• Inspiration

    Let us inspire you and together we can make memorable seafood meals…

We’ve gathered some inspiration to help you create wonderful seafood meals. We aim to build a library of recipes based around all the fish we sell. We want you to be inspired to try something new and different and the more we diversify in the species we eat, the better it is for sustainability!

Monkfish Recipes

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Monkfish With Lemon Dressing

This monkfish dish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer
Keyword Monkfish
Cook Time 1 hour 15 minutes
Servings 4 people
Calories 467kcal

Ingredients

  • 4 monkfish portions
  • 1 stalk lemongrass, bashed and finely chopped
  • 4 lime leaves, chopped
  • 1 tsp lemon thyme leaves
  • 5 tbsp extra-virgin olive oil, plus extra for frying
  • handful wild rocket leaves, to serve

For the lemon dressing (citrus vierge)

  • strips of zest from 2 lemons, pith removed
  • 25g caster sugar
  • 6 tbsp extra-virgin olive oil
  • 2 tsp lemon juice
  • ½ tsp coriander seeds, toasted, then ground
  • ½ tsp black onion seeds
  • 2 tbsp currants
  • 4 tbsp whole blanched almonds
  • 2 tbsp roughly chopped coriander

Instructions

  • Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
  • Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
  • About 20 mins before you’re ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.

John Dory Recipes

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Pan-Fried John Dory With Smoked Paprika Butter Recipe

John Dory fried in olive oil and butter is a great dish as is, but a dash of smoked paprika adds extra colour and flavour.
Keyword John Dory
Cook Time 30 minutes
Servings 4 people

Ingredients

  • butter, softened
  • ½ tsp smoked paprika
  • 1 tbsp olive oil
  • 4 John Dory fillets
  • salt, to season
  • 1 lemon, cut into wedges

Instructions

  • Combine the butter and paprika and set aside. Heat a large frying pan until very hot and add the olive oil. Season the fish well with salt and add the fillets to the pan, skin side down, pressing firmly with a fish press or the back of a spatula for a minute or so to stop the fillet curling.
  • Cook for about 2 minutes, then flip and add the paprika butter to the pan, basting the fish with it as it melts. Cook for a further 2 minutes until the fish is just cooked and the butter foamy. Remove from the pan and serve immediately with wedges of lemon.

King Prawn Recipes

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Prawn & Sweetcorn Fritters

These little starters tick all the boxes - healthy, quick and incredibly moreish!
Keyword Prawns
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Calories 399kcal

Ingredients

  • 140g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 125ml milk
  • 2 tbsp yellow or red Thai curry paste
  • 140g sweetcorn kernels
  • small bunch spring onions, chopped
  • small bunch coriander leaves, chopped
  • 140g raw peeled king prawns, chopped
  • vegetable oil, for frying
  • sweet chilli sauce, to serve

Instructions

  • Tip the flour, baking powder and ½ tsp salt into a bowl or jug. Whisk in the eggs and milk to form a thick smooth batter. Stir the curry paste into the batter and mix until combined. Tip the sweetcorn, spring onions, coriander and prawns into another larger bowl.
  • Pour the batter onto the sweetcorn, mix and fold through to combine. Heat a few tbsp of oil in a large, non-stick pan until hot. Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce.

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Piri-Piri Prawns

Make sure there are extra as everyone will want one of these - and a finger bowl too - they can get messy!
Keyword Prawns
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6 people
Calories 134kcal

Ingredients

  • 4 tbsp sunflower oil
  • 4 garlic cloves, crushed
  • 2 red chillies, deseeded and finely chopped
  • ¼ tsp sea salt
  • ½ tsp paprika
  • 18 large prawns in their shells (with the heads on if possible)
  • mint relish

Instructions

  • Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.
  • TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.

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Asian Prawn & Pineapple Salad

This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles.
Keyword Prawns
Prep Time 20 minutes
Servings 4 People
Calories 202kcal

Ingredients

  • 1 small pineapple or 350g pineapple chunks
  • 140g beansprouts
  • 250g cooked king prawns
  • ½ cucumber, peeled, deseeded and sliced on the angle
  • 200g cherry tomatoes, halved
  • handful mint leaves, very roughly chopped
  • 50g unsalted cashew, toasted if you like

For the Dressing

  • ½  red chilli, deseeded and sliced
  • 1 garlic clove
  • 1 tsp golden caster sugar
  • juice 2 limes
  • 1½ tsp fish sauce

Instructions

  • Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
  • Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.

