Category Archives: Fish & Seafood

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Fish Pie with Crunchy Topping

Category : Fish & Seafood

A luxurious, healthy but simple to make fish pie.

 

Ingredients

350g/12oz haddock fillet, skinned

30ml/2tbsp cornflour

115g/4oz cooked prawns (defrosted if frozen)

200g/7oz can sweetcorn, drained

75g/3oz frozen peas

150ml/0.25pt skimmed milk

150ml/0.25pt low-fat fromage frais

75g/3oz wholemeal breadcrumbs

40g/1.5oz reduced fat cheddar cheese

Salt and ground black pepper.

 

Preparation Time
30 minutes

 

Cooking Instructions

Preheat the oven to 190°C/375°F/Gas mark 5. Cut the haddock into even, bite-sized pieces and toss in the cornflour to coat evenly.

Place the fish pieces, prawns, sweetcorn and peas in an oven-proof dish. Beat the milk with the fromage frais and add the salt and pepper to season. Pour the milk mixture over the fish pie filling in the dish.

Mix the cheese with the breadcrumbs and spoon evenly over the pie filling. Bake in the oven for 25-30 minutes until golden brown.

Serve piping hot with fresh vegetables for a healthy, tasty supper..

 

Servings
4 people


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Filo Fish Pie

Category : Fish & Seafood

A light and tasty fish pie with a crumpled filo pastry topping.

 

Ingredients

675g/1.5lb white fish fillets

300ml/0.5pt milk

Onion slices, bay leaves and black peppercorns to flavour the poaching milk

115g/4oz cooked, peeled prawns (defrost if frozen)

115g/4oz butter

50g/2oz plain flower

300ml/0.5pt single cream

75g/3oz grated Gruyere cheese

1 bunch watercress, leaves only, chopped

5ml/1tsp mustard

5 sheets filo pastry

Salt and ground black pepper.

 

Preparation Time
50 minutes

 

Cooking Instructions

Place the fish fillets in a saucepan, cover with the milk and add the flavouring ingredients. Bring the pan to the boil, cover with a lid and allow to poach for 10-12 minutes until the fish is almost tender.

Skin and bone the fish and then roughly flake into a shallow oven-proof dish. Scatter the prawns over the fish, strain the poaching milk and reserve for later.Arrange the tomato slices on top of the fish. Mix the parsley, lemon rind and juice and oil into the wholemeal breadcrumbs, season to taste and mix well.

Melt 50g/2oz of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the poaching milk and single cream. Bring the mixture to the boil and, whilst stirring, allow to simmer for 2-3 minutes until the milk mixture has thickened. Remove the pan from the heat, add the cheese, mustard, watercress and season to taste. Pour the mixture over the fish and prawns and leave to cool.

Preheat the oven to 190°C/375°F/Gas mark 5 then melt the remaining butter in a small pan. Brush 1 sheet of filo pastry with the melted butter, crumple loosely and place on top of the fish pie filling. Repeat with the remaining filo sheets until the pie is completely covered.

Bake in the oven for 25-30 minutes until the pastry is golden and crisp.

Serve with fresh vegetables for a wholesome, tasty supper.

 

Servings
4 people


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Crunchy Topped Cod

Category : Fish & Seafood

A simple but incredibly tasty mid week supper.

 

Ingredients

4 cod fillets (approx 115g/4oz each), skinned

2 tomatoes, sliced

50g/2oz wholemeal breadcrumbs

30ml/2tbsp chopped fresh parsley

Finely grated rind and juice of ½ lemon

5ml/1tsp sunflower oil

Salt and ground black pepper.

 

Preparation Time

20 minutes

 

Cooking Instructions

Preheat oven to 200°C/400°F/Gas mark 6. Place the cod fillets in a large, wide oven-proof dish.

Arrange the tomato slices on top of the fish. Mix the parsley, lemon rind and juice and oil into the wholemeal breadcrumbs, season to taste and mix well.

Carefully spoon the breadcrumb mixture over the fish pieces and bake in the oven for 15-20 minutes.

Serve piping hot with new potatoes and seasonal fresh veg for a tasty super.

 

Servings
4 people


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Traditional Fish and Chips

Category : Fish & Seafood

A British traditional classic. Battered fish and thick cut chips, the perfect Friday night supper!

 

Ingredients

4 cod fillets (approx 115g/4oz each), skinned

2 tomatoes, sliced

50g/2oz wholemeal breadcrumbs

30ml/2tbsp chopped fresh parsley

Finely grated rind and juice of ½ lemon

5ml/1tsp sunflower oil

Salt and ground black pepper.

 

Preparation Time
35 minutes

 

Cooking Instructions

Add salt to the flour and mix together in a large bowl. Make a well in the centre and gradually add the water, whisking either by hand or using an electric whisk to make a smooth batter. Leave to rest for 30 minutes.

Cut the potatoes into uniform chips of about 1cm/0.5inch wide and 5cm/2inch long. Rinse with cold water in a colander and pat them dry.

Heat oil in a deep fat fryer or heavy based, large saucepan to a temperature of 150°C/300°F. Lower the potatoes into the oil using the basket or a slotted spoon, and cook in batches for 5-6 minutes. Shake the basket occasionally to ensure the chips cook evenly, are soft in the middle and do not brown. Remove from the oil, turn onto kitchen paper towel and blot dry.

