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 & 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
 
Prep time
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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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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.

 

Christmas Centrepiece Recipe – Two-Fish Roast

Whether you love fish and want to place it at the centre of your Christmas dinner or just want something a bit different from Turkey this Christmas, here’s just the recipe for you! This 2-fish roast is easy to make and has a real wow factor!


2-Fish Roast Recipe
 
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Source:
Serves: 8
Ingredients
  • 300g fillet smoked haddock, skinned
  • 125g softened butter
  • 5tbsp chopped flat-leaf parsley
  • 2 x 500g tail-end fillets of salmon, skin on
  • 1 lemon, sliced
  • 3 large bay leaves
  • You will also need butcher’s string.
Instructions
  1. Lightly poach the smoked haddock in simmering water for just 5 mins. Remove to kitchen paper to drain off excess water.

  2. Mix together the butter and parsley with plenty of seasoning. Cut 5-6 pieces of string around 35cm long – you can trim them later. Lay them out on a board then put one fillet of salmon, skin side down, on top. Jiggle the string so each piece is evenly spaced along the fish.

  3. Dot half the parsley butter along the centre of the salmon. Carefully put the haddock on top. Dot the remaining parsley butter along the centre then put the other salmon fillet on top, skin side up.
  4. Lay the lemon slices and bay leaves along the top then tie the string. You can now leave the fish covered in the fridge (overnight is fine as long as your salmon is spankingly fresh).

  5. Heat the oven to 200C. Put the fish into a shallow ovenproof dish and roast for 45 mins. Serve with the butter sauce. To carve, snip off the string and slice through with a very sharp knife.

Think you’ll be sticking to turkey this Christmas? Try this delicious oyster stuffing recipe!

Indulgent Smoked Haddock Gratin Recipe

There are times when nothing but comfort food will do. This haddock gratin recipe is rich and creamy, perfect to warm up on a cold night and a super easy way to feed a family. Smoked haddock is perfect for this recipe but you could also use a fish pie mix or any firm fish of your choice such as salmon, cod or halibut. This dish can easily become a firm family favourite!

fish gratin

Smoked Haddock Gratin
 
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Serves: 4
Ingredients
  • 500g leaf spinach
  • Butter, for greasing
  • About 500g smoked haddock, skinned and cut into chunks
  • 12 cherry tomatoes
  • For the topping:
  • 200ml double cream or crème fraîche
  • Juice of ½ lemon
  • 100g cheddar cheese, grated
  • 2 spring onions, sliced
  • Small nutmeg. grated
  • Handful dried breadcrumbs
Instructions
  1. Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible.

  2. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets. Nestle the tomatoes among the haddock fillets.

  3. Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach.

  4. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled, finish for a few mins under a hot grill. Serve straight from the dish.

 

 

Easy Fish Stew Recipe

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.

What fish should I use in a fish stew?

Firm white fish such as Cod, Halibut and Haddock work best in fish stew. Avoid using oily fish such as Tuna or delicate fish such as Sole. You can also use prawns, mussels, scallops and even oysters to add different flavours and textures.

Fish Stew Recipe

This recipe is super easy to make and is quick enough to be prepared on a weeknight! A healthy and tasty meal for all the family.

fish stew

Fish Stew Recipe
 
Serves: 4
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 onion
  • 3 garlic cloves
  • 1 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 750ml vegetable or chicken stock
  • 400g tin butter beans
  • 450g firm white fish, such as cod, halibut or haddock
  • 150g raw or cooked prawns
  • Fresh parsley leaves to garnish
Instructions
  1. Heat the olive oil in a large saucepan. Finely slice the onion and garlic, then add to the pan. Fry gently, covered, for 10 minutes or until softened, then stir through the smoked paprika.

  2. Add the chopped tomatoes and stock and bring to the boil. Simmer gently for 10 minutes.

  3. Drain and rinse the beans and chop the fish into large chunks. Turn down the heat and add the beans and fish to the pan.

  4. Simmer for 4 minutes or until the fish is almost cooked through, then add the prawns and cook until they turn pink. If you're using cooked prawns, add right at the end so they're just heated through.

  5. Taste and season, then ladle into bowls, scatter with parsley leaves and serve with crusty bread if desired.

 

Fish Recipes to Warm You Up This Winter

There’s nothing more comforting than coming home on a chilly Winter day and enjoy a hearty dinner that will warm you up! Fish and seafood can be healthier options when cooking a heart-warming dinner as they have many health benefits! Here are 3 recipes we think would be fantastic, featuring smoked haddock, prawns, mussels and squid!

Grilled Mussels with Thyme and Parmesan

Open Mussels

Grilled Mussels with Thyme and Parmesan
 
Source:
Serves: 2
Ingredients
  • 24 large mussels
  • A glass of white wine
  • For the herb butter:
  • 120g butter
  • 4 sprigs parsley
  • 2 tbsp thyme leaves
  • A clove of garlic
  • A medium-sized hot chilli
  • A little lemon juice
  • 5 tbsp white breadcrumbs
  • 3 tbsp grated parmesan
  • Salt and freshly ground black pepper
Instructions
  1. Put the butter in a mixing bowl. Finely chop the parsley leaves, thyme, garlic and seeded chilli. Mash into the butter with the lemon juice, crumbs and parmesan. Season with salt and black pepper.

  2. Put the prepared mussels (thoroughly cleaned and scrubbed, and checked for broken or dead ones) into a deep pan over a moderate heat, pour in the white wine then cover tightly with a lid. Let them steam for a minute or two until their shells open.

  3. Lift the mussels out of the pan, pulling off the top shells as you go. Lay the mussels in the bottom shells flat on a baking sheet or oven-proof tray. Spread a teaspoon or so of the butter over each mussel then cook under a preheated grill till bubbling.

Mediterranean Squid Stew

Squid Stew

Mediterranean Squid Stew
 
Source:
Serves: 2
Ingredients
  • 500 g squid tubes
  • 2 tbsp olive oil
  • 2 medium onions
  • 3 garlic cloves
  • 1 or 2 chilli peppers, to taste
  • 2 tbsp tomato paste
  • 1 can chopped tomatoes (about 400g)
  • 3 thyme sprigs
  • 2 bay leaves
  • Salt and pepper
  • 2 tablespoons capers
  • 10 large black olives
  • Baguette, ciabatta or other white bread, to serve
Instructions
  1. Clean the squid tubes and slice them into rings, about 2 cm thick. Finely chop the onions, garlic cloves and chilli.

  2. Heat the olive oil in a thick bottomed pan, add the onions, garlic and chilli and saute them for a few minutes. Add the tomato paste and stir for about 2 minutes. Add the squid tubes, the tomatoes, the thyme sprigs, left whole, the bay leaves and some salt and pepper.

  3. Cover the pot, turn the heat down and simmer for about 25 minutes, stirring from time to time.
  4. In the meantime finely chop the capers, pit the olives and cut them into rings. Add them to the stew and continue cooking on a low flame, this time uncovered, for further 10 to 15 minutes.

  5. Adjust the taste with salt and pepper. Remove the thyme sprigs and the bay leaves and serve immediately.

Smoked Haddock and Mushroom Pie

Haddock Pie

Smoked Haddock and Mushroom Pie
 
Source:
Serves: 6
Ingredients
  • 1kg floury potatoes
  • 50g butter
  • 150ml double cream
  • 60g parmesan, grated
  • For the filling:
  • 3 tbsp olive oil
  • 30g butter
  • 150g button mushrooms
  • 400g prawns
  • 600g smoked haddock
  • 200ml creme fraiche
  • 2 tsp grain mustard
  • 20g parsley, chopped
Instructions
  1. Peel the potatoes and cook them until tender in deep, lightly salted water. Check them every few minutes. When you can easily slide a skewer into them, remove from the heat, drain them, then beat until smooth with the butter and cream. Season with black pepper and half of the grated parmesan then set aside.

  2. For the filling, warm the olive oil and butter in a shallow pan, halve or quarter the mushrooms depending on their size, then brown lightly. Remove the shells from the prawns. Skin the haddock if your fishmonger hasn’t already done so, then cut the flesh into thick chunks. Preheat the oven to 200C/gas mark 6.

  3. Remove the mushrooms from the pan and set aside. Lightly brown the prawns and haddock in the mushroom pan, adding a little more butter or oil if necessary. Return the mushrooms to the pan. Stir together the creme fraiche, mustard and chopped parsley then add to the pan and mix very gently, taking care not to break up the fish.

  4. Transfer the filling to a baking dish, pile the mashed potato on top, making furrows with a fork or leaving it rough, as you wish, dot with a little butter, scatter the reserved parmesan over the surface, then bake for 30-35 minutes till the potato is golden and the filling is bubbling around the edge.

 

Halloween Recipes Kids Will Love

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!

