Moist Lemon or Orange Loaf Cake

This Moist Lemon or Orange Loaf Cake is guaranteed delicious. 

Bake it as a Bundt or Loaf, you choose! 

Once you've tried this recipe, 

you are sure to make it time and time again. 

You will need a loaf tin 30cm x 12cm, and 8cm deep. (12 inch pan) 

OR a Bundt tin measuring 22cm / 9 inches
The batter will also fit in a 9 inch loaf pan.

Depending on how much your cake has risen and what size pan you have used, make up the whole recipe for the syrup, but be prepared you may only need half of it. The smaller your cake, the less syrup you will need.

Ingredients:
For the Cake Batter:
175 g softened butter
175 ml milk
290g white sugar
3 eggs (lightly beaten)
zest of 1 lemon (or 1 orange)
juice of 1 lemon (or 1/2 orange)
226g  Plain flour (sieved)
7.5ml baking powder
2.5ml salt

For the Syrup:
15ml white sugar (or less if you don't want it too sweet)
22.5ml warm water
zest of 1 lemon (or 1 orange)
juice of 1 lemon (or 1/2 orange)

Method:
Heat oven to 160C. Grease and line your baking tin.
Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin. 
Get all your ingredients ready, i.e zest and juice the lemon / orange, sieve the flour, and add the salt and baking powder to the flour etc.

Start with making the cake batter by creaming the butter and sugar until a pale light colour. 

Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. 

Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon / orange juice, and zest, the rest of the milk and flour.

Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes. 
Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes.
Now make the syrup by adding all the ingredients to a small saucepan, (or use a bowl and microwave for 1 -2 minutes) heat through until the sugar is dissolved. Put aside.

When the cake is done, take it out of the oven and leave in the cake tin until cool. Using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the syrup mixture all over the surface of the cake, distributing evenly. The liquid will be quickly absorbed by the cake. The syrup will keep the cake moist and also give it a nice glossy shine, with sprinklings of zest on the top.  If you think there is too much syrup for your cake, don't use all of it. Often it will depend on the size of your cake, how much it has risen, what size loaf pan you have used. I used a large loaf pan, so needed all the syrup.

Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

Achar Masala

Achar masala - Indian pickle masala - A blend of aromatic spices roasted and blended together to make a rich and spicy masala that can be used to dress many vegetables to transform them into instant pickles.This Achar masala can be used to pickle mangoes, carrots, green beans, cabbage, or what ever vegetable you like to pickle. Achar masala should be dry and crumbly. Extra oil is added as required when making the pickle.

Ingredients :

125ml red hot chilli powder
2.5ml turmeric powder
125ml fenugreek (methi )seeds
12 black peppercorns
2.5ml mustard seeds
1ml asafetida
60ml salt
30ml olive oil, sunflower or peanut oil

2 red dried chillies

Method :

Dry roast the fenugreek seeds in a frying pan and dry grind them coarsely and keep it aside.

Heat oil in a pan, and add the mustard seeds,black peppercorns, red chillies and asafetida . Keep aside to cool slightly.(I f you add hot oil to chilli powder it will burn it and discolour)

To the ground fenugreek add the chilli powder and salt and turmeric mix well.

Add the warmed oil to the fenugreek mixture and mix well. Leave to cool.

Transfer the achar masala to sterilised jar and use as required. 

Potato Pakora

Thinly sliced potatoes, dipped in a batter and deep fried. 

These slices are crisp on the outside with a soft potato centre. 

A yummy Indian-style snack that you can expect your friends to compliment you on! 

This batter can be used to make onion rings or other vegetables like courgette (zucchini)  and brinjal (aubergine).

Ingredients:

2 large potatoes, thinly sliced
125ml flour125ml + 15ml rice flour (rice powder)125ml + 15ml gram flour (chick pea flour)
A pinch of salt
A dash of white peeper
5ml of chilli flakes
375ml soda water, chilled (highly recommended to be chilled)
sunflower oil for deep frying

Chopped coriander to garnish
Method:

In a bowl mix the flour, gram flour, and rice flour. Add the soda water, salt, white pepper, and chilli flakes. Whisk just to obtain a batter. It should have the consistency of thick cream.

Heat the oil in a fryer to an adequate frying temperature. Test with a drop of batter; the batter should sizzle and begin to cook.

Dredge the potato slices in the batter one at a time and fry in batches until golden on both sides. 

Serve garnished with chopped coriander or with a spicy dipping sauce or chutney.

Creamy Pineapple Cheesecake

Here's a simple yet delicious cheesecake bursting with juicy pineapple in  the filling. It's a really refreshing cheesecake, and even better, it's No Bake and incredibly easy to make! 

You need to be able to get the pie out without damaging it, so I recommend using an 8-9 inch cake tin, preferably a Spring-form or one where the base comes out. Use baking paper to line the bottom of the tin and butter the sides of the pan.

Ingredients:
For the Base:
75 g / 2 1/2 oz butter220 g / 8oz Digestive Biscuits 

For the Filling:
200 ml fresh whipping cream
200g cream cheese (room temperature)
150g or 1 cup Chopped pineapple, drained
1 Tablespoons Icing sugar (optional)
Almonds to garnish

Method:
Cut out some parchment paper and line the base of the tin. 

Drain & chop the pineapples into small chunks, say the size of sugar cubes and drain with kitchen paper. 

Place all your digestives biscuits in a plastic zip-seal bag and, using a rolling, pin bash them until they become fine crumbs. 

In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.

Add the crumbed digestives to the butter and mix very well until it is all incorporated. Transfer mixture to the cake tin. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing. Put in the freezer to set whilst you make the filling.

Add the icing (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Add your pineapple. Mix in gently with a spoon.

Brush the side of the tin all around with some butter to prevent the pie from sticking. Add the filling and level it off in the pan. Use a spatula and carefully smooth the surface of the mixture. 

Place in the fridge for at least 4 hours. When ready to serve, garnish with almonds and enjoy.

Curried Cream of Cauliflower Soup

Ingredients:
1 large cauliflower head (1-1.5kg)
1 large onion diced
15ml grated fresh garlic
15ml grated fresh ginger 
1 can coconut milk
4-5 cups chicken or vegetable stock
10ml curry powder
2.5ml red chilli powder to taste
5-10mll lime juice  
Sea salt and freshly ground black pepper to taste

Method:
Cut cauliflower into small bite size pieces.  Place all ingredients except for coconut milk  and lime juice into soup pot and bring to a simmer. Cook until cauliflower is very tender.

Add lime juice then cream the soup using a hand held blender or in batches in a food processor. 

Add coconut milk and simmer to heat through for 2-3 minutes, stirring well.  Taste for salt and seasoning.  Adjust as needed.  

Serve hot.  Enjoy. 

Garlic Parmesan Chicken Wings

Ingredients:
1kg chicken wings
500ml flour
10ml celery salt
2.5ml cayenne pepper
2.5ml ground black pepper
60g butter
10ml garlic powder
30ml Parmesan cheese
Parsley for garnish (optional)

Method:

Preheat oven to 180ºC. 

Blend together flour, celery salt, cayenne pepper and ground black pepper. Cut wings and dredge them in the flour. Heat oil to 180ºC. Fry wings for about 5 to 7 minutes, and then drain on a wire rack. Depending upon the side of your pot fry 5 or 6 wings at a time. Be sure to turn the wings once during cooking to make sure that they cook evenly. Cook the wings until they just begin to brown. Bake wings for about 15 minutes or until the chicken is cooked through.

Prepare the sauce by melting the butter and the garlic powder in a small pan. When the wings have finished cooking in the oven place the wings into a large bowl. Stir in half of the Parmesan cheese into the melted butter. Pour the melted garlic butter over the wings and toss until the wings are well coated. Serve the wings sprinkled with the remaining Parmesan cheese.

The Easiest Pizza Dough

Fried Chicken Drumsticks

Ingredients:

10-12 Chicken Drumsticks
10ml Sea Salt
1ml Freshly Ground Black Pepper
5ml Paprika
5ml Turmeric
5ml Garlic Powder
5ml Onion Powder
5ml Dried Oregano
5ml Dried Basil
375ml Flour
7.5ml Baking Powder
250ml Butter Milk
Sunflower oil for frying

Method:

Place the chicken drumsticks in a glass bowl.

