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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Source:
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.

 

Healthy Fish Recipes to Kick-Start the Year

Cooking healthy meals that taste great doesn’t have to be time-consuming or be difficult. If you find yourself reaching for convenient options when short on time, try one of these 3 recipes. These meals can be ready in under 30 minutes, are delicious, filling AND healthy! Great options for lighter meals after a busy Festive period.

White Fish with Spiced Lentils

White Fish with Spiced Lentils
 
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A flavoursome dinner that can be ready in under half an hour. Feel free to adjust the spice level to your taste! You can use any white fish you like, we've included a few options in the recipe.
Source:
Serves: 4
Ingredients
  • 1 lime, cut into quarters
  • 3 tbsp sunflower or vegetable oil
  • 1 onion, chopped
  • 1 tbsp medium curry powder
  • 1 tbsp tomato purée
  • 400g can green or brown lentils, drained, rinsed, then drained again
  • 2 tbsp mango chutney, plus extra to serve
  • 4 x 140g white fish fillets such as cod, haddock, halibut, lemon sole or seabass
Instructions
  1. Finely chop one of the lime quarters, including the skin.

  2. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another minute.

  3. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.

  4. Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through.

  5. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.

Grilled Mackerel Salad

Grilled Mackerel Salad
 
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Good fats are an important part of a healthy diet and oily fish such as Mackerel is a great way to get more of these! Aim for at least one portion of oily fish per week, such as salmon, mackerel, herring, kippers, trout or tuna.
Serves: 4
Ingredients
  • 4 smoked mackerel fillets
  • Olive oil for drizzling
  • 170g sourdough bread, roughly torn into pieces
  • 200g green beans
  • 4 tbsp fresh green pesto
  • Juice 1 lemon
  • 100g pitted black olives
  • 340g cherry tomatoes halved
  • 100g rocket
  • Bunch fresh flatleaf parsley, finely chopped
Instructions
  1. Heat the grill to medium. Put the mackerel fillets, skin-side up, on a large baking sheet. Brush with oil and season with salt and pepper. Add the sourdough pieces to the baking sheet, drizzle a little oil over the bread, then cook under the grill for 6-8 minutes, turning the bread once, until the mackerel is heated through and the bread is crisp and golden.

  2. Meanwhile, bring a pan of water to the boil, then add the green beans. Cook for 3-4 minutes, drain and run under cold water. In a small bowl, mix the pesto with half the lemon juice and 2 tbsp cold water.

  3. Put the bread, green beans, olives, tomatoes, pesto mix, rocket and parsley in a large mixing bowl and toss together thoroughly. Season to taste (you may want a little more lemon juice), then serve with the mackerel.

Salmon & Asparagus Frittata

Salmon & Asparagus Frittata
 
A frittata is a perfect way to feed a family with a simple and filling meal that's healthy! You can use your favourite vegetables and serve with a side salad. It's also easy to pack for lunch!
Source:
Serves: 4
Ingredients
  • 340g red potatoes, cut into ½-inch cubes
  • 6 whole eggs, lightly beaten
  • 3 egg whites, lightly beaten
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 2 tsp olive oil
  • 1 cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 tsp dried oregano
  • 220g asparagus, trimmed and cut into ¾-inch pieces
  • 340g salmon fillet, skin removed, cut into bite-size pieces
Instructions
  1. Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain.

  2. Heat grill to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick frying pan over medium-high heat.

  3. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes.

  4. Pour egg mixture into frying pan; reduce heat to low. Cook, stirring occasionally until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes.

  5. Transfer pan to grill and cook until golden, 2 to 3 minutes. Remove from grill and slice into 4 wedges; serve.

 

Easy Baked Whole Fish Recipes

Cooking whole fish can seem daunting but it’s actually a great and easy way to cook delicious and flavourful fish! Most of the time, whole fish is sold scaled, gutted and cleaned so it’s ready for you to cook (including ours!).

Sea Bream, Seabass and Rainbow Trout are particularly good when cooking whole fish recipes but feel free to substitute with what is available to you! Here are 3 recipes that are super easy but will impress your family and friends!

Whole Sea Bream En Papillote

baked whole sea bream

Cooking fish “en papillote” or simply in baking paper, is one of the easiest to cook fish while making sure the flavours infuse well and the fish doesn’t dry out. Directly serve sea bream in parcels to your guests for a maximum effect!

Whole Sea Bream En Papillote
 
Serves: 4
Ingredients
  • 4 whole sea bream, gutted and cleaned
  • 3 lemons, juiced
  • 1 small fennel bulb, finely sliced
  • 8 sprigs rosemary
  • 2 red chillies, seeded and finely sliced
  • 200 ml white wine
Instructions
  1. Heat the oven to 180C/fan 160C/gas 4. Tear 4 large sheets of baking paper and fold each in half – each piece should be big enough to fit a whole fish into. Season the sea bream inside and out with salt and pepper.

  2. Lay most of the lemons, slightly overlapping, inside the belly of each fish, followed by the fennel, a sprig of rosemary and the chilli. Put a few slices of lemon and a sprig of rosemary over the top of the fish, then tie in place with some butchers string and season again with salt and pepper.

  3. Put a fish in the centre of each piece of folded baking paper, then fold up the sides a little to catch the liquid. Divide the white wine and lemon juice over each fish, then scrunch the baking paper together to seal like a rough parcel. Put the parcels on a baking tray and bake for 18-20 minutes.

  4. Serve each guest a sealed parcel, allowing them to break open the paper themselves at the table, releasing the steam and cooking smells into the air.

Whole Baked Thai Seabass

Whole Baked Thai SeabassThai cuisine always brings lots of flavours to the table! This delicious seabass recipe is no exception and will make you feel like you are travelling, without leaving your kitchen!

Whole Baked Thai Seabass
 
Serves: 4
Ingredients
  • 4 whole seabass, about 300g each
  • 2 lemongrass stems, outer leaves removed
  • 5cm (2in) root ginger, peeled
  • 4 garlic cloves, peeled
  • 2 red chillies, washed
  • 1 bunch coriander, washed
  • 2 limes, juice
  • 20ml (4 tsp) honey
  • 30ml (2 tbsp) fish sauce
  • 60ml (4 tbsp) vegetable oil
  • spring onions, for garnishing
Instructions
  1. Preheat the oven to 200C / fan 180C / gas mark 6.

  2. Wash the sea bass inside and out, and pat dry with kitchen paper.

  3. Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely. Do this for all four of them.

  4. Place the lemongrass, ginger, garlic, chillies, coriander stems, lime juice, honey, fish sauce and oil in a blender and give it a quick whizz until the mixture is roughly chopped.

  5. Use half of the mixture over the fish, making sure you push some into the cuts. Use the remainder of the mixture to fill the cavities of the fish.

  6. Pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.

  7. Bake for 20 minutes or until the fish is cooked and flakes easily.

  8. Let it rest for about 5 minutes before opening the parcel. Before eating, be sure to drain the juices in a bowl to serve with the fish. Remove the mixture because it’s not edible because of the woodiness of the lemongrass. Serve immediately.

Whole Baked Trout with Tomatoes and Potatoes

Baked whole trout

Trout has a more delicate flavour than salmon and is a great fish to cook whole. This recipe allows you to bake fish, potatoes and tomatoes in the same dish so it’s super convenient and saves you some washing up!

Baked Whole Trout with Tomatoes and Potatoes
 
Serves: 4
Ingredients
  • 350g cherry tomatoes, broken into smaller clusters if on the vine
  • 1 clove garlic, smashed
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 whole trout (about 250g each), scaled, gutted, and cleaned
  • 6 thin lemon slices (from 1 lemon)
Instructions
  1. Preheat oven to 220C / 200C fan. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and ½ teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.

  2. Roast until tomatoes are juicy and potatoes are tender (about 25 minutes). Remove from oven.

  3. Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining ½ teaspoon salt; stuff with lemon slices. Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.

 

Greek Fish Recipes

Mediterranean recipes are perfect for Spring and Summer as they usually bring fresh flavours that are best enjoyed on a warm and sunny day! Here are 3 recipes using white fish that you could try. Choose your favourite fish among cod, halibut, seabass, sea bream or lemon sole.

Cod with Spinach & Artichoke Spread

Greek Fish Recipes
 
Serves: 2
Ingredients
  • Spinach Artichoke Dip:
  • 1 fresh jalapeño, seeded and diced
  • 2 cups nonfat Greek yoghurt
  • 225g reduced fat cream cheese
  • 2 tablespoons butter
  • 1 ½ cups parmesan cheese
  • 425g artichoke hearts, drained and lightly chopped
  • 285g frozen spinach, thawed and drained
  • 3 garlic cloves, diced
  • Fish Fillets:
  • 1 tablespoon olive oil
  • 2 cod fillets, fresh or thawed
  • 7 Kalamata olives, chopped
Instructions
  1. Artichoke Dip:

  2. Add diced jalapeño to a medium saucepan over medium-high heat, stirring occasionally until fragrant and a bit softer in texture.

  3. Add remaining ingredients to the pan. Cook until cheese has melted, stirring often.

  4. Once everything has blended together and has become easier to stir, allow to slightly bubble for a few minutes then remove from heat and set aside.

  5. Cod:

  6. Heat olive oil large skillet over medium-high heat.

  7. Add cod to a pan and cook for 4-5 minutes, then flip and cook for another 4-5 minutes.
  8. When the cod is finished, remove and plate.

  9. Now, take a spoonful (or as much as you’d like!) of the spinach artichoke spread and place it over the top of each cod.

  10. Sprinkle kalamata olives over each piece of fish. Serve with your favourite side.

Mediterranean Stuffed Sea Bass

Mediterranean Stuffed Seabass
 
Serves: 2
Ingredients
  • 2 whole sea bass, cleaned and gutted
  • 1 lemon, sliced
  • 1 fennel bulb, sliced
  • 1 tomato, chopped
  • 15 kalamata olives, pitted
  • 15 capers
  • 2 cloves of garlic
  • 150ml white wine
  • ½ a bunch fresh parsley, chopped
  • 1 tbsp olive oil
  • salt and freshly ground pepper
  • lemon zest for garnish
Instructions
  1. To prepare this oven baked stuffed sea bass recipe, preheat the oven to 190C and transfer the sea bass onto a baking tray lined with parchment paper or foil. (Make sure to use enough foil to cover the fish later.)

  2. Prepare the stuffing for the sea bass. Finely slice the fennel, lemon and tomato and set aside. Peel and finely chop the garlic and slice the kalamata olives into rings.

  3. Fill the cavity of each fish with 2 slices of lemon, the fennel and half the amount of the chopped tomato, olives and capers. Scatter on top of the sea bass the chopped garlic, any remaining fennel slices and the rest of the olives, tomato and capers. Pour in the white wine and season with salt and freshly ground pepper. Drizzle the sea bass with olive oil and garnish with chopped parsley.

  4. To bake the stuffed sea bass, you need to seal the fish well by folding the foil up like a parcel. This will help keep the juices and flavours in and will help your stuffed sea bass maintain tender.

  5. Bake the stuffed sea bass in preheated oven at 190C for 20-25 minutes, until cooked through.

  6. Remove the baking tray from the oven and let it rest for 3-4 minutes, then place the stuffed sea bass with the foil on a serving platter, unwrap carefully, garnish with some lemon zest and enjoy!

Psari Plaki (Gerek Style Baked Fish)

Greek Style Baked Fish
 
Source:
Serves: 4
Ingredients
  • ¼ cup olive oil
  • 3 cups sweet onion, sliced
  • 1 cup leeks, sliced cross-wise
  • 4-6 garlic cloves, minced
  • 2 400g cans diced tomatoes, drained
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoons dried Greek oregano
  • 1kg cod (or other light fish, such as halibut, haddock, lemon sole)
  • 2 tablespoons fresh parsley, finely chopped
Instructions
  1. Preheat the oven to 175 degrees celsius.

  2. Preheat a wide saute pan over medium-high heat. Add in the olive oil.

  3. Add the onions and leeks and saute until soft, about five minutes.

  4. Add the garlic and saute until fragrant, one minute.

  5. Add the tomatoes, salt, pepper, and Greek oregano and cook for an additional five minutes. Remove from heat.

  6. Place the fish in a baking pan and top with the tomato mixture.

  7. Bake in the oven for 40-50 minutes or until the fish flakes easily with a fork.

  8. Top with the chopped parsley just before serving.

 

 

Fish & Seafood Recipes for Entertaining

Whether you’re hosting a family lunch or a dinner party for friends, there are times when you want to impress and cook tasty food for your guests that also looks great! Cooking for entertaining does not have to be complicated, as proven by these delicious recipes that will add a real wow factor to any meal!

