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This is one of those meals that feels properly indulgent but is actually very simple to make. Juicy steak topped with a rich, creamy mushroom béarnaise-style sauce makes an easy dinner that feels a bit restaurant-worthy without the fuss. Classic béarnaise can be quite technical, but this version is much more relaxed while still delivering all those lovely buttery, herby flavours. Don’t be frightened of the sauce or the butter. Fat adds flavour, satisfaction, provides essential nutrients and helps make meals feel properly enjoyable. Recipe Overview Prep time: 10 minutes Cook time: 15 minutes Servings: 2 Ingredients For the Steak 2 sirloin or ribeye steaks Salt and freshly ground black pepper Small knob of butter For the Easy Mushroom Béarnaise 150g chestnut mushrooms, sliced 1 garlic clove, finely chopped 2 tbsp sour cream 1 tsp Dijon mustard 1 tsp fresh tarragon, chopped (or ½ tsp dried) Small squeeze of lemon juice 1 small knob of butter Method Remove the steaks from the fridge 20 minutes before cooking, if possible. Pat dry and season with salt and pepper. Heat the butter oil in a frying pan over high heat. Cook the steaks for 2–4 minutes on each side depending on thickness and how you like them cooked. Spoon the sizzling butter over the steaks. Remove the steak and allow to rest. In the same pan, reduce the heat slightly and add the mushrooms. Cook for 3-4 minutes until golden and softened. Add the garlic and cook for another 30 seconds. Stir in the crème fraîche, Dijon mustard, tarragon and lemon juice. Mix until creamy and warmed through. Place the mushroom béarnaise sauce on a plate and place the rested steaks on top (or spoon the sauce over the steak) and serve immediately. Nutrition (per serving – approx) Protein: 38g Calories: 550 kcal Carbohydrates: Low Healthy fats: Moderate to High Fibre: Low (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This is a satisfying, protein-rich meal built around real ingredients and proper flavour. You’re getting: High-quality protein and iron from steak Healthy fats for satiety and hormone support Mushrooms for extra nutrients and umami depth It’s nourishing comfort food that keeps you full and satisfied. 60Fit Tip Serve with sautéed greens, asparagus or a crisp salad for balance. If you’ve trained hard that day, a few new potatoes on the side work beautifully too.

This easy Asian slaw is one of my favourite Thai-inspired side dishes. It's fresh, colourful, crunchy and takes just minutes to put together. The combination of red cabbage, carrot and onion creates a salad that's packed with texture, while the simple dressing of sesame oil, soy, lime and rice vinegar adds plenty of flavour without overwhelming the vegetables. I often serve this alongside grilled chicken, salmon, burgers, prawns or Asian-inspired dishes, but it's equally good piled into wraps, grain bowls or packed lunches. The mixed seeds add extra crunch along with healthy fats, fibre and minerals, making this much more than just a side salad. Recipe Overview Prep time: 10 minutes Cook time: None Servings: 2–4 as a side Ingredients For the Slaw ½ red small cabbage, finely shredded or mandolined ½ small red onion, finely sliced 1 carrot, grated 2 spring onions, finely sliced 2 tsp mixed seeds (pumpkin, sesame and sunflower) For the Dressing 1 tbsp toasted sesame oil 1 tbsp light soy sauce ½ tsp rice vinegar Juice of 1 lime ½ tsp honey or maple syrup Method Place the cabbage, red onion, carrot and spring onions into a large bowl. In a small bowl or jam jar, whisk or shake together the sesame oil, soy sauce, rice vinegar, lime juice and honey or maple syrup. Pour the dressing over the vegetables and toss well to combine. Sprinkle over the mixed seeds just before serving for extra crunch. Serve immediately or leave for 15–20 minutes to allow the flavours to develop. Nutrition (per serving – approx) Protein: 3g Calories: 90 kcal Carbohydrates: Low to Moderate Healthy fats: Moderate Fibre: High (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This simple slaw punches well above its weight nutritionally. You're getting: Fibre from cabbage, carrot and onion to support digestive health Vitamin C from cabbage and lime Anthocyanins from the red cabbage & red onion which have been linked to reduced inflammation, better heart health, and improved gut health. Plant compounds and antioxidants from colourful vegetables Healthy fats and minerals from mixed seeds Plenty of flavour from real ingredients rather than processed dressings Cabbage, of all varieties, are one of the most underrated vegetables around. Inexpensive, versatile, keeps well in the fridge and provides a surprising amount of nutrition for very few calories. This is exactly the kind of simple, everyday recipe that helps you eat more vegetables without feeling like you're eating "diet food." 60Fit Tip Make a double batch. It keeps well in the fridge for a couple of days and is brilliant alongside grilled meats, fish, burgers, or tucked into wraps for an easy lunch. .