Mix the salt, black pepper, Paprika, turmeric, Garlic powder, Onion Powder, oregano and basil. Sprinkle ½ of the mixture on chicken. Add the buttermilk. Cover the chicken and soak for 1 hour, or over night.

In a shallow dish blend the remaining herb and spice mix with the flour and baking powder.

Flip the chicken drumsticks in the flour until coated with a thick layer.

Deep fry chicken drumsticks until golden brown and well done.

Transfer fried chicken drumsticks onto a paper towel to get rid of excess oil before serving.

Roasted Potato Salad with Coriander Pesto

Ingredients:
1.25kg medium potatoes, each cut into 8 pieces
15mlolive oil
5ml sea salt
1ml fresh ground black pepper
200ml diced celery
125ml diced onion
2 mangoes, peeled and diced

For the Coriander Pesto:
200ml packed measure of chopped coriander
60ml packed measure of chopped mint

1 jalapeno, ribs and seeds removed, minced

5ml grated ginger
2 garlic cloves, minced
125ml unsweetened shredded coconut, fresh or frozen (defrosted)
2.5ml sea salt
2.5ml ground coriander
5ml ground cumin
Juice of 1/2 lime
30ml water
30ml olive oil

Method:Preheat oven to 220ºC.

Place potatoes on a large baking sheet and toss with olive oil, salt and pepper. Bake for 20 to 30 minutes or until browned and fork tender.

For the pesto:
In a food processor, add coriander and next 10 ingredients (through water) and pulse until finely minced. With the food processor running, stream in the olive oil through the spout. Refrigerate until needed.

In a large bowl, mix cooked potatoes, celery, onion and mangoes. Toss with 125ml coriander pesto.

Braaied Spice Rubbed Pork Fillets with Chilli Peach Braai Sauce

It might be winter here now, but we never put our Weber away; it's used all year round. 

Pork fillet is a wonderful cut of pork to cook on the braai, especially done with a great sauce or spicy rub. 

The rub used for this grilled pork fillet is not a dry rub, but a paste in texture. It's robust in its combination of flavours, and goes well with a braai sauce such as a chilli-peach sauce with a sweet and spicy bite. 

Ingredients:
2 pork fillets

For the rub paste :
2.5ml chilli powder

2.5m mustard powder

2.5ml paprika

2.5ml cocoa powder
5ml salt

5ml onion powder
7.5ml garlic powder
5ml oregano

5ml chopped dried chillies
5-10ml lime or lemon juice
10ml olive oil
15ml brown sugar
a few turns of black pepper

Method:

Place all of the rub ingredients into a small mixing bowl. Mix to form the paste.

Rub on all sides of the pork fillet, then cover with plastic wrap, and place into the refrigerator. Marinate the fillet in the rub for at least 4-6 hours or overnight.

Remove from the fridge around 20 minutes prior to grilling to allow the meat to warm to room temperature. Seer the fillet over the hot coals of a prepared braai fire for 2 minutes on all 4 sides. Continue to cook on the widest sides for 6-8 minutes depending on the thickness of your fillet. 

Adjust the cooking time based on how thick the fillets are that you're cooking. The fillets pictured were approximately 6-7cm at their thickest. The general recommendation is to cook whole pork [not mince] to an internal temperature of at least 63-64°C. 

Brush on the grilling sauce during the last few minutes of cooking to char slightly.

Rest loosely covered with aluminium foil for about 5 minutes before carving. Serve with chilli-peach braai sauce or your favourite sauce.

Yield: 6-8 servings

Chilli Peach Braai Sauce

Ingredients:
1 medium sweet onion, diced
60g butter
4 cloves garlic, peeled and diced
1 large peach, peeled and diced
1 x 410g tomato purée
325ml peach nectar
1 x 175g can tomato paste
180ml molasses
125ml apple cider vinegar
125ml brown sugar
30ml Dijon mustard
30ml honey
3 red chillies, roughly chopped
5ml white pepper
5ml sea salt
5ml ground cumin
2.5ml powdered pickling chilli mix
2.5ml cayenne pepper

2.5ml paprika
Sea salt and freshly ground black pepper

Method:
In a medium size stove top saucepan, heat the butter together with the onions over medium-high heat. Cook until the onions are translucent. Season with sea salt and freshly ground black pepper to taste. Next, add the garlic and diced peach. Continue to cook for another 2-3 minutes to cook the garlic.

Lower the heat and add the peach nectar, tomato purée, tomato paste, molasses, honey, Dijon mustard, red chillies, brown sugar and all of the spices and seasoning. Stir well and bring to a boil.

Lower the heat and simmer for 1 hour to allow the sauce to thicken and reduce.

Using a stick blender, purée until smooth. If you don't have a stick blender, puréeing the sauce can be done in a liquidiser.

Use immediately or store tightly covered in the refrigerator for up to 1 week. 

Yield: approximately 4 cups.

Cottage Cheese Dill Bread

This cottage cheese dill bread is so easy to make.

It's a batter bread, not a yeast bread, 

so it only takes about 15 minutes to prepare and about 50 minutes to bake.

Ingredients:
500ml flour
10ml baking powder
2.5ml baking soda
2.5ml salt
250ml cottage cheese
2 eggs
90ml milk
60ml sugar
60g melted butter
45ml minced fresh or dry dill
2.5ml onion powder (optional)
2.5ml garlic powder (optional)

Method:
Preheat oven to 180°C . Lightly butter a medium sized loaf pan.

Combine flour, baking powder, baking soda, salt, onion and garlic powders (if using) in a medium-large bowl.

In a small bowl, combine cottage cheese, eggs, milk, sweetening, and melted butter. Beat well. Add to the dry ingredients along with the dill, and mix just enough to thoroughly blend. The batter will be a little stiff.

Spread the batter evenly into prepared loaf pan. Bake for 50 minutes, or until a butter knife inserted all the way into the centre comes out clean. After removing bread from oven, rest for 10 minutes before removing from loaf pan. Cool on rack an additional 30 minutes before slicing.

Moroccan Braised Brinjal and Chickpea Salad

I LOVE EXPERIMENTING!

On Sunday evening we smoked some chicken on the Weber Kettle Braai. 

Needing a vegetable dish to compliment the chicken I looked for something to do with chickpeas,

Something Mediterranean that would be a bit spicy and warm for a winter evening.

I came up with this idea with finger brinjals (small long aubergines) and carrots with Moroccan spicing,

Not too hot but with a bit of a kick...

It's a meal on it's own, but if you prefer a vegetarian option,

 then use vegetable stock instead of the chicken stock I have used.

Normally I'd have used apricots, which are commonly used in Moroccan cuisine, but didn't have any, so I left them out and just used raisins. 

It was absolutely delicious and definitely worth repeating!

Give it a try.

As for the chicken, we will have to make that again also;

when we do I'll take photos and share the way to do it with you all.

Ingredients:

30ml olive oil

2 onions, each cut into 8 wedges

6-8 finger brinjals, cut in 1cm thick slices

5ml ground cumin

2.5ml turmeric

2.5ml cayenne pepper or ground chillies

7.5ml ground coriander

5ml ground cinnamon

300ml chicken stock (or vegetable stock for a vegetarian option) 

2 carrots, sliced

125ml raisins

125ml dried apricots, chunky chopped (optional)

60ml flaked almonds

I x 410g can chickpeas, drained

60ml couscous

60ml chopped fresh coriander

Sea salt and freshly ground black pepper

Method:

Heat the olive oil in a saucepan, add the onions and brinjals and fry over a medium heat for 5-6 minutes, stirring occasionally until the onions are softened and the brinjal has taken a bit of colour. 

Add the spices and cook for a further 2-3 minutes. Stir in the stock, carrots, apricots (if using), raisins and almonds and bring to the boil. Simmer for 5-10 minutes.

