How to cook seafood on the barbecue

We’ve seen how fish cooked on a barbecue can make a great addition to your summer gatherings, whether it’s for a convivial lunch or an al fresco dinner. But you can also cook a variety of seafood on the barbecue, such as oysters, prawns, mussels or scallops.

Cooking oysters on the barbecue

Yes, that’s right. Oysters are delicious raw but you can also enjoy them cooked.

If necessary, start by scrubbing the oyster shells with a soft bristled brush in cold water. Place the oysters on the grill, flat side up, and leave them for 8-10 minutes or until the shells start to pop open. Carefully remove all oysters from the grill, even the ones that haven’t opened, using a fireproof mitt or tongs.

Completely shuck all oysters and add any sauce you’d like (a squeeze of lemon juice works wonders).

Cooking prawns on the barbecue

Cooking prawns on the barbecue is quick and easy. Just make sure your barbecue is very hot so you can quickly brown the prawns without overcooking them.

If you purchased whole prawns, start by removing the shells and de-veining them. Lightly season the prawns and brush them with a little oil before placing them on a skewer. Put the skewers on the hottest part of the grill and leave until the prawns have coloured. Turn them over and cook for a couple more minutes. Remove from the heat, let the prawns cool a little then serve.

Cooking mussels on the barbecue

If necessary, start by cleaning the mussels with a brush and some cold water. Place your mussels in a roasting tray with a matching lid (you can use tinfoil so long as you make sure to close the parcel tightly so that no steam can escape). Season the mussels and drizzle with a little oil before placing them on the barbecue for 8-10 minutes. The mussels will be ready to eat when most of them have opened. Discard any mussels that didn’t open before serving.

Cooking scallops on the barbecue

A great way to cook scallops on the barbecue is to skewer them with vegetables or even prawns.

Start by marinating your scallops in an oil-based marinade for 10-15 minutes. You can use your favourite herbs and spices such as garlic, paprika or basil. Place the scallops on skewers with any other ingredients of your choice or on their own. Remember that if you’re using wooden skewers, you need to soak them in water for an hour before cooking. Place the scallops skewers on your barbecue and cook for 8 minutes, turning halfway through. You can brush the scallops with more marinade while cooking.

How to cook fish on the barbecue

Barbecueing is the ultimate way to share good times with friends and family and enjoy tasty food. Adding fish to the mix can make your BBQ extra special and can be very rewarding if you know a few tricks to make sure your barbecued fish is a success.

Ideally, you should use a mesh-type grill so you can cook more delicate fish easily. If you don’t have such a grill then you can cook the fish in tinfoil.

Be sure to oil your fish before placing it on the grill so it doesn’t stick. A clean grill will also help prevent the fish from sticking to it.

How to cook fish fillets on the BBQ

If you want to cook fish fillets directly on the grill, choose firm-fleshed fish that can stand the heat without falling apart, such as salmon, monkfish or halibut. To cook more delicate fish such as seabass or lemon sole, wrap the fillets in foil with a bit of liquid and some herbs and spices. It will steam the fish and keep it moist.

You can also use fillets to make fish skewers or fish burgers, which often helps to make it more appealing for young children.

How to cook whole fish on the BBQ

You can also choose to cook fish whole. This style of serving makes for an impressive main course and helps keep the fish moist and flavourful. You can also stuff whole fish, which is a great way to add flavour.

One way to cook whole fish is to use a fish basket, which consists of two metal grids that ‘sandwich’ the fish and helps the stuffing stay inside. It also produces a crispy skin. If you don’t own a fish basket, you can wrap your whole fish in foil. It won’t have a crispy skin but the flesh will be wonderfully moist.

Seasoning fish for BBQ

Try marinating your fish – something as simple as a drizzle of olive oil, a squeeze of lemon juice and a few herbs can work wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid flavours that will overpower the fish and mask its taste. You can also use flavoured butters or side sauces.

Sides to serve with barbecued fish

Grilled vegetables complement fish cooked on a BBQ. Try Mediterranean veg such as courgettes, tomatoes, aubergine or bell peppers. You can also serve light salads as a side dish. If you prefer something more substantial, serve your fish with rice or roast potatoes.

