Tag Archives for Fish

Serves: 4

Ingredients 

600g white fish fillets monkfish, cod, skate cheeks, coley, and red fish.
1 tbsp vegetable oil
2 garlic cloves, 1 thinly sliced and 1 crushed
1 onion, finely chopped
2 tsp curry powder (mild or medium)
1 tbsp tomato purée
1/2 tsp sugar
1 bay leaf
2 tbsp crème fraîche
salt and freshly ground black pepper

Method

Prep:15min
Cook:25min
Ready in:40min

Season the fish on both sides with salt and pepper. Cut into four equal pieces, if bought whole.

Heat the oil in a deep heavy-based frying pan with the sliced garlic. Cook until the garlic is golden, then lift out and discard, using a draining spoon.

Sauté the onion in the garlicky oil for about 5 minutes until transparent. Sprinkle over the curry powder and add the crushed garlic. Stir for 1 minute. Add 200ml boiling water and the tomato purée, followed by the sugar and bay leaf. Stir, cover and cook for 15 minutes over a low heat.

Place the fish in the sauce, cover, and simmer for 8–10 minutes or until tender.

Carefully lift out the fish with a draining spoon and place on a heated serving plate. Stir the crème fraîche into the sauce and taste to check seasoning. Remove the bay leaf. Pour the sauce over the fish and serve immediately.

Serves: 4

Ingredients 

300g white fish (haddock, cod, plaice, coley, smoked haddock/cod.
150g fresh salmon
100g peeled prawns
600ml milk
6 to 8 large potatoes
pinch salt
50g butter
1 1/2 tablespoons plain flour
2 tablespoons chopped parsley
100g grated cheese

Method

Prep:40min
Cook:40min
Extra time:10min cooling
Ready in:1hr30min

Preheat oven to 200 C / Fan 180 C / Gas mark 5. Place the fish in an oven-proof dish and cover with the milk. Bake in the oven uncovered for 30 minutes or until the fish is cooked through.

Peel and chop the potatoes, and boil with a pinch of salt until soft.

When the fish is done drain the milk into a jug and put aside. Flake the fish with a fork and leave in the dish.

Once potatoes are done, drain, then add 30g of the butter and a splash of the reserved milk and mash.

In another saucepan melt the remaining 20g of butter on a medium heat and slowly add the flour stirring constantly until you get a smooth paste.

Add the remaining milk a little bit at a time, stirring constantly, until you get a sauce-like consistency.

Add the prawns in 4/5minutes to the end

Add the parsley and stir well. Cook for 5 minutes, constantly stirring.

Add the sauce to the flaked fish and mix well. Top with the mashed potato and spread evenly. Sprinkle the grated cheese evenly over the potato topping.

Place back in the oven for 30-40 minutes, or until the cheese is bubbling and slightly golden brown.

Serves: 4

Ingredients 

4 mackerel fillets
60ml soy sauce
1 tablespoon caster sugar
1/2 tablespoon grated root ginger

Method

Prep:20min  ›  Cook:8min  ›  Ready in:28min

Rinse fillets, and pat dry with kitchen roll. In a medium bowl, mix together the soy sauce, sugar and ginger. Place fillets into the marinade, and let stand for at least 20 minutes.

Preheat your oven’s grill, or an outdoor barbecue for high heat. Grill the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice.