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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>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>
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		<slash:comments>0</slash:comments>
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		<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>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chinese Leek &amp; Fish Stir Fry</title>
		<link>/?p=802</link>
		<comments>/?p=802#comments</comments>
		<pubDate>Fri, 10 Jul 2015 19:29:47 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[baby corn spears]]></category>
		<category><![CDATA[Chinese dishes]]></category>
		<category><![CDATA[healthy cooking]]></category>
		<category><![CDATA[leek fish stir fry]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[water chestnuts]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=802</guid>
		<description><![CDATA[This stir fry is quick and easy, very healthy and tastes like the &#8220;real thing&#8221; &#8230; authentic Chinese! Water chestnuts remain crunchy, even after cooking, so give the dish an interesting texture. Nutritionally, water chestnuts provide 10% each of the daily recommended value in vitamin B6, potassium (350 to 360 mg per ½ cup), copper, riboflavin, and &#8230; <a href="/?p=802" class="more-link">Continue reading <span class="screen-reader-text">Chinese Leek &#038; Fish Stir Fry</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=802</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish Cakes with &#8220;Homemade&#8221; Tartare Sauce</title>
		<link>/?p=390</link>
		<comments>/?p=390#comments</comments>
		<pubDate>Tue, 19 May 2015 05:15:20 +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[entrees]]></category>
		<category><![CDATA[fish cakes]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Tartare Sauce]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=390</guid>
		<description><![CDATA[This Fish Cake recipe is quite plain, but I do like to be able to taste the flavour of the fish and the combination used enhances the fish without over-powering it. I used red cod, which has quite a strong flavour, so could handle the two chillies, seeds and all, but if you are using &#8230; <a href="/?p=390" class="more-link">Continue reading <span class="screen-reader-text">Fish Cakes with &#8220;Homemade&#8221; Tartare Sauce</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=390</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Citrus Herb Marinated Panfried Fish</title>
		<link>/?p=253</link>
		<comments>/?p=253#comments</comments>
		<pubDate>Sat, 11 Apr 2015 04:47:31 +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[gluten free]]></category>
		<category><![CDATA[healthy dishes]]></category>
		<category><![CDATA[herb marinade]]></category>
		<category><![CDATA[marinades]]></category>
		<category><![CDATA[panfried fish]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=253</guid>
		<description><![CDATA[Fresh fish and herbs make this simple way of cooking fish a winner! I have used red cod fillets together with parsley, purple and green basil and celery herb, but you can use any fresh herbs that take your fancy. The fish fillets I used were quite thin so just required 2-3 minutes each side. &#8230; <a href="/?p=253" class="more-link">Continue reading <span class="screen-reader-text">Citrus Herb Marinated Panfried Fish</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=253</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Fish with Parmesan Topping</title>
		<link>/?p=188</link>
		<comments>/?p=188#comments</comments>
		<pubDate>Tue, 07 Apr 2015 02:59:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Baked fish]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[healthy family meal]]></category>
		<category><![CDATA[luncheon dishes]]></category>
		<category><![CDATA[parmesan topping]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=188</guid>
		<description><![CDATA[This is a quick and delicious fish meal which can be made with frozen or fresh fish fillets. It is best made with firm white fillets of fish and small ones make it easier to serve. Fresh tomatoes can be substituted with tinned ones and the result is still good. I have used prepared pesto, &#8230; <a href="/?p=188" class="more-link">Continue reading <span class="screen-reader-text">Baked Fish with Parmesan Topping</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=188</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salmon Quiche with Millet Base</title>
		<link>/?p=156</link>
		<comments>/?p=156#comments</comments>
		<pubDate>Sat, 04 Apr 2015 21:59:52 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Make in the Microwave]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[light meals]]></category>
		<category><![CDATA[lunch dishes]]></category>
		<category><![CDATA[microwave meals]]></category>
		<category><![CDATA[millet]]></category>
		<category><![CDATA[quiche]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=156</guid>
		<description><![CDATA[I have been making quiches for many years with a rice base instead of pastry, so decided to give it a go with millet and the result is interesting, although I do think I prefer using a rice base. Rich in iron, B vitamins and calcium, millet has a mild corn flavour and is naturally gluten-free, so &#8230; <a href="/?p=156" class="more-link">Continue reading <span class="screen-reader-text">Salmon Quiche with Millet Base</span></a>]]></description>
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