From Cullen skink to kedgeree – all hail the humble haddock

Seeing as we’re giving away 500g of free haddock fillets with all orders over £60 until Sunday 15 April it’s only right that we offer you some ideas for how to cook the stuff, right? Right.

We’re all for keeping it simple – a fussy hand spoils the simple pleasures of fish more often than not. The best course of action is to let the ingredients do the work, and with our super-fresh smoked haddock you’re on the right road before you’ve even lifted a finger.

Whether you’re after a spicy main course, a velvety soup or a warming one-pot meal, you’ll find something to light your fire here.

Smoked haddock gratin
 
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A comforting one-pot dish comprising smoked fish, bacon, potatoes and creme fraiche
Serves: 6
Ingredients
  • small knob of butter
  • 4 rashers smoked streaky bacon
  • 1 onion, finely sliced
  • Half a small pack thyme, leaves only
  • 1kg baking potatoes, washed and sliced
  • 350g skinless smoked haddock, cut into large chunks
  • 300ml half-fat creme fraiche
  • Crisp green salad, to serve
Instructions
  1. Heat the oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.

  2. When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.

Kedgeree
 
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A simple dish of smoked haddock and spiced rice that began life as breakfast in India in the days of the British Raj
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 tsp each cumin and fennel seeds, lightly crushed
  • 1 small onion, finely chopped
  • 200g basmati rice
  • 150g frozen garden peas
  • 300g undyed smoked haddock fillets, skinned
  • 15g butter
  • 2 medium eggs
  • 5 tbsp single cream
  • Small handful chopped fresh flatleaf parsley (optional)
Instructions
  1. Heat the oil in a medium non-stick saucepan over a low heat and sauté the spices and onion for 5 minutes, until softened.

  2. Rinse the rice under cold running water until the water runs clear, then tip into the saucepan and stir until coated in the oil. Pour over 400ml cold water and scatter with the frozen peas. Arrange the whole haddock fillets on top and place the butter over the fish. Bring to the boil, then cover with a tight-fitting lid and cook over the lowest heat possible for 12 minutes.

  3. Meanwhile, place 2 eggs in a small pan of cold water. Bring to the boil and boil for 6 minutes. Remove and set aside to cool slightly. Remove the shells and cut the eggs into quarters.

  4. Remove the lid from the kedgeree pan and turn the heat right up to drive off any excess moisture. Lower the heat and flake the fish with a fork, stir in the single cream and warm through. Season well with salt and pepper to taste. Top with the egg quarters and parsley, if using, to serve.

Cullen skink
 
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A classic Scottish soup with smoked haddock, leeks and potato
Serves: 4
Ingredients
  • FOR THE STOCK
  • 75g butter
  • 1 tbsp vegetable oil
  • 2 leeks, roughly chopped
  • 2 onions, peeled, roughly chopped
  • 2 fennel bulbs, roughly chopped
  • 250ml oz white wine
  • 500g smoked haddock
  • 750ml water

  • FOR THE SOUP
  • 75g butter
  • 1 tbsp vegetable oil
  • 2 leeks, finely chopped
  • 2 shallots, peeled, finely chopped
  • 2 garlic cloves, peeled, crushed
  • 300g potatoes, peeled, chopped
  • 500m double cream
  • 1 tbsp finely chopped fresh parsley
  • pinch freshly grated nutmeg
Instructions
  1. For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.

  2. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through.

  3. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces.

  4. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan.

  5. Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender.

  6. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg.

 

Fish Recipes for Good Friday

Good Friday marks the anniversary of the crucifixion of Jesus Christ and traditionally people of faith would eat fish rather than meat out of respect. These days of course an increasing number of people are not religious but many will follow the centuries-old practice of making dinner with fish rather than beef, lamb, chicken or the flesh of other warm-blooded animals.

Ahead of Good Friday we’ve found two recipes you can ponder for the big family meal at the end of the week.

Grilled or roasted monkfish with black olive sauce and lemon mash

Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours.