This dish has a bit of a story for me. It was first introduced to me by my son after he came back from his travels in Southeast Asia. A few years later, I had the chance to visit Thailand myself and I ate this street food every day. Simple, fiery, fragrant, and completely addictive. Traditionally made with pork, I prefer it with minced chicken, but it works just as well with pork, turkey or even Quorn mince. And while it’s usually topped with a fried egg, I like mine with a soft, gooey poached egg on top. It’s fast, bold, and deeply satisfying - the kind of food that proves simple ingredients can still feel special. Ingredients 250g chicken mince (or pork/turkey/quorn mince) 2 garlic cloves, finely chopped or minced 1–2 red chillies, finely sliced (adjust to taste) 1 tbsp rapeseed or olive oil 1 tbsp soy sauce 1 tbsp fish sauce 1 tsp oyster sauce 1 tsp sugar Large handful of fresh Thai basil (most supermarkets sell this fresh now) 2 eggs (poached or fried, as preferred) Freshly ground black pepper Method Heat the oil in a large frying pan or wok over a medium-high heat. Add the garlic and chillies and fry for 30–60 seconds until fragrant. Add the mince and cook until browned and cooked through, breaking it up with a spoon as it cooks. Stir in the soy sauce, fish sauce, oyster sauce, and sugar. Cook for another 1–2 minutes until glossy and well combined. Turn off the heat and stir through the fresh basil until just wilted. Meanwhile, poach or fry your eggs to your liking. Serve the stir-fry topped with a soft poached egg and a good crack of black pepper and enjoy! Nutrition (per serving – approx) Protein: 28–32g Calories: 350–400 kcal Carbohydrates: Low Healthy fats: Moderate Fibre: Low to Moderate (Values are approximate and will vary depending on mince and sauces used.) Why This Works (60Fit Approach) This is fast, high-protein food that delivers real flavour without complexity. It supports: Muscle maintenance and recovery Balanced energy without heaviness A satisfying meal that doesn’t rely on processed ingredients The basil also brings freshness and a natural lift to the dish, balancing the heat and saltiness beautifully. 60Fit Tip In Thailand, this dish is traditionally served without vegetables, although in the UK it’s often made with finely chopped green beans mixed through the stir-fry. I prefer to keep it simple and serve it with pickled cucumber or a fresh Thai papaya salad (Som Tum Thai) on the side for crunch and freshness. If you’re eating it around training, a small portion of jasmine or brown rice works well for energy replenishment, especially pre-workout.

Route details Distance: 5 miles / 8 km Terrain: Flat and easy Route checked: May 2026 Duration 1hr 45 (easy pace) Toilets: Yes Refreshments available: Yes Public transport assessable: Yes Parking: Yes (paid) Date visited 18th May 2026 A gentle, peaceful riverside walk with wildlife, hidden alleyways and plenty of opportunities for coffee stops. Starting at Barnes Station, taking you to Hammersmith Bridge before looping back to Barnes. The route is mostly off-road and offers an abundance of wildlife, flora and fauna along the way. Start at Barnes Station and exit via Platform 1. Barnes Station Barnes Station opened on 27 July 1846 and is a historic Grade II listed railway station. Take the alleyway on the left towards Vine Road Recreation Ground. Follow the alley with the cricket ground on your right until you reach the railway crossings. Walk through the first crossing and enter Vine Road Recreation Ground. At the entrance, there are public toilets and a coffee shop with outdoor seating, although opening times vary depending on the season. Vine Road Railway Crossings The two Vine Road level crossings in Barnes, London, are quite unique. They straddle either side of the Vine Road Recreation Ground, creating an "island" of parkland completely boxed in by railway lines. Walk through the park, keeping the railway track on your right, and exit at the far end. Continue through the alleyway and, at the junction, take the right-hand path under the bridge. At the end of Railway Side, turn right onto Beverley Walk, cross the road and take the alleyway leading to Willow Avenue. Railway Side, Barnes Barnes, together with Mortlake, has many alleyways and passages, many dating back to the days of river trade when access routes to the Thames were essential. During the residential expansion of the 1860s and 1870s, further passages were added between the new terraces of workers’ cottages. At the end of the alley on Willow Avenue, you will come across Beverley Works, a former aeroplane parts factory. Beverley Works, Barnes Originally opened in 1904 as a sawmill, the site later had several industrial uses. Between 1923 and 1930 it produced the Beverley-Brook sports car. During the Second World War it manufactured aeroplane parts and suffered significant bomb damage in 1940, affecting both the factory and surrounding homes. Beverley Works continued producing aircraft parts until closing in 1971 and is now a residential care home. Walk along Willow Avenue, keeping Beverley Brook on your right. If you are lucky, you may spot the resident heron fishing in the brook. Resident Heron, Willow Avenue, Beverley Brook Beverley