Fish Molee

From Great British Chefs
Serves 4

Ingredients

lemon sole, filleted, skin-off and sliced
2 tbsp of coconut oil
1 onion, sliced
1 knob of ginger, julienned
2 green chillies, de-seeded
1/2 tsp turmeric powder
1 sprig of curry leaves
150ml of water
400ml of coconut milk
6 baby plum tomatoes, halved
25g of samphire
salt to season

In a medium-sized saucepan heat the coconut oil. When warm, add the sliced onion, ginger and green chillies. Sauté over medium heat until the onions are softened

Add the turmeric powder and curry leaves and sauté for a further 2 minutes, then add the of water and simmer for 5 minutes

Add the sliced lemon sole and simmer for a further 4 minutes, then add the coconut milk, tomatoes and salt. Simmer for 2 minutes, then remove from the heat. Check the seasoning, then garnish with samphire and serve immediately with steamed rice

 

Sicilian fish bake aubergine, tomatoes, pine nuts and raisins

From Super Food Family Classics by Jamie Oliver
Serves 4

Ingredients

2 large aubergines
1 kg mixed-colour tomatoes
1 red onion
4 cloves of garlic
1 celery heart
1 tbsp dried oregano
1 pinch of dried red chilli flakes
1 heaped tsp baby capers
40g raisins
40g pine nuts
4 black olives (stone in)
olive oil
4 x 120g white fish fillets
1 orange
250g wholewheat couscous
40g rocket
4 tbsp natural yoghurt

Preheat the oven to 180 degrees. Very finely slice the aubergines and tomatoes into rounds. Peel and very finely slice the red onion and garlic. Trim the celery, halve and finely slice lengthways. Throw it all into a large roasting tray with the oregano, chilli flakes, capers, raisins and pine nuts.  Crush the olives with the heel of your hand, tear out the stones, then tear the flesh into the tray. Add 2 tbsp of oil and a good pinch of sea salt and black pepper, then toss well. Arrange evenly, pulling a layer of tomatoes to the top, and bake on the bottom shelf of the oven for 40 minutes.

Meanwhile, place the fish fillets in a sandwich bag, squeeze in the orange juice (reserving the halves), add a pinch of salt and leave aside.

When the time’s up on the veg, remove from the oven and place the fish fillets on top, skin side up. Drizzle over the orange juice, then return to the bottom shelf of the oven for 15 more minutes, or until the fish is cooked through.

Put the squeezed orange halves and couscous into a bowl, just cover the couscous with boiling kettle water, then pop a plate on top and leave to fluff up.

Sprinkle the rocket over the gorgeous traybake, fluff up the couscous, season to perfection, divide it all up, and serve each portion with a dollop of yoghurt

Salmon and broccoli with zesty lemon herb sauce

From Clean Eating
Serves 4

Ingredients

2 8-oz thick-cut boneless, skinless wild 
salmon fillets
1/4 tsp ground black pepper, plus additional, to taste
1 tbsp olive oil
1 cup low-sodium fish or vegetable broth, divided
1 leek, thinly sliced crosswise, white and pale green parts only
1 head broccoli, cut into thin spears
Juice of 1 lemon, divided
6 oz plain Greek yogurt
2 tbsp finely chopped fresh tarragon
2 tbsp finely chopped fresh mint leaves
Sea salt, to taste

Preheat oven to 350°F.

Pat salmon dry with paper towel and season with pepper. In a large braiser or ovenproof sauté pan, heat oil on medium-high. Add salmon and sear for 3 minutes per side, until lightly golden. Transfer salmon to a plate and keep warm.

Reduce heat to medium and add 1/4 cup broth to pan. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; 
mix well.

Return salmon to center of braiser, nestling between leeks and broccoli. Drizzle half of lemon juice over salmon; cover and transfer pan to oven. Cook for 12 to 14 minutes, until salmon and broccoli are tender. Remove from oven and, using a slotted spoon, transfer salmon and vegetables to a platter; cover with foil to keep warm. Reserve 1/2 cup pan juices.

Prepare lemon-herb sauce: In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.

To serve, halve salmon fillets and plate each with lemon-herb sauce and leek-broccoli mixture.