Grilled or roasted monkfish with black olive sauce and lemon mash
 
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Serves: 4
Ingredients
  • Sea salt
  • 2 lemons, zest of, plus a little juice
  • 1 sprig fresh rosemary, leaves picked
  • 4 x 200g monkfish fillets
  • 2 bunches rocket, washed and drained
  • FOR THE BLACK OLIVE SAUCE
  • 2 large handfuls black olives, stoned and very roughly chopped
  • ½ fresh red chilli, deseeded and finely chopped
  • 1 small handful fresh herbs (basil, marjoram and parsley), finely chopped
  • 1 heart celery, yellow leaves chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 lemon, juice of
  • Freshly ground black pepper
  • 2 slugs extra virgin olive oil
  • Balsamic vinegar
  • FOR THE LEMON MASH
  • 1kg floury potatoes
  • Sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • Milk
  • 1 lemon, juice of
Instructions
  1. In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.

  2. Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.

  3. If you’re roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.

  4. Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn’t make it taste any better but it will make it silky smooth, shiny and lovely. If it needs thinning with a little extra milk, feel free.

  5. To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.

  6. To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper.

Giorgio Locatelli’s cod, parsley sauce and lentils

This recipe uses seasonal vegetables and will comfortably feed a family of four.

Giorgio Locatelli’s cod, parsley sauce and lentils
 
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Serves: 4
Ingredients
  • 4 thick skinless cod fillets, about 220g each
  • 3 tbsp vegetable oil
  • 50g unsalted butter, diced
  • FOR THE LENTILS
  • 250g brown or green lentils (preferably castelluccio)
  • 2 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 small leek, finely chopped
  • 100g piece unsmoked pancetta
  • Fresh rosemary sprig
  • 2 bay leaves
  • Small bunch fresh sage
  • 1.5 litres vegetable stock
  • Small handful fresh flatleaf parsley, chopped
  • 50g unsalted butter, diced
  • FOR THE PARSLEY SAUCE
  • Small bunch fresh parsley
  • 100ml extra-virgin olive oil for the salad dressing (makes 375ml)
  • ½ tsp salt
  • 3 tbsp red wine vinegar
  • 2 tbsp white wine vinegar
  • 300ml extra-virgin olive oil
  • FOR THE BROCCOLI AND ALMOND SALAD
  • 1 broccoli, cut into small florets
  • 1 tbsp chilli oil (see tips)
  • ½ tbsp garlic oil (see tips)
  • 1 red chilli, cut into fine strips
  • 1 green chilli, cut into fine strips
  • 100g whole blanched almonds: toast in a dry pan, then roughly chop 25g (keep the rest whole)
Instructions
  1. For the lentils: put in a medium bowl and cover with cold water. Set aside for 30 minutes, then drain.

  2. Heat the 2 tbsp olive oil in a large pan and add the chopped onion, carrot, celery, leek and the pancetta. Cook for 10-15 minutes until the veg are soft but not coloured.

  3. Tie the rosemary, bay leaves and sage together with string and add to the pan with the lentils. Cook for 3-4 minutes, stirring, until the lentils start to stick to the base of the pan. Don’t season at this point, as salt will make the lentils harden.

  4. Add around a litre of vegetable stock (enough to cover the lentils by 2cm) and keep the rest hot on the hob in case you need it. Bring the pan to the boil, then turn down the heat and simmer for 45 minutes until the lentils are soft, adding more stock if they get too dry. Remove and discard the pancetta (see tips) and herbs, then set aside; keep the stock warm.

  5. For the parsley sauce, put the bunch of parsley and 100ml olive oil in a mini food processor and pulse to a green sauce (or pound in a pestle and mortar or finely chop by hand).

  6. For the dressing, put the salt in a bowl, then add the vinegars and stir to dissolve the salt. Whisk in the olive oil and 4 tbsp cold water until the mixture emulsifies (see make ahead).

  7. For the salad, bring a pan of salted water to the boil and cook the broccoli for 2-3 minutes, depending on the size of the florets. Drain, then put into iced water to stop the broccoli cooking and keep its bright colour.

