Tonight's dinner was fish plus lots of goodies from my garden. This recipe is gluten and dairy free. For the step-by-step on how to make all three dishes simultaneously (with lots of photos) which is how it really needs to be done, check out the post on my garden blog. Below are the individual recipes.

Method:
Prepare herbs and set aside in bowls. Coat fillets in flour. Heat a little coconut oil in a non-stick frying pan. Saute fennel, then remove from pan and set aside. Place fillets in frying pan over medium heat (add more oil if needed). Cook until just tender, turning carefully once. Return fennel to pan, sprinkle over chives and parsley. Squeeze over some lemon juice and drizzle with olive oil. Remove from heat.

Ingredients:
Fresh pumpkin, peeled and cut into even sized chunks
1 Garlic bulb, broken into cloves and peeled
Olive oil
Salt
Nutmeg

Method:
Preheat oven. Place the chunks of pumpkin in a lidded casserole dish. Sprinkle with salt (I used Himalayan mineral salt) and add 1/2 cup water to steam the pumpkin. Cover with lid and bake at 180C until tender. Meanwhile, toss the peeled garlic in a little olive oil to coat. Spread in a small oven proof dish. Bake until golden brown and tender, shaking to stir every few minutes to avoid burning. When pumpkin is cooked, drain liquid off, add roasted garlic and a sprinkle of nutmeg and mash.

Ingredients:
Silverbeet or Rainbow Chard of any colour - I used Ruby Chard this time
1 slice bacon
Coconut oil
Salt

Method:
Wash silverbeet/chard. Cut off stems and put aside to be used in soup another day. Slice leaves down centre in direction of stem, the cut across-wise into sections about 1.5cm wide. Place in bowl and set aside. Heat a little coconut oil in a large pot. Cook bacon until done, then remove to a plate and chop up. Add silverbeet/chard to pot, add chopped bacon and sprinkle with salt. Toss together a little, then cover and let steam until tender.

That's all there is to it!

An easy and delicious way of cooking fish fillets; the ingredients can be modified for each person depending on intolerances.

Basic ingredients:
150g fish fillet per person
slices of lemon or lime (see notes below)
Salt
Butter
Foil

Method:
Lay 2-3 slices of lemon or lime in the middle of a piece of foil.
Lay the fish fillet on top of the citrus
Sprinkle with salt (I used Himalayan salt for extra minerals)
Add two small blobs of butter to the top of each fillet
Wrap each fillet up in foil like a parcel, bringing in the sides, then bringing up each end and folding it together to seal.
Lay parcels in single layer in an oven tray, and bake 180C/350F until fish just cooked and tender - check after 10 mins, and then every 5 mins until done. Cooking time will vary depending on thickness of fillet and how many you are cooking. You do not want to over cook. My 6 parcels of thick fillets took about 20 mins total.

Notes and substitutions:
* Lime is much lower in amines than lemon, so I use it for my amine-sensitive daughter
* Meyer lemons are likely to be considerably lower in salicylates than other lemon varieties, as I tolerate them better and they have a much milder taste.
* For a diary-free option, add a wee bit of coconut cream or oil instead of the butter (but coconut contains salicylates and amines)
* Citrus may be left out all together, and fish cooked just with some salt and butter

Cheap and easy, but high in carbs. I threw this together after a long day in which the fridge died, I've been slogging around in endless rain, and my husband was making murmurings about buying hot chips from the takeaway bar. This is better than spuds soaked in nasty vegetable oils! I did note however, for the first time in two weeks I woke up hungry during the night - so it's obviously not too good for keeping blood sugar stable. Eat at your own peril! ;-)

Ingredients:
Enough potatoes to feed your family
Sour cream
Grated cheese
Canned tuna, drained
Method:
Peel potatoes and cut into suitable even sized chunks. Place in pot, cover with water and some salt, and cook on the stove until just tender. Drain. Arrange potato in well-greased oven proof dish. Spoon sour cream over it. Strew flakes of tuna over the surface. Top with grated cheese. Bake at 180C (350F) until heated through and cheese melted, about 15-20 mins.
Serve with steamed veges or a large salad.

This is my own variation of an Alison Holst recipe, "Potatoes to Die For"

Ingredients for 4 main course servings:
1 1/2 kg kumara of your choice - the red ones hold together better during precooking than the orange ones do
3 large cloves garlic
1/4 cup rice flour
1/2 tsp salt
2 cups sour cream
1/2 cup milk
200 g grated cheese

Method:
1) Put a large pot half filled with salted water on the stove to boil. One at a time, peel the kumara, slice into 5mm slices and drop into a bowl of cold water, ensuring all the slices separate. When the pot is boiling, drain the kumara well, then drop into the boiling water and cook until just barely tender - about 7 mins for red kumara, or 5 for orange. Immediately drain into a colander.
2) Meanwhile make the sauce: chop garlic finely and place in a bowl. Add to it, mixing until smooth, the flour, salt, sour cream and milk.
3) Grease an ovenproof dish, about 23 x 30cm. Overlap half the kumara in it, drizzle half the sour cream mix over it, and then sprinkle with almost half the grated cheese.
4) Open a large can of your favourite fish - I used smoked fish - drain and tip into a bowl. Break it into flakes with a fork, then spread over the kumara/sour cream in the baking dish.
5) Repeat the kumara, sauce and cheese layers.
6) Bake uncovered at 180C (350 F) for about 30 minutes, until the mixture feels firm and the topping is golden brown. Allow to stand in a warm place for 5-10 mins before serving.

Serve with salad.