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RECIPES
Fish Recipes
Pan fried Plaice with lemon and tomato
INGREDIENTS
2 x 170g plaice fillets
300g new potatoes, scrubbed and
halved
2 plum tomatoes
1 tsp small capers, rinsed
1 tbsp extra virgin olive oil
Zest and juice 1 lemon
Salt and freshly ground black pepper
Small handful fresh basil leaves, torn
25g butter
THE METHOD
1 - Cook the potatoes in boiling water until soft. Drain, keep warm and set aside.
2 - While the potatoes are cooking, cover the tomatoes in boiling water for 1 minute, then slip out of their skins. Quarter, discard the seeds and chop the flesh.
3 - In a bowl, combine the tomato flesh with the capers, olive oil, and half the lemon zest and juice. Season with salt and pepper. Add the torn basil.
4 - Heat the butter in a frying pan. Fry the plaice for a couple of minutes on each side over a medium heat. Squeeze over the remaining lemon juice and zest, and season. Remove from the heat.
5 - Serve the plaice with the cooking juices poured over the top, together with the tomato mixture and new potatoes.
Citrus Lemon Sole Skewers
INGREDIENTS
Salad, to serve
8 tbsp spicy tomato sauce, to serve
8 wooden skewers, soaked in cold water for 30 minutes
For the marinade
Juice and zest 1 lemon
Juice and zest 2 limes
1 tbsp clear honey
1 tbsp olive oil
1 tsp ground coriander
1 tsp paprika
1 tsp ground cumin
1 tbsp chopped fresh mint
THE METHOD
1 - Mix all of the marinade ingredients together and place in a shallow non-metallic dish.
2 - Halve each lemon sole fillet lengthways and thread onto the skewers. Place the skewers in the marinade and turn until covered. Cover and leave to marinate for up to 15 minutes.
3 - Preheat the barbecue or grill.
4 - Cook the skewers on the barbecue or under the grill for about 6 minutes, turning occasionally.
5 - Serve with the salad and tomato sauce.
Brill with Salmoriglio Dressing
Ingredients
160g Brill Portion
6 tbsp Olive Oil
3 tbsp Water
1 1/2 tbsp Lemon Juice
1 Garlic Clove
1 tbsp Oregano
1 tbsp Celery Leaves
1 tbsp Parsley
METHOD
1 - Whisk the olive oil and water together in a bowl until thick and creamy.
2 - Whisk the lemon juice and some salt into the bowl to taste.
3 - Stir in the garlic, oregano, celery herb and parsley.
4 - Season the brill with cornish sea salt and then pan fry for 3-4 minutes on one side and then an additional minute on the other.
5 - Dress brill onto plate with salmoriglio dressing.
Roasted Turbot with Red Wine Sauce
INGREDIENTS
4 x 170g portions turbot
1tbsp melted butter
320g green beans, trimmed
200g mushrooms, halved
1 tbsp olive oil
325g can sweetcorn in water, drained
Chopped fresh parsley, to garnish
FOR THE SAUCE
200ml red wine (or 100ml red wine and 50ml port)
3 tbsp double cream
50g cold butter, diced
THE METHOD
1 - Preheat the oven to 180°C/fan 160°C/gas mark 4.
2 - Place the turbot on a buttered tray, season and brush with the melted butter. Place under a hot grill for 2 minutes then transfer to the oven and cook for 6-8 minutes or until cooked through
3 - While the fish is cooking make the sauce. Pour the wine (and port if using) into a small pan and reduce over a high heat until the liquid begins to look sticky. Add the cream and bring back to the boil. To finish the sauce, whisk in the diced butter a little at a time, do not let the sauce boil while adding the butter (it’s best to move the pan off and onto the heat as you whisk in the butter).
4 - Also while the fish cooks, steam the green beans, fry the mushrooms in the olive oil and heat the sweetcorn.
5 - To serve, spoon the sweetcorn and green beans into the centre of 4 plates. Top with the turbot, place the mushrooms around the side and spoon over the sauce. Garnish with parsley and serve.
Dover Sole with lemon, dill and leeks
INGREDIENTS
8 ounces baby potatoes, sliced to ⅛ inch thick ( about 2 cups)
2 medium leeks, thinly sliced into ¼ thick rings ( about 1 cup)
2 teaspoons olive oil
⅛ teaspoon salt and pepper
zest from ½ a lemon
——
8–10 ounces dover sole
1 teaspoon olive oil
pinch salt and pepper
zest from other ½ half a lemon
Dill Oil
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
⅛ teaspoon kosher salt
METHOD
1 - Preheat oven to 425F
2 - Place sliced potatoes and leeks in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment lined sheet-pan in a single layer in the oven. Bake for 20 minutes, tossing halfway through.