  8. Drain the broccoli and dry on kitchen paper. Put the chilli oil and garlic oil (see tips) in a large pan over a medium heat. Add the broccoli and toss to warm, then put in a serving dish and toss with the chilli strips and 25ml of the dressing. Scatter over all the almonds.

  9. Season the fish well. Heat 2 non-stick frying pans (or use one large pan) and divide the vegetable oil between them. When smoking hot, put in the fish fillets, skin-side down; press them down with a fish slice and check underneath every now and then – the skin should turn crisp and golden. The flesh will begin to turn opaque in 4-5 minutes. When it’s white almost all the way through, turn the fish over. Add the butter to the pan(s).

  10. When the butter is foaming, put the lentils back on the heat. They should have a risotto consistency, so if necessary add a bit of the reserved hot stock or drain off some liquid. Add the chopped parsley and stir in the butter. Season.

  11. Spoon the lentils onto the plates. Tilt the fish pan(s) towards you so you can spoon the buttery juices over the fish, then put a piece on top of each serving of lentils. Drizzle with the parsley sauce, then serve with the broccoli salad.

Fancy making any of these recipes? Get all the fresh fish & seafood you need from our online shop! Find more food inspiration on our blog!

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George Hughes & Son
197 Bruntsfield Place
Edinburgh
EH10 4DQ
01236 822330

est. 1921

Fish & Seafood Recipes for St David’s Day

St David’s Day is a perfect time to celebrate Welsh Food – whether you want to go for classic recipes or something with a modern twist, we’ve selected 3 recipes that all fish & seafood lovers can enjoy on St David’s Day!

St David’s Day Risotto

A light and creamy risotto that’s simple and elegant – easy to make too! Would also work well with other firm white fish such as cod or halibut.

St David's Day Risotto
 
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Serves: 4
Ingredients
  • 2 smoked haddock fillets (about 200g each)
  • 1 leek, trimmed and sliced
  • Small knob butter
  • 300g risotto rice
  • 3 tbsp mascarpone
  • Handful chives, chopped to serve, optional
Instructions
  1. Put the fish in a large bowl, cover with 1.2 litres boiling water and leave for 8-10 mins until it flakes easily. Remove it with a slotted spoon, peel off skin and flake into large chunks. Keep the warm liquid.

  2. Cook the leek in butter in a large frying pan until softened. Stir in the rice, then pour over the fish poaching liquid. Give it a good stir, then let it bubble for 15-20 mins until the rice is nearly cooked.

  3. Carefully stir in fish flakes without breaking them up. Cook rice for 2 mins more, stirring occasionally until cooked and most of the liquid has evaporated. Stir in mascarpone and sprinkle with chives if using.

Smoked Haddock Rarebit

A quick recipe that’s delicious & comforting! Try it with other smoked fish such as smoked mackerel or even salmon!

Fish & Seafood Recipes for St David's Day
 
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Serves: 2
Ingredients
  • 300g smoked haddock
  • 100ml full-fat milk
  • 25g butter
  • 25g flour
  • 75ml ale or beer
  • 1 tsp wholegrain mustard
  • 50g strong cheddar
  • 2 chunky slices country-style loaf, lightly toasted
Instructions
  1. Place the fish in a pan and pour over the milk. Bring to a simmer and gently poach for 2 mins until opaque and just cooked. Lift out the fish, remove the skin and flake. Reserve the milk.

  2. Heat grill to high. Melt the butter in a small pan, then stir in the flour for 1 min. Gradually whisk in the reserved milk, followed by the ale or beer. Cook, whisking all the time until the sauce is thickened and smooth. Stir in the mustard and most of the cheese and season with pepper.

  3. Top the bread with the fish, spoon over the sauce and scatter with the remaining cheese. Grill until golden and bubbling.

Crab & Leek Tart

Leek is the official emblem of Wales and it’s also an ingredient that goes very well with fish & seafood! This delicious crab & leek tart can be eaten hot or cold and would make a fantastic light lunch!