Heat the oil in the fryer or pan to 190°C/375°F. Season the cod, stir the batter and dip the pieces of fish into the batter, ensuring they are well and evenly coated.

Lower the pieces of cod into the oil, in two batches if necessary, and fry for 6-8 minutes until crispy and brown. Turn out onto kitchen paper towel and allow the excess oil to be removed. Keep the fish warm.

Add the chips back into the oil in batches and cook for 2-3 minutes until crisp and browned.

Serve the fish and chips with a sprinkling of salt and vinegar if desired and lemon wedges on the side.

 

Servings
4 people


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Mini Tuna Fishcakes

A modern take on the traditional fishcake, which would also make an easy, tasty starter.

 

Ingredients

For the fishcakes:

675g/1.5lb potatoes

Knob of butter

2 hard-boiled eggs, chopped

3 spring onions, chopped

Grated rind of ½ lemon

5ml/1tsp lemon juice

30ml/2tbsp chopped fresh parsley

200g/7oz can of tuna in oil, drained

10ml/2tsp capers, chopped

2 eggs, lightly beaten

115g/4oz white breadcrumbs

Sunflower oil for shallow frying

Salt and ground black pepper.

 

For the tartar sauce:

60ml/4tbsp mayonnaise

15ml/1tbsp natural yogurt

15ml/1tbsp gherkins, finely chopped

15ml/1tbsp capers, chopped

15ml/1tbsp chopped fresh parsley

 

Preparation Time
30 minutes

 

Cooking Instructions

Boil the potatoes until tender and mash well with the knob of butter.

Mix the hard-boiled eggs, spring onions, lemon rind and juice, parsley, tuna, capers and 15ml/1tbsp of the beaten egg together with the mashed potato ad season to taste. Cover and allow to chill in the fridge.

Mix all the ingredients for the tartar sauce together and allow to chill slightly in the fridge.

Roll the fishcake mixture into approximately 24 even-sized balls. Dip each ball into the remaining beaten egg and then roll gently in the breadcrumbs until evenly coated. Transfer all coated fishcakes to a plate.

Heat 90ml/6tbsp of the sunflower oil in a frying pan and fry the fishcake balls over a moderate heat in batches for about 4 minutes each, turning several times to ensure brown all over.

Drain the cooked fishcakes on kitchen paper towel and keep warm until all batches are cooked.

Serve the fishcakes with the chilled tartar sauce and a fresh green side salad,

 

Servings
4 people


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Tagliatelle with Broccoli & Salmon

Category : Fish & Seafood

A tasty and healthy mid week pasta dish for all the family.

 

Ingredients

200g/7oz broccoli

305g/12oz tagliatellei

225g/8oz skinned, boned salmon fillets

150ml/0.25pt vegetable stock

25g/1oz butter

300ml/0.5pt single cream

Salt and freshly ground black pepper

 

Preparation Time
20 minutes

 

Cooking Instructions

Cook the tagliatelli as per the packet instructions, in a large pan of salted water for about  8-10 until tender.  Drain well in a colander.

While you are cooking the pasta, place the salmon fillets in a medium sized frying pan, add the stock and season well.  Cover, bring to the boil and simmer for  5-6 minutes until the salmon is just cooked and flaky.

Break the salmon into large flakes on a clean plate with a fork.  Leaving the cooking liquid in the frying pan, increase the heat and simmer until it has reduced to about 3tbsp worth of liquid.

Wash and prepare the broccoli, trimming the stalk and separating into  pieces of around 3cms.  Add the butter to the reduced stock liquid, add the broccoli and cook for 3-4 minutes.  Add the cream to the pan, cover and simmer for a further 3-4 minutes until the broccoli is tender.

Remove the lid from the broccoli pan, add the salmon and season well to taste.    Add the entire mixture to the cooked and drained tagliatelli, toss to ensure it is fully coated with the sauce and serve with a fresh green salad or garlic bread for a tasty mid week supper.

 

Servings
4 people


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Easy Cod Fishcakes

Category : Fish & Seafood

A great way to use up leftover mashed potatoes, or an easy mid-week supper made from scratch.

 

Ingredients

2 large potatoes, peeled and diced

450g/1lb cod fillets, cubed

1 tbsp butter

1 tbsp grated onion

1 tbsp fresh parsley, chopped

1 egg

3 tbsp oil for frying

 

Preparation Time
30 minutes

 

Cooking Instructions

Dive the potatoes and place in a large saucepan of water. Bring to the boil and cook until almost tender, approximately 15 minutes.

Add the diced fish to the pot of potatoes and continue boiling until the fish and potatoes are both tender.

Drain the saucepan very well and transfer to a large mixing bowl.

Add the butter, onion, parsley and egg to the bowl and mash and mix well until fully combined.

Mould the mixture into fishcakes of the desired size and place on a plate.

Heat the oil in a frying pan and cook the fishcakes, in batches if necessary, over a medium heat until golden brown on both sides.

Drain well on kitchen paper towel and serve with fresh, seasonal vegetables.

 

Servings
4 people


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