24 May Recipes for Recovery: Baked Snapper on Bed of Tofu
The Wood family founded South Pacific Private 25 years ago and since that time have been committed to the Recovery of their clients and their clients families.
South Pacific Private approaches Recovery from a holistic viewpoint combining therapy with psychoeducational lectures, mindfulness and well being. We have been smoke-free since 2008 and caffeine and sugar free for the last few years as well. The food provided for clients at South Pacific Private is nutritionally balanced and carefully prepared, taking into account all dietary needs.
Several members of the Wood Family, including Fleur Wood and Frances Hansen, are published authors and have created beautiful recipe books which contain lovely, hearty recipes. The Wood family wanted to share some of these recipes with you as a support for your ongoing Recovery. Eating well and having a balanced, mindful approach to nutrition is important at the point of detox and throughout early Recovery, as well as for a long-term sustainable healthy relationship with food.
In this blog series we will share a collection of recipes from the Wood family which will support Recovery but also healthy eating generally. We hope you enjoy not only the preparation of these meals but also the nourishment you get from them.
Slice tofu into 4 ‘beds’ by cutting the blocks into half through the middle, so that each piece will act as bed to lay the fish on.
Grease your baking dish with 1tbsp of the oil, arrange the 4 beds in the dish so they are touching but not overlapping. Sprinkle the beds with the tamari, 1/2 the zest & juice of the lemon & lime, and S&P.
Lay the fish on the beds, sprinkle over rest of ingredients, except for the fresh coriander and basil
Bake 30 mins in a moderate oven.
Remove from oven, plate up with the coriander, basil and an extra squeeze of lemon juice, best served with steaming hot jasmine or basmati rice.
Nb. If you want this dish to be spicy add chilli paste or a de-seeded thinly sliced birdseye red chilli.