Linguine with sardines, chilli and capers

From Delia How to Cook

Ingredients

8 oz (225 g) dried linguine
1 x 120 g tin of sardines in olive oil, well drained and the fish flaked into bite-sized pieces
1 tablespoon sardine oil, reserved from the tin for frying
1 red chilli, deseeded and finely chopped
1 tablespoon salted capers, rinsed and patted dry
1 clove garlic, chopped
7 oz (200 g) tinned Italian chopped tomatoes, well drained, or 4 medium, ripe tomatoes, skinned and diced
a few fresh basil leaves, roughly torn, to garnish
salt and freshly milled black pepper
Equipment

Method

First of all you need to cook the pasta.

Always use a large cooking pot and make sure you have at least 4 pints (2.25 litres) of water for every 8 oz (225 g) of pasta and 1 level tablespoon of salt.

Bring the water up to a good fierce boil before the pasta goes in and cook it for 8-12 minutes without a lid, until al dente.

Meanwhile, heat the tablespoon of sardine oil in a small frying pan, fry the garlic and chilli for about 4 minutes, until softened, then add the tomatoes, sardines and capers and gently heat them through, stirring occasionally.

Taste and season with salt and freshly milled black pepper.

When the pasta is ready, drain it into a colander, then quickly return it to the saucepan.

Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls with the torn basil sprinkled over.

Angela Hartnett’s salmon in ginger and lemongrass broth

From Guardian

Ingredients

Serves 4

2 tbsp of sesame oil
1 tsp of garlic, chopped
2 tsp ginger, chopped
2 red onions, chopped
2 lemongrass stalks, cut in half and crushed with the back of a knife
500ml cold water
A shake of Tabasco sauce
2 tsp of soy sauce
5 tsp fish sauce

4 x 100g salmon fillets (skin removed)
2 spring onions, chopped
1 large handful of spring greens
4 chestnut mushrooms, sliced
1 nest of dried noodles
Juice of 1 lime and rind of ½
1 tbsp of chopped coriander

Lightly heat the sesame oil in a large pan. Add the garlic, ginger, onions and lemongrass (to crush the lemongrass, use the back of a knife and bash the stalk so it splits). Saute for two minutes without browning. Add 500ml of cold water and bring to the boil. Then add the Tabasco, soy sauce and fish sauce. Gently lower the salmon fillets into the broth and turn down the heat. Simmer for four minutes until the salmon is cooked.

Remove the salmon and leave to one side.

Add the vegetables and the noodles, and bring the broth back to the boil. Simmer until the noodles are cooked as per the packet instructions (normally about four minutes).

Finally, add the lime juice and the grated rind. Place the salmon in bowls and pour the broth and noodles over each dish. Finish with freshly chopped coriander.

Family Fish pie

From annabelkarmel.com

Ingredients

Potato topping

800g potatoes
30g butter
7 tbsp milk
4 tbsp freshly grated Parmesan
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste
For the sauce

45g butter
1 large shallot, diced
2 tbsp white wine vinegar
45g flour
450ml fish stock
6 tbsp double cream
1 ½ tsp chopped fresh dill or chives, chopped
Salt and freshly ground black pepper, to season

Salmon & Cod Filling
250g salmon, skin removed and cut into 2 cm chunks
250g cod, skin removed and cut into 2 cm chunks
150g small cooked prawns
70g frozen peas

Pre-heat the oven to 200ºC/400ºF/Gas 6.

Boil the potatoes in salted water. Drain and mash with the butter, milk and Parmesan and season to taste.

To make the sauce, melt the butter and sauté the shallot for 5–6 minutes until soft. Add the white wine vinegar and boil for 2–3 minutes until the liquid has evaporated. Stir in the flour to make a roux. Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously. Bring to the boil then cook stirring until thickened. Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.

Divide all the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce.

Brush the potato topping with a little beaten egg. Bake for 25 minutes.

Freeze, assembled but uncooked.

So the Spawn has arrived in London, and I am trying to learn how to cook for him. He’s tried it but I am still trying to figure out whether he likes it. I tasted his portion, and personally I thought it was fine. Nice natural flavours with the dill to give it a bit of a flavour kick.

