Home / Recipes / Fish(110 products)
Home / Recipes / Fish(110 products)
By Tori McGaugh - 07 June 2011

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Serves four (generously)

Filleted whole cod (approx 1.75kg)
200g green olives
4 cloves garlic
Zest and juice of a large lemon
12 very thin slices of pancetta
24 fresh basil leaves
200ml extra virgin rapeseed oil or olive oil
Sea salt
Fresh black pepper
Pinch of caster sugar
250g organic green salad
250g baby plum tomatoes

Preheat oven to 200 (190 fan)

1) Pit olives and chop with peeled garlic cloves, then stir lemon zest through the mixture.
2) Arrange the pancetta slices on a baking tray and put basil leaves on half of the slice, greener side facing down.
3) slice cod into four pieces, removing any bones. Place on top of the basil leaves and spread olive mixture down the middle of the fillet, then line the other half of the piece of pancetta
with the basil leaves and ‘wrap’ around the fillet in a spiral fashion.
4) Place in the heated oven and bake for 15 minutes, and cook until the flesh is just opaque.
5) Whilst the fish is baking, whisk together the lemon juice, the olive oil, salt and pepper and the pinch of caster sugar.
6) Arrange the salad leaves on each plate and serve the cod onto the salad, dressing with baby plum tomatoes and drizzling over the olive oil dressing.




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By Tori McGaugh - 28 June 2011

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Serves 4

500g of filleted Haddock or any other white fish
4 cloves of garlic, crushed
1 generous handful of basil leaves, chopped
70ml rapeseed oil
1 piece preserved lemon, finely chopped
Juice of 1 lemon
Half glass of white wine
500g peas in the pod
Freshly ground salt and black pepper
300g spinach
1/3 tsp of ground cumin

Directions:

1) Preheat oven to 190c (180c fan) 
2) Rinse fish under cool water and pat dry, cover and set aside
3) Using a mortar and pestle, blend garlic, olive oil, basil and salt and pepper into a pesto.  Once mixed well, add chopped preserved lemon and lemon juice
4) Set the fish into a baking dish, and spread the pesto over the fish, cover with foil and bake for 15 minutes.
5) Once cooked (the fish flakes apart), remove the fish and place on a heated platter, and cover with foil
6) Saute the peas until browned, then add the cooking juices and wine, and reduce.
7) Wilt the greens and mix through the cumin.  Serve the fish on the greens and drizzle with sauce.

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By Victoria McGaugh - 27 June 2011

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Ingredients:
Mussels
2 chilli's, finely chopped
1 medium onion, finely chopped
1 lime
2 large glasses of wine (or 3 - 1 for me, 2 for the mussels. OK, 4. 2 for me, 2for the mussels)
Salt and pepper

1. Clean mussels in cold water, removing any barnacles. Ensure that the musselsare still alive, they will close either with contact with the cool water orwith a hard tap to the shell. Discard any that are not alive or are cracked.
2. Saute onion, garlic and chilli, and add wine, simmering to reduce thealcohol
3. Add mussels, close pot and steam on a high heat for circa three minutes,then squeeze a lime over the mussels. They will be ready when they are wideopen. Serve with frites, bread or whatever takes your fancy!

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By Victoria McGaugh


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Preparation time: 5 minutes
Cooking time: 10 to 12 minutes
Serves: 4 (hmmm maybe 2)

Ingredients

2tbsp extra virgin olive oil

4 cloves of garlic, 1 sliced and the other 3 crushed

Around 125g crab meat

juice of 1 lemon

2 red chillies, finely chopped

250g cherry tomatoes

400g fresh linguine 

 

Directions

1) Heat the olive oil in a pan and fry the garlic and chillies

2) Add the cherry tomatoes and 'squash' when they start tosoften

3) Add lemon and crab meat and season with sea salt and someblack pepper, to taste.

4) Cook pasta to al dente, and toss with extra virgin oliveoil 

 

Another idea for this recipe..

Try this with fresh mussels or cockles... mmmmm....


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Home / Recipes / Fish / Thai Fish Cake Recipe(11 products)
By Tori McGaugh - 4 July 2011

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Serves 4 (OK more like 3)

Ingredients

Fish Cakes:
500g-ish firm white fish fillets (such as wrasse or ling)
coarsely chopped 3/4 cup fresh coriander leaves
1/4 cup cornflour, 2 tbsp fish sauce
2 tbsp sweet chilli sauce
1 egg, lightly whisked
Half an onion, very finely chopped
1 garlic clove, crushed
80ml (1/3 cup) rapeseed oil

Dressing:
Juice of one lime
Crushed garlic clove
1 tbsp brown sugar
Splash of sesame oil
Season with salt and pepper to taste

Method:
1. Place the fish in the bowl of a food processor and process until smooth. Add the coriander,cornflour, garlic, fish sauce, sweet chilli sauce and egg, and process until well combined.
2. Transfer the fish mixture to a large bowl. Add the onions and stir until well combined. Heat the oil in a large frying pan over medium heat. Divide the fish mixture into 8 equal portions.
3. Cook for 4 minutes each side or until golden brown.
4. Transfer to a dressing ingredients and dress salad leaves, tomato and grated carrot.
5. Serve alongside fishcakes and sweet chilli dipping sauce.


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Potato and pesto pasta
Serves 3
Prep time: 15 minutes
Cooking time: 12 minutes (or whatever your pasta instructions say)
By Donna Ross



This Ligurian pasta dish is just fine on its own, but as you’ll see from the photo, I served it with some red mullet fillets, quickly fried in a very hot pan with a little oil. If you’re serving it alongside some meat or fish, it will serve 4. It’s not as heavy as you might imagine, and great with the last of the new potatoes. It’s also a great packed lunch option (cold or warmed through) by itself.

200g new potatoes, scrubbed
200g pasta (small penne, rigatoni or gemelli are perfect but really any short pasta will do)
170g pot of basil pesto (I think the Rocket Purely Pesto would also be delicious in this recipe)
200g green beans, topped and tailed
100g cherry or tomato berry tomatoes, halved
Basil leaves to garnish
Extra cheese to serve: I’d suggest parmesan, or soft or hard goats cheese.

1) Get a large pot of water on to boil, large enough to hold the pasta, potatoes and beans.

2) Slice the potatoes into slender sticks. You will be cooking the potatoes with the pasta so ideally they should be roughly the same width and length so they cook in the same amount of time.  As a guide, slice the potatoes into 0.5-1 cm slices lengthways, then slice again to get similarly sized sticks – thicker than matchsticks but thinner than a pencil. The length isn’t too important – if you potatoes are big, chop them up but they’ll break a little when you stir the pesto through.

3) By now, the water should have boiled, so add the pasta and potatoes to the pan and cook for 10-12 minutes, according to the pasta packet advice If your pasta is the type that cooks in a lot less than 10-12 minutes, cook the potatoes first, then add the pasta at the correct time.

4) Set a timer for the pasta cooking time and keep an eye on it – you need to add the green beans when there’s 3 minutes of cooking time left.  Chop the green beans into pasta-sized lengths, and add them when there’s just 3 or 4 minutes to go.

5) When the time is up carefully drain the pasta, potatoes and green beans so as not to create a mashed potato sauce in the pan. Gently stir through the pesto and tomatoes, and serve with extra parmesan (some soft goats cheese, or grated hard goats cheese would also be great here), some freshly torn basil leaves and a slug of olive or rapeseed oil.

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  • Picture of Brown Rice Spaghetti (500g)

    £2.99
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegetarian

  • Picture of Fusili Tri Colour Pasta (400g)

    £1.95
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

  • Picture of Lasagne Green & White (500g)

    £2.80
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

  • Picture of Macaroni (500g)

    £1.65
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

  • Picture of Pasta Nests (250g)

    £2.19
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

  • Picture of Pasta Shells Large (400g)

    £1.95
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

  • Picture of Penne Pasta Quils (500g)

    £1.75
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

  • Picture of Spelt Lasagne 250g

    £2.95
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic

  • Picture of Spelt Penne Pasta 500g

    £2.55
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Whole Grain Spelt Goodness from Biona Foods, Kingston upon Thames, Surrey.

     


    Organic, Vegetarian

  • Picture of Tagliatelle (500g)

    £1.99
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

  • Picture of White Spaghetti (500g)

    £1.69
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

  • Picture of White Wheat Penne Pasta (500g)

    £1.69
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

  • Picture of Whole Wheat Spaghetti  500g

    £1.69
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

  • Picture of Wholemeal Spelt Spaghetti 500g

    £2.49
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    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Gluten free, Dairy free

  • Picture of Spaghetti (500g)

    £1.45
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    Available from Fri 29 Mar

    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan, Dairy free

Home / Recipes / Fish / Herby Baked Brill(One product)


Brill is a fine-textured fish similar to the pricey turbot and tastes a lot like sea bass.  It tastes best cooked on the bone in my view, and is easy to fillet at the table.  This is a simple recipe that makes the most of this tasty,
delicate fish without swamping its flavour.  Serves  4.

1 whole brill, weighing about 600-900g
Juice of 1 lemon
Salt and pepper
1 tablespoon olive oil
One sprig of rosemary, as long as the fish
2 fresh bay leaves
50ml dry white wine

1) First for the preparation of the fish.  Don’t be scared, I made this on Sunday night and it was the first time I had cut into a whole Brill myself.  I got out my Larousse Gastronomique and this is what I did!  Cut off the head, at the top first as the bottom bit under the chin will separate easily.  Using a teaspoon, scrape out the bits from the small cavity inside.  Using a pair of sharp kitchen scissors, trim the fins from round the edge of the fish to only a few millimetres, and cut about half of the tail off.  On the dark side of the fish, make an incision along the central line which goes from neck to tail, down to the bone.

2) Rinse the fish under cold running water.  Preheat the oven to 200 centigrade, 180 fan.  Drizzle half the olive oil into an oven dish big enough to hold the fish.  Lay the fish on top and then put the rosemary sprig into the cut you have made.  Pour over the remaining oil, wine and seasoning and dot with the bay leaves, seasoning lightly.

3) Bake the fish for approximately 30 minutes until the flesh is nicely opaque, basting a couple of times during cooking.
I like to serve this with a seasonal, crispy salad and baked potatoes.  The samphire recipe from this week also makes a lovely accompaniment!


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Smoked trout and potato salad
Serves 2



As with all salads, use whatever salad ingredients you like: radishes, cucumber, spring onion, tomatoes, lettuce, celery…add and takeaway as you please. With a star ingredient like this smoked trout, all you need is a good couple of handfuls of salad, some warm potatoes and a punchy dressing for an easy supper.
 
A whole smoked trout
300g potatoes, scrubbed
Salad selection:
Half a lettuce, washed and shredded
Handful of small tomatoes, halved
Quarter of a cucumber, sliced
3 spring onions, finely sliced

For the vinaigrette:
3 tablespooons of rapeseed oil
1 tablespoon of cider vinegar

For the yogurt dressing:
3 tablespoons of natural yogurt
Tablespoon of rapeseed oil
Some chopped soft herbs: dill, tarragon and parsley would all be great
Squeeze of lemon juice

1) Cut the potatoes into roughly equal, medium sized chunks (say 4cm long) and boil.

2) While they cook, skin the trout and gently free the flesh form the bones. Because it’s smoked, the fish should come away quite readily, and bones will be obvious so easy to see and remove.  Try to keep the fish in quite big flakes, but don’t worry if they break up a bit.

3) Whisk all the yogurt dressing ingredients together, or shake them up in a clean jam jar. Whisk the vinaigrette ingredients the same way.

4) Prepare the salad ingredients, and divide between two plates. Dress with a  little vinaigrette (the rest will keep in the fridge for ages). When the potato is ready, drain and add to the salad leaves. Place the trout pieces on top of each salad and drizzle with the yoghurt dressing.

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Ingredients

Bunch wild garlic leaves
2 Fresh cod loins (or other white fish)
Olive oil
Bread crumbs
Cracked black pepper and sea salt to taste

Pre-heat the oven to 200c.

Make a paste with the finely chopped wild garlic leaves, pepper and olive oil (you could also add chopped anchovies). Place the cod loins in an oiled baking dish and spread the paste on top.

Sprinkle with breadcrumbs and bake in oven for 20 minutes. Once cooked there will be a mild, subtle taste of garlic.


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The first of our wonderful forced rhubarb has arrived straight from the ‘rhubarb triangle’ and this recipe pairs it with lovely fresh Mackerel from Kernowsashimi.

Oatmeal-coated mackerel with rhubarb

Oily fish and tart fruit is an old pairing and a very good one. Gooseberries are good in summer, but at this time of year lightly poached rhubarb does the trick. This works well with herring, too. Serves two.

150g rhubarb, trimmed and cut into 3-4cm lengths
15g caster sugar
1 pinch fresh thyme leaves (optional)
2 fillets from 1 large mackerel (or 4 smaller fillets)
100g medium oatmeal (plain flour can be used instead)
Rapeseed or sunflower oil, for frying
30g butter (optional)
Sea salt and freshly ground black pepper

1. Put the rhubarb, sugar, thyme (if using) and a tablespoon of water into a saucepan, and cook gently, barely simmering and partly covered, for five to seven minutes. Don't stir the rhubarb or it will lose its shape. When tender, remove from the heat.
2. Season the fish all over. Spread out the oatmeal on a plate and coat the fillets in it, pressing it on well. (If the oatmeal doesn't stick, brush the fillets with a little milk and try again.) Gently shake off any excess.
3. Heat two tablespoons of oil in a large frying pan over medium heat. Add the coated mackerel fillets skin-side down and cook for two minutes. Carefully flip over and cook for a minute or two more, until cooked through. If you like, add a knob of butter at the last minute and, as it sizzles and foams, swirl it around and spoon over the fish – this enriches the crust. 4.Transfer to warmed plates and serve with steamed purple sprouting and new potatoes.

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The hand-dived scallops from Farm-Direct are absolutely delicious.  Don’t be afraid of opening them – use a well-folded teatowel to protect your hand, and much like oysters you need to hold them curved side down and insert a knife on the side furthest from you.  Then slide the knife in a curving motion towards you along the inside of the shell , protecting your hand with the folded teatowel.  This is a traditional Breton recipe and we love it – perfect starter for 4.

12 scallops
3 stalks of thyme
2-3 stalks of parsley
175ml dry white wine
Pinch each of salt and pepper
50g salted butter
3 shallots, finely chopped
1 clove garlic, crushed
2 heaped tablespoons plain flour
Plain breadcrumbs
80g salted butter
Cleaned, reserved curved shells to serve

1) Place the cleaned scallops in a medium saucepan.  Add the herbs, wine and seasoning along with 300ml water.  Heat over a medium flame and, as soon as the pan comes to a soft boil, switch off the heat and let the scallops cool in the liquor.  Take out the herbs when cool.

2) In a separate pan, heat the 50g butter and gently fry the shallots until transparent.  Add the garlic and stir for a minute before adding the flour to make a roux.  Allow the roux to cook for 4-5 minutes over a gentle heat, stirring frequently.  Take the pan off the heat and add the liquor a little at a time to form a sauce which is quite thick – you will probably need most of the liquid.  Stop adding when the sauce is thick enough to still form a soft heap on the spoon without collapsing.

3) Return the pan to the heat and bring to a simmer.  Turn off and let it cool slightly.

4) Cut each scallop in 2 and divide them between the cleaned, empty curved shells.  Spoon over the sauce – don’t over fill!  Cover with breadcrumbs and dot with butter.  Heat the oven to 220 centigrade, 200 fan and bake them for about 5-8 minutes until golden brown, bubbling and seriously hot.
   

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Once you’ve dealt with the beans, this is a lovely, easily-made dish which combines loads of the flavours I really love.  It’s healthy,tasty, and cheap.  What’s not to love?  This serves 4 as a light supper. 

 

Half a bag of dried cannellini beans (so 250g)

2 duck eggs

4 tablespoons olive oil (extra virgin)

Salt and pepper

450g smoked haddock or pollock

1 handful fresh chopped parsley

 

You will need to soak the cannellini beans in plenty of cold water the night before you want to make this. Once they have soaked overnight, drain the beans, put them in a big pan with fresh water and a little salt and boil until tender.  This takes around 2 hours of boiling.

The good news is, that thereafter it is a real doddle.  Hard-boil the duck eggs (10 minutes should dothe trick) and peel.

Poach the fish in a little water either on the hob or in the microwave until tender.

Drain the hot beans and place in a large bowl with the olive oil and a good grind of black pepper. Chop the eggs and add to the dish with the parsley.  Flake the fish, taking care to remove any bones, and add to the beans, mixing well.


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Home / Recipes / Fish / Moules a la Mariniere(10 products)

As a starting point for a foray into the wonderful world of mussels, this is unbeatable.  Very simple, super-tasty and inexpensive, I like to serve this as a starter for 4 or light lunch for 2, with lots of crusty bread to mop up the juices and a glass of crisp white wine. 

 

1 bag mussels

1 onion diced

25g butter

1 tablespoon olive oil

2 cloves garlic, crushed

1 handful fresh chopped parsley

2 tablespoons double cream

Salt and pepper

125ml dry white wine

 

Go through the mussels, rinsing them under cold water and removing any barnacles or beards.  Any mussels that are open, tap them sharply on a surface and if they don’t close,bin them. 

In a large pan which has a lid to fit it, melt the butter with the oil and gently sweat the onion and garlic until soft, over a low heat.  This will take around 10 minutes –we want all the flavour and sweetness but no browning.  Add a pinch of salt and a few grinds of black pepper, then tip in the rinsed mussels. Chuck in the parsley and pour over the wine.  Give this a very quick cursory stir and put the lid on.

Take the lid off after 3 minutes.  If the mussels are open, they are ready!  Pour in the cream, stir and serve in bowls deep enough to allow you plenty of sauce!


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Huss is another name for dogfish or rock salmon, a smalls pieces of shark that needs some robust flavours to give it a lift.  Here, I’ve teamed it with a sharp, spicy plum sauce and some tangy stir-fried pak choi. I serve this dish with fresh noodles which are dressed with a little sesame oil.  Don’t be put off by the long list of ingredients, it is very simple!  Serves4.


About 450-500g huss
1 tbsp vegetable oil
red plums, stoned and cut into eighths
1 teaspoon grated fresh ginger
Half a teaspoon Chinese five-spice powder
1 pinch star anise powder
Half a teaspoon cider vinegar
100ml pale cream sherry (or dry white vermouth)
Quarter teaspoon chilli paste (more if you like it hot!)
1 bag pak choi
1 teaspoon vegetable oil
1 teaspoon hoisin sauce
1 teaspoon oyster sauce
1 crushed garlic clove
Half teaspoon cornflour
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon sherry
sushi ginger, about 4 teaspoons (optional)


1) First make the plum sauce. Fry ingredients 1-5 together gently for five minutes, then add 6,7 and 8and simmer until the plums are tender. Whizz to a puree and add a little salt to taste.


2) Take the huss off the bone and divide into 4 portions.  Steam it for 5 minutes while you do the pak choi.  Combine ingredients 11-18 in a bowl and stir until smooth.  Stir-fry the pak choi in the oil for one minute.  Pour in the sauce and cook for one more minute to thicken.


3) Serve the huss steaks with a little of the plum sauce on the side, some pak choi and noodles.  I like a little sushi ginger scattered on the fish to provide extra texture and zing.


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This is a weekend kind of dish, as it does take some time and prep.  If you have only half an hour and want to eat your whiting, I would suggest seasoning a cupful of flour with salt, pepper and paprika, dusting the fillets with it and frying them in melted butter until golden.  A squirt of freshlemon juice before serving and you’ve a tasty, quick supper.  If you have the time and want something a bit different, give this a go!


Ingredients

500g whiting fillets

1 tbsp butter

175g white mushrooms

30g butter

40ml port

2tbsp double cream or crème fraiche, whatever you have handy!

2 tsp Dijon mustard

3 large eggs

Half a teaspoon of salt

Freshly ground black pepper

150ml soured cream

150ml whole milk

100g grated emmental or gruyere

300g plain flour

75g butter

75g lard or white vegetable fat

1 egg, beaten



Method

1. Make your pastry with the flour, butter and lard.  Rest this for half an hour in the fridge.  Meanwhile, start the mushrooms.  Slice them finely and put them in a pan with the 30g butter, frying gently until just soft.  At this point, add the port and whack up the heat, bubbling away until it is syrupy and reduced to about 2tbsp liquid.  Take off the heat and stir in the cream.  Set this aside.

2. Take the skin off the fish fillets using a sharp knife and a pulling motion, scraping along the skin to peel it away.  Don’t worry if you break them!  Feel for any bones and take them out.  Gently fry the fish in the tablespoon of butter until it is just cooked, and set to one side.

3. Heat your oven to 200 centigrade, 180 fan.  Line a 25cm quiche dish with the pastry, prick the bottom and bake it blind for 15 minutes.  To do this, scrunch up some non-stick baking parchment and smooth it back out, then lay it on top of the pastry case and weigh it down with some dry beans or rice. Bake this for 15 minutes then take it out of the oven and remove the paper and beans.  Return to the oven for5 minutes then take it out and brush the pastry all over with beaten egg.  This helps to keep the crust crisp.

4. The egg will dry pretty instantly.  Spread the mushroom mixture over the top as evenly as you can, then top with the flaked whiting.

5. In a large bowl, beat the 3 eggs lightly and add any egg left over from brushing the pastry. Whisk in the mustard, followed by the cream and milk, then the seasoning and cheese.

6. Pour this mixture on top of the fish and then return to the oven.  Bake for 35 to 45 minutes until golden brown on top.  Serve with a nice green salad or some steamed sprout tops.


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I had never cooked wrasse before developing this recipe – it has a delicate flesh reminiscent of plaice and demands gentle cooking or quick tempura-style frying.  Its soft texture is ideal for young children and the tang of lime and coriander lift this out ofthe ordinary.  One tip – if you plan to have this with steamed potatoes as we did, put the spuds on a good 10 minutes before the fish goes in the oven!

 Ingredients

4 wrasse fillets, about 500g in total

15g butter

2tsp olive oil

Salt and Pepper

1 fresh bay leaf

1 lime

4tbsp finely chopped fresh coriander

125g salted butter

40ml dry white wine


 Method

1.  Preheat oven to 200c .    Take a large sheet of aluminium foil and butter an area in the centre large enough for the fillets to sit in one layer. Tear the bayleaf in two and lay on top of the butter.  Place the fillets on top and drizzle with olive oil.  Using a potato peeler, pare off two strips of lime peel  and place these on top with a pinch of sea salt and a grind of black pepper.

2. Bring up the foil into a parcel and pour in the wine before sealing it securely.  Place in the ovenfor 15 minutes.

3. Meanwhile, grate the remaining lime zest into a bowl and add the coriander with a pinch of salt and some freshly ground black pepper.  Add the 125g butter and get squidging with ringless fingers to mix thoroughly.  Form this into a sausage shape and set aside.

4. When the fish is done, undo the parcel and carefully lift each fillet onto a plate.  Top with a couple of slices of the butter .  Pour the juices from the parcel into a small jug or bowl for use at the table.


Serving suggestion: This eats beautifully with simple steamed potatoes, greens and broccoli.


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I had never even thought of eating such a thing until I saw this on the Farm-Direct site.  I was intrigued, but concerned that it might taste like cod liver oil!  I don’t actually enjoy  liver unless it’s foie gras (yes, yes, I know!) but when I started to research this I saw it being described as the ‘foie gras of the sea’ so I decided to jump in and get my feet wet.  If you’ve ever had hot, searede scalope of foie gras you will find the same velvety, lightly wobbly texture here.  The livers are incredibly rich and you’ll probably only eat a fairly small amount in one go – I would recommend this as something to serve as canapés if you have people round rather than as a meal per se.  When raw, there is no fish odour at all, but once cooked there is a definite taste of the sea – but nothing like cod liver oil, I am glad to report!  If I could liken the taste and texture to anything familiar it would be the corals of scallops, only more creamy.  Oh, and not only is this liver guilt-free compared to my naughty favourite, it an awful lot cheaper too!

 

300g monkfish liver

25ml sherry vinegar

1 tablespoon olive oil

1 garlic clove, crushed

1 teaspoon fresh thyme leaves

25ml sweet white wine (such as Sauternes or Muscat)

2 tbsp plain flour

 

Have a good look at the liver and cut away any obvious tubing with kitchen scissors.  Rub it with the garlic and dust it in the flour. Sprinkle over a pinch of salt.

