper today)
• 1/2 cup sliced almonds
• 1 egg, beaten
• 3 tablespoons flour
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• Freshly ground black pepper

Combine the flour, spices and salt together in a shallow dish, and season with a few grinds of black pepper.

Lay out the egg, flour and almonds so coating can be done easily

Make sure the fish is washed and patted dry. First, coat the fish in the flour mixture and dust off  the excess. Coat one side of the fish in beaten egg, then another coat of flour. Finally, one more coat of egg and press on the sliced almonds. The whole point is to build up a nice crust on one side. Let sit for five minutes before frying.

Let sit for a few minutes before frying

Heat a frying pan with 2 tablespoons of olive oil over moderate heat. Fry the fillets crust side down till golden brown, about 2 minutes. Flip over and sear the other side for another 2 minutes.

Remove from pan and drain on paper towels. Serve with a lemon wedge and side of honeyed baby carrots.

Fish in lemon, butter and dill sauce

This was inspired through sheer laziness and a burning desire to have as little to wash up as possible.

Not pots, pans or real cooking required, it combines the freshest ingredients in one itty bitty parcel of fishy fabulousness.

As the fish cooks, the butter melts and combines with the lemon juice. The liquid steams the fish to perfection and all the flavour and juices is sealed into the foil packet. When you open it, the aroma of lemon, butter and dill hits you, and you get a morsel of just-cooked fish, swimming in a buttery, lemony, herby sauce. OMFG.

For 8 servings:

• 2 fillets of firm fleshed white fish
• 4 sprigs of dill
• 1 lemon, sliced
• Juice of 1 lemon
• 250g butter
• Freshly ground pepper and salt

Cut the fish fillets into 4 pieces each. Place on a piece of tin foil and season with pepper and salt. Squeeze a little lemon juice on.

Lay one or two slices of lemon and 1/2 a sprig of dill on each piece of fish and wrap tin foil tightly.

Barbecue for 10 minutes or bake in a 200C oven.

See the rest of the BBQ Bonanza menu here:

• Roasted garlic hummus
• Mussels in white wine broth
• Singaporean BBQ chicken wings
• Fish in lemon, butter and dill sauce
• Honey, mustard and herb beef kebabs 
• Mediterranean salad
• Roasted garlic mashed potatoes