Healthy recipes inspired by the Mediterranean diet

Bestow Beauty founder Janine Tait and food photographer Sheryl Nicholson are taking us on a food journey across the Mediterranean with these recipes from their book, The Gut-Skin Connection.

ZESTY GREEK FISH

INGREDIENTS:

• 4 medium-sized white fish fillets
• 2 garlic cloves, peeled and crushed • 1⁄4 cup of sliced black olives
• 1 Tbsp capers
• 1/3 cup fresh lemon juice
• 1/3 cup olive oil
• Himalayan salt

METHOD:

1. Pre-heat oven to 200°C.
2. Pour lemon juice and olive oil ina lidded jar. Add Himalayan salt and shake well.
3. Pour 1/3 of lemon juice mixture ina dish and dip fish fillets, coating both sides.
4. Heat one tablespoon of olive oil in a frypan over a medium-high heat. When the oil is sizzling, add fish
   and sear on each side to give it some colour but don’t fully cook it (a couple of minutes on each side). Remove from heat and place in an ovenproof dish.
5. Add crushed garlic, olives and capers to the remaining lemon juice mixture. Drizzle over fish fillets.
6. Bake in the oven until fish begins to flake easily with a fork (around 10 minutes but begin checking earlier).
7. Remove from oven, sprinkle with chopped parsley, season to taste and serve with lemon slices or wedges.

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CHICKEN CORIANDER MEATBALLS

INGREDIENTS:

• 1⁄2 onion, peeled and roughly chopped
• 2 garlic cloves, peeled and roughly chopped
• 1 cm fresh ginger, peeled and roughly chopped
• 400g free-range chicken breast, roughly chopped
• 1 Tbsp coconut aminos (Coconut sap sauce – dark, rich, salty and slightly sweet. Can be found in supermarkets, in the health food or gluten-free aisles.)
• 1 small handful fresh coriander
• 1 Tbsp olive oil
• Himalayan salt to season

METHOD:

1. Put garlic, onion and ginger into a food processor and pulse a few times. Add chicken breast, coconut aminos, coriander and salt. Process until well combined. If necessary, stop and scrap down the sides as you go.

2. Wet your hands and roll 9-10 meatballs, a little smaller than a golf ball size. Place meatballs into a frypan with the olive oil and cook on medium-high for 15-20 minutes, rotating frequently until cooked through and golden brown. Alternatively bake them in oven on 200°C for 15- 20 minutes.

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