Salmon and Spinach en Croute

With a creamy cheese sauce and flaky salmon, salmon en croute is always a real crowd-pleaser! For best results, make your own pastry!


Salmon and Spinach en Croute
 
Serves: 4
Ingredients
  • Pastry
  • 2 sheets of puff pastry
  • 700g of salmon fillet, skinless and boneless
  • 2 egg yolks, beaten, to glaze
  • salt
  • freshly ground black pepper to taste
  • Cheese and spinach sauce
  • 600ml of milk
  • 50g of butter
  • 100g of plain flour
  • 150g of cheddar, grated (or a similar hard cheese)
  • 200g of baby spinach leaves, roughly 2 bags
  • 60g of pine nuts
  • 1 garlic clove, crushed or grated
  • olive oil
Instructions
  1. Start by making a thick cheese sauce. Add the butter, flour and milk to a heavy-based saucepan and whisk together over a medium heat, then continue whisking as the sauce heats through, making sure to scrape down the sides.

  2. Allow to boil for 2–3 minutes to cook off the flour, whisking all the time. Mix in the grated cheese until smooth, then set aside.

  3. In another pan, heat a little olive oil until it begins to smoke, then add the spinach and stir until wilted. Drain immediately to remove any excess liquid, then stir the cooked spinach into the cheese sauce, along with the pine nuts and garlic.

  4. Stir to combine, then allow to cool (this mixture will keep in the fridge until ready to assemble and bake).

  5. Preheat the oven to 200°C/gas mark 6.

  6. To assemble the dish, unroll the first pastry sheet onto a large non-stick baking tray, and place the salmon fillet in the centre. Season well with salt and pepper.

  7. Spread a thick layer of the cheese and spinach sauce on top of the salmon, then top with the second sheet of pastry. Tuck the top sheet around the salmon, then brush the edges with a little egg yolk, squeezing the two sheets together to seal.

  8. Carefully trim off any excess pastry around the edge; these trimmings could be used to decorate the top of the pastry, if liked (cut out your desired shapes and stick on to the top pastry with a little of the beaten egg).

  9. Brush the whole pastry with the egg, and bake in the preheated oven for 40 minutes, until golden all over. Serve immediately.

Chermoula-marinated sea bass stuffed with olives & preserved lemon

The chermoula marinade is full of flavours and will elevate fresh seabass. A great dish for entertaining guests.

Chermoula-marinated sea bass
 
Serves: 4
Ingredients
  • 1 large whole sea bass (1.5-2kg, net weight), scaled and gutted
  • 4 medium waxy potatoes (600g), cut into 2mm thick slices
  • Olive oil
  • 7 plum tomatoes, cut into 5mm slices
  • Salt and black pepper
  • 1 large preserved lemon, flesh removed, skin roughly chopped
  • 200g green and black olives (pitted)
  • Lemon wedges, to serve
  • For the chermoula:
  • 4 garlic cloves, crushed
  • 1 small red onion, finely chopped
  • 1 bunch coriander, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 pinch dried chilli flakes
  • 90ml olive oil
  • 2 lemons, juiced
  • 1 tsp salt
Instructions
  1. Preheat the oven to 200C/400F/gas mark 6. Combine the chermoula ingredients in a bowl. Use a sharp knife to score the fish lightly with three or four cuts on an angle on each side. Rub chermoula all over the fish, inside and out, and leave to marinade in the fridge for one to three hours.

  2. Drop the potatoes into a medium pan of boiling water and blanch for three to four minutes, to soften. Drain, refresh and shake to dry.

  3. Take an oven tray large enough to accommodate the whole fish and brush with olive oil. Arrange the potato and tomato slices, slightly overlapping, over the base of the tray. Drizzle lightly with oil and season.

  4. Mix together the preserved lemon and olives. Lay the fish on top of its potato and tomato bed, then stuff with the olives and lemon. Allow any excess to tumble out of the cavity.

  5. Roast for 45-55 minutes - the roasting time may vary dramatically according to the thickness of the fish, so start checking after 30 minutes. Pierce the fish down to its spine at its thickest part with a little knife - the flesh should be totally white.

  6. Once done, bring the tin directly to the table. Drizzle with olive oil and serve with lemon wedges.

Seafood Paella

Paella is a great dish to make when you need to feed a crowd. It’s full of flavours and has a bit of everything so it’s easy to please everyone! Feel free to adapt the recipe to add your favourite seafood!


Seafood Paella
 
Source:
Serves: 6
Ingredients
  • 6 free-range chicken thighs, skin on, bone in
  • plain flour
  • olive oil
  • 100 g quality chorizo
  • 1 onion
  • 4 cloves of garlic
  • ½ a bunch of fresh flat-leaf parsley
  • 6 rashers of higher-welfare pancetta or smoked streaky bacon
  • 2 litres organic chicken stock
  • 2 large pinches of saffron
  • 1 heaped teaspoon smoked paprika
  • 500 g paella rice
  • 2 small squid
  • 2 handfuls of fresh or frozen peas
  • 10 large raw king prawns
  • 500g mussels (cleaned)
  • 1 lemon
Instructions
  1. Preheat the oven to 190ºC/375ºF/gas 5.

  2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.

  3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.

  4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.

  5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.

  6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.

  7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.

  8. Meanwhile, halve the squid and lightly score all over with a regular eating knife.

  9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid. Place a lid on the pan and cook for 10 further minutes.

  10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.

 

3 Ways to Cook White Fish

White fish is a lean source of protein and should be part of the recommended two portions of fish per week. The options to cook white fish are endless and you can choose any of your favourite fish such as haddock, cod, monkfish, halibutseabass, sea bream or lemon sole!

Here we have selected three methods of cooking: baked, pan-fried and poached. All these recipes are easy to make and are perfect for weeknight dinners when you want something simple but still flavourful.

Roasted White Fish with Bacon, Asparagus & Lemon Mayonnaise


Roasted White Fish
 
The strong flavours of the bacon are well balanced with the delicate flavours of white fish. This dish can be ready in 30 minutes and is very easy to make! You can choose the type of fish and bacon you prefer, so don't hesitate to try different combinations.
Source:
Serves: 4
Ingredients
  • 4 x 150 g white fish fillets, such as cod, haddock, halibut or monkfish
  • 2 sprigs of fresh rosemary, leaves picked and very finely chopped
  • 2 lemons, zest and juice of
  • freshly ground black pepper
  • 12 rashers thinly sliced, smoked streaky bacon or pancetta
  • olive oil
  • 4 tablespoons mayonnaise
  • 2 large bunches of asparagus, trimmed
Instructions
  1. Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish fillets with the rosemary, finely grated lemon zest and pepper. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 3 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.

  2. Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.

  3. While the fish is cooking, you can make your simple lemon mayonnaise. Do this by mixing quality mayonnaise with the juice of half a lemon and pepper. You want to add enough lemon juice to make the flavour slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don’t worry if the mayo looks a little thinner than usual when you’ve added the lemon juice – think of it as more delicate.

  4. The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it’s light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you’re feeling very hungry, serve with some steaming-hot new potatoes.

Pan-Fried White Fish


Pan-Fried White Fish
 
Pan-fried fish is probably the quickest way to cook fish! For this method, make sure you don't overcook your fish and serve with rice, potatoes or any vegetables to make a healthy and tasty dinner ready in no time!
Serves: 4
Ingredients
  • 4 white fish fillet, like cod, halibut, monkfish or haddock
  • 1 cup whole wheat or any flour
  • sprinkle or two sea salt and freshly ground pepper
  • 1 tbsp paprika
  • 1 tbsp any dried herb or spice
  • 1 zest and juice of a lemon
  • large splash vegetable oil
  • 2 tablespoons Butter
Instructions
  1. Preheat your largest, heaviest pan or skillet over medium-high heat. A heavier pan will distribute the heat more evenly than a thin one.

  2. Whisk together the flour, salt and pepper, paprika, herb and lemon zest.

  3. Pour the seasoned flour into a shallow dish large enough to hold 1 or 2 fish fillets. Depending on the size of the fillets, and your guests’ inclination to share, cut the fish into individual portions or leave whole.

  4. Dredge fillet pieces in the seasoned flour until they are evenly coated. Rest on a pan or plate but don’t stack them on top of one another.

  5. Pour a large splash of vegetable oil into the pan, enough to cover the pan’s bottom in a thin film. Add the butter to the centre of the oil. The oil will protect the delicate butter from burning, and the butter will add flavour. When the butter begins to brown and sizzle, swirl it around the pan and quickly add the fish fillets. Turn up the heat, adjusting it as needed to keep the pan sizzling hot.

  6. Cook the fish in batches so they will all brown evenly. Cook the first side of the fillets for a few minutes until they’re golden brown and beautiful. Carefully flip them and continue with the other side. You may find it useful to add a bit more butter after you flip the fish over.

  7. Continue until the fish cooks through. Add the lemon juice and swirl the pan. It will sizzle and form a quick sauce with the butter and coat each fillet. Serve immediately.

Simple Poached Fish

Poached White Fish

Simple Poached Fish
 
This is a template that you can adapt to your own tastes. Choose your favourite white fish, the poaching liquid and the vegetables you want to serve with it! A great meal for busy weeknights.
Serves: 2
Ingredients
  • 500g cod or other white fish (haddock, halibut, etc)
  • 1-2 fresh tomatoes, sliced
  • About 2 cups of liquid, for poaching (milk, coconut milk, stock etc)
  • 1 ½ – 2 tablespoons of unsalted butter
  • 1 tablespoon of fresh chives or parsley, chopped
  • Lemon
  • Salt and freshly ground pepper
Instructions
  1. Place the filets in the pan. Add liquid almost to cover the filets, and then top them with tomato slices. (If you prefer, you can remove the skin and seeds but that's up to you).

  2. Bring the liquid to a low boil, cover, turn down the heat and simmer for 3-6 minutes (depending on the thickness of the filets) until the fish flakes when tested with a fork.

  3. While the fish is cooking, melt the butter in the saucepan or ramekin. Then add up to a tablespoon of lemon juice and salt and pepper to taste. Set aside.

  4. When the fish is done, gently lift the filets out of the liquid with a spatula. Top with a bit of the butter and lemon juice mixture and the chopped parsley or chives.

  5. Serve with rice, potatoes or your favourite green vegetables.

Want to get fishmonger-fresh fish to try these recipes? We have a great range of white fish available in our shop. Simply fill your basket and we’ll deliver to your door!

 

 

Italian style white fish

This recipe is a great way to prepare white fish in a simple that is still quick, healthy and super easy! You shouldn’t need more than 30 minutes to make this recipe, so it’s great for a mid-week dinner!

Italian style white fish
 
A simple way to prepare white fish that adds wonderful flavour.
Serves: 4
Ingredients
  • 4 fillets of white fish (such as cod, halibut, monkfish or even seabass)
  • 1 tbsp olive oil
  • 500g cherry tomatoes
  • 50g black olive
  • 25g pine nut
  • large handful of fresh basil leaves
Instructions
  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Take the fish fillets with the skin on, and season with salt and pepper. Heat the olive oil in a large pan and cook the fillets skin side down for 2-3 minutes until just crisp. Transfer to a large roasting tin, skin side down.

  2. Cut the cherry tomatoes in half and scatter around the fillets. Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season.

  3. Put the tray in the oven and bake for 12-15 minutes, until the fish is tender. Remove from the oven and scatter the tomatoes with a the basil leaves. Spoon onto four warm plates and top each with fish. Drizzle with a little extra virgin olive oil.

 

Mediterranean seabass recipe

 

Baked Seabass with Fennel
 
Cook your whole fresh seabass the Italian way with this easy-to-follow recipe. Only 6 ingredients but full of Mediterranean flavours.
Recipe type: Main
Serves: 2
Ingredients
  • 2 fresh whole sea bass, scaled and gutted
  • 1 fennel bulb, sliced
  • 1 lemon, sliced
  • A handful of basil leaves, roughly torn
  • A small handful of black olives
  • 1 tbsp olive oil
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

  2. Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.