Heat the dry frying pan over a moderate heat.  Put the liver in and lower the heat, cooking it gently for ten minutes before turning it over for another ten.

Take it out of the pan with a slotted spoon and keep warm.  Off the heat, deglaze your pan with the vinegar, and stir well.  Add the olive oil, wine and thyme.

Pour this sauce over the warm liver and cut it into slices to be served on toasted brioche or rye bread. A further glass of sweet white wine to accompany goes very well indeed!

 

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Gurnard fillets are small and fairly delicate.  They have a line of bones down the centre at the thick portion of the fillet, so once cooked if you tease them open down the central line you can take the bones out quite easily.  This recipe has a really light, fresh feel to it and eats very nicely with some simple fried potatoes and perhaps a seasonal salad.

 

500g gurnard fillets

60ml dry cider

A handful of parsley stalks

Pinch of salt and pepper

1 onion, diced

2 cloves garlic finely chopped

2 tbsp light olive oil

150g cherry tomatoes

Handful of fresh flat-leaf parsley, chopped

1 tbsp extra virgin olive oil

1tbsp white balsamic vinegar

 

Pour the cider into a deep frying pan which has a lid.  Add the parsley stalks and salt and pepper, then lay the fish fillets on top, skin side down.  Put the lid on and set aside until you have finished the sauce.

In a separate pan, heat the light oil and add the onion and garlic, frying over a gentle to medium heat until the onion is soft – but do not let it brown.  It needs to sweatrather than sizzle. 

Halve the cherry tomatoes and then squeeze the seeds into a cup, chop the emptied halves roughly and put them into a bowl.  Sieve the tomato juice into the bowl, theonly bit you want to throw away is the seeds. Add the warm onion mixture to the tomatoes with the parsley and extra virgin olive oil then add the white balsamic and stir through.

Once your potatoes or other chosen accompaniment are 5-10 minutes away from ready, turn on the heat under the fish pan and let the fillets poach for 5-7 minutes until cooked through.

Add a couple of tablespoons of the poaching liquor to the tomato dressing and serve your fillets with some of the fragrant tomato and parsley combo spooned over the top. 

 

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Ingredients

1 tbsp olive oil
½ shallot, peeled, finely chopped
3 razor clams, flesh removed, roughly chopped, shells reserved and cleaned
½ tomato, chopped
salt and freshly ground black pepper
3 tbsp breadcrumbs
2 tbsp grated parmesan
1 lemon, cut in half

Preparation method

1) Preheat the oven to 180C/350F/Gas 4.

2) Heat the oil in a pan over a medium heat, add the shallots and fry for 1-2 minutes. Add the chopped razor clams and tomato and cook for a further three minutes. Season, to taste, with salt and freshly ground black pepper.

3) Place the razor clam shells onto a baking tray and spoon the clam mixture into the shells. Sprinkle over the breadcrumbs and parmesan. Add the lemon halves onto the baking tray and transfer to the oven to roast for for 8-10 minutes, or until golden-brown on top.

4) Serve the stuffed razor clams with the roasted lemon halves.

Source: BBC Food

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Ling is a nice meaty white fish which keeps its shape well and therefore presents prettily.  It is a very good substitute for cod and a chunky grain that lends itself well to this simple but tasty dish.  Serves 4.

4 pieces of ling fillet - about 150g each
2 tablespoons extra virgin olive oil
1 large sweet red pepper, diced
1 small onion, diced
1 handful fresh flat-leaf parsley, chopped
2 cloves garlic, crushed
Half a teaspoon salt
Freshly ground black pepper

1) Preheat the oven to 200 centigrade, 180 fan.

2) Spread one tablespoon of olive oil over the base of an oven dish big enough to hold the fish snugly.  Lay the fillets side by side on top of the oil.

3)In a bowl, combine all the other ingredients.  Spoon this mixture over the fish evenly and bake for 20 minutes or until the fish is just cooked through (to a certain extent this will depend on how thick the fillets are but this is the average time!)

Serving Suggestion: Serve with the juices spooned over, with rice or couscous.

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Home / Recipes / Fish / Fast Fish Curry(4 products)


For a curry you need a meaty fish which doesn’t lose its shape when simmered in a sauce.  Monkfish works well, but for this recipe I used smoothhound fillet, which was every bit as good – meaty, tasty and utterly boneless.  It required no more prep than snipping into pieces with the poultry  scissors!  Smoothhound also has the distinct advantage of being less than half the price of monkfish.....

500g smoothhound fillet, cut into bitesize chunks
1 large onion, diced
1 red pepper, diced
2 tablespoons good curry paste
1 tablespoon garlic pickle
1 tablespoon tomato puree
2 teaspoons white wine vinegar
1 teaspoon dark brown sugar
Half a vegetable stock cube
2 tsp cornflour
Fresh coriander, chopped

1) Heat a large frying pan and fry together the curry paste, onion and garlic pickle until the onion has softened a little.  Add the red pepper, stir well and add 100ml water as well as the tomato puree.  Turn the heat down to medium and let it cook a couple of minutes. 

