PESCETARIAN RECEPIE IDEAS

jenniferozzy

hi all,

looking to plan a weeks worth of meals , just wondering if anyone can give me some example menus as i wants to make batches at the beginning of the week to freeze, as healthy as possible please

nickssweetheart

I'm not sure how well most fish dishes would freeze after preparation? Maybe something like a tuna casserole would be okay.

Here's something vegan, low calorie and surprisingly tasty that reheats well. I've never frozen it, but it's good in the fridge for up to four days.

Tofu Lasagna

jgnatca

What is your favourite breakfast? Do you like repeats? Have the same breakfast every day.

I save a lot of money by eating leftovers for lunch. I’ll have it over a salad or put it in a wrap for variety.

This leaves dinner, which takes the most planning. I will often cook up a big chunk of protein on Sunday, then use the pre-cooked protein in various meals throughout the week.

Your standard proteins will be fish, tofu, eggs, and the various beans and lentils.

This week I cooked salmon steaks. The leftovers went in to a jambalaya the next day as I also had leftover turkey from the week before. Frankly there is enough jambalaya to feed an entire regiment so the leftovers have been frozen for weeks to come.

https://thatgirlcookshealthy.com/creole-shrimp-jambalaya

Here are some of my favourites.

Chickpea casserole https://pin.it/t5vi33ydrwn2qt

Baked Tofu https://pin.it/hhxh5zdrggoo6j

https://www.theendlessmeal.com/easy-vegetarian-chili-recipe/

Frittata https://pin.it/whddyrxn2paxh4

nooshi713

Shrimp Saganaki from Pinterest. I just made this and it was delicious.

dana_sando

Girrrrl! My blog has a ton of pescetarian recipes. It’s used to be solely focused on pesce lifestyle. https://killingthyme.net. Hope you find something you like! Pesce is fun and delicious.

Amerane

Arrange your fish of choice on a baking sheet and salt liberally. Mix a generous amount of chopped shallots, garlic, and dill (plus any other herbs you want) into some softened butter. Thinly slice a lemon. Spread a thin layer of the herbed butter over your fish of choice (I usually use fresh salmon), then cover with the lemon slices. Bake at 350 F until the internal temperature reaches 140-145, pull out from oven and let rest (covered) for 5-10 minutes. Serve over rice with a side salad. Once everything reaches room temperature, you can freeze it eat it the rest of the week, I make a batch of this at least once a month. I find that using fresh fish as opposed to frozen results in a much better texture/flavor when freezing and reheating after cooking.

acpgee

Bouillabaise with some modifications can be made into a batch cooking freezer meal. I make a big batch of bouillabasse base to freeze in individual portions. I thaw and boil some fish/shellfish in it for a few minutes for each meal. Rouille keeps for about a week in the refrigerator so you could make a batch on the weekend.

Cheat's bouillabaise base.
Sweat down some onions and fennel in a large soup pan. Add a little chopped garlic. Throw in a tin of tomatoes and fish stock or water+dashi powder. Dashi powder is Japanese instant tuna bouillon powder you can buy at an Asian supermarket. Add a meditarranean herbs such as thyme or oregano. Season to taste with salt and pepper. Blitz with an immersion blender and freeze portions suitable for fish stew.

Rouille.
For proper rouille make homemade mayonnaise add stir in some pressed/grated garlic and paprika powder. The cheat's version starts with commercial mayonnaise, maybe enriched with an egg yolk instead of homemade mayo.

To plate:
Thaw the bouillabaise base. Cook some a combination fish and shellfish in it until done. I normally throw in cubes of frozen cod first, and add thawed prawns for the last minute. Top each bowl with a good dollop of rouille. Serve with toast or crackers.