Aug 9

My Favourite Fish Recipes

Quick Fish Curry 

Ingredients:
500 grams mixed colour cherry tomatoes (halved) 
500 grams hake or other white fish (cut into bite-size pieces) 
1 heaped tbsp Korma curry paste 
1 tin (400 grams) light coconut milk 
1 tbsp Lime pickle 

Instructions:

- In a large shallow casserole pan – lightly fry the tomatoes in 1 Tbsp olive oil. 

- Stir in the rest of the ingredients, simmer for 6 mins (be gentle, don’t break up the fish or tomatoes). 

- Season and enjoy with rice and vegetables. 

Cod Parcels with Tomato, Olives, Capers, and Rocket

(Baking fish in parcels keeps it moist, as well as infusing it with flavours)

Ingredients:
  • 2 tomatoes, roughly chopped 
  • 50g pitted black olives, roughly chopped 
  • 1 heaped tsp capers, chopped 
  • 2 garlic cloves, chopped 
  • Finely grated zest and juice of 1 unwaxed lemon 
  • 15g flat-leave parsley, chopped 
  • 1 tbsp olive oil, plus more for the fish 
  • Salt and pepper 
  • 50g rocket 
  • 2 skinless cod loins 

 
Instructions:
- Preheat oven to 180C  

- In a small bowl, mix together all the ingredients (including the 1tbsp oil) apart from the rocket and cod. Season well with salt and pepper. 

- Take a good length of foil or baking parchment (enough to wrap the cod and vegetables) and lay it over a baking tray. Place the rocket in the centre of the foil/paper, top with the tomato and olive mixture, and lay the cod loins on top. Season the fish well with salt and pepper and drizzle with olive oil. Bring the edges of the foil/paper together, squeezing and folding them to create a sealed parcel. 

- Bake in the oven for 10 - 12 minutes. 

- Carefully unfold the parcels and serve with the juices and vegetables spooned over the fish. 

Wild Rice, Salmon & Kimchi Salad 

Serves 4 

Ingredients:
  • 100g wild rice mix 
  • 1 large salmon fillet (approx.. 170g), skin removed. 
  • 1 tbsp tamari 
  • Zest and juice of ½ lemon, plus extra juice, to taste. 
  • 1 garlic clove, grated 
  • 2 tbsp kimchi 
  • ¼ cucumber, chopped 
  • 8 cherry tomatoes, halved 
  • Small bunch of flat-leaf parsley, chopped. 
  • 1 tbsp sprouted grains or seeds (alfalfa, broccoli, kale, lentil chickpeas) 
  • Sea salt and freshly ground pepper 
  • 2 tsp extra virgin olive oil, to serve (optional) 


Instructions:
- Preheat the oven to 200 degrees, and line a baking tray with a large piece of foil. 

- Cook the rice according to the packet instructions. While that’s bubbling away, put the salmon in the centre of the lined tray. 

- Add the tamari, lemon zest and juice and garlic, making sure the salmon is nicely covered.

- Season well, then close up the foil to form a loose bag around the salmon – make sure the seal is nice and secure as you don’t want any steam to escape. 

- Bake for 20 minutes or until cooked through. Set aside to cool until around room temperature. 

- Place the kimchi, cucumber, tomatoes, parsley and sprouted grains or seeds in a bowl with the rice and mix together. Then flake the salmon with your fingers and add to the bowl. 

- Mix gently and transfer to plates, add a pinch of salt and ground pepper, squeeze of lemon and the  optional extra virgin olive oil. 

Halibut with Mushrooms, Lemon, and Toasted Sesame Oil 

Serves 2 

Ingredients:
  • 2 medium shitake maitake, or oyster mushrooms, thinly sliced 
  • 2 halibut fillets (skin removed) 
  • Flaky sea salt and cracked black pepper 
  • ½ tsp grated lemon zest 
  • ½ tsp grated fresh ginger 
  • 2 spring onions, thinly sliced 
  • 1 tsp coconut aminos (excellent alternative to soy) 
  • ½ tsp toasted sesame oil, plus more for drizzling 
  • 4 lemon slices 

 
Instructions:
- Preheat the oven to 200 degrees C. Lay out two sheets of parchment paper (enough to cover the fish) 

- Place the sliced mushrooms in the lower third of each parchment sheet. 

- Season the halibut fillets generously with salt and pepper and place them on top of the mushrooms. 

- Divide the lemon zest, ginger, spring onion, coconut aminos, sesame oil, and lemon slices evenly between the fillets. 

- Fold the top half of the parchment paper over the fish to make a rectangle. Crimp the edges tightly so no liquid can escape. Place the parcels on a baking tray and bake for 12 to 15 minutes, until cooked through. 

- Transfer the parcels to individual plates. Carefully cut open the parchment paper and serve. 

Salmon – al la Japanese inspired 

Serves 4 

Ingredients:
  • 4 x 180g salmon fillets, no bones and skin on 
  • 50g spring onions, thinly sliced 
  • Marinade 
  • 1 tbsp sesame oil 
  • 120ml tamari 
  • 1tsp grated fresh ginger 
  • 1 tbsp Dijon mustard 
  • 4 tbsp black or white sesame seeds 
  • 1 tbsp honey  

 
Instructions:

- Preheat the oven to 220 degrees C. Line a baking tray with baking paper. 

- Whisk the marinade ingredients together in a large bowl and marinade the salmon for up to 30 minutes in a covered bowl. 

- Remove the salmon from the marinade and reserve the marinade. 

- Lay the salmon, skin-side down, on the lined tray. Bake for 15-20 minutes. 

- Remove from the oven. Pour over the reserved marinade and scatter over the spring onions. 

- Serve with stir-fried pak choi, tamari, sesame oil and freshly grated ginger. 

 

 

Jenni Rivett

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