Wash and drain the chickpeas and add them to the vegetables, stirring to mix the chickpeas through. Cover and return the pot to the boil and allow to cook for about 20 minutes. Sprinkle in the couscous, fold it in and continue to simmer for 5 minutes. Remove from the heat and allow to cool.

Season with salt and pepper and fold in half the coriander. Serve sprinkled with the remainder of the coriander.

Quick Cinnamon Buns

Ingredients:

For the filling:
190ml cup dark brown sugar
60ml granulated sugar
10ml cinnamon
1ml ground cloves
1ml salt
15ml melted butter, melted and cooled


For the dough:
625ml all-purpose flour
30ml granulated sugar
7.5ml teaspoons baking powder
2.5ml baking soda
310ml cups buttermilk
100g unsalted butter (divided), melted and cooled


For the icing:
30ml cream cheese, softened
30ml buttermilk, milk, or heavy cream
250ml powdered sugar

Method: 

Preheat oven to 220°C . Spray a 9-inch round cake pan with non-stick cooking spray.

To make your filling:
Combine all dry ingredients in a small bowl. Add the melted butter and toss with fork until it looks like wet sand. Set aside.


To make your dough: 
Whisk together dry ingredients in a large bowl. Add 30ml melted butter to the buttermilk and whisk to combine. Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed. Your dough will look a little shaggy--this is okay. Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me. 


Using your hands, pat the dough into a 12 x 9 rectangle. Brush with 30ml of the melted butter, then sprinkle the filling mixture on top, leaving 1/2-inch border around the edges. Press the filling down lightly so it will stick to your dough.


Starting with the long side of your dough, roll dough to form a tight cylinder . Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments. Slightly flatten each bun to seal your open edges and keep your filling inside. Put one roll in the centre of a 9-inch cake pan. Place the remaining 7 buns around the perimeter of the pan. Brush the tops with the remaining 30ml melted butter.


Bake until the edges of the buns are golden brown, 23 to 25 minutes. If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.


To make the icing: 
Whisk cream cheese and buttermilk/milk/cream together in a medium bowl. Whisk in powdered sugar until mixture is smooth. Spoon glaze over buns, and enjoy!

Jalapeno Ribs

These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. If you are pressed for time on the day you want to eat ribs, bake them ahead of time and prepare the sauce a day ahead and refrigerate them until required, then they can be grilled as described below until heated through and nicely glazed. These are great for the Braai or Barbecue. 

Ingredients for the Rub:
20ml brown sugar
5ml sea salt
5ml paprika
5ml pepper
1ml garlic powder

1.5 kg pork spareribs

Jalapeno Sauce:
300ml tomato purée
200ml chicken stock made with 2 stock cubes
150ml packed brown sugar
80ml lemon juice
60ml Worcestershire sauce
1 small onion, finely chopped
2 jalapeno peppers, seeded and finely chopped

Method:

In a small bowl, combine the ingredients for the rub and apply to both sides of the ribs, rubbing all over. Place the ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 220°C for 90-105 minutes or until tender.

Meanwhile, in a large saucepan, combine sauce ingredients and simmer, uncovered for 30-40 minutes or until the sauce has thickened.

Grill the ribs, uncivered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat the remaining sauce and serve with the ribs.

Beef Teriyaki Crisps with Wasabi Mayonnaise

Ingredients:
For the Marinade:
30ml fresh orange juice
30ml soy sauce
15ml sweet rice wine
15ml honey
5ml grated fresh ginger

250g flank steak, trimmed
sunflower oil

For the Mayonnaise:
125ml low fat mayonnaise
10ml wasabi paste
10ml rice vinegar

To Serve:
24 baked rice crackers
Pieces of fresh chives to garnish

Method:
To prepare the steak, combine the ingredients for the marinade in a large zip-lock plastic bag. Seal and allow the meat to marinade in the fridge for 24 hours, turning occasionally.

Remove the steak from the bag; discard the marinade. Heat a grill pan over medium-high heat; add enough sunflower oil to the pan to give it a light coating. Add the steak to the pan and grill on each side for 5-6 minutes, or until desired degree of cooking. Remove the steak from the pan and allow it to rest for 10 minutes. Cut the steak diagonally across the grain into thin slices. Cut these slices into 2 inch pieces.