Brook is a nine-mile tributary of the Thames, beginning near Morden before joining the river at Barn Elms. Its name comes from the word “Beferithi”, meaning “Beaver’s Ley”. Although beavers no longer live here, the brook remains home to a wide variety of wildlife. Cross the road and take the alleyway directly opposite. You now want to keep the brook on your left. Continue along the gravel path and log steps, which is particularly appreciated during wet weather when this section becomes very muddy. Log Steps, Barnes Common Barnes Common is cared for by the conservation charity Barnes Common Limited, which does an excellent job maintaining and protecting the area. Continue following the woodland path until it comes to a natural end. Turn left briefly onto Ranelagh Avenue and continue a short way to the end of the road. Cross Rocks Lane, turn left, then take the first right onto Queen Elizabeth Walk. You will pass the London Wetland Centre, which is well worth a visit if you have time. Continue along Queen Elizabeth Walk until you reach the Thames Path just beyond Barn Elms, where Beverley Brook flows into the Thames. Turn left and continue walking beside the river until you reach Hammersmith Bridge. This is roughly the halfway point and there are several pubs and cafés on either side of the bridge where you can stop for refreshments. If you would prefer a shorter walk, buses from the Castelnau side of the bridge will take you back towards Barnes Village or Barnes Station. If you continue on, walk underneath the bridge and contine along the towpath for approximately a mile. Hammersmith Bridge Opened in 1887, Hammersmith Bridge is one of the world's oldest surviving suspension bridges. The bridge has been closed indefinitely to traffic since April 2019 after cracks were discovered in the bridge's pedestals. As you approach Barnes once more, you will see Leg O’ Mutton Reservoir on your left, home to an impressive range of wildlife. If you would like to extend the walk, the perimeter nature trail is approximately one mile (1.6 km) long and offers excellent views across the reservoir and bird sanctuary. Leg O’ Mutton Reservoir Entrance From here the Thames Path and the road will now merge, continue until you reach the small roundabout (there is an option here to carry onto Barnes Bridge Station if you want to slightly shorten the walk). Cross over into Barnes High Street, where you will find an abundance of coffee shops, pubs and cafés, as well as an M&S Foodhall and Sainsbury’s for refreshments before your journey home. Continue along the High Street until you reach Barnes Pond. Make sure to say hello to the resident swan couple. As I write this, the female swan (pen) is nesting on the central island awaiting the arrival of her cygnets, so she is not visible in the photograph below, but Dad (cob) is standing guard nearby. Barnes Pond Barnes Pond with anxious dad waiting for his brood to hatch. Turn right onto Station Road. On the corner stands Essex House, home to a popular farmers’ market every Saturday morning. Continue along Station Road to return to Barnes Station. I hope you enjoy this charming walk, and if you walk this route, I would love to hear about it. Tanya x

If you’re looking for a quick, nourishing meal that feels satisfying without being heavy, this baked salmon recipe is the one. It’s packed with protein, full of healthy fats, and balanced with fresh, simple ingredients. The combination of flaky salmon, creamy avocado, juicy tomatoes and crispy bacon works beautifully especially with a light lemon and olive oil dressing to bring everything together. It’s the kind of meal that supports your training, recovery, and everyday energy without overthinking it. Recipe Overview Prep time: 10 minutes Cook time: 15 minutes Servings: 2 Ingredients 2 salmon fillets (approx. 120–150g each) 1 ripe avocado, sliced 2 large handfuls of mixed lettuce leaves 150g cherry tomatoes, halved 75g bacon lardons 1 tbsp extra virgin olive oil Juice of ½ lemon or to taste Method Preheat the oven to 180°C (fan 160°C). Place the salmon fillets on a baking tray and bake for 12–15 minutes, until cooked through and flaking easily with a fork. Meanwhile, heat a frying pan over medium heat and cook the bacon lardons until crisp and golden. Remove from the heat. In a large bowl, combine the lettuce, diced avocado and cherry tomatoes. Add the warm bacon and the bacon fat, then drizzle over the olive oil and squeeze over the lemon juice. Toss gently to combine. Divide the salad between two plates, add the baked salmon fillet and enjoy. Nutrition (per serving – approx) Protein: 30g Calories: 300 kcal Carbohydrates: Low Healthy fats: Low to Moderate Fibre: Moderate (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This is a balanced, no-fuss meal that supports muscle maintenance and recovery—especially important for women in their 50s and 60s. You’re getting: Quality protein from salmon Healthy fats for hormone support and satiety Fibre and micronutrients from fresh veg 60Fit Tip If you’ve just been for a run or done a strength session, add a slice of wholegrain sourdough or a small portion of new potatoes on the side. It’s a simple way to support recovery without turning it into a heavy meal.