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Chilli Prawn Linguine

Keyword Prawns
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 People
Calories 333kcal

Ingredients

  • 280g linguine pasta
  • 200g sugar snap peas, trimmed
  • 2 tbsp olive oil
  • 2 large garlic cloves, finely chopped
  • 1 large red chilli, deseeded and finely chopped
  • 24 raw king prawns, peeled
  • 12 cherry tomatoes, halved
  • a handful of fresh basil leaves
  • mixed salad leaves and crusty white bread, to serve

Lime Dressing

  • 2 tbsp virtually fat-free fromage frais
  • grated zest and juice of 2 limes
  • 2 tsp golden caster sugar

Instructions

  • To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
  • Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
  • Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
  • Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
  • Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
  • Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
  • Tear in a handful of basil leaves, stir, and season with salt and pepper.
  • Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.


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Honey, Sesame & Orange King Prawns

Enjoy our honey, sesame and orange king prawns as part of a Chinese feast the whole family will love. Top with spring onions and serve with rice.
Keyword Prawns
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 People
Calories 444kcal

Ingredients

  • 2 tsp sesame oil
  • 1 large large orange, zested and juiced
  • 3 tbsp honey
  • 2 tbsp low-salt soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsp cornflour
  • 2 tbsp sesame seeds
  • generous pinch of Chinese five-spice powder
  • 300g raw king prawns
  • 3 tbsp sunflower or vegetable oil
  • 1 garlic clove, thinly sliced
  • 2 spring onions, sliced
  • 200g long-grain rice, cooked, to serve

Instructions

  • Mix the oil, orange zest and juice, honey, soy and vinegar in a bowl, then combine the cornflour, sesame seeds, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each prawn, so they butterfly out as they cook, helping more sauce stick to them.
  • Toss the prawns through the cornflour mixture. Heat the oil in a large wok or frying pan. When it’s very hot, add the garlic. Sizzle for 10 secs, but don’t let it brown. Add the prawns and any flour and seeds left in the bowl. Stir-fry over a high heat for a few minutes, until the prawns are pink and the sesame seeds are golden. Tip the prawns onto a plate and pour the sauce mixture into the wok. Bubble for a few minutes until thickened. Add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds. Top with spring onions and serve with rice.

Crab Recipes

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Crab Curry

Use pots of white and brown crabmeat, or pick the meat from fresh crab for this tasty Sri Lankan crab curry. Tamarind adds a lovely sweet and sour note
Keyword Crab
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 people
Calories 499kcal

Ingredients

  • 85ml oil
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 2 garlic cloves, chopped
  • 2-3 green chillies, chopped
  • 1 thumb-sized piece ginger, grated
  • 10 curry leaves
  • 2 onions, sliced
  • 2 tsp chilli powder
  • 1½ tsp turmeric
  • 300ml fish stock
  • 1½ tbsp coconut milk powder
  • 2 tbsp tamarind pulp water
  • 2 tomatoes, cut into chunks
  • 10g fresh drumstick leaves (optional)
  • 500g white crabmeat (use ready prepped or pick your own)
  • 20g brown crabmeat (use ready prepped or pick your own)
  • cooked rice
  • 115g frozen or fresh grated coconut
  • 1 tbsp cumin seeds
  • 1 tbsp peppercorns

Instructions

  • First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound using a pestle and mortar or blend to a smooth paste.
  • Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle. Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder, turmeric and coconut paste. Cook for 10-15 mins, making sure the mixture doesn’t stick – add a splash of water if you need to. Add the fish stock and reduce until the mixture thickens a little.
  • Add the coconut milk powder, tamarind pulp and tomatoes and stir in the drumstick leaves, if using. Season with salt and cook for 10 mins. Check the seasoning, then add the mixed crabmeat and heat through, stirring gently. Serve with rice.