3 - Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
4 - Make the dill oil by mixing ingredients together in a small bowl.
5 - Once the potatoes are fork tender (after about 20 minutes) lay the fish over top and place it back in the oven.
Bake for 8-10 minutes or until fish is cooked to desired doneness.
6 - Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top.
7 - Scatter with fresh dill sprigs.
Whole roast Sea Bass with orange, bay leaves, pink grapefruit and fennel
INGREDIENTS
1 kg whole sea bass
1 grapefruit
1 orange
5 fresh bay leaves
100g butter
Olive oil for drizzling
Handful of fennel seeds
Sea salt
METHOD
1. Scale, gut and trim the fins from the fish, and slash 5 times down one side.
2. Make a ‘boat’ using tinfoil to catch all the juices, drizzle with olive oil and place the fish into it.
3. Season the fish with sea salt and sprinkle with fennel seeds. Peel the zest from the or-ange and grapefruit and place on top. Poke the bay leaves into the slashes on the fish with chunks of butter.
4. Drizzle olive oil over the fish and squeeze the juices from the citrus fruits all over it.
5. Put it into a pre-warmed oven at 200C for 10 minutes then remove and baste.
6. Pop it back in for another 10 minutes then take it out and let it rest for at least 5 more minutes before serving with fresh bread.
Roast Monkfish with rosemary, olive oil and lemon marinade
INGREDIENTS
4 x 170g monkfish fillets
2 tbsp rosemary, roughly chopped
4 tbsp extra virgin olive oil
Grated zest 2 lemons, plus wedges to serve
1 tsp honey
Salt and freshly ground black pepper
TO GARNISH
2 handfuls watercressNew paragraph
THE METHOD
1 - Heat the oven to 210°C/fan 190°C/gas mark 7. Slash the fish several times on each side.
2 - Mix the rosemary, olive oil - lemon zest and honey together. Rub into the fish and leave to marinate for 10 minutes.
3 - Place the fish in a roasting tin and season with salt and pepper. Bake in the oven for 10 minutes or until the fish is cooked - the flesh will turn white and flaky when it's done.
4 - Lift onto a bed of watercress and spoon any cooking juices over the top. Serve with lemon wedges
Herb Crusted Hake With Lemon Butter
INGREDIENTS
75 g Butter melted
150 g Fresh Breadcrumbs
2 tbsp Fresh Parsley Flat Leaf
(parsley, thyme, dill) chopped
4 fillets Hake Fillets
1 x Lemon grated zest
LEMON AND CAPER BUTTER
1 tbsp Capers
75 g Butter melted
1 tbsp Fresh Parsley Flat Leaf
(parsley, thyme, dill) chopped
1 x Lemon juiced
THE METHOD
1 - Preheat the oven to 180°C/350°F/Gas Mark 4.
2 - Place the hake fillets onto a flat baking tray lined with parchment paper.
3 - In a large bowl combine the breadcrumbs, chopped herbs, lemon zest, grated parmesan and melted butter and mix well.
4 - Season lightly with salt and black pepper.
5 - Divide the herb topping between the four fillets.
6 - Place the fish in the oven and cook for 18-20 minutes until cooked and the herb crust is crisp.
7 - Meanwhile make the lemon butter very simply by mixing together the melted butter, chopped herbs, capers and lemon juice.
8 - Keep the butter in a warm place until the fish is cooked and then drizzle all over the herb crust
Skate with Preserved Lemon and Green Olives
INGREDIENTS
4 tbsp extra virgin olive oil
4 small skate wings, skinned (weighing about 1 kg)
Salt
Juice of 1 lemon
Peel of 1 preserved lemon, chopped
8-12 large green olives, stoned and chopped
2 tbsp chopped parsley or coriander
1 lemon, cut into quarters, to servNew paragraph
THE METHOD
1 - Heat the oil in a non-stick frying pan and put in the skate wings. Sprinkle lightly with salt and cook over a low heat for 4 minutes, then turn over, add the lemon juice, and cook for a further 4 minutes or until the flesh begins to come away from the long soft bones. The time depends on the thickness of the wings.
