Fish

Showing recipes categorised by Fish, to filter please use the search field below.


Description Season Course Ingredients
Bagna cauda Summer Starters & nibbles

125ml/4fl oz extra virgin olive oil 

4-5 cloves of garlic, peeled and crushed 

12 anchovies preserved in olive oil, drained and chopped 

120g/4oz unsalted butter, cut into cubes 

To serve

Selection of raw vegetables such as fennel, cauliflower, endive, celery, peppers and courgettes, cut into bite-sized pieces

 

 

Baked stuffed fish with radicchio and pancetta salad Summer Main course

For the halibut

50g/2oz fresh white breadcrumbs

2 lemons, finely grated zest only

5 tbsp chopped flatleaf parsley

2 garlic cloves, crushed

3 tbsp rapeseed oil, plus extra for greasing and drizzling

4 halibut fillets, skin removed (about 250g/9oz each)

handful fresh sage leaves

small glass dry white wine or vermouth (about 150ml/5fl oz)

For the radicchio and pancetta

8 thin slices pancetta

1-2 tbsp olive oil

2 tight heads radicchio, each cut into 6 wedges

25g/1oz unsalted butter

splash good quality balsamic vinegar

2 tbsp chopped flatleaf parsley leaves

 

Chargrilled squid with creamy ponzu dressing Autumn Main Course

For the squid

For the creamy ponzu dressing

To serve

 

Chermoula-baked sea bass with quinoa, tomatillo and preserved lemon salad, sp... Spring Main course

For the quinoa, tomatillo and preserved lemon salad

• 50ml/2fl oz olive oil• 1 red onion, peeled, sliced • ¼ tsp sweet smoked paprika • 20ml/¾fl oz sherry vinegar • 100g/3½oz quinoa (uncooked weight), cooked according to packet instructions • 2 medium tomatillos, diced • 1 tbsp preserved lemon rind, pulp removed, finely diced • 4 tbsp chopped fresh coriander, plus extra whole leaves, to serve • 2 tbsp finely chopped fresh mint leaves • 1 lime, juice only

 For the toasted seeds

 • 100ml/3½fl oz olive oil • handful fresh curry leaves • 2 tsp fennel seeds • 2 tsp poppy seeds • 1 tsp kalonji (black onion) seeds or nigella seeds • 1 tsp black mustard seeds • 200g/7oz sunflower seeds • 200g/7oz pumpkin seeds • 1 tbsp amchur (dried, ground, unripe mango) • 1 tsp salt

For the chermoula-baked sea bass

 • 2 x 250-300g/9-10½oz sea bass fillets, skin on • 1 tbsp cumin seeds, toasted, ground • 1 tsp coriander seeds, toasted, ground • 1½ tsp sweet smoked paprika • ½ tsp dried chilli flakes • 1 tbsp fresh root ginger, peeled, crushed to a paste • 1 tbsp fresh turmeric, peeled, crushed to a paste • 2 garlic cloves, peeled, crushed • 1 banana shallot, peeled, finely chopped • 2 lemons, zest and juice • 3 tbsp flatleaf parsley leaves, finely chopped • 5 tbsp fresh coriander, finely chopped • 1 tsp salt • 100ml/3½fl oz extra virgin olive oil • 1 tbsp olive oil

For the tahini cream

• 125ml/4½fl oz tahini • 1½ lemons, juice only • 125ml/4½fl oz water

To serve

• 50g/2oz mustard, sorrel or watercress leaves • drizzle extra virgin olive oil • 1 lime, cut into wedges

COD ON A BED OF ENDIVES Summer Main course 4 ENDIVES 25G BUTTER 1 LEMON 8FL OZ MUSHROON BROTH 800G COD CUT INTO 4 PIECES 200ML CREME FRAICHE 1 EGG 100G GRATED GRUYERE CHEES
Creamy salmon pasta bake Autumn Main course

340g/12oz macaroni pasta

1 large can red salmon 

handful of basil 

250ml/9fl oz passata (sieved tomatoes) 

3 tbsp mascarpone 

85g/3oz breadcrumbs 

140g/5oz fresh mozzarella 

30g/1oz pine nuts 

30g/1oz butter 

To serve

200g/7oz bag mixed salad leaves 

virgin olive oil 

balsamic vinegar 

 

 