Scallop Recipes

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Pan-Fried Scallops With Lime & Coriander

For a healthy-yet-special starter, try Jo Pratt's zesty scallops
Keyword Scallops
Prep Time 10 minutes
Cook Time 2 minutes
Servings 2 people

Ingredients

  • 6-8 scallops
  • 1 tbsp olive oil
  • 2 large chopped garlic cloves
  • 1 tsp chopped fresh red chilli
  • juice of half a lime
  • roughly chopped coriander
  • salt and pepper

Instructions

  • Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
  • Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

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Seared Scallops With Flavoured Greens

Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch
Keyword Scallops
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 people
Calories 146kcal

Ingredients

  • 2 tbsp rapeseed oil
  • 3 shallots, diced
  • 2 garlic cloves, crushed
  • zest and juice 2 lemons
  • 300g dark greens, such as cavalo nero or kale, stalks removed then shredded
  • 50g anchovies, chopped
  • 9 large scallops, roe removed and halved horizontally
  • knob of butter

Instructions

  • Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
  • Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.

Bream Recipes

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Tandoori Spiced Sea Bream

Simple to prep but with pretty special results.
Keyword Sea Bream
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2 people
Calories 225kcal

Ingredients

  • drizzle olive oil, for frying
  • 2 sea bream fillets

For the tandoori butter

  • 1 tsp garlic paste (blend lots of peeled garlic with a little vegetable oil, then freeze in ice cube trays)
  • 1 tsp 1 tsp ginger paste (made as above)
  • 2 green chillies
  • ¼ tsp red chilli powder
  • ½ tsp turmeric
  • ½ tsp garam masala
  • juice ½ lime
  • 100g unsalted butter

Instructions

  • Mix the tandoori butter ingredients, plus some seasoning, in a small food processor or with a hand-held blender until smooth. Scrape onto cling film, then use the cling film to help you roll it into a cylinder. Twist the ends to seal in the butter and chill until firm. The butter will last in the fridge for a week, or in the freezer for up to 3 months.
  • Heat a heavy-based frying pan with a drizzle of oil until really hot. Season the fish, then place in the pan, skin-side down, and cook for 4-5 mins until crisp and almost cooked through. Carefully turn over, add a good tbsp of tandoori butter to the pan and spoon it over the fish as it melts. Serve straight away with the Crushed saffron potatoes and Green beans with coconut (recipes below), with any pan juices poured over.

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Sea Bream With a Courgette Salad With Fresh Mint and Rocket

Mediterranean flavours pack in punch here and would work just as well with sea bass or tuna.
Keyword Sea Bream
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people
Calories 551kcal

Ingredients

  • 4 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 white wine
  • 300g cherry tomatoes, halved, de-seeded
  • salt and freshly ground black pepper
  • 150g black olives, pitted
  • 1 handful parsley, finely chopped
  • 1 pinch oregano

For the courgette salad

  • 125ml extra virgin olive oil
  • 4 balsamic vinegar
  • 1 garlic clove, finely chopped
  • handful fresh mint, finely chopped
  • 4 small courgettes
  • 2-3 handfuls of rocket leaves

Instructions

  • For the bream, place the fish fillets in a bowl, squeeze over the lemon juice and leave to marinate for 30 minutes.
  • Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a large frying pan, add the garlic, capers and anchovy fillets and cook over a medium heat for five minutes, until the anchovies have dissolved.
  • Add half of the wine and simmer until it has evaporated, then add the tomatoes, squashing them slightly.
  • Season with salt and freshly ground black pepper and cook for five minutes, then add the olives and continue to cook for a further 10 minutes.
  • Place the fish in an ovenproof dish and season with salt and freshly ground black pepper. Add the parsley, the remaining white wine, the sauce, a drizzle of olive oil and the oregano and cover with foil. Bake in the oven for 20 minutes, removing the foil halfway through cooking.
  • Meanwhile, make the salad. Whisk the olive oil and vinegar together with the garlic and mint in a small bowl and set aside.
  • Trim the ends of the courgettes and, with a potato peeler or mandolin, slice them lengthways into wafer-thin slices.
  • Add the courgette slices to the dressing, mix well and leave to marinate for at least 10 minutes.
  • Mix the rocket with the courgettes and place on serving plates. When the fish is cooked, let it rest for one minute then serve alongside the salad.

Tuna Recipes

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Warm Tuna & Lentil Niçoise Salad

The simplest of salads that's two of your 5 a day. With just 4 ingredients you can create a hearty lentil lunch to keep you going 'til dinner
Keyword Tuna
Prep Time 3 minutes
Cook Time 7 minutes
Servings 2 people
Calories 554kcal

Ingredients

  • 2 medium eggs
  • 1 pouch lentils
  • 1 mixed olive and veg antipasti
  • 2 tuna steaks

Instructions

  • Cook the eggs in a pan of boiling water for 7 mins, then set aside in cold water. Tip the lentils into a saucepan and gently warm. Stir through the mixed antipasti in their oil, along with the tuna steaks broken into large flakes. Season to taste. Gently peel the eggs and slice them in half. Spoon the warm lentils into bowls and top each one with the halved eggs and black pepper.

