Posted in Gardening, Recipes

Healthy tasty fish dinner with 2 veggies from the garden!

Yesterday evening, I invented this lovely healthy lighter fish dinner. I also used 2 veggies from my garden in a lovely raw crunchy marinated side salad! πŸ™‚


Yesterday, I pulled a giant red cabbage from under the net! The red cabbage itself was hard & a real beauty!

I had to take off the long hard stem, roots & many giant red cabbage leaves before I could get it into my bike basket to take it home. The cabbage head itself was 1982 grams,..really! After, I pulled away the 2-3 outer leaves, this bright sharp pinkish-purple color came through! Just look for yourself. I also used the outer leaves, but not the big stalks, of course! I had 1542 grams of shredded red cabbage! Waw, hey? The rest, I froze shredded for later use in Fall or in Wintertime! πŸ˜‰ We are ever so proud! πŸ˜‰

Great, hey? Who would have guessed, red cabbage in Full Summer? Ha, not me!

I also used fresh spring onions from my garden. So, I also marinated the salmon. Let’s see how I made it all! πŸ™‚


Recipe: For 2 persons


For the marinated fish:

1 big piece of salmon fillet, about 300 gr, cleaned, pad dry on kitchen paper, cut into 2 equal sized portions

1 teaspoon ofΒ peeled finely grated ginger

2 tablespoons of maple syrup

black pepper

Maldon sea salt

to oil your oven dish: a fruity extra virgin olive oil

For the marinated side salad:

160 gr red cabbage, shredded into strips with a sharp knife, not too big though

2 large carrots, peeled, each carrot peeled into strips, like photo above

2 spring onions, cleaned, cut up into fine rings (white & green parts)

1 +1/2 tablespoon of fresh lemon juice

5-6 grins of black pepper

1/8 to 1/4 teaspoon of Maldon sea salt

4 tablespoons of a fruity extra virgin olive oil

1 teaspoon of peeled finely grated ginger

For the sweet potato mash:

4 sweet potatoes, peeled & cut up into chunks

Herbamare salt

unsweetened soy milk

a knob of vegan butter

black pepper

sea salt


1. Cook your sweet potato chunks in boiling water where you added a bit of herbamare to taste. Drain well & steam of the excess of water. Add 2 splashes of unsweetened soy milk & a knob of vegan butter. Mash well. Season with some sea salt & black pepper to taste. Keep warm.

2. In the meantime, marinate your side salad. Place the 3 veggies all together in a bowl & ad olive oil, lemon juice, grated ginger, some sea salt & grins of black pepper. Mix well with a spoon & taste. You must taste the lemon juice & the ginger too! Marinate for about 15 minutes, tossing often.

3. Now, marinate the fish too. Take a fitted oven dish & smear in with that fruity evoo. You don’t have to do this if your oven dish is non-stick! Place your fish fillets in it. Cut a few slices into the top of your fish. Put the grated ginger pieces into these pockets, all over the fish. Season with black pepper & some sea salt. Pour your maple syrup all over the top. Let the fish marinate for 15 minutes. Now, preheat your oven for 10 minutes on 180Β°C ( 350 F).

4. Place your fish dish into the hot oven & bake for about 14 minutes, depending on the thickness of your fish. When you open the oven door, your house will smell amazing! Enjoy your lovely healthy fish dinner, & plate up like photo up above! Yum YumΒ Yummy! πŸ™‚Β β™₯Β Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!




Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

28 thoughts on “Healthy tasty fish dinner with 2 veggies from the garden!

  1. Hello Sophie,
    Your first big red cabbage from your own You must have a great satisfaction about gardening.
    You invented an orginal meal. Well done!

  2. I know it probably sounds odd, but I’m not ashamed to admit it: I love cabbage! This marinated cabbage looks so wonderful, I would gladly eat the whole batch. πŸ™‚

  3. What a delicious and healthy meal! That cabbage salad looks really fresh and yum.

  4. I love cooking the vegetables from my own garden! They are so much more tasty, don’t you think?
    Lovely meal, Sophie!

  5. I do like how you can cycle to your garden. That sure is a huge cabbage. It’s great you’ve shredded it and stored it in the freezer for when cabbage is no longer growing. I met a couple last week from Belgium who have been living here for 10 years. They are from the Dutch part of Belgium and speak Flemish (along with many other languages like all people from Belgium!) xx

  6. We love our purple cabbage in coleslaw and kimchi, but your marinated salad sounds lovely and zesty. That purple cabbage is a real beauty. You should totally be proud! Lots of lovely texture, colour and flavour in your dinner Sophie. I’m a tiny bit jealous πŸ™‚

  7. That cabbage is huuuuuge! Wow!! your cabbage salad sounds amazing! I love using cabbage to make sauerkraut, do you like sauerkraut? The salmon looks delicious, too!!

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