Combine mayonnaise, wasabi paste and vinegar, stirring well to blend. Spoon 2-3ml mayonnaise mixture onto each cracker, place a piece of steak on top of mayonnaise and top with a little more mayonnaise mixture. Garnish with chive pieces.

Grilled Green Beans

 The marinade for these beans can be used on broccoli and and asparagus too!

Ingredients:

250g green beans
15ml lemon juice
15ml extra virgin olive oil
5ml garlic powder
2.5ml sea salt (optional)
pepper to taste
parmesan cheese

Method:Mix all ingredients except the parmesan cheese in a large ziplock bag. Let flavours marinate for 10 minutes or so.

Put the beans in a cast iron grill pan over medium heat for bout 10 minutes, turning frequently until crispy and tender. 

Remove beans from heat, sprinkle with parmesan cheese.

Cinnamon Roll Biscuits

Ingredients:
310g butter
125g softened cream cheese
15ml vanilla extract, divided
5ml dry active yeast
250ml sugar
3 ¾ cups flour
2.5ml salt
125ml brown sugar
20ml cinnamon
45ml whole milk
1 cup icing sugar

Method:

Mix 10ml vanilla extract with 5ml of dry active yeast. 

Cream the butter, cream cheese, vanilla with yeast, and granulated sugar with an electric mixer until light and fluffy—2-3 minutes. Turn the mixer on low. Add the salt, then slowly add the flour. Scrape the bowl and mix until well combined.

Press the dough into a flat disk. Wrap and refrigerate the dough for (at least) 30 minutes.

Preheat the oven to 190°C.

Mix the brown sugar and cinnamon together in a small bowl.

Cut the dough in half and leave one half in the fridge while working with the first half. Flour a piece of wax paper and roll the dough into a 7 X 18 inch rectangle that is approximately ¼ inch thick. Sprinkle half the cinnamon sugar over the dough leaving 1 1/2 inches bare along the long edge. Starting on the cinnamon covered side, carefully roll the dough tightly toward the bare edge. You may want to cut the dough into two sections to make the rolling easier. 

At this point, you can place the rolls back in the fridge and save for weeks if needed. 

Press the seam firmly, then cut the roll into 1/3-1/2 inch slices and lay on parchment paper lined cookie sheets. Repeat with the remaining dough and cinnamon sugar. 

Bake for 9-12 minutes. Cool completely. Then whisk the powdered sugar, milk and remaining vanilla extract together in a small bowl. Dip the face of each cookie into the glaze and set on a rack to dry.

Breaded Grilled Lemon Dill Fish

It's Friday. That means it's punishment day, LOL.... Fish for dinner! I grew up in Rhodesia, a land-locked country in the centre of Africa, now known as Zimbabwe. We didn't often see fish, but on a Friday fish was flown in from Capetown in South Africa so the good Catholics and Anglicans could have fish on their tables for dinner. For many years we kept up the tradition of fish on Friday. 

Personally I'm not fond of fish because our cook at home and at school did not know how to make a delicious meal with fish and it was almost always abused (battered and fried), overcooked, dry and tasteless, so fish on Friday was the only way to get me to eat seafood. My husband, who grew up in Durban, caught fish on the beach regularly, introduced me to FRESH FISH, cooked it for me and over the year brought me to change my mindset about fish. 

Grilling fish fillets with breaded lemon and dill is one of my favourite ways of cooking fish. There's no frying, so it's low fat and delicious.... 

Enjoy! 

Ingredients:
500g firm textured fish fillets
125ml mayonnaise
5ml grated lemon zest
15ml lemon juice
5ml dill herb, chopped
125ml breadcrumbs

Method:

Preheat the grill to medium heat. 

Mix mayonnaise, lemon peel, lemon juice and dill and bread crumbs.

Place fish on greased grill grate. Brush with half of the mayonnaise mixture. Grill for 5 minutes; turn fish. Brush with the remaining mayonnaise mixture. Grill an additional 5 to 8 minute or until fish flakes easily with fork.