Do you ever sometimes, take forever to decide what you want to eat ? Like while planning meals at home, you can’t figure what you want to eat till its almost chow time, and you’re hungry as hell, but you haven’t prepped anything ?

Well thats’s us. Very often I’d might say. And what you do when that happens. You need a quick fix and I don’t mean just going for the bag of crisps or some junk. Thinking what to eat is usually the tougher task than actually making the food. And we find us ourselves in that spot more often that we’d like. Well the good thing that has come out of it, is that we’ve learnt to think of quick, no effort meals that are not only easy to make but are still healthy and delicious using regular ingredients. This is one such meal, may not be much to look at, but believe me, it does the job. Nutrition in, protein in, carbs in, veggies in – fully balanced ! Simple marinated fish on fresh toast with fresh salsa. I chose to go with Indian Salmon, as it a chunky meaty fish with less bones. You can choose which ever fish you find appropriate. The French baguette as that’s what was lying at home, but also cuz they make small toasts and they get quite crisp on baking. And nothing more refreshing than a quick salsa using basic ingredients.


  • 500 gm Fillet of Indian Salmon ( also knows as Rawas )
  • 2 tbsp extra virgin olive oil
  • 5-6 cloves garlic chopped
  • juice of 1 lime
  • salt and pepper to taste
  • 1 French baguette

For the Salsa

  • 1 large Tomato
  • 1 medium green pepper
  • 1 small onion
  • hot pepper sauce
  • 1 tbsp fresh coriander or a tsp of dried Oregano
  • salt and pepper to taste


Begin with slicing the baguette and drizzle with olive oil. Preheat the oven and bake till golden brown.

In the meantime, cutĀ big cubes of the fish. Marinate with the Olive oil, salt, lime, pepper and garlic. set aside for 10-20 mins.

And lastly chop the tomatoes onion and green pepper really fine, add the seasoning and mash? it up a little so its releases some juice.

now the toast must be ready, keep aside, keep the salas ready and pan fry the fish, skin down first. Get a good colour and crust on the skin and flip the fish and cook till just about done.

Serve immediately. Top the Toast with the fish and the fish with the salsa. Give it a little squeeze of lime and enjoy.



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