Fish & Seafood Recipes for St David's Day
 
Serves: 6
Ingredients
  • For the pastry:
  • 100g plain flour, plus extra for rolling
  • 100g wholemeal flour
  • 125g cold butter, cubed
  • 1 free-range egg, beaten
  • For the filling:
  • Knob of butter
  • 2 medium leeks, trimmed, sliced thinly
  • 50g butter
  • 300ml half-fat crème fraîche
  • 3 free-range eggs, beaten
  • 100g fresh brown crab meat
  • Pinch sea salt flakes
  • 100g fresh white crab meat
  • 50g mature cheddar, finely grated
  • Freshly ground black pepper
Instructions
  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the pastry, pulse the flours and butter in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add the egg in a thin stream and blend until the mixture begins to form a ball.

  3. Roll the pastry into a circle on a floured work surface and use it to line a 23cm/9in loose-based fluted tart tin. Press the pastry with your fingertips firmly into the base and sides. Trim any excess pastry and lightly prick the base of the tart using a fork. Chill in the fridge for 30 minutes.

  4. Line the pastry with a large sheet of crumpled baking parchment and half fill with baking beans. Bake the tart case for 25 minutes. Remove the beans and return the tart to the oven for a further 5-10 minutes or until the surface is dry and beginning to brown. Remove from the oven and reduce the oven to 180C/350F/Gas 4.

  5. For the filling, melt the butter in a large heavy-based frying pan over a low heat. Add the leeks and fry gently for 2-3 minutes, stirring until just softened. Remove from the heat and set aside.

  6. Put the eggs in a large jug and beat lightly with a whisk. Stir in the crème fraîche, season with salt and freshly ground black pepper. Beat together with a wooden spoon until thoroughly combined. Stir in the brown crab meat.

  7. Scatter the leeks over the pastry case and dot the white crab meat around them. Pour over the crème fraiche mixture and sprinkle with the cheese. Cook on the baking tray for 25 minutes, or until the filling is golden-brown and just set. (It should still wobble a tiny bit in the centre as it will continue to set as it cools.)

  8. Remove the quiche from the oven and leave to cool in the tin for 15 minutes before removing.

 

Fancy making any of these recipes? Get all the fresh fish & seafood you need from our online shop! Find more food inspiration on our blog!

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Health Benefits of White Fish

The NHS recommends eating at least 2 portions of fish a week, including a portion of oily fish. We’ve previously covered the health benefits of oily fish such as salmon but white fish (such as cod, haddock, halibut, sole, etc) shouldn’t be ignored! If white fish is great because it’s so versatile, it also has many health benefits and is an essential part of a healthy, balanced diet.

Helps fight inflammation

White fish is a great source of vitamin B6, which helps fight inflammation in the body. Vitamin B6 can help reduce pain caused by inflammation-related illnesses such as asthma and arthritis, but everyone can benefit from it.

Supports the immune system

White fish is also a good source of vitamin B3, which is known to boost the immune system and can help recover from infections faster. Who knew your fish dinner could help fight colds?

Helps to keep your bones strong

White fish is high in phosphorus, which plays an essential part in maintaining bone structure and density. Eating white fish on a regular basis could then help keep your bones healthy and strong, helping prevent conditions such as osteoporosis.

Supports nervous system and blood cells health

Vitamin B12 is an essential vitamin for the healthy function of the nervous system as well as blood cells health. Consuming white fish as part of a balanced diet is a great way to get vitamin B12.

Low in LDL Cholesterol

There are 2 types of cholesterol: LDL (the ‘bad cholesterol’) and SDL (the ‘good cholesterol’). White fish is low in LDL cholesterol which can help you keep your cholesterol levels in check!

Low-fat source of protein

If you’re trying to lose weight or generally stay healthy, white fish can be a great food to include in your diet! It’s low in fat and high in protein. Protein can help you feel fuller and is also an essential part of building muscles.

These are only some of the main health benefits of white fish – there are many other benefits associated with the regular consumption of white fish including brain health and eye health.

White fish also contains omega-3 fatty acids but at much lower levels than oily fish, which is why a balanced diet should include both white, oily fish and shellfish, so you can get a wide array of vitamins and minerals.

Want to get started? We’ve got plenty of recipes and cooking tips on our blog!

3 Date Night Recipes

Whether you are celebrating something or just want to spend some time with a loved one, why not make it extra special by cooking a meal at home? There are plenty of recipes that are quite easy to make but will still taste delicious and look great too! Here are 3 recipes that we think would be perfect for a romantic meal!

Prawn Fra Diavolo For Two

Keep it simple and light with this healthier version of an Italian classic – still full of flavours and incredibly tasty! If using cooked prawns, adjust cooking time so you don’t overcook them. Serve with a side salad or your favourite greens.

Prawn Fra Diavolo For Two
 
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Serves: 2
Ingredients
  • 115g whole-wheat penne (about 1½ cups)
  • 2 tablespoons extra-virgin olive oil
  • ½ small onion, sliced
  • ½ medium fennel bulb, cored and sliced, fronds reserved
  • 2 large cloves garlic, grated or minced
  • ½ teaspoon crushed red pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 can chopped tomatoes
  • 225g raw prawns, peeled and deveined
Instructions
  1. Bring a medium pot of water to a boil. Add penne and cook according to package directions. Drain, return to the pot and cover to keep warm.

  2. Meanwhile, heat oil in a medium pan over medium heat. Add onion and fennel and cook, stirring, until starting to soften, 4 to 5 minutes. Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook 1 minute more. Add tomatoes and their juice; bring to a simmer. Cook, stirring occasionally, for 10 minutes. Add shrimp and cook, stirring, until they are just cooked through, about 4 minutes.

  3. Stir about ½ cup of the tomato sauce into the pasta to lightly coat it. Divide between 2 pasta bowls and top with the remaining prawns and sauce. Serve sprinkled with chopped fennel fronds, if desired.

Honey & Orange Roasted Seabass

This simple and elegant dish is perfect if you don’t want to spend a lot of time cooking dinner but still want a satisfying meal. The recipe calls for seabass but other white fish would work well too – try cod, haddock, halibut, sea bream or lemon sole!

Honey & Orange Roasted Seabass
 
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Serves: 2
Ingredients
  • 2 sea bass fillets (or other white fish such as cod, haddock)
  • zest and juice ½ orange
  • 2 tsp clear honey
  • 2 tsp wholegrain mustard
  • 2 tbsp olive oil
  • 250g cooked Puy lentils
  • 100g watercress
  • small bunch parsley, chopped
  • small bunch dill, chopped
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.

  2. Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.

 

Salmon & Leek Parcels

Date night is all about enjoying tasty food and spending time with your loved one – not spending all your time in the kitchen! Try this easy salmon parcels for a tasty dinner with minimal prep time.

Salmon & Leek Parcel
 
Prep time
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Serves: 2
Ingredients
  • 250g leek (about 3 small ones), thinly sliced
  • 85g mascarpone
  • 1 tbsp chopped dill, plus 1 tsp
  • 2 skinless salmon fillets
  • ½ lemon, grated zest of ¼, plus a good squeeze of juice
  • 2-3 tsp capers
  • baby potatoes and wilted spinach, to serve (optional)
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.

  2. Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.

  3. Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.

  4. Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.

  5. Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.

 

FREE Salmon to Treat your Valentine

When you want to treat a loved one to make them feel special, you don’t always need expensive gifts or fancy restaurant meals – just cook a tasty meal at home! Whether you’re going all out with lobster, oysters or smoked salmon or going for simple yet elegant meals, we’ve got all the fresh fish & seafood you need for a romantic meal.

Spend over £60 and we’ll even add 2 salmon fillets to your order – completely free!
Cooking for yourself? Our vacuum-packed products can easily be stored in the freezer so you can enjoy them later. Check out our freezing tips for more information.

Check out our salmon recipes for some mouth-watering inspiration! We’ve also got an example of Valentine’s meal for 2 and some simple recipes that would be perfect to treat your loved one!

This offer will end on Wednesday 14th February, 11pm.

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Recipes for 2 – Perfect to Treat a Loved One

Treating a loved one to a home-cooked meal is a great way to make them feel special. Of course, you don’t have to wait for Valentine’s day! Here are some recipes that would be perfect for when you feel like cooking something special for someone – whether that’s for an anniversary, Valentine’s day or just when you fancy it!

Seared Scallops, Prawns & Balsamic Strawberries

You may be thinking that pairing scallops and strawberries is an odd idea but don’t judge until you try it! The sweet flavours of the dish are well-balanced by the rocket – but if you’re not a fan of rocket use baby spinach instead. To achieve perfectly seared scallops, make sure to check our cooking guide.

Fresh Scallops

Seared Scallops & Prawns with Balsamic Strawberries
 
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Serves: 2
Ingredients
  • ¼ cup balsamic vinegar
  • ¼ cup light brown sugar
  • 3-4 large strawberries, stems removed and sliced (or quartered)
  • 1 tablespoon extra virgin olive oil
  • ½ cup thinly sliced shallots
  • 6 cups (lightly packed) rocket or spinach leaves (large stems removed)
  • 2 tablespoons grapeseed oil or light olive oil (see c ook's notes below)
  • 4-6 scallops (depending on size)
  • 6-8 uncooked prawns, peeled & deveined
  • Coarse sea salt or Kosher salt
Instructions
  1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you're ready to start cooking.

  2. Heat the extra virgin olive oil in a large skillet over medium heat. Saute the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green. Remove greens to a strainer and keep warm.

  3. Dry the scallops and prawns well and sprinkle with the coarse salt. Heat a frying pan over medium-high heat until quite hot. Add the grapeseed or light olive oil, let the oil heat a moment, then carefully add the scallops and prawns.

  4. Let the prawns sear for about 1 minute per side until just opaque. Remove and keep warm. Don't move the scallops until you can see a brown edge forming around the bottom (about 2 to 2½ minutes.) Carefully lift one scallop - if the surface has a nice caramelized colour, turn them over.
  5. Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.

  6. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.

  7. To serve, place the greens on a plate, top with the scallops, prawns, and strawberries, then drizzle the balsamic reduction over the scallops and prawns.

Brown Butter Sole with Peas & Mussels

If you’re a fan of classic flavours, try this lemon sole and mussels dish! Perfect if you’re looking for something easy to make that looks elegant enough for a special occasion and – above all – tastes delicious!

steamed mussels

Brown Butter Lemon Sole with Peas & Mussels
 
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Serves: 2
Ingredients
  • 1 tsp sunflower oil
  • 50g butter
  • 4 lemon sole fillets
  • 200g fresh podded pea (or frozen)
  • 100g mussels washed and de-bearded
  • Small splash of dry cider (about 2 tbsp)
  • Juice ½ lemon, plus wedges to serve
  • Large handful pea shoots, to serve
Instructions
  1. Heat the oil and butter in a deep frying pan until foaming. Add the fish fillets and cook for 3-4 mins. Carefully turn over and baste with the butter, which should be nut-brown.

  2. Increase the heat and add the peas, mussels, cider, lemon juice and some seasoning. Cover with a lid and cook for another 3-4 mins until the mussels have opened – discard any that remain closed.

  3. Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.

Tikka Salmon & Jewelled Rice

If you like spicy food, try this super flavoursome salmon dish! The yogurt, pomegranate & apricot brings some sweetness to the dish, so feel free to change the recipe to balance sweetness and spiciness depending on your own preference!

Salmon Rice

Tikka Salmon & Jewelled Rice
 
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Serves: 2
Ingredients
  • 3 tbsp tikka curry paste
  • 150ml pot natural low-fat yogurt
  • 2 salmon fillets, skinned
  • 2 tsp olive oil
  • 1 large red onion, chopped
  • 1 tsp turmeric
  • 50g soft dried apricots, chopped
  • 200g brown basmati rice
  • 100g pack pomegranate seeds
  • Small pack coriander leaves picked
Instructions
  1. Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.

  2. Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.

  3. Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

 

Lobster Risotto

Fancy trying extra special and treat your loved one to luxurious lobster? Lobster meat is absolutely delicious, firm, meaty and has a delicate sweet taste. It’s an incredible experience that your loved one will remember! To help you out, we’ve got full cooking and preparation guides for live lobster.

Lobster Risotto

Lobster Risotto
 
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Serves: 2
Ingredients
  • 4 small or 2 large lobster tails
  • 4 tablespoons unsalted butter, divided
  • 1 sweet onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup arborio rice
  • 1 lemon, zested and juiced
  • 2½ cups seafood broth or chicken broth
  • ½ cup grated Parmesan cheese
  • 6 sprigs fresh thyme
  • Salt and freshly ground black pepper
Instructions
  1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. If you're using fresh live lobster, check out our cooking and preparation guides.

  2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

  3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer.

  4. Add the broth ½ cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another ½ cup of broth and repeat. Continue until all the broth has been added and absorbed.

  5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more.

  6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper.

  7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.

 

How to Use Cooked Prawns – 3 Recipes

Last week, we detailed 3 methods so you can safely defrost frozen prawns and explained why keeping prawns frozen is the best way to preserve freshness and quality.

Our prawns are already peeled and cooked so they’re very easy to incorporate into your dishes. If a recipe calls for raw prawns, you can still use cooked prawns and adapt cooking time so that they’re just heated through but not overcooked.

Here are 3 recipes using cooked prawns that we think would be great to try. They’re very easy and can be on your table in next to no time!

Prawn Bruschetta

prawns_bruschetta

Prawn Bruschetta Recipe
 
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Bruschetta can be a great a quick snack or light lunch, served with a side salad of your choice or something more substantial if you're hungry. They can be topped with virtually anything but we like the association of prawns and lemony fennel.
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Serves: 2
Ingredients
  • 1 fennel bulb, thinly sliced through the root, green fronds reserved
  • 1 heaped tbsp roughly chopped dill
  • Zest and juice of ½ lemon, plus wedges, to serve
  • 1 tbsp olive oil
  • 4 small slices rustic wholemeal bread, or two large cut in half
  • 1 garlic clove, halved
  • 140g cooked prawns
  • Handful rocket
Instructions
  1. Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning.

  2. Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred.

  3. Rub one side of each slice of bread with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve.

 

Prawn Jalfrezi

prawn curry

Prawn Jalfrezi
 
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This recipe uses many spices which makes the dish very flavourful - just make sure to adapt the spiciness to your liking by increasing or reducing the amount of chilli used.
Serves: 2
Ingredients
  • 2 tsp rapeseed oil
  • 2 medium onions, chopped
  • Thumb-sized piece ginger, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes (or less if you don't like it too spicy)
  • 400g can chopped tomato
  • A squeeze of clear honey
  • 1 large green pepper, halved, deseeded and chopped
  • A small bunch coriander, stalks and leaves separated, chopped
  • 140g large cooked peeled tiger prawns
  • 250g pouch cooked brown rice
  • Minty yogurt or chutney, to serve (optional)
Instructions
  1. Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour.

  2. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor).

  3. Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)

  4. Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.

 

Prawn Pasta Salad

Prawn Pasta Salad
 
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Pasta salads can easily be made in larger batches so you can have some on the next day. Cooked prawns are a quick way to add some protein to your pasta salad so it keeps you fuller for longer. Enjoy hot or cold!
Source:
Serves: 4
Ingredients
  • 350g pasta
  • 200g green beans halved
  • 100g pesto
  • 140g light crème fraîche
  • 200g cooked king prawns
  • Zest 1 lemon, juice of ½
  • 50g pine nuts
  • 70g bag rocket
Instructions
  1. Cook the pasta following pack instructions, adding the beans for the final 2 mins. Meanwhile, toast the pine nuts in a dry pan.

  2. Drain the pasta, reserving a cup of water. Return the pasta and beans to the pan, and add the pesto, crème fraîche, prawns, lemon zest and juice, and pine nuts. Season well.

  3. If the sauce is a little thick, add a splash of the pasta water. When you’re ready to serve, scatter over the rocket. Eat hot, or leave to go cold, put in the fridge and eat as a pasta salad.