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Moroccan-Spiced Tuna

Jazz up tuna with Moroccan spices for a super fast meal
Keyword Tuna
Cook Time 10 minutes
Servings 4 people
Calories 623kcal

Ingredients

  • 20g pack coriander (leaves and stalks)
  • 3 garlic cloves
  • ½ tsp each paprika, ground cumin and chilli powder
  • 1 tbsp lemon juice
  • 150ml extra-virgin olive oil
  • 4 tuna steaks

Instructions

  • Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
  • Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
  • Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

Halibut Recipes

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Grilled Halibut With Chunky Avocado Salsa

Add some oomph to halibut with salsa and avocado - it'll remind you of Mediterranean nights
Keyword Halibut
Cook Time 15 minutes
Servings 2 people
Calories 423kcal

Ingredients

  • 1 ripe avocado
  • 2 ripe plum tomatoes, each chopped into 6
  • 1 small red onion, finely sliced
  • 3 olive oil, plus some for drizzling
  • juice half a lemon or 1 lime
  • small bunch coriander, leaves only
  • 2 halibut portions

Instructions

  • Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
  • Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

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Red Wine Poached Halibut With Bacon & Mushrooms

An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid
Keyword Halibut
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 people
Calories 447kcal

Ingredients

  • 200ml red wine
  • 100ml chicken stock
  • 3 thyme sprigs
  • 3 black peppercorns
  • 2 halibut portions
  • 2 rashers streaky bacon
  • 1 tbsp oil
  • 2 tbsp butter
  • 100g wild mushrooms (or a large king oyster mushroom, cut in half lengthways)
  • ½ lemon juiced
  • 115g spinach

Instructions

  • Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
  • In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
  • Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
  • Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.

Mackerel Recipes

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Masala Mackerel

The strong flavour of mackerel can handle some spice, so we’ve paired it with aromatic cumin, coriander and fennel, fiery ginger and tangy pickled onions
Keyword Mackerel
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 people
Calories 783kcal

Ingredients

  • 4 mackerel fillets
  • drizzle of rapeseed oil, vegetable oil or sunflower oil
  • rice, to serve (optional)
  • 1 tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 2 tsp garam masala
  • 1 roasted red pepper, from a jar
  • 2 garlic cloves
  • thumb-sized piece ginger, peeled and roughly chopped
  • 1 small onion, halved
  • 1 tbsp tomato purée
  • 2 tbsp desiccated coconut

For the green yogurt

  • 250g pot natural yogurt
  • small bunch coriander, plus a few leaves to serve
  • 2 limes, 1 zested, ½ juiced, 1 cut into wedges to serve
  • 1 tsp sugar
  • 2 spring onions

For the pickled onions

  • 1 red onion, thinly sliced
  • ½ lime, juiced
  • ½ tsp sugar

Instructions

  • First make the masala paste. Tip the seeds into a dry frying pan, toast for 1-2 mins until aromatic, then tip into the small bowl of a food processor. Add the remaining paste ingredients, season with salt and whizz until everything is finely chopped and well combined. Add a splash of water and combine well.
  • Slash each mackerel a few times on each side. Rub the paste all over each fish, making sure you get into the slashes. Cover with cling film and chill for 1 hr, or overnight if you like.
  • For the yogurt, combine the ingredients in the small bowl of your food processor, season well and chill until ready to serve. Put the ingredients for the pickled onions in a bowl. Massage the lime juice and sugar into the onion rings for 1-2 mins, then cover and set aside at room temperature to pickle for 30 mins, or overnight if you prefer.
  • If serving with rice, make sure you have this on the go. Heat the grill to high. Put the mackerel on a baking tray lined with foil. Drizzle with a little oil and grill for 5-6 mins each side, or until the flesh is cooked through – it should easily slide away from the bones when pushed with a knife.
  • To serve, arrange the fish on a platter. If the yogurt has thickened, loosen it with a drizzle of water – it should be like single cream. Drizzle it over the fish, then top with pickled onions, coriander leaves and lime wedges. Serve the rice on the side, with extra green yogurt sauce.

