Thai green fish curry

• Serves: 4

• Ingredients
• 500g chunky white fish fillets– i.e. pollock, haddock etc
  ( you could also use a selection of seafood such as salmon,
• prawns, scallops, mussels, clams etc)
• ½ teaspoon oil
• 1 onion, diced
• 1 clove garlic - chopped finely
• Small piece fresh ginger - grated
• 1 tablespoon green curry paste
• 1 red chilli, seeds removed and diced
• 1 tin coconut milk
• 1 small piece fresh lemongrass
• 1 teaspoon fish sauce (Nam pla) – optional
• 1 teaspoon brown sugar

Method

Heat oil in a pan, the add onion and fry gently until softened.
Add ginger, chilli, garlic and curry paste, sugar, lemon grass and coconut milk and stir well.
Allow to simmer for approx. 10 minutes over a low heat, until the sauce has thickened.
Add fish and simmer for another 3 – 4 minutes, until fish is cooked.

Serve with rice or noodles, lime wedges, and chopped fresh coriander.

Simple fish pie

• Serves 4

• Ingredients
• 6 medium potatoes, peeled
• 1tsp butter
• A little salt and pepper
• a little oil, for frying
• 1 onion, roughly chopped
• 1 garlic clove, finely chopped
• 1 leek, roughly chopped
• 1 tub of seafood chowder
• 50ml cream
• 100g cheddar cheese, grated

Preheat the oven to 180°C/gas mark 4. Boil the potatoes until cooked. Once they are ready, mash and add a little butter. Season to taste and set aside.

Heat a little oil in a saucepan and gently fry the onion, garlic and leek. Add the chowder and cream and allow to simmer for about five minutes.

Spoon the mixture into a casserole dish, and sprinkle the grated cheese over the top.

Gently spoon over the mashed potato and smooth over the top with a fork.

Place the pie in the oven for 15-20 minutes, or until the potato topping is lightly browned.

Whole baked Trout with roast Mediterranean vegetables

• Serves 2     Cooking Time – 30 mins

• Ingredients
• 2 whole rainbow trout
• 2 red onions - peeled and cut into thick wedges
• 1 lemon or lime - sliced
• 1 red or yellow pepper – roughly cut.
• Sea salt and freshly ground black pepper
• 1 teaspoon balsamic vinegar – optional
• Olive oil

Method

Rinse the fish inside and out under cold running water. Dry with kitchen paper.
Rub the outside of the fish with a little olive oil, as this helps to create a crispy skin.
Season the cavity with a little salt and pepper, and stuff with the lemon or lime slices.
In a bowl mix the chopped vegetables with a little olive oil, seasoning and vinegar until well coated.
Place vegetables on a roasting tray, and place fish on top.
Bake in a hot oven for approx 15 – 20 minutes until cooked.
Remove and serve with fresh green salad.

COOKS NOTES - You could also use other whole fish such as sea bass, sea bream, mullet, snapper, arctic Charr etc in this recipe.

Seafood with summer green salad

• Serves: 4
• The new deepwater fish show their true worth in this simple salad.
• This recipe can be used for any of the meaty deepwater fish.

• You need
  
• Dressing
• 4 tbsps virgin olive oil
• Juice of 1 lemon
• 1 tbsp balsamic or
• red wine vinegar
• 1 tsp honey
• Mix or whizz in a blender
• Summer selection of salad leaves
• 10 cherry tomatoes ­ halved
• Fresh chives
• 50g Parmesan cheese ­ shaved

Method

Add a few slices of onion, carrot, celery and a sprig of parsley and thyme to 300mls water.
Season with a little salt and pepper.
Simmer for 10 minutes, cool and strain, reserving liquid for poaching.
Place fish fillets into the poaching liquid, bring to simmering point and poach gently for about 4 minutes.
Remove and allow to cool.
Meanwhile, tear the washed and dried salad leaves into pieces and place in a bowl with tomatoes and chives.
Pour the dressing over the salad and toss gently.
Arrange the seafood on top and scatter on the Parmesan shavings.

Seafood in a Classic Crisp Tempura or Beer Batter

• Serves 4

• Ingredients
• 675g filleted white fish into portions.
• Tempura batter
• 1 egg
• 150ml water
• 2 tbsps plain flour
• Beer Batter
• 150ml beer
• 2 tbsps plain flour

A little salt and pepper Flour to coat fish Oil to deep fry

To make tempura batter
Break egg into a large bowl, add water and mix slightly.
Add all the flour and fold in lightly.
Add an ice cube if possible, to keep the batter texture thin.

To make beer batter
Sieve flour into mixing bowl.
Add in beer mixing well and use promptly.

Deep frying
Dry fish and season with a little salt and pepper, dip in flour and shake off excess.
Dip in batter and slide gently into the hot oil (180C/350F).
Cook in small quantities until the fish is crispy and golden in colour.

Drain well and serve immediately.

Seafood Chowder

You can use many types of different fish for this dish ­ smoked fish, white fish or shellfish, or a mixture of them all. Many fishmongers also sell a mix of seafood suitable for chowders.

• Serves 4

• 450g fish cut into 2cm cubes (i.e. Pollock, smoked fish, haddock, hake, whiting etc)
• 500ml milk
• 4 rashers of rindless smoked bacon
• 1 large onion, diced
• 1 small tin sweet corn, drained
• Small knob butter
• 2 large peeled potatoes cut into small cubes
• Handful chopped fresh parsley
• A little salt and pepper

Method

Boil potatoes until soft. Remove one half and mash the other half. Set aside.
In a saucepan, melt the butter, and gently fry the onion and bacon.
Add sweet corn, all the potatoes, fish and milk.
Stir gently and simmer for four to five minutes.
Season, and reheat to serve, finish with sprinkling of fresh parsley

Monkfish with Roast Red Pepper sauce

• Serves 4
• Preparation Time – 45 mins

• Ingredients
• 2 x 350g monkfish fillet
• 8 thin slices of Parma ham or bacon (optional)
• 2 red peppers - cut in half and seeds removed
• 1 teaspoon white wine or balsamic vinegar
• 100mls cream
• 1 teaspoon castor sugar
• Olive oil
• A little salt and pepper

Method

Drizzle the peppers with a little olive oil and roast in a hot (180°C– 200°C) for 20 minutes.
Remove from oven, place in a bowl, and cover tightly with cling film.
Leave to cool.

If using the Parma ham, tightly wrap the monkfish fillet with the slices of ham.
(It may be necessary to secure the ham with a cocktail stick)
Place fish on an oiled oven proof tray, and bake in the oven for approx 15 minutes.

While the fish is cooking, remove the skins from the peppers.
Place into a bowl with the sugar, vinegar and cream. Blend until smooth, taste and correct seasoning if necessary.

Remove fish from the oven and cut into thick slices with a sharp knife.
Arrange on plates and serve drizzled with the red pepper sauce.

Grilled Mackerel with Apple, Spinach and Yoghurt Sauce

• Serves 4

• Ingredients
• 8 very fresh mackerel fillets – pin bones removed
• A little salt and freshly milled pepper,
• Olive oil
• Sauce
• 1 cooking apple – cooked and puréed
• 100g spinach – cooked and puréed
• 110g natural yoghurt

Method

Brush fish lightly with olive oil and season with a little salt and freshly ground pepper.
Grill for 4 minutes on each side or until golden on both sides.
Meanwhile make sauce – heat together apple and spinach purée and add in yoghurt.
Check taste and season well.
To Serve
Place mackerel fillet on layers of crisply fried potato slices and tomato.
Top with spinach and mackerel fillet and serve drizzled with the sauce.

Herb stuffed whiting wrapped in crispy bacon

• Serves 4

• Ingredients
• 4 whiting fillets – trimmed
• 4 rindless, smoked streaky rashers
  
• Stuffing
• 50g butter
• 1 onion – finely chopped,
• 50g breadcrumbs
• Small bunch parsley
• Few sprigs of dill, marjoram or thyme
• A little salt and pepper

Method

Over a medium heat soften onion in melted butter, add all stuffing ingredients and mix together.
Season stuffing with a little salt and pepper.
Cut fillets in half lengthways.
Place stuffing on each fillet and wrap a thin slice of streaky rasher around each roll.
Place in buttered ovenproof dish, cover and bake for 15 minutes at 190ºC / 375 F / Gas Mark 5.
Remove the cover for last 5 minutes to crisp the bacon.

Fish goujons with sweet potato chips

• Serves 4 children

• Ingredients
• 450g thick coley, cod or haddock fillets, skinned and cut into 5-7cm (2-3") strips
• 2 tablespoons runny honey
• 2 large sweet potatoes
• 1 tablespoon olive oil
• A little salt and pepper
• Few handfuls fresh breadcrumbs or oat bran

Method

Preheat the oven to 190°C/375°F, Gas Mark 5
Cut the sweet potato into chips, cook in microwave for two minutes on a high setting.
Remove from the microwave and toss in olive oil, and roast in the oven for 10 – 15 minutes.
Place the fish into a large bowl, and add the lemon and seasoning.
Place fish and honey in a bowl and stir gently to allow the honey to coat the fish pieces.
Coat the fish in the breadcrumbs or oat bran.
Place onto a lightly oiled ovenproof tray, and bake for 8-10 minutes until golden brown.
Serve with the sweet potato chips, salad and tomato ketchup dip.

Fresh haddock braised in cider with potato, rocket and cress

• Serves 4

• Ingredients
• 4 x 170g portions skinned haddock
• 2tbsp olive oil
• 2 garlic cloves, chopped
• 450g baby potatoes, sliced
• 1 litre cider
• pinch of paprika
• A little salt and pepper
• rocket, to garnish
• watercress, to garnish

Heat the olive oil in a large deep heavy based saucepan and fry the garlic and potatoes until browned.
Add the cider to the pan and simmer gently until the potatoes are almost cooked through.
Place the haddock on top of the potatoes in the pan and sprinkle generously with paprika and season to taste.
Cover and continue to cook for five to seven minutes.
Divide the potatoes between four serving bowls and top with the fish, rocket and cress salad.