2) Crumble in the stock cube and add the vinegar and sugar.  Add the fish and stir, cooking for 5 minutes until the fish is tender.  To thicken the sauce, add 40ml water to 2 teaspoons cornflour and stir.

3) Add this to the sauce and stir well to thicken.  Sprinkle with a little fresh coriander, and serve with fluffy basmati rice.

Created by Tiffany Nestour of Kentish Town using farm-direct ingredients.



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Serves 4
Prep: 25mins
Cooking time: 2.5 hours
You will need a large casserole or saucepan with a lid

1 cuttlefish weighing approximately 1.5kg, cleaned and prepared
1 large onion
2 cloves garlic
2tsp smoked paprika
1 tsp dried oregano
200ml red or white wine
1x400g tin/carton tomatoes
1 tbsp tomato puree
Bay leaf
Haricot beans (either 140g dried, and then cooked according to packet instructions, or 2 x 400g tins)
Zest of ¼ lemon
Juice of half a lemon
Handful of chopped parsely

1. Cut the cuttlefish body into 2cm chunks.  Cut the larger tentacles in half and leave smaller ones whole. 

2. Fry the onion gently in oil for 5-10 minutes until it’s soft, but don’t let it brown too much.

3. Add the garlic and cook for another couple of minutes. 

4. When the garlic has softened, add the cuttlefish pieces to the pan along with the paprika and oregano. 

5. Pour in the wine and increase the heat to burn off some of the alcohol.  Add the tomatoes and puree and give everything a good stir round.  The cuttlefish should be covered with liquid so that it gently braises and doesn’t dry out.  Depending on the size of your pan, you may need to add a little extra water to keep the cuttlefish covered in liquid while it cooks.

6. Add the bay leaf and a little salt and pepper and bring to a very gentle simmer.

7. Place the lid on the pan and turn the heat down very low and gently simmer for 2 hours. Check on the liquid level half way through the cooking time and top up with a little water if needed. The liquid should not be bubbling, just very gently blipping away to itself.

8. After two hours, the cuttlefish should be tender and yielding. Add the haricot beans and cook for another 30 minutes, uncovered to let the sauce reduce slightly.  Taste, and add more salt and pepper if needed.

9.Just before serving, stir through the lemon zest and juice, and the parsely.

Serve with polenta or mashed potatoes, or just some crusty bread to dunk in and mop up the sauce.

Recipe Created by LOCALRESI Donna Ross, using farm-direct ingredients.

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To me, a fishcake should be crispy on the outside, soft and tasty on the inside.  Just solid enough to slide from pan to plate – but once your fork breaks through the crust it should find yielding, creamy filling.  Too many fishcakes are dry and frankly a bit boring.  Give these a try!  One tip – it’s not a quick fix unless you have ready-made, leftover mashed potatoes, so it might be worth making extra with your sausages just to give you an excuse!  I’ve given you the recipe here making the mash from scratch just for this  - because actually they are worth it. Makes 10 large fishcakes – enough for 5 hungry adults!

750g floury potatoes such as King Edward or Desiree (peeled weight)
Half a teaspoon of salt
30g butter
120ml full fat milk
350g wrasse fillets
2 tsp grated galangal or ginger (I buy galangal in Chinatown and freeze it, then grate straight from frozen off the block.  Saves me buying it specially for just one recipe!)
2 cloves garlic, crushed
1 stalk lemongrass, quartered lengthways and soaked in hot water for 10 minutes, then shredded finely
2 tsp fish sauce (nam pla)
1 tsp grated palm sugar or unrefined dark brown sugar
1 large handful fresh coriander, chopped
2 fresh red chillies, de-seeded and finely chopped (or 1 tsp chilli powder)
Vegetable oil for frying
1 large egg, beaten
Fresh breadcrumbs, a good bowlful ( I slice stale crusty bread and dry it in the oven for half an hour, then whizz it in the food processor – the nubbly, uneven texture gives a superb crunch! Rye bread is even better.)
Plain flour, about 6 tbsp

1) Cut the potatoes into evenly sized pieces and place in a big pan with the salt and bring to the boil, cooking until fork tender.  Drain then return to the pan over a medium heat for a minute to dry them.  Beat in the butter and mash well, then gradually beat in the milk.  Set aside.

2) Put the wrasse fillets in a frying pan with about half a pint of water and a pinch of salt then poach over medium heat until cooked and tender.  Drain off the liquid and set aside.

3) In a large bowl, combine the galangal or ginger, garlic, lemongrass, fish sauce, sugar and chilli.  Then add the mashed potato, combining well until the mixture is even.  Add the coriander and mix briefly, followed by the flaked fish.  I like to flake the fish in by hand as it’s the best way to check for bones.

4) Mix this all together and set aside.  Put the beaten egg, flour and breadcrumbs into separate bowls.
This makes about 10 large fishcakes.  For each one, take a handful of mixture, shape it into a round, flattish pattie and turn gently in the flour.  I’d suggest you do all the shaping and flouring before moving on to the next stage – sticky fingers!

5) Then each one needs to be dipped in egg, then breadcrumbs, pressing gently to get them evenly covered.  The breadcrumbing is a good activity for the children – my five-year old son did a wonderful job and thoroughly enjoyed himself!

4) Once they are all prepared, heat a couple of frying pans and put about half a centimetre of vegetable oil in each.  When the oil is hot, fry the cakes for about 5 minutes on each side, turning gently with a fish slice or spatula when the underside is well browned.

I like to serve these with Thai sweet chilli sauce and a crisp salad.

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Monkfish a l’Armoricaine

This is one of the dishes in my book, “Tout le monde a table! – Family Food by Tiffany Nestour.  It’s one of the first things I ate at my parents-in-law’s house and we absolutely love it.  Not only is it great made with monkfish tail, but also with the cheeks.  Not many fishmongers sell monkfish cheeks, personally I suspect that they keep them for themselves!  They are perfectly-sized nuggets of succulence, managing at once to be soft but keep their shape.  (If you don’t fancy this, may I suggest that they do, also, when egged and breadcrumbed, make a pretty wonderful alternative to the chicken nugget!)

600g - 800g monkfish tail (without the bone) or the equivalent weight of cheeks
4 small shallots, finely chopped
2 cloves garlic, crushed
2 tablespoons olive oil
6 fresh, ripe tomatoes
175ml dry white wine
A splash of brandy
1 teaspoon harissa paste (depending on strength - start with half and add more if needed)
2 stalks of thyme
Salt and pepper
2 tablespoons fresh chopped parsley
Cut   the   monkfish into 2inch slices if using tail.  Halve the tomatoes, cut out the woody core and cut each half into dice.

1) In a large sauté pan, fry the onion gently in the oil until it softens.  Add the garlic and fry for a couple of minutes.  Add the monkfish pieces, stir and splash in the brandy.  Turn up the heat and let it bubble (you can flambé it if you’re feeling flash, but it isn’t strictly necessary!) 

2) Add the white wine, tomatoes, harissa and thyme, season lightly and turn the heat to medium.  Lift out the pieces of fish with a slotted spoon and remove to a plate.  Cover it with foil and set aside. 

3) Allow the sauce to cook until the tomatoes have disintegrated somewhat and formed a lovely sauce.  This will take around five to ten minutes  Check the seasoning, add the fish back in to heat through, finish with some fresh chopped parsley if you like and serve with rice. 

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Mackerel is one of those fish that you can easily be put off.  By that I mean that if the only way you’ve ever tried it is by way of the vacuum-packed flabby cold smoked stuff they sell in the supermarket, you probably think you don’t like it.  However, fresh grilled mackerel is a whole different ball game.  Although it’s an oily fish, if you grill it this way the flesh is nothing but tender and not at all cloying, even though you’re still getting the benefit of all those wonderful essential fatty acids we’re all supposed to eat more of!  So give these pretty, colourful beauties a go – they’re as cheap as they are tasty.  I usually go for one each, with salad and baked potatoes.

4 fresh whole mackerel
2 teaspoons harissa paste
4 garlic cloves, quartered
1 lemon, juice only
Sprigs of fresh rosemary

1) First, gut your mackerel.  This is pretty easy – get a strong carrier bag with no holes in to do it over as you won’t want this hanging around in your kitchen bin especially on a warm day!  Using a small kitchen knife, push the point in under the fish’s chin and make a downwards incision along the crease until you hit resistance about 3cm from the tail.  The guts will probably spill out of their own accord somewhat but I use a pointy teaspoon to scrape out all the gunk.  Then just give them a good rinse under the cold tap.

2)Make 4 fairly deep slashes diagonally in the flesh of each side of the fish.  Then stick a piece of garlic into four of the slashes, a sprig of rosemary in the other.  Smear half a teaspoon of harissa paste into the cavity of each fish. 

3)Lay the fish in a shallow dish and cover with the lemon juice.  Just as you put them on the barbecue, sprinkle with a pinch of sea salt.  Grill for about 5 minutes on each side and enjoy with gusto!

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This is a fast, tasty springtime treat.  A little crab goes a long way when it is fresh, high quality stuff.  Serves four – you might want some crusty bread and butter to go with it.

1 tub fresh crabmeat
1 small onion, finely diced
1 tablespoon light olive oil
2 cloves garlic, crushed
2 red chillies, de-seeded and finely diced
1 lemon, finely grated zest and juice
2 tablespoons crème fraiche
Salt and black pepper
2 tablespoons fresh coriander, chopped
Fresh pasta – about 500g (tagliatelle or linguine)

1) In a bowl, combine the crabmeat with the lemon juice and zest, a pinch of salt and a grind of black pepper.

2) Gently fry the onion and garlic over a medium heat until softened but not browned, then add the contents of the pan to the crab mixture and stir well, adding the crème fraiche.

3) Cook your pasta until al dente, and drain. Return it to the pan and add the crab mixture, mixing gently but thoroughly with two wooden spoons.

4)Plate the pasta individually and sprinkle each serving with coriander and chilli for the table.  (Doing it this way also allows  me to monitor how much chilli goes on the littlest ones’ plates.......)