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Warm Mackerel & Beetroot Salad

A simple but flavoursome salad that's easily made for two or more people
Keyword Mackerel
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Calories 645kcal

Ingredients

  • 450g new potato, cut into bite-size pieces
  • 3 smoked mackerel fillets, skinned
  • 250g cooked beetroot
  • 100g bag mixed salad leaves
  • 2 sticks of celery
  • 50g walnut pieces

For the dressing

  • 6 tbsp good-quality salad dressing
  • 2 tsp creamed horseradish sauce

Instructions

  • Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
  • Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
  • Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.

Langoustine Recipes

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Langoustines With Lemon & Pepper Butter

This langoustines recipe is perfect for dinner parties – quick, a bit showy and totally delicious
Keyword Langoustine
Cook Time 35 minutes
Calories 610kcal

Ingredients

  • 1 kg langoustines
  • 400 ml white wine , or water
  • 50 g fresh breadcrumbs
  • olive oil
  • 2 lemons

LEMON & PEPPER BUTTER

  • 100 g butter , softened
  • 2 tsp coarse black pepper
  • 1 lemon

Instructions

  • For the lemon and pepper butter, simply mix the butter, black pepper and the lemon zest with a pinch of sea salt and set aside.
  • Heat a grill to high. Combine the langoustines and wine or water in a pan. Bring to the boil, cover, then lower the heat and simmer for 5 minutes. Remove and cool slightly.
  • Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail.
  • Place, flesh-side up, on a baking tray, top with the lemon butter, sprinkle over the breadcrumbs and drizzle with oil.
  • Finely grate the zest from 1 lemon into a bowl and set aside, then halve both lemons. Place the lemon halves on the tray. Grill for 5 to 10 minutes, or until golden – keep an eye on it.
  • Serve the langoustines sprinkled with zest and with the grilled lemon.

Cod Recipes

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Curried Cod

Keyword cod
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People
Calories 296kcal

Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • 2 tbsp medium curry powder
  • thumb-sized piece ginger, peeled and finely grated
  • 3 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • 4 cod fillets
  • 1 lemon zest
  • handful of coriander

Instructions

  • Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
  • Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.

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Cod With Bacon, Lettuce & Peas

A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day
Keyword cod
Prep Time 8 minutes
Cook Time 12 minutes
Servings 2 People
Calories 430kcal

Ingredients

  • 2 tsp sunflower oil
  • 2 rashers rindless smoked streaky bacon, cut into small pieces
  • 1 long shallot or small onion very finely sliced
  • 1 garlic clove crushed
  • 2 140g/5oz thick skinless cod fillets
  • 140g  frozen peas
  • 200ml chicken stock fresh or made with ½ cube
  • 2 little Gem lettuces thickly shredded
  • 2 tbsp  half-fat crème fraîche
  • 2  thick slices crusty wholegrain bread, to serve

Instructions

  • Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
  • Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.

Haddock Recipes

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Smoked Haddock & Leek Risotto

There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Keyword Haddock
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 People
Calories 444kcal

Ingredients

  • Small knob of butter
  • 1 large leek, thinly sliced
  • 300g risotto rice, such as arborio or carnaroli
  • 700ml fish or vegetable stock
  • 250ml full-fat milk
  • 375g undyed smoked haddock skinned and cut into large chunks
  • 3 tbsp crème fraîche
  • 100g baby spinach

Instructions

  • Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
  • Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
  • Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving – the steam will soften the spinach.

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Haddock in Tomato & Basil Sauce

A deliciously simple and low fat fish dinner
Keyword Haddock
Cook Time 50 minutes
Servings 4 People
Calories 212kcal

Ingredients

  • 1 tbsp olive oil
  • 1 onion thinly sliced
  • 1  small aubergine, roughly chopped
  • ½ tsp ground paprika
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 1 tsp dark or light muscovado sugar
  • 8 large basil leaves, plus a few extra for sprinkling
  • 4 haddock fillets

Instructions

  • Heat the olive oil in a large non-stick frying pan and stir fry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won’t be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes – this helps them to soften without needing to add any extra oil.
  • Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
  • Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.

Hake Recipes

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Hake With Chorizo and Potatoes

Paprika and chorizo flavour this simple one-pot fish dish from Galicia in Spain. You could try it with cod or haddock instead of hake if you prefer.
Keyword Hake
Prep Time 25 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 50ml olive oil
  • 2 onions, sliced thinly
  • 6 tsp garlic cloves, sliced
  • 2 paprika
  • 70g chorizo, cut into cubes
  • 100g padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)
  • 900g floury potatoes, scraped and halved lengthways
  • 85ml dry white wine
  • 300m water
  • 8x100g hake portions
  • salt and freshly ground black pepper

Instructions

  • Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole.
  • Add the onions and garlic and cook gently until soft.
  • Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.
  • Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.
  • Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8-10 minutes, until the hake is cooked through.

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Pan-fried Hake, White Bean & Chorizo Broth

This gutsy soup has a Spanish tone and works with other white fish like cod - layer the flavour up with garlic and paprika
Keyword Hake
Prep Time 15 minutes
Cook Time 50 minutes
Servings 6 People
Calories 577kcal

Ingredients

  • 450g dried white beans, such as haricot or cannellini,
  • 4 garlic cloves 3 left whole, 1 crushed
  • 2 bay leaves
  • 1 tsp thyme leaf chopped, plus extra to serve
  • 6 tbsp olive oil
  • 100g good white bread, diced
  • 100g cooking chorizo skinned and chopped into small chunks
  • 1 onion, sliced
  • 3  tsp paprika
  • 1L chicken stock
  • Small handful parsley, chopped
  • 6 hake fillets

Instructions

  • Drain the beans, then tip into a large pan with 2 litres of water. Simmer with the whole garlic cloves, bay leaves and thyme for 30 mins or until cooked and tender. Remove from the heat and set aside.
  • Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove. When golden and crisp, scoop out and drain on kitchen paper. Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.
  • Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt. Cook for 5-10 mins. Stir through the parsley and keep warm.
  • Season the hake and heat the remaining 2 tbsp oil in the frying pan. Put the hake, skin-side down, in the pan and cook for 3-5 mins over a medium high heat to crisp up the skin. Flip the fish over and cook for a further 3-5 mins until cooked through. Spoon the white bean mix into bowls, place the hake on top and finish with the fried bread, chorizo and a little more thyme.

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Golden Beer-Battered Fish with Chips

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist
Keyword Hake
Prep Time 15 minutes
Cook Time 40 minutes
Servings 2 People
Calories 1040kcal

Ingredients

  • 50g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • turmeric
  • 75ml lager/beer
  • 75ml sparkling water
  • 1L sunflower oil for frying
  • 400g hake fillets
  • 750g Maris Piper or Desiree potatoes peeled and sliced into thick chips
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil

Instructions

  • Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
  • Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
  • To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce.

Trout Recipes

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Trout, Avocado, Watercress and Pumpkin Seed Salad

Light summery and tasty, this is a perfect way to experience trout.
Keyword Trout
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 2 people

Ingredients

  • 2 Trout Fillets
  • 2 Spring Onions
  • 1 tsp black peppercorns
  • 2½ tsp lime juice
  • 2 tsp sea salt

Salad

  • 3 tbsp pumpkin seeds
  • 100g watercress
  • 1 tsp apple cider vinegar
  • 1 small avocado
  • 1 tbsp olive oil
  • 1 tsp sea salt

Instructions

  • Put the trout fillets in a small frying pan and cover with cold water from the tap. Add the spring onions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the trout will be cooked through, with its flesh desirably tender and coral inside.
  • While the trout's cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob. They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate.
  • When you’re ready to unite trout with salad, put the watercress into a large shallow bowl, sprinkle with the vinegar, and toss. Now add the trout, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.
  • Halve the avocado and remove the stone, then spoon the flesh out onto the trout and watercress, or cut it into slices if you prefer. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.

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Baked Trout With Chorizo Rice

What could make trout nicer? Serving it with chorizo. Bake a healthy Spanish-style dish of trout and chorizo rice.
Keyword Trout
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people
Calories 800kcal

Ingredients

  • 100g chorizo
  • 1 onion, sliced
  • 1 garlic clove sliced
  • 200g arborio rice
  • 4 tomatoes, roughly chopped
  • 50g butter
  • 1 tbsp parsley
  • 600ml chicken stock
  • salt and pepper

For the Trout

  • 4 150g trout fillets
  • 1 lemon (juice only)

Instructions

  • Preheat the oven to 180C/350F/Gas 4.
  • Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside.
  • Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft.
  • Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.
  • Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked.
  • Season the trout fillets with salt and freshly ground black pepper and squeeze over with the lemon juice.
  • Roast the trout pieces in the oven for 6-8 minutes, or until cooked through.
  • Serve the trout on top of the chorizo rice.