2 - Add the preserved lemon peel and green olives, parsley or coriander and let them heat through in the oil and juices. Serve with the lemon wedges.
VARIATIONS
1.1 - For a spicy version using small wings, stir into the oil just before you put in the fish, 2 crushed garlic cloves, a pinch of ground ginger, a pinch of ground cumin and a pinch of ground chilli pepper.
1.2 - Instead of olives you can add 1-2 tbsp of capers.
ADVISE
If using larger wings, buy 4 thick middle strips weighing about 250g each (they are sold skinned) rather than side wedge pieces. Poach them in salted water, just below simmering point, for 15-20 minutes, then drain thoroughly. Heat the oil and lemon juice with the preserved lemon peel, olives and herbs and pour over the fish
Whole Roasted Lemon & Herb Mackerel
INGREDIENTS
For the fish:
2 whole mackerel, cleaned and gutted
2 lemons, thinly sliced and cut into half moons
5 sprigs thyme
5 sprigs oregano
2 tbsp olive oil
salt and pepper, to taste
For the pasta salad:
2 cups orzo, cooked and slightly cooled
1 pint cherry tomatoes, halved
1 bunch asparagus, cut into 1-inch pieces
1 lemon, zested and juiced
1 garlic clove, grated
1 tbsp small capers
2 tbsp olive oil
1 tsp fresh thyme, roughly chopped
grated parmesan to taste
salt and pepper to taste
THE METHOD
1 - Preheat oven to 425F. Use a sharp knife to carefully slice open a larger cavity from where the fish was gutted. Pat fish dry.
2 - Place the fish on a greased parchment-lined baking sheet. Score the fish along one side, and season the cavity and scored sections with salt and pepper.
3 - Stuff the scored sections with some thyme, oregano, and lemon slices. Then stuff the cavities with any remaining lemon slices and herbs.
4 - Drizzle some olive oil on top and roast in the oven for about 20 minutes, or until golden and the skin is lightly crisp.
5 - Meanwhile, make the pasta salad: in a bowl, combine cooked orzo, tomatoes, asparagus, capers, garlic, thyme, lemon zest and juice, olive oil, parmesan, salt, and pepper. Mix well and taste for seasoning
Salmon, carrot and halloumi burgers
INGREDIENTS
Vegetable oil, for greasing
1 (416g) or 2 (213g) salmon portions
500g carrots, grated
1 small onion, finely chopped
100g fresh breadcrumbs
1 large egg, beaten
150g Halloumi cheese, crumbled or finely chopped
50g mature Cheddar cheese, grated
1 tbsp fresh coriander, chopped
Salt and freshly ground black pepper
Burger buns, salad and tomato ketchup, to serve
THE METHOD
1- Preheat the oven to 200C/Gas 6. Grease a large baking sheet with a little vegetable oil.
2 - Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunks.
3 - Put the carrots into a large mixing bowl and add the onion, breadcrumbs, egg, cheeses and coriander. Season, remembering that cheese is quite salty, so you only need a little salt. Stir in the chunks of salmon.
4 - Form the mixture into 6 burgers and arrange on the prepared baking sheet. Bake for about 20–25 minutes, until golden brown. Serve in burger buns with salad and tomato ketchup on the side.
Cook's tip: For a lighter option, wrap and serve the burgers in crisp lettuce leaves or Chinese leaves instead of serving them in burger bun
Creamy Brown Crab and Tarragon Linguine
INGREDIENTS
300g white crab meat from a brown crab
200g brown crab meat from a brown crab
400g linguine
3 chillies
50g butter
50ml double cream
Lemon juice
Salt
Pepper
15 tarragon leaves, chopped, plus extra for garnish
THE METHOD
1 - Bring a large pan of water to the boil with 1 tablespoon of salt, add the linguine and bring back to the boil, ensuring you stir the pasta every couple of minutes to stop it sticking together.
2 - Meanwhile, melt half of the butter in a large pan and add the chillies followed by the white crab meat and cream. Shake to incorporate and then remove from the heat.
3 - Once the linguine is cooked, drain (but reserve a cup of the cooking water). Stir the linguine into the crab and chilli mix, then return to a high heat.
4 - Stir well to combine, then add the brown crab meat, remaining butter and the chopped tarragon. Toss and stir well to combine, adding a dash or 2 of the linguine cooking water to create a sauce to coat the pasta.
5 - Finish with some lemon juice, salt and pepper, plus more chilli if desired.
Garnish with some shredded tarragon and serve in a deep warm pasta bowl