I absolutely love pickles. They bring a little je ne sais quoi to everyday meals - fresh, tangy, crunchy, and just enough sharpness to lift anything from salmon to salads to sandwiches. These quick fridge pickles are simple, flexible and endlessly adaptable. Once you know the base, you can pickle almost any crunchy veg you have in the fridge. The Base Pickling Brine This makes enough for 2–3 small jars: 1 tsp sugar ½ tsp sea salt 250 ml distilled malt vinegar 250ml boiling water Black peppercorns Vegetables (choose your base) Pick any one or mix: 1 large carrot, julienned 1 red or white onion, julienned or thinly sliced 1/2 large cucumber, julienned Or any crunchy veg (radish, fennel, cabbage, peppers) julienned or thinly sliced. Optional Flavour Add-Ins This is where you can make each jar your own: Fresh dill (great with cucumber) 1–2 garlic cloves (great with carrots) Chilli flakes or fresh chilli slices ½ tsp cumin seeds Mustard seeds Fresh herbs (parsley, thyme, dill) Method Prepare your chosen vegetables and pack them tightly into clean jars. Add your chosen flavourings (for example dill with cucumber, garlic with carrots). In a jug, mix the sugar and sea salt with the vinegar and boiling water. Stir until fully dissolved. Pour the hot pickling liquid over the vegetables until fully submerged (don't add the boiling water directly to a glass jar, allow the liquid to cool first.. Leave to cool, then seal the jars and refrigerate. For best flavour, leave for at least 2–4 hours, ideally overnight. Nutrition (per serving – approx, as a condiment) Protein: 0g Calories: 10–20 kcal Carbohydrates: Low Healthy fats: None Fibre: Low to Moderate (Values are approximate and will vary depending on vegetables used.) Why This Works (60Fit Approach) These quick pickles are a simple way to add flavour, crunch and freshness without extra heaviness. They support a more balanced plate by: Adding gut-friendly fermented-style acidity (quick pickling effect) Increasing vegetable intake effortlessly Helping meals feel more satisfying without extra calories 60Fit Tip Keep a few jars in the fridge at all times (they should last 10-12 weeks). A spoonful of pickled onions or cucumber can completely transform a simple meal, especially salads, grilled fish, or grain bowls.

Fresh, crunchy, spicy and sharp, this Thai papaya salad is one of those dishes that instantly wakes everything up. I first fell in love with it alongside Pad Krapow in Thailand, where every street vendor seemed to have their own version. Traditionally, Som Tum Thai is made with palm sugar, but I use maple syrup instead. It gives the same gentle sweetness and balance without needing specialist ingredients, making it much easier for everyday cooking at home. The key ingredient is unripe green papaya as it stays crisp and fresh, which is exactly what you want. Ripe papaya tends to go soft and mushy and doesn’t give the salad that signature crunch. Recipe Overview Prep time: 15 minutes Cook time: None Servings: 2 Ingredients 1 small unripe green papaya, peeled and grated 100g cherry tomatoes, halved 1–2 garlic cloves 1 red chilli diced (or more to taste) 1 tbsp fish sauce 1 tsp tamarind paste 1 tbsp lime juice 1 tsp maple syrup 1 tbsp roasted peanuts, roughly chopped Small handful of green beans, pre-blanched (optional) Fresh coriander or Thia Basil (optional) Method Peel the papaya, remove the seeds and grate into thin strips using a julienne peeler, grater or sharp knife. Place the garlic and chilli in a pestle and mortar and lightly bash together. Add the fish sauce, tamarind, lime juice and maple syrup and mix well. Add the tomatoes and gently bruise them slightly to release some juices. Add the shredded papaya (and green beans if using) and toss everything together until coated in the dressing. Divide between two bowls and finish with chopped peanuts and fresh coriander or Thai basil, if using. Nutrition (per serving – approx) Protein: 3g Calories: 120 kcal Carbohydrates: Moderate Healthy fats: Low to Moderate Fibre: Moderate to High (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This salad brings freshness, crunch and balance to richer dishes and protein-based meals. You’re getting: Fibre and hydration from fresh vegetables Healthy acidity that lifts meals naturally Big flavour without heavy sauces or processed ingredients It’s light, vibrant food that makes everything else on the plate taste better. 60Fit Tip Som Tum Thai works beautifully alongside grilled meats, salmon, or my Thai Basil Chicken Stir-Fry (Pad Krapow Gai). If you can’t find green papaya, I have made it using finely shredded cucumber and carrot and it makes a great crunchy alternative.

This is one of those deeply satisfying, simple meals that proves you don’t need complicated ingredients to eat well. Crispy slices of pork belly sit on a bed of gently sautéed cabbage, creating a perfect balance of richness and freshness. And here’s something important I always come back to in 60Fit cooking: don’t be frightened of fat. Fat is your best friend!! It’s what gives flavour, satiety, and helps your body absorb nutrients. When you eat real, whole food like this, fat is not something to avoid - it is something to enjoy. Prep time: 10 minutes Cook time: 30 minutes Servings: 2 Ingredients 2 x 200g (approx) pork belly portions ½ green cabbage, finely sliced 1 tbsp olive oil or pork fat (from cooking) 1 garlic clove, minced or finely sliced Salt and freshly ground black pepper Splash of water (for steaming cabbage) 1 tsp apple cider vinegar Method Preheat the oven to 200°C (fan 180°C). Place the pork belly slices on a baking tray, season lightly with salt and pepper, and roast for 25–30 minutes until golden, crisp at the edges and cooked through. While the pork cooks, heat a large frying pan over medium heat. Use rendered pork fat from the tray as this really gives it the extra flavour or dd a little olive oil if you prefer. Add the garlic and fry for 30 seconds until fragrant. Add the shredded cabbage, season with salt and pepper, and stir well. Add a small splash of water, cover with a lid, and sauté for 5–7 minutes until softened but still with a bit of bite. Once the pork is cooked, rest for a couple of minutes. Serve the crispy pork belly on top of the sautéed cabbage. Finish with a splash of raw apple cider vinegar. Nutrition (per serving – approx) Protein: 25–30g Calories: 500–600 kcal Carbohydrates: Low Healthy fats: High Fibre: Moderate (Values are very approximate and will vary depending on cut of pork and cooking fat used.) Why This Works (60Fit Approach) This is a simple, grounding meal that supports energy, fullness, and satisfaction without relying on processed ingredients. You’re getting: Protein for muscle maintenance and recovery Healthy fats for hormone support and satiety Cabbage for fibre, digestion, and volume without heaviness It’s the kind of food that keeps you full and steady, not snacky or chasing energy later. 60Fit Tip If you’re coming off a strength session or a long walk, this is a brilliant recovery meal as it is. If you want extra energy support, add a small portion of new potatoes or roasted sweet potato on the side. And remember: fat isn’t the enemy, it’s part of the nourishment.

