3 Healthy Mediterranean Recipes While in Self-isolation!

Do yourself a favour and try these delicious recipes that are easy to prepare.

Finely grate rind from 2 lemons (you need 2 tsp). Juice 1 of the lemons (you need 2 tbsp). Cut the third lemon into cheeks or wedges. Combine rind in a small bowl with Parmesan. Place sardines and their oil in a bowl; mash coarsely with a fork.
Heat olive oil in a large frying pan over medium heat; cook sardines, stirring occasionally, for 4 mins or until heated through. Season. Remove pan from heat. Cook pasta in a large saucepan of salted boiling water for 8 mins or until almost tender. Drain; reserve 1 cup cooking water. Meanwhile, cut three-quarters of the rocket leaves in half. Add pasta to sardines; return pan to high heat. Add enough reserved cooking water to coat pasta.
Add halved rocket and the lemon juice; cook, tossing, for 2 mins or until combined and rocket has wilted. Stir in half the Parmesan mixture.
Divide pasta among bowls; top with remaining rocket and remaining Parmesan mixture. Drizzle with olive oil and serve with lemon wedges.

To make the salsa, combine the tomato, olives, capers, parsley, juice and oil in a small bowl.
Combine the semolina and dill in a wide bowl and season with sea salt and ground white pepper.
Toss the fish in the semolina; transfer to a plate.
Heat a large non-stick frying pan and add the butter.
When the butter has melted and is beginning to froth, add the fillets in batches.
Pan-fry for about 2 mins on each side or until just cooked through.
Cooking time will depend on the thickness of the fish.
Transfer fish to four warm plates and spoon over the salsa.
Serve with pan-fried courgette batons and steamed broccoli, if desired.

Preheat oven to 180°C.
Place beans in a medium-size baking dish; drizzle with oil and water.
Add garlic, tomato and oregano; bake, covered, about 1 hour 15 mins, or until beans are tender.
Stir in basil.
Serve warm.

Source: The Friday Magazine

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