Sea Bass Recipes

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Sea Bass & Artichoke Salad

Serve this sea bass, couscous and artichoke salad with fresh herbs and lemon as a quick and easy supper for two. It takes just 20 minutes from prep to plate.
Keyword Sea Bass
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people
Calories 659kcal

Ingredients

  • 100g couscous
  • 175g pack chargrilled artichokes, roughly chopped
  • ½ tsp Dijon mustard
  • 1½ tbsp olive oil
  • ½ small pack dill, leaves finely chopped
  • ½ small pack parsley, leaves finely chopped
  • 1 lemon, zested and juiced
  • 2 large handfuls watercress
  • 2 sea bass fillets

Instructions

  • Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
  • Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.

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Baked Sea Bass With Lemon Caper Dressing

This elegant, main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Keyword Sea Bass
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Calories 196kcal

Ingredients

  • 4 sea bass fillets

For the caper dressing

  • 3 tbsp extra virgin olive oil
  • grated zest 1 lemon, plus 2 tbsp juice
  • 2 tbsp small capers
  • 2 tsp Dijon mustard
  • 2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

Instructions

  • To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
  • Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

Coley Recipes

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Coley Korma With Fluffy Rice

This mild, fragrant fish curry tastes so fresh and amazing – it's great for kids.
Keyword Coley
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4 people
Calories 507kcal

Ingredients

  • 2 heaped tablespoon Patak's korma paste
  • 4 coley fillets
  • olive oil
  • 4 spring onions
  • ½-1 fresh red chilli
  • a few sprigs of fresh coriander
  • 200ml light coconut milk
  • 1 lemon

Rice

  • 1 cup basmati rice
  • sea salt

Instructions

  • Add the rice to a small pan with 2 cups of boiling water and a pinch of sea salt. Bring to the boil on a high heat, then turn the heat down to low, cover and leave for 7 to 8 minutes.
  • Put a large frying pan on a medium heat. Use the back of a spoon to spread 1 heaped tablespoon of the korma paste all over the flesh side of the fish fillets. Add a lug of oil to the hot pan, then add the coley, flesh-side down. Cook for about 10 minutes, turning halfway when you’ve got some colour.
  • Trim and finely slice the spring onions and chilli, keeping them separate. Pick the coriander leaves, then finely chop the stalks.
  • Check your rice – all of the water should have been absorbed by now so fluff it up with a fork and take it off the heat. Pop the lid back on so it stays warm.
  • Turn the heat up to high on the fish and throw in the greener half of your sliced spring onions. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the fresh chilli.
  • Let it bubble away for a couple of minutes until the fish starts to flake apart. Taste your sauce and add a squeeze of lemon juice if it needs it.
  • Divide the rice between your plates then top each portion with a piece of coley. Pour the sauce over the top, then scatter over the reserved spring onions, chilli and coriander leaves. Serve with lemon wedges on the side for squeezing over.

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Coley Chilli and Coriander Fish Parcel

Baking fish is a great way to reduce calories. Give the fish extra oomph with chilli and coriander.
Keyword Coley
Prep Time 1 hour
Cook Time 30 minutes
Servings 1 people

Ingredients

  • 1 coley fillet
  • 2 tsp lemon juice
  • 1 tbsp fresh coriander leaves
  • 1 garlic clove, roughly chopped
  • 1 green chilli, deseeded and chopped
  • ¼ tsp sugar
  • 2 tsp natural yoghurt
  • 80g mangetout, steamed, to serve

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Place the fish in a non-metallic dish and sprinkle with the lemon juice. Cover and leave in the fridge to marinate for 15-20 minutes.
  • Put the coriander, garlic and chilli in a food processor or blender and process until the mixture forms a paste. Add the sugar and yoghurt and briefly process to blend.
  • Lay the fish on a sheet of foil. Coat the fish on both sides with the paste. Gather up the foil loosely and turn over at the top to seal. Return to the fridge for at least 1 hour.
  • Place the parcel on a baking tray and bake for about 15 minutes, or until the fish is just cooked. Serve with the mangetout.