Curried lentils with monkfish Autumn Main course

For the curried lentils

             2cm/1in piece fresh root ginger, peeled, grated

             50ml/2fl oz olive oil

             1 carrot, peeled, finely diced

             1 celery stalk, finely diced

             1 leek, trimmed, finely diced

             1 garlic clove, peeled, finely chopped

             1 tsp mild curry paste

             200g/7¼oz Puy lentils, cooked according to packet instructions

             300ml/10½fl oz chicken stock

             3 tomatoes, peeled, seeds removed, diced

             2 tbsp chopped fresh coriander

             2 tbsp crème fraîche

For the monkfish

             200g/7¼oz monkfish, trimmed, thinly sliced

             salt and freshly ground black pepper

             1 lemon, juice only

             1 tbsp chopped fresh coriander, to serve

 

Dover sole with chorizo, gnocchi and artichoke stew Spring Main course

For the gnocchi

225g/8oz dry mashed potato

1 free-range egg

3 tbsp chives, finely chopped

125g/4½oz “00” pasta flour

salt and freshly ground black pepper

 

For the stew

4 x 700g/1lb 9oz Dover soles, skinned and filleted

6 tbsp olive oil

400g/14oz chorizo, preferably from pata negra pigs, sliced

12 baby purple artichokes, trimmed and halved

3 tbsp dry sherry

250ml/9fl oz chicken stock

200ml/7fl oz double cream

2 tomatoes, skinned, seeds removed, diced

2 tbsp finely chopped fresh chives

2 tbsp roughly chopped fresh chervil

1 lemon, juice only

Fish soup-stew Spring Main course

2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops

8 tbsp olive oil, plus extra for drizzling

1 large onion, finely sliced

2 garlic cloves, finely chopped, plus an extra clove for the toast

1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes

125ml/4fl oz red wine

chopped fresh chilli, to taste

3 tbsp finely chopped flatleaf parsley

½ tsp fennel seeds

6-8 slices good bread, slightly stale or toasted

 

 

Fisherman's Pie Winter Main course

575g sweet potatoes

2 carrots

450g cod or haddock fillets

1 leek

400g fresh spinach

50g butter

225ml milk

75g grated cheddar cheese

3tbsp lemon juice

pepper to taste

25g palin flour

150ml sour cream or natural yoghurt

2 tomatoes

Fresh pappardelle pasta with spinach, anchovies and tomato suace Autumn Main course

For the papardelle pasta

             200g/7oz plain flour, plus extra for dusting

             2 free-range eggs

             pinch salt

For the sauce

             2 tbsp olive oil

             ½ onion, finely chopped

             8 cherry tomatoes, halved

             5 canned anchovies, drained and chopped

             100ml/3½fl oz white wine

             1 handful baby spinach leaves

To serve

             freshly ground black pepper

             4 fresh basil leaves

Kipper kedgeree Spring Breakfast Brunch

2 smoked undyed kippers (preferably Whitby, Isle of Man or Scottish)

450ml/16fl oz boiling water

1 tbsp Olive oil

1 onion, finely chopped

1 tsp hot curry powder

225g/8oz basmati rice

110ml/4fl oz double cream

½ lemon, juice only

3 eggs, hard-boiled, peeled, roughly chopped

3 tbsp roughly chopped fresh flatleaf parsley

Mediteranean Fish Fillets Autumn Main course

 

 

 

 

·1 teaspoon extra-virgin olive oil

 

·1 small onion, thinly sliced

 

·2 tablespoons dry white wine

 

·1 clove garlic, finely chopped

 

·1 cup canned diced tomatoes, (see Tips for Two)

 

·4 Kalamata olives, pitted (see Tip) and chopped

 

·1/8 teaspoon dried oregano

 

·1/8 teaspoon freshly grated orange zest

 

·1/4 teaspoon salt, divided

 

·1/4 teaspoon freshly ground pepper, divided

 

·8 ounces thick-cut, firm-fleshed fish fillets, such as Pacific halibut or mahi-mahi

 

Mediterranean Cod Bake Autumn Main course

1 tbsp olive oil plus extra for ggeasing dish

1 yellow pepper deseeded and sliced

1 green pepper deseeded and sliced

2 garlic cloves, sliced

400g can chopped tomatoes

3 heaped tbsp torn fresh basil

4 x 125g skinless cod fillets

125g mozzarella

freshly ground black pepper

Monkfish blanquette with duchesse potatoes Autumn Main course

For the potatoes

4 large baking potatoes

25g/1oz butter

3 free-range eggs, yolks only

salt and freshly ground black pepper

For the monkfish blanquette

1litre/1¾ pints fish stock

1kg/2lb 2oz monkfish fillet, cut into large chunks

2tbsp olive oil

25g/1oz plain flour

110g/4oz baby onions peeled

110g/4oz button mushrooms, quartered

4 free-range eggs, yolks only

250ml/9fl oz double cream

3 tbsp tarragon leaves

 

Monkfish wrapped in prosciutto and pesto with olive and sun-dried tomato mash... Winter Main course

For the pesto

100g/4oz pine nuts

2 garlic cloves, peeled

50g/2oz fresh basil leaves

salt and freshly ground black pepper

100g/4oz parmesan

2 tbsp olive oil

2 tsp lemon juice

For the mash

400g/14oz Maris Piper potatoes, peeled, cut into equal-sized pieces

3 tbsp single cream

50g/2oz unsalted butter, diced

60g/2½oz whole pitted black olives

60g/2½oz sun-dried tomatoes, roughly chopped

salt and freshly ground black pepper

For the monkfish

2 tbsp extra virgin olive oil, plus extra to serve

10 slices prosciutto

200g/7oz piece monkfish tail fillet, trimmed

sea salt and freshly ground black pepper

24 cherry tomatoes, on the vine

2 tbsp balsamic vinegar

 

 

Parmesan-stuffed sardines with tomato salad Summer Light meals & snacks

 

For the stuffing

2 medium slices soft white bread, crusts cut off

large splash milk

large handful fresh basil

large handful fresh flat-leaf parsley

1 tbsp extra-virgin olive oil

30g/1oz breadcrumbs

20g/¾oz parmesan, freshly grated

1 garlic clove, peeled, chopped

salt and freshly ground black pepper

For the vinaigrette

4 tbsp extra virgin olive oil

6 tbsp white wine vinegar

salt and freshly ground black pepper

For the tomatoes

8 small, vine-ripened tomatoes

For the sardines

12 small or 8 large sardines, scaled, gutted, backbone removed, butterflied, heads attached (ask your fishmonger to do this for you)

salt and freshly ground black pepper

2 tbsp olive oil

3 large handfuls rocket

15-20 black olives, stones removed, halved

small bunch fresh chives, cut into short lengths, to serve

Patatas bravas with crispy john dory Winter Main course

 For the patatas bravas

·         3 tbsp olive oil

·         600g/1lb 5oz potatoes, such as Maris Piper, Desiree, King Edward, peeled and cut into 2.5cm/1in cubes

·         salt and freshly ground black pepper

·         2 x 400g/14oz cans chopped tomatoes

·         3 red chillies, seeds removed, finely chopped

·         4 garlic cloves, crushed

For the crispy John Dory

·         6 x John Dory fillets (also known as St Peter's fish),

·         flour for dredging, seasoned with celery salt, white pepper and smoked paprika

·         vegetable oil, for deep frying

To serve

·         chopped fresh parsley

Quick salad nicoise Summer Light meals & snacks

For the salad

110g/4oz mixed salad leaves

2 small Gem lettuces (optional)

2 tins of tuna in oil

110g/4oz French beans, cooked until just done

4 tomatoes, each cut into 8

4 hard-boiled eggs, quartered

10-12 cooked new potatoes, cut into quarters

handful black olives

small tin anchovies in oil

For the dressing

6 tbsp olive oil

1 tsp Dijon mustard

2 tbsp white wine vinegar

salt and pepper

 

Quinoa crusted salmon fillet with crème fraiche sauce Spring Main course

For the salmon

             150g/5½oz salmon fillet

             55g/2oz quinoa

             1 tbsp olive oil

             ½ lemon, juice only

For the sauce

             90ml/3fl oz crème fraîche

             1 tbsp Dijon mustard

             1 tbsp chopped fresh parsley

             ½ lemon, juice only

             salt and freshly ground black pepper

             lemon wedges and a green salad, to serve.

Roast salmon, gnocchi and chestnuts Summer Main course

2tbsp olive oil

2 large baking potatoes

4 free-range egg yolks

60g/2½oz Italian '00' flour, plus extra for rolling

30g/1½oz parmesan, freshly grated

2 tsp chopped fresh marjoram

4 x 175g/6oz salmon fillets, skin on

75g/3oz butter

150g/5oz cooked chestnut, peeled and chopped

150g/5oz butternut squash, peeled, cut into 1.25cm/½in pieces

 

Roasted sea bass with Mediterranean vegetables, tomato salsa and sweet potato Summer Main course

For the roasted sea bass

             1 tbsp olive oil

             400g/14oz sea bass, gutted, scaled, filleted, skin on

             salt and freshly ground black pepper

             squeeze lemon juice

For the Mediterranean vegetables

             1 courgette, sliced

             dash olive oil

             2 garlic cloves, crushed

             1 tomato, sliced

             salt and freshly ground black pepper

For the tomato salsa

             100g/3½oz cherry tomatoes

             1 tbsp olive oil

             1 tbsp red wine vinegar

             1 tbsp balsamic vinegar

             2 sprigs fresh thyme, leaves only

             pinch caster sugar

For the sweet potato

             1 sweet potato, peeled, thickly sliced

             dash olive oil

             1 garlic clove

             salt and freshly ground black pepper

 

Sardine beccafico Summer Starters & nibbles

For the sardines

4 medium-sized sardines, filleted

12-16 fresh bay leaves

For the stuffing

75g/3oz white breadcrumbs, plus 25g/1oz extra for topping

50g/2oz black olives

50g/2oz capers

4 anchovies

40g/1¼oz raisins

40g/1¼oz pine nuts

20g/¾oz almonds

1 lemon, juice and zest

1 orange, juice and zest

10g/½oz fresh parsley

 

Scrambled eggs with smoked salmon and brioche Summer Breakfast

4 large free-range eggs 

4½oz /125g smoked salmon trimmings 

2 ready-made brioche buns 

4 tbsp single cream

a little fresh dill, to garnish

10g butter

 

Sea bass with slow cooked fennel and tomatoes Summer Main Course

For the sea bass

4x170g/6oz fillets of sea bass, skin on

1 tbsp olive oil

salt and freshly ground black pepper

 

For the slow cooked fennel and tomatoes

4 fennel bulbs, tough outside leaves removed

175ml/6fl oz extra virgin olive oil

400g can of chopped tomatoes

1 head of garlic, split into cloves and peeled

150ml/5fl oz boiling water

120ml/4fl oz dry white wine

2 tbsp chopped fresh oregano leaves

24 black olives, stoned and halved

2 tbsp balsamic vinegar

12 basil leaves

To Serve

300g basmati rice

Sea bream with a courgette salad with fresh mint and rocket Spring Main course

 For the sea bream

4 x 200g/7oz sea bream fillets

1 lemon, juice only

6 tbsp extra virgin olive oil, plus extra for drizzling

2 garlic cloves, finely chopped

1 tbsp capers

4 anchovies

200ml/7floz white wine

300g/10½oz cherry tomatoes, halved, deseeded

salt and freshly ground black pepper

150g/5oz black olives, pitted

1 handful parsley, finely chopped

1 pinch oregano

 

For the courgette salad

125ml/4fl oz extra virgin olive oil

4 tbsp balsamic vinegar

1 garlic clove, finely chopped

handful fresh mint, finely chopped

4 small courgettes

2-3 handfuls of rocket leaves

 

Sicilian pasta with tomatoes, garlic and almonds Autumn Main course

500g/1lb 2oz fusilli lunghi or other pasta of your choice

salt, to taste

250g/9oz cherry tomatoes

6 anchovy fillets

25g/1oz sultanas

2 garlic cloves

1 tbsp capers, drained and rinsed

50g/2oz blanched almonds

4 tbsp extra-virgin olive oil

small bunch basil, leaves picked

Tuna and tomato pasta Winter Main course

1 tbsp olive oil

             ½ red onion, finely chopped

             1 clove garlic, chopped

             85g/3oz fresh tuna, chopped

             1 tomato, chopped

             1 tbsp soy sauce

             small handful chopped fresh parsley

             salt and freshly ground black pepper

             125g/4oz penne pasta, cooked according to packet instructions

Tuna pasta bake Winter Main course

600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle

50g/2oz butter

50g/2oz plain flour

600ml/20fl oz milk

½ tsp mustard powder

200g/7oz extra-mature cheddar, grated

100g/3½oz can sweetcorn, drained

100g/3½oz peas

3 spring onions, sliced

2 x 185g/6½oz cans tuna in spring water, drained

Description Season Course Ingredients