Cooking Nemo

Seafood is so nutritious and delicious, but knowing how to cook it can be confusing. The first thing you want to consider when deciding to cook nemo is the freshness and quality of the product. All seafood should be kept really cold/frozen when it's caught and remain that way until you decide to cook it. The flesh of fish should not look slimy, but fresh. If the eyes are still there, they should not be cloudy - this is a sign of an old fish. If the fish is displayed, it should be sitting on ice and should also be covered with ice too, this ensure it remains fresh.

Salmon is one of my all time favourite seafood items, and I'm loving getting Coles to marinated it (in the deli) in chilli and lime (you just need to ask!). When you get home simply freeze the fish if you do not wish to eat it that night. When you're ready to tuck in, simply allow the fish to defrost in the fridge overnight. Depending on the size of the salmon steaks, cook 2 pieces in a hot oven (200 degrees) for 25 minutes with the skin side up. Add your favouriate veggies (mine are sweet potato, broccoli and peas). Perfecto!

Felicity xx

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