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
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
FOR THE LEMON MASH
1kg floury potatoes
Freshly ground black pepper
Extra virgin olive oil
1 lemon, juice of
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.
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.
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.
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.
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.
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
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)
For the lentils: put in a medium bowl and cover with cold water. Set aside for 30 minutes, then drain.
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.
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.
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.
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).
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).
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.
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.
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).
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.
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!
George Hughes & Son
197 Bruntsfield Place
Soups and stews are a tasty and healthy way of warming up on a chilly day. It’s also easy to freeze, which means you can easily cook ahead of freeze portions for a later meal. Here are 3 fish & seafood soup recipes we love.
This warming soup has a bit of a Provencal feeling and will get you dreaming of Summer on even the coldest day! If you're not a big fan of mussels, you could also use firm white fish such cod of halibut. The soup will be different but still very tasty!
In a large pot, heat 3 tablespoons of the oil over moderately low heat. Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric. Cook, covered, stirring occasionally, until the vegetables are soft, about 15 minutes. Stir in the tomatoes and wine and simmer for 5 minutes.
Meanwhile, heat the broiler. Put the bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of oil. Broil the bread, turning once, until golden brown, about 4 minutes in all.
Discard any mussels that are broken or do not clamp shut when tapped. Add the water, salt, pepper, and mussels to the pot. Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, 3 to 5 minutes.
As the mussels open, remove them from the pot with a slotted spoon. When the mussels are cool enough to handle, remove them from their shells. Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the prosciutto and serve topped with the toasted slices of baguette.
2 spring onions, cut into 1-inch pieces and finely shredded lengthways
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
1 egg white, lightly beaten
Bring the chicken stock to the boil in a pan. Meanwhile, stand the corn cobs up on a board and slice away the kernels with a large sharp knife. Add the corn to the stock and simmer for 5 minutes.
Check over the crabmeat for any little pieces of shell, keeping the meat in the largest pieces possible. Mix the cornflour to a smooth paste with a little cold water, stir it into the soup and simmer for 2 minutes.
Stir in the crabmeat, ginger, spring onions, soy sauce, rice wine or sherry, 1 teaspoon of salt and some pepper to taste. Simmer for 1 minute.
Now give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long, thin strands in the soup. Simmer for about 30 seconds and then serve immediately.
Cod and chorizo are a match made in heaven, but you could also use a firm white fish such as halibut. This delicious stew is easy to freeze so you could make a big batch so you always have a tasty meal on hand when you're too busy to cook.
Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir in the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.
Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.
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.
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.
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.
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.
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.
Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain.
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.
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.
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.
Transfer pan to grill and cook until golden, 2 to 3 minutes. Remove from grill and slice into 4 wedges; serve.
Fish stew is a very comforting dish that feels hearty without being heavy – it only requires a few ingredients, taste can be adjusted to your own preferences and it’s also great if you’re trying to make healthy choices.
Halloween is just around the corner and you may have started planning for the big day already! If you have kids, Halloween can be a great day filled with fun and tasty treats! If the first thing that comes to mind may be sweets and chocolate, there are different ways you could celebrate! Why not turn your Halloween dinner into a fun and spooky experience for all the family? Here are a couple of recipes we think would be great!
Cook the spaghetti in boiling water according to the pack instructions.
Heat the oil in a separate pan over a medium heat. Add the onion and cook for about 5 minutes until the onion is softened. Add the garlic and cook for 1 minute. Then add the canned tomatoes, tomato puree and mixed herbs. Bring to the boil, turn down the heat and simmer gently for around 10 minutes until the sauce thickens.
Add the prawns to the tomato sauce and heat through for 3-4 minutes until piping hot.
Top each of the mozzarella balls with a small piece of black olive to make the ‘eyeballs’!
When the spaghetti is cooked, drain and divide between 4 bowls. Pile the prawn and tomato mixture in the centre and top with the ‘eyeballs’. Tuck in…if you dare!
300g white fish, such as cod, haddock or sole, cut into finger-sized pieces
1 tbsp rapeseed or vegetable oil plus extra to grease
3 tbsp plain flour
1 large egg, beaten
Skin from 1 large tomato, cut into fingernail shapes
4 tbsp tomato ketchup, to serve
Lettuce leaves, to serve
Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Lightly grease a large baking tray with oil.
Season the flour with a little salt and pepper and place in a wide, shallow bowl. Place the egg and breadcrumbs in separate bowls. Working in batches, coat the fish strips in the seasoned flour, then in the beaten egg and finally the breadcrumbs. Arrange the ‘fish fingers’ in a single layer on the baking tray. Drizzle with the 1 tbsp of oil and bake for about 10 minutes, turning over halfway until the fish is firm and cooked through.
Serve immediately, topped with a piece of tomato skin at the end of each finger to make a nail, and served with the tomato ketchup and the lettuce.
Tip: As an alternative to ketchup, try homemade tomato sauce or salsa. This goes well with oven-baked wedges or mashed potatoes and baked beans or peas.
If every week you spend some time wondering “what can I cook for dinner?”, don’t worry you are not alone! Luckily, there are plenty of easy recipes out there that are perfect for weeknights when you get home late or simply don’t have the time to cook anything sophisticated. Here are 3 recipes we have selected that you can add to your recipe collection!
Start by making the sauce: Heat butter, shallots, and garlic in a large frying pan and cook on medium heat, stirring often for 2 min. Add wine and lemon juice and bring to a boil. Boil until sauce thickens slightly, 2-3 min. Stir in parsley and lemon zest. Season with pinches of salt and pepper to taste. Cover and keep warm.
Using paper towels, pat the fish fillets dry to remove as much moisture as you can. Sprinkle a light layer of kosher salt and black pepper over both sides of each fillet. In a large nonstick frying pan over medium heat, add the olive oil. Arrange 2 fillets in the pan and cook with the lid slightly open to allow steam to escape. Cook about 3-4 min or until bottoms of fillets are browned.
Flip carefully and brown the other side 3-4 min (keep in mind that if your fish is less than 1 inch thick, you'll need to adjust for shorter cooking time.) You want the fish just cooked, but not over-cooked.
Repeat with other 2 fillets (unless your frying pan is large enough to cook all 4 fillets without crowding, it's best to cook in batches; otherwise, the fish will be more steamed than browned.)
Plate the fish fillets and pour warm sauce over them. Serve immediately.
Heat oven to 220 degrees C. On a baking sheet mix together the broccoli, potatoes, and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in an even layer and roast for 15 minutes.
Season the salmon with ¼ teaspoons each salt and pepper, place it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more.
Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, and garlic. Serve with the fish and the vegetables.
Who doesn’t love fish and chips? It’s an absolute classic and a popular takeaway choice! While it’s not the healthier option for eating out, it doesn’t mean you cannot enjoy this tasty treat once in a while! This healthier recipe is a lighter version of a traditional fish and chips, perfect for a tasty treat without the guilt!
This recipe is perfect with cod but can easily be replaced with haddock, hake, halibut or pretty much any firm white fish that you like. Let us know if you try it, we’d love to see your creations!
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes.
Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white.
Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned.
Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges.
Baking fish “en papillote” simply means creating a parcel with baking paper and cooking it in the oven. It’s a foolproof method of cooking fish that helps retain moisture so it prevents the fish from drying out! You can also add vegetables and anything to go along with your fish, so that means less washing and prep time – perfect for weeknights when you’re in a rush and want something healthy and easy to make!
This recipe uses new potatoes, spinach and red pepper, but feel free to experiment with your favourite vegetables depending on what you prefer! You may need to adapt cooking time depending on the thickness of the cod – it will be cooked when the flesh flakes easily.
Cut 4 large rectangular pieces of non-stick parchment paper, roughly 30cm x 25cm. Bring a pan of water to the boil and cook the potatoes for about 8 minutes, drain.
Take a piece of the parchment and fold in half. Divide the potatoes, pepper and spinach between the parchment paper on one half. Place a cod steak on top then place a slice of lemon on the fish. Season with salt and pepper and scatter over the parsley.
Drizzle over the wine and add a dot of butter. Wet the edges of the parchment with water and then seal all the ingredients in a bit like making a Cornish pasty.
Place the parcels onto a baking sheet and cook for about 15-20 minutes depending on how thick your cod is. Place the papillotes on serving plates so you open at the table.
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.
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.)
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.
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.
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.
Bake the stuffed sea bass in preheated oven at 190C for 20-25 minutes, until cooked through.
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!
Spring is a great time to start enjoying more light meals with fresh flavours! Here are 3 recipes we think would be perfect for a quick lunch or even a light dinner al fresco!
A great recipe to use leftover cooked tuna. Simply flake your cooked tuna steak before using it in the recipe! If starting with fresh tuna, make sure to cook it beforehand. These croquettes are perfect for storing in the freezer!
2 dried red chiles, stemmed, or ¼ tsp. crushed red pepper flakes
¼ cup fresh flat-leaf parsley leaves
Finely grate the zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
Combine onion and 1 tsp. salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and ¾ cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
Preheat oven to 250°. Bring relish to room temperature.
Place cod in a large shallow baking dish or roasting pan and drizzle with remaining ½ cup oil. Add chiles and turn fish to coat; season with salt. Roast fish until just cooked through, 30–40 minutes.
Transfer fish to a platter. Mix parsley into relish and spoon over fish.
Heart-healthy Citrus, Avocado & Salmon Salad
Not only is this salad delicious and very easy to make, it’s also full of heart-healthy ingredients such as salmon, avocado and almonds! Another great recipe to use leftover salmon, but feel free to use trout or smoked salmon!
For salmon - Preheat oven to 180 degrees c. Line a baking sheet with parchment paper. Place salmon fillets on baking sheet. Squeeze fresh lemon over the top and drizzle with a little olive oil. Season well with salt and pepper. Bake for 20-25 minutes, or until cooked through. Remove from oven and let cool before assembling the salad.
For salad - Place spinach in a bowl or on a large serving platter. Top with citrus, avocado, and cooled down salmon. Sprinkle the top with almonds and green onions. Squeeze the fresh lemon juice over the top and drizzle with the olive oil. Season with salt and pepper.