This is one of those meals that feels a little bit special without actually being difficult. Crispy-skinned salmon, fresh green vegetables and a silky tarragon hollandaise come together in under 30 minutes for a meal that feels nourishing and special at the same time. The samphire adds a lovely natural saltiness, while the tarragon lifts the richness of the sauce beautifully. Recipe Overview Prep time: 10 minutes Cook time: 15 minutes Servings: 2 Ingredients 2 salmon fillets (approx. 120–150g each) 200g asparagus, trimmed 150g samphire, rinsed 2 egg yolks 75g butter, melted 1/2 tsp Dijon mustard 1 tbsp lemon juice 1 tsp fresh tarragon, finely chopped (or ½ tsp dried) 1 tsp olive oil Salt and freshly ground black pepper Method Pat the salmon dry and season lightly with salt and pepper. Heat the olive oil in a frying pan over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes until crisp. Turn and cook for another 2–3 minutes until just cooked through. Meanwhile, steam or boil the asparagus for 3–4 minutes until tender but still bright green. Add the samphire to boiling water for 1 minute, then drain well. To make the hollandaise, whisk the egg yolks, Dijon mustard and lemon juice in a heatproof bowl over gently simmering water. Slowly pour in the melted butter while whisking continuously until thickened and glossy. Stir through the tarragon and season to taste. Divide the asparagus and samphire between two plates, top with the salmon and spoon over the warm tarragon hollandaise. Nutrition (per serving – approx) Protein: 32g Calories: 450 kcal Carbohydrates: Low Healthy fats: Moderate to High Fibre: Moderate (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This is a balanced, protein-rich meal that supports recovery, energy and satiety without feeling heavy. You’re getting: Quality protein and omega-3 fats from salmon Fibre and minerals from green vegetables Healthy fats that help keep you satisfied for longer It’s simple food that feels indulgent while still supporting your health goals. 60Fit Tip Don’t panic about the butter in hollandaise. Fat adds flavour, helps absorb nutrients, and makes meals feel properly satisfying. Real food should taste good.

A healthier, deliciously moist cake that’s simple to make and a great way to add extra fibre into a sweet treat. Perfect for a little indulgence while still keeping things balanced. Prep time: 15 minutes Cook time: 50 minutes Servings: 8–10 slices Ingredients: 100g courgette, grated 100g carrots, grated 100ml maple syrup 50g butter, melted 50ml cold pressed rapeseed oil or olive oil 2 eggs 150g self-raising flour 1 tsp baking powder 1 tsp mixed spice ½ tsp nutmeg 50g walnuts, chopped Instructions: Preheat the oven to 180°C (fan 160°C) and grease a silicon baking tray. Grate the carrots and courgette, then squeeze out as much moisture as possible from the courgette. In a bowl, mix together the melted butter, oil, eggs and maple syrup. In a separate bowl, combine the flour, baking powder, mixed spice, nutmeg and walnuts. Add the wet ingredients to the dry and gently fold together. Fold in the grated carrots and courgette, mixing until well combined. Pour the mixture into the prepared tin. Bake for around 50 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool before slicing. Nutrition (per serving – approx) Protein: 4–5g Calories: 80–220 kcal Carbohydrates: Moderate Healthy fats: Moderate Fibre: Moderate to High (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This is a lighter, more balanced take on a classic cake bringing in natural sweetness, fibre and healthy fats without feeling overly heavy. It supports a more balanced way of enjoying sweet treats by: Adding fibre from carrots and courgette to support digestion and fullness Using natural sweetness from maple syrup rather than refined sugar Including healthy fats from nuts to help with satiety It’s the kind of treat you can enjoy without the usual sugar crash. It is simple, satisfying and made with real ingredients. 60Fit Tip These freeze beautifully. Slice into portions and store individually so you always have a ready-made treat to enjoy with a cup of tea. If you’d like to add a topping, mix cream cheese with a little maple syrup for a light drizzle although it is best added fresh once defrosted.