In any case, I made a couple of modifications to the recipe. I did not use fish stock for his portion as I did not have the time to make baby-friendly fish stock. Instead I added more milk. I did not use any peas. My brilliant idea was to add 3 carrots to the boiling water, and I mashed it together with the potatoes. Not because he doesn’t like peas but because I had a lot of carrots. Also his portion did not include any prawns as we were not sure whether he had any allergies to prawns. Finally, his portion was not seasoned at all; he’s not at the age where he can take salt. I believe the recipe is for babies 1 year and older hence the salt.

For completeness, this is the adult’s version.

Roasted rainbow trout with Korean ginger dressing

Adapted from Waitrose Magazine
Serves 2

Ingredients

2 rainbow trout
2 tbsp olive oil
2 tbsp mirin
1 garlic clove, finely grated
1 tbsp vegetable oil
200g kale
2 salad onions, trimmed and cut into 6am pieces
1 tsp chilli flakes

Ginger soy dressing
30g fresh root ginger, peeled and cut into matchsticks
150ml reduced salt dark soy sauce
120ml mirin
1 tbsp light brown sugar
1 garlic clove, finely grated
1 tsp chilli flakes

Pre-heat the oven to 190 degrees.

Make the ginger soy dressing. Whisk all the ingredients in a bowl until the sugar dissolves, then set aside to infuse.

Brush the rainbow trout with the olive oil and sprinkle with sea salt, inside and out. Whisk together the mirin, garlic, chilli flakes and vegetable oil in a large bowl. Toss in the kale and salad onions to coat and then add to a baking tray. Place the fish on top of the vegetables and roast for 25 minutes.

Pour over the ginger-soy dressing and serve

Hake crumble with leeks and olives

From Yummly
Serves 4

Ingredients

6 hake fillets
1 leeks
1 jar pitted black olives
3 bread (small, hard loaves of)
3 garlic cloves
olive oil (to taste)
lemon juice (to taste)
salt (to taste)

Season the hake fillets with lemon juice and a pinch of salt. Marinate for 1 hour.

Preheat oven to 180 degrees Celsius.

In a food processor grind separately and coarsely, the leeks, bread, olives, and garlic cloves. Put the ground ingredients a large bowl, sprinkle generously with olive oil, add a pinch of salt, and mix all the ingredients evenly.

Dry the hake fillets, and place in a baking tray. Do not overlap.

Cover the entire tray with the prepared mixture, and bake for about 30 minutes, or until the cover is browned.

Serve with mashed potatoes.

Hake with braised artichokes, bacon and peas

From Jamie’s Magazine
Serves 4

Ingredients

Extra-virgin olive oil
8 small shallots, left whole
A few thyme sprigs
4 violet artichokes, outer leaves and heart removed and each cut into 6 pieces
3 bacon rashers, cut into 2cm strips
Sherry vinegar
200ml chicken stock
A handful of frozen peas
4 x 125g–150g hake fillets, skin on
1 lemon, cut into wedges, to serve

Heat a splash of olive oil in a shallow saucepan. Add the shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not coloured. Add the artichokes and bacon and sweat gently for 5 minutes, until the fat runs from the bacon.

Add a splash of sherry vinegar and the stock and continue to cook for about 15 minutes, until the artichokes are soft when prodded with a knife. Add the peas; there should still be liquid in the bottom of the pan, so if it looks a little dry, add a splash of water from the kettle. Cook for 6–8 minutes, or until soft, then take the pan off the heat, taste and season. Set aside, covered, while you cook the fish.

Heat a little olive oil in a nonstick pan. Season the hake fillets then add to the pan, skin-side down, and cook over a medium-high heat for 3 minutes, or until the skin is crisp and golden. Turn and cook for another 1–3 minutes, depending on the thickness of the fillet, until just cooked through. To finish, stir a good glug of olive oil through the vegetables then serve at room temperature with the fish and lemon wedges.

Sicilian style salmon with garlic mushrooms

From BBC
Serves 1
Ingredients

For the Sicilian-style salmon

100g/3½oz salmon fillet, skin removed
1 lime, juice only
olive oil, for drizzling
½ tsp dried chilli flakes
1 tsp ground paprika
salt and freshly ground black pepper

For the mushrooms and broccoli

1 tbsp olive oil
100g/3½oz button mushrooms, sliced
100g/3½oz broccoli, chopped
1 garlic clove, finely chopped
2 tbsp chopped fresh parsley, optional

Preheat the oven to 180C/160C Fan/Gas 4.

Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through.

Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon.