Creamy Fish Pie
As the nights draw in, it's the perfect time to cozy up with a wholesome, filling fish pie.
- 1.5kg large, waxy potatoes, peeled and cut into 2cm cubes
- 1 large onion, chopped
- 1 x 250g tub Garlic & Herbs Extra-Light Soft Cheese
- Marrfish Pie Mix
- Marrfish Prawns
- handful fresh flat-leaf parsley, chopped
- milk (optional)
- 1 tbsp olive oil
- 100ml fish or vegetable stock
- 1 tbsp cornflour
Preheat the oven to Gas Mark 5, 190ºC, fan 170ºC. Put the potatoes in a large pan and cover with water. Bring to the boil and cook for 10-15 minutes until cooked through. Drain and mash, adding a little milk if you wish. Season with salt and pepper.
Meanwhile, heat the oil in a large saucepan and gently cook the onion for 5-10 minutes, until softened. Add the soft cheese and the stock and combine well.
Blend the cornflour with 2 teaspoons of cold water and stir into the sauce. Cook for a few more minutes until thickened. Add the fish pie mix and cook for 2 minutes before stirring in the prawns and parsley.
Pour into an oven dish and top with the mash. Cook for 25-30 minutes until piping hot (add cheese on top if you need extra comfort).
Poached Plaice With Creamy Mushroom Sauce
A simple poached plaice with creamy mushroom sauce recipe that you will find delicious.
- 4 skinless fillets of plaice
- 175ml reduced-salt fish stock
- 175ml white wine
- sprig rosemary, leaves only
- 100g button mushrooms, sliced
- small bag of baby spinach
- 2 tbsp reduced-fat crème fraiche
- 500g steamed new potatoes in their skins
- 160g steamed green beans
- 160g steamed asparagus
Put the stock, wine and rosemary into a shallow saucepan, bring to the boil and simmer until it’s reduced to half the original quantity. Add the mushrooms and simmer for a further 2-3 minutes.
Loosely roll up the fillets of fish and put on top of the mushrooms. Cover with a lid and gently poach the fish for around 5-8 minutes, or until it’s cooked through.
Put the spinach in a colander then pour over a kettleful of boiling water. Drain well then divide between four warm plates. Remove the plaice from the stock and mushroom mixture and put on top of the spinach.
Add the crème fraiche to the stock and mushrooms and gently heat through (don’t allow it to boil or it may curdle) and pour over the fish.
Serve with the potatoes, asparagus and green beans.
Cod Kofta Flatbread
Bringing together Indian spices and cool coconut relish, this street-food inspired cod dish is bursting with gentle chilli heat and fresh fragrant herbs.
- 4 cod fillets
- grated zest of a lemon
- 2 cm piece ginger, peeled and finely grated
- 2 cloves garlic, crushed
- 1 green chilli, finely chopped
- ½ tsp turmeric
- 1 tsp ground cumin
- ½ tsp cumin seeds
- 2 cardamom pods, seeds removed and crushed
- 30g breadcrumbs
- handful of dill, chopped
- handful of coriander leaves, chopped
- sea salt flakes & freshly ground black pepper
- rapeseed oil, for frying
Relish
- 50g desiccated coconut
- ½ small red onion, finely diced
- 1 green chilli, finely chopped
- juice of 1 lime
- small handful of coriander leaves, chopped
- small handful of mint leaves, chopped
- sea salt flakes & freshly ground black pepper
- pinch of caster sugar
Roughly chop the fish into small pieces and put into a food processor with all the other kofta ingredients. Season well and pulse until combined. Mould into 20 small koftas and pop in the fridge to chill for half an hour.
Meanwhile, in a small bowl, combine all the relish ingredients and leave to one side.
Add a little oil to a frying pan and fry the koftas until cooked through – this will take about 3-4 minutes on each side.
Serve immediately on the warmed flatbreads with the coconut relish.
Coley With Mash
Enjoy this coley with mash and asparagus recipe. A superb alternative to cod or haddock.
- 2 170g coley fillets
- 450g potatoes, peeled and cut into chunks
- 1 tbsp olive or rapeseed oil
- 2 tsp butter
- 4 tbsp semi-skimmed milk
- chopped fresh parsley, to garnish
- 320g mixed green vegetables, steamed
- lemon wedges, to serve
- salt & pepper
Place the potatoes in a pan with just enough water to cover them. Bring to the boil, then cover and simmer for 20 minutes or until tender.
While the potatoes are boiling, heat the olive oil and 1 tsp of the butter in a frying pan over a medium heat, until sizzling. Season the coley with salt and black pepper and add to the pan. Cook for 3-4 minutes on each side – when cooked, it will be white all the way through – then keep warm and set aside.
When the potatoes are cooked, bring the milk to the boil. Drain the potatoes then return to the pan with the milk and remaining butter. Mash until smooth and creamy. Season with salt and pepper to taste.
Divide the mash between two plates then top the with fish, garnished with the parsley, and serve with the green veg and lemon wedges.
Monkfish Kebabs
These meaty monkfish kebabs are so tasty, served with an Asian inspired marinade.
- 250g monkfish tails, cut into large pieces
- olive oil, for brushing
- 1 lime, sliced
- 2 tortilla wraps, warmed
- 1 handful shredded lettuce
- 2 tbsp salsa or mild chilli sauce
- wooden skewers
Marinade
- juice of 1 lime
- 15g ginger, finely diced
- 1 garlic clove, chopped
- 2 tsp Chinese rice wine
- 3 tbsp oyster sauce
Make the marinade: mix together all the ingredients in a non-metallic bowl. Add the monkfish.
Preheat the barbecue or grill. Brush the rack with oil.
Thread the marinated monkfish onto the soaked skewers. Place on the barbecue or under the grill and cook for approx. 2 minutes on each side until cooked through. Place the lime slices on the barbecue (or under the grill) until griddle lines appear.
Top the tortillas with the lettuce. Slide the barbecued monkfish off the skewers into the wraps. Top with the salsa or chilli sauce and serve with the lime slices for squeezing over.
Garlic King Prawns
Want to be taken back to that delicious tapas you had whilst visiting your favourite holiday destination? Then look no further, we have you covered with these garlic king prawns.
- 12 extra large raw king prawns
- 50g butter
- 4 large garlic cloves, peeled and finely minced
- salt and black pepper
- parsley, finely chopped to garnish
- lemon wedges, to serve
Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Sauté the garlic for about 1 minute.
Add the king prawns and turn up the heat. Sauté them for about 3-5 minutes, turning them constantly until they are a vivid pink. Season lightly with salt and pepper
Serve the hot king prawns with the garlic butter, scattering the chopped parsley on top of them and with lemon wedges on the side.
Sea Bream With Garlic
Simplicity at it's best - sea bream with garlic and rosemary olive oil. Healthy and delicious in one.
- 4 prepared whole sea bream
- 2 garlic cloves
- large handful of fresh rosemary sprigs
- 4 tbsp olive oil
- salt and black pepper
- lemon wedges, to serve
Gently bash or chop the rosemary and garlic then place in a small dish with the olive oil. Leave for 10 minutes to allow the flavours to combine.
Preheat the grill to medium.
Slash the fish a few times with a sharp knife on one side only, making sure you don’t cut all the way through the flesh.
Remove the rosemary and garlic from the oil then brush the fish on both sides with the oil. Poke a few rosemary sprigs into the slashes and season with salt and pepper.
Grill for 5-7 minutes on each side or until cooked through. Serve with the lemon wedges.
Posh Mackerel on Toast
Push the boat with these posh sardines with toast recipe for when you are wanting to impress!
- 3 mackerel, cleaned and gutted
- 1 tbsp olive oil, plus extra for brushing
- 1 clove garlic, roughly chopped
- 1 small red or green chilli, deseeded and roughly chopped
- handful fresh herbs, e.g. parsley, chopped
- 3 slices sourdough bread, toasted
- lemon wedge, to serve
- black pepper
Gently heat the oil in a non-stick frying pan and add the garlic, chilli and herbs. Fry for a few minutes.
Preheat the grill too high. Brush the sardines with a little oil and place under the grill. Cook for a few minutes on each side until cooked through.
Top the sourdough toast with the sardines then spoon over the garlic and herb mix and serve with a lemon wedge for squeezing over.
Scallops With Chorizo
This appetising scallops with chorizo recipe will really impress dinner guests.
- 6 prepared scallops
- 160g frozen peas
- 1 tbsp butter
- 1 tbsp olive oil
- 50g chorizo, cut into even sized chunks
- salt and black pepper
- rocket leaves, to garnish
Boil the peas according to the pack instructions then drain well. Add half the butter, blitz with a hand blender, and season with salt and pepper to taste. Keep warm and set aside.
Heat the oil in a non-stick frying pan, add the chorizo and gently fry until crisp. Remove from the pan with a slotted spoon.
Turn up the heat and add the remaining butter to the pan. Season the scallops with salt and pepper, then add to the pan. Move the frying pan like a clock face. When you came back to the top turn the scallops over. They only take around a minute to cook on each side (depending on how big they are).
Spoon the pea puree onto two plates, then arrange with the chorizo and scallops. Drizzle over the remaining oil from the pan and garnish with a few rocket leaves.