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	<title>leannes.cooking &#187; Seafood</title>
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	<description>Fabulous Recipes</description>
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		<title>Fresh Trout in Butter Sauce</title>
		<link>/?p=2911</link>
		<comments>/?p=2911#comments</comments>
		<pubDate>Wed, 03 Sep 2025 02:26:26 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[trout]]></category>

		<guid isPermaLink="false">/?p=2911</guid>
		<description><![CDATA[The trickiest part of this recipe is sourcing fresh trout. Luckily, living in Central Otago means I can enjoy trout caught in my hometown of Roxburgh. If trout isn’t available, substitute salmon or any fresh, gutted fish with the head removed. The fish cooks quickly and comes out beautifully tender and succulent. Feel free to &#8230; <a href="/?p=2911" class="more-link">Continue reading <span class="screen-reader-text">Fresh Trout in Butter Sauce</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2911</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Seared Tuna Steaks with Prawn, Capers and Tarragon Hollandaise</title>
		<link>/?p=2233</link>
		<comments>/?p=2233#comments</comments>
		<pubDate>Fri, 15 Apr 2016 03:59:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[hollandaise sauce]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[tarragon]]></category>
		<category><![CDATA[tuna steaks]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2233</guid>
		<description><![CDATA[A very simple, yet restaurant quality meal that is sure to impress and can be whipped up in a flash! The sauce could be made with dried tarragon, but better to use fresh if you can. I&#8217;ve used individually wrapped frozen tuna steaks which I buy from a local fresh and frozen seafood distributor &#8211; they are &#8230; <a href="/?p=2233" class="more-link">Continue reading <span class="screen-reader-text">Seared Tuna Steaks with Prawn, Capers and Tarragon Hollandaise</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2233</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Salmon Fennel Bake</title>
		<link>/?p=2127</link>
		<comments>/?p=2127#comments</comments>
		<pubDate>Fri, 29 Jan 2016 00:35:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[baked salmon]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2127</guid>
		<description><![CDATA[Salmon, fennel and dill are a match made in heaven and this dish is perfect for a dinner party or a guaranteed &#8220;crowd pleaser&#8221; for less formal occasions. It is very quick and simple to prepare and bakes for just 20 minutes. If you don&#8217;t have grana padano, parmesan will work just as well and use &#8230; <a href="/?p=2127" class="more-link">Continue reading <span class="screen-reader-text">Salmon Fennel Bake</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2127</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salmon Filo Pie</title>
		<link>/?p=1906</link>
		<comments>/?p=1906#comments</comments>
		<pubDate>Sat, 28 Nov 2015 00:04:11 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[salmon filo pie]]></category>
		<category><![CDATA[seafood pies]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[Tartare Sauce]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1906</guid>
		<description><![CDATA[The only fiddly bit in this recipe is preparing the filo pastry, but if you follow the instructions on my Pork Feijoado Pies recipe you will have it sorted in a flash. This same recipe could be used to make entree size pies or even party nibbles, by cutting the salmon into smaller pieces and once the large &#8230; <a href="/?p=1906" class="more-link">Continue reading <span class="screen-reader-text">Salmon Filo Pie</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1906</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Thai Baked Salmon</title>
		<link>/?p=1755</link>
		<comments>/?p=1755#comments</comments>
		<pubDate>Tue, 27 Oct 2015 03:34:11 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[baked curries]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy meals]]></category>
		<category><![CDATA[quick and simple]]></category>
		<category><![CDATA[spicy seafood]]></category>
		<category><![CDATA[Thai salmon curry]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1755</guid>
		<description><![CDATA[This recipe is so quick and simple to prepare, yet impressive enough to serve at a dinner party either as an entree or main course, but be careful if serving it as an entree as salmon is very filling! I used coriander paste as I didn&#8217;t have any fresh corander &#8211; the flavour is good, &#8230; <a href="/?p=1755" class="more-link">Continue reading <span class="screen-reader-text">Thai Baked Salmon</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Grilled Salmon with Shallot Butter Sauce</title>
		<link>/?p=1619</link>
		<comments>/?p=1619#comments</comments>
		<pubDate>Tue, 06 Oct 2015 03:41:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[grilled salmon]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shallot butter sauce]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1619</guid>
		<description><![CDATA[Like garlic, shallots are formed in clusters of heads with multiple cloves. They have a mild onion flavour and the flesh on the ones I used had a reddish tinge &#8211; I would describe them as a &#8220;delicate&#8221; red onion. Capers, dill and lemon always compliment fish perfectly and this recipe ticks all the boxes. Fresh or frozen/thawed salmon &#8230; <a href="/?p=1619" class="more-link">Continue reading <span class="screen-reader-text">Grilled Salmon with Shallot Butter Sauce</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1619</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Squid &amp; Prawns served on Fennel, Kohlrabi &amp; Carrot Puree</title>
		<link>/?p=1560</link>
		<comments>/?p=1560#comments</comments>
		<pubDate>Sat, 26 Sep 2015 20:53:39 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[carrot puree]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[kohrabi]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[squid]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1560</guid>
		<description><![CDATA[This is really two separate recipes that go really well together or the seafood could be served with rice and/or salad if preferred and the puree would go well with spicy tofu, haloumi or any type of meat or fish. The puree has a subtle flavour so works well paired with something a little spicy. I &#8230; <a href="/?p=1560" class="more-link">Continue reading <span class="screen-reader-text">Squid &#038; Prawns served on Fennel, Kohlrabi &#038; Carrot Puree</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1560</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spiced Baked Fish</title>
		<link>/?p=1401</link>
		<comments>/?p=1401#comments</comments>
		<pubDate>Sat, 05 Sep 2015 04:23:08 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Baked fish]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[marinades]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[spicy marinade]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1401</guid>
		<description><![CDATA[This recipe is quick, easy and healthy, taking just a few minutes to prepare and 15 minutes to cook. The wonderful spicy, lemony flavour works well with any fish and is perfect served with Kohlrabi Risotto &#62;&#62; Spiced Baked Fish (Serves 2 as a main course or four as an entree ) 500 grams fish &#8230; <a href="/?p=1401" class="more-link">Continue reading <span class="screen-reader-text">Spiced Baked Fish</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1401</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Deconstructed Korean Fish Pancakes</title>
		<link>/?p=1274</link>
		<comments>/?p=1274#comments</comments>
		<pubDate>Mon, 24 Aug 2015 05:54:58 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Asian dressing]]></category>
		<category><![CDATA[hoddeok]]></category>
		<category><![CDATA[jeon]]></category>
		<category><![CDATA[Korean fish pancakes]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1274</guid>
		<description><![CDATA[Not pancakes as you know them, but a delicious meal and interesting way to serve fish &#8211; perfect as a lunch dish or light, dinner main course. I use the term Korean loosely, as this is my twist on Korean Pancakes, which would more commonly be made with a handful of shrimps and spring onions, &#8230; <a href="/?p=1274" class="more-link">Continue reading <span class="screen-reader-text">Deconstructed Korean Fish Pancakes</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1274</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish &amp; Ciliegine Roll Ups</title>
		<link>/?p=1154</link>
		<comments>/?p=1154#comments</comments>
		<pubDate>Sun, 16 Aug 2015 05:01:51 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[baby mozzarella]]></category>
		<category><![CDATA[Ciliegine]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[roll ups]]></category>
		<category><![CDATA[seafood dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1154</guid>
		<description><![CDATA[Ciliegine are dinky, little, fresh mozzarella balls about the size of walnuts and make a perfect stuffing, paired with pickled ginger, in this simple, yet impressive fish dish. Ciliegine (pronounced chee-lee-ay-JEE’-nay)  are available in good supermarkets and speciality delicatessens and can be eaten cold or hot, and when heated, melt and become gooey and delicious. I have used &#8230; <a href="/?p=1154" class="more-link">Continue reading <span class="screen-reader-text">Fish &#038; Ciliegine Roll Ups</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1154</wfw:commentRss>
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