This is one of my go to meals when I want something quick, light, and nourishing. Sea bass cooks in minutes, making it perfect for busy days, and paired with a fresh Mediterranean tomato salad, it feels both satisfying and energising. It is naturally high in protein and healthy fats, supporting heart health while keeping you feeling light and fuelled. Time & Servings Prep time: 10 minutes Cook time: 6 minutes Servings: 2 Ingredients 2 sea bass fillets (skin on) 1 tbsp olive oil 1 tsp butter Salt and black pepper 250g cherry tomatoes (halved) ¼ red onion (finely chopped) Fresh dill or herb of choice (chopped) 1 tbsp extra virgin olive oil (for salad) 1 tsp red wine vinegar 1/2 clove of finely grated garlic Pinch of sea salt Instructions Pat the sea bass fillets dry and season with salt and black pepper. Heat olive oil and butter in a non-stick pan over medium heat. Place the sea bass skin-side down and cook for 3–4 minutes until the skin is crispy. Flip and cook for another 1–2 minutes until just cooked through. Meanwhile, combine tomatoes, cucumber, red onion, and parsley in a bowl. Drizzle with olive oil and lemon juice, then season lightly with salt. Serve the sea bass with the fresh tomato salad on the side. Nutrition (per serving – approx) Protein: ~30g Calories: ~350 kcal Carbohydrates: Low Healthy fats: Moderate Fibre: Moderate (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This is a light, balanced meal that combines high-quality protein with fresh, whole ingredients to support energy and overall wellbeing. It supports a more balanced way of eating by: Providing lean protein to support muscle strength and recovery Including healthy fats to support satiety and overall health Adding fresh tomatoes for fibre, hydration and natural sweetness It’s the kind of meal that feels fresh and satisfying without being heavy and it is perfect for everyday eating. 60Fit Tip Don’t move the fish while it’s cooking as this helps the skin become beautifully crisp. Serve with ripe tomatoes for the best natural sweetness and flavour. @X1 cup cherry tomatoes (halved)½ cucumber (diced)¼ red onion (finely sliced)A handful of fresh parsley (chopped)1 tbsp extra virgin olive oil (for salad)1 tsp lemon juicePinch of sea salt 👩‍🍳 Instructions Pat the sea bass fillets dry and season with salt and black pepper. Heat olive oil and butter in a non-stick pan over medium heat. Place the sea bass skin-side down and cook for 3–4 minutes until the skin is crispy. Flip and cook for another 1–2 minutes until just cooked through. Meanwhile, combine tomatoes, cucumber, red onion, and parsley in a bowl. Drizzle with olive oil and lemon juice, then season lightly with salt. Serve the sea bass with the fresh tomato salad on the side. ⏱ Time & ServingsPrep time: 10 minutesCook time: 6 minutesServings: 2 🌿 Nutrition BenefitHigh in protein to support muscle strength, with nourishing whole foods to help maintain energy and overall wellbeing. 💪 Nutrition (per serving – approx)Protein: ~30gCalories: ~350 kcalCarbohydrates: LowHealthy fats: ModerateFibre: Moderate (Values are approximate and will vary depending on ingredients used.) 🏷 TagsHigh Protein, Quick & Simple, Mediterranean, Gluten Free, Low Carb 🍽 Meal TypeDinner 60Fit Tip 1: Don’t move the fish while cooking—this keeps the skin crisp.60Fit Tip 2: Use ripe tomatoes for the best natural sweetness and flavour.

A quick, high-protein meal that’s light, fresh and full of goodness. Perfect for busy days, with the option to use ready-cooked salmon. This is one of my go to meals when I want something quick, light and full of goodness. I sometimes use ready cooked salmon to save time, and it still feels like a really nourishing, satisfying meal. Ingredients: 2 eggs 1 cooked salmon fillet (poached or ready-cooked) 2 or 3 spears of asparagus 1 tbsp Philadelphia cream cheese 1 tsp olive oil or butter Squeeze of lemon juice Salt and black pepper to taste Instructions: If cooking your own salmon, gently poach it in simmering water for 8–10 minutes, then allow it to cool slightly and flake into pieces. (Or use ready-cooked salmon to save time.) Trim the asparagus and cook in boiling water for 3–4 minutes until just tender, then drain. Beat the eggs in a bowl with a pinch of salt and pepper. Heat a small non-stick pan with a little oil or butter. Pour in the eggs and swirl to create a thin omelette-style wrap. Cook gently for 1–2 minutes until set. Spread the cream cheese over the egg wrap. Add the flaked salmon and asparagus. Finish with a squeeze of lemon juice and a little extra black pepper. Fold or roll the wrap and serve immediately. Nutrition (per serving – approx) Protein: ~30g Calories: ~350 kcal Carbohydrates: Low Healthy fats: High (omega-3) Fibre: Moderate (Values are approximate and will vary depending on ingredients used.) Why This Works (60Fit Approach) This is a light but powerful meal that combines high-quality protein with healthy fats to support strength, energy and overall wellbeing. It supports a more balanced way of eating by: Providing protein to support muscle maintenance and recovery Including omega-3 fats to support brain and heart health Adding fibre from asparagus to support digestion and fullness It’s the kind of meal that feels nourishing and satisfying without being heavy and it is perfect for busy days. 60Fit Tip Allow the egg wrap to cool slightly before assembling as this helps prevent it from tearing and makes it much easier to handle.