Scary ‘Maggots and Eyeballs’ Pasta

Halloween Pasta

 

Scary 'Maggots and Eyeballs' Pasta
 
A tasty dish the whole family will love! A spooky trick to get kids to eat more seafood without them even realising it!
Serves: 4
Ingredients
  • 200g cooked prawns (defrosted if frozen)
  • 200g spaghetti
  • 1tbsp vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • ½ tsp mixed herbs
  • 20 mini mozzarella balls
  • 2 black olives, chopped
Instructions
  1. Cook the spaghetti in boiling water according to the pack instructions.

  2. 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.

  3. Add the prawns to the tomato sauce and heat through for 3-4 minutes until piping hot.

  4. Top each of the mozzarella balls with a small piece of black olive to make the ‘eyeballs’!

  5. 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!

Spooky Witch Fingers

Halloween Fish Fingers

Spooky Witch Fingers
 
Fish fingers are often a kids' favourite! This recipe takes the classic to the next level with a fun presentation twist that should please even the fussiest eaters!
Serves: 4
Ingredients
  • 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
  • 50g breadcrumbs
  • Skin from 1 large tomato, cut into fingernail shapes
  • 4 tbsp tomato ketchup, to serve
  • Lettuce leaves, to serve
Instructions
  1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Lightly grease a large baking tray with oil.

  2. 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.

  3. 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.

  4. 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.

 

3 fish dinners ready in 30 minutes or less

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!

White fish with Garlic and Lemon Butter Sauce


White Fish with Garlic Lemon Butter Sauce
 
You can't go wrong with lemon, butter and garlic! It's a light yet flavourful way to prepare any firm white fish such as Halibut or Cod. Serve with your favourite veggies for a quick dinner!
Serves: 4
Ingredients
  • 4 fillets of firm white fish, such as cod fillets or halibut fillets
  • 3 Tbsp salted butter
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • ⅔ cup dry white wine
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp fresh parsley, chopped
  • grated zest of 1 lemon
  • 3 Tbsp olive oil
  • kosher salt and ground black pepper
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. 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.

Roasted Salmon with Crispy Potatoes & Broccoli


Roasted Salmon with Crispy Potatoes & Broccoli
 
This roasted salmon recipe is a great way to get a portion of oily fish into your weekly routine and is super easy to make as it's all cooked on one tray!
Serves: 4
Ingredients
  • 1 head broccoli
  • 450 g potatoes
  • 1 large red onion
  • 3 tbsp olive oil
  • Kosher salt
  • pepper
  • 680 g skinless salmon fillet
  • ¼ cup mayonnaise
  • 1 tbsp fresh lemon juice
  • ½ clove garlic
Instructions
  1. 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.

  2. 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.

  3. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, and garlic. Serve with the fish and the vegetables.

Cod with Chorizo and Tomato Sauce


Cod with Tomato and Chorizo Sauce
 
Chorizo is a great way to add some spice to a dish! This tomato and chorizo sauce is packed with flavour and makes a healthy dinner when paired with grilled cod.
Serves: 2
Ingredients
  • Olive oil
  • 1 clove garlic, sliced
  • 4 thin slices chorizo, cut into matchsticks
  • A pinch of dried chilli flakes
  • 400g tinned or fresh chopped tomatoes
  • 2 skinless cod fillets or other white fish
  • Cooked green beans to serve
Instructions
  1. Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes.

  2. Add the chilli and tomatoes and simmer for 10 minutes until thickened, season.

  3. Meanwhile rub the fish with a little more oil, season and grill or steam until cooked through, about 4-6 minutes. Serve the fish with the sauce and green beans.

 

Baked Haddock with Onions and Herbs

Using herbs and simple things you may always have in your kitchen, this simple recipe is great for busy weeknights. This recipe uses fresh haddock but you can easily substitute for any white fish you like such as cod, halibut, lemon sole, hake or even monkfish! Serve with your favourite veggies, rice or potatoes!

Baked Haddock with Onions and Herbs
 
Serves: 2
Ingredients
  • 450g skinless haddock fillet
  • 2 Tbsp. melted butter
  • 2 Tbsp. chopped onion
  • salt
  • pepper
  • 2 Tbsp. chopped dill
  • lemon slices
Instructions
  1. Preheat your oven to 220°C and line a baking tray with aluminium foil or parchment paper. Place fish on the tray.

  2. In a small bowl, combine melted butter and onion. Pour over fish and sprinkle lightly with salt and pepper.

  3. Bake in the oven until cooked through and the fish flakes apart, about 10 minutes.

  4. Top the fish with chopped dill and lemon slices to serve.