How to cook fish on the BBQ

In the UK, we know how to make the most of warm and sunny weather. Barbecue is the ultimate way to share a good time 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 that your barbecued fish is a success!

Ideally, you want to be using a mesh-type of grill so you can cook more delicate fish easily. If you don’t have any, you can always cook fish in foil. Also, make sure to oil your fish before placing it on the grill, so it doesn’t stick. Making sure the grill is clean can also help prevent the fish from sticking.

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. Serving whole fish always makes for an impressive main course and leaving the fish whole helps to 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 – even something as simple as a drizzle of olive oil, a squeeze of lemon juice and few herbs can do wonders. Classic flavours usually suit barbecued fish quite well: garlic, lemon, basil, thyme or chilli. Try to avoid overpowering flavours that would take over the fish and mask its taste. You can also use flavoured butters or side sauces to add some flavour to your fish.

Sides to serve with barbecued fish

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

Classic Irish Seafood Recipes

Irish Seafood Coddle

A traditional Dublin Coddle uses sausage and bacon but this version is full of tasty seafood. You can choose any fish and seafood you like, it’s really up to your personal preference! You can serve it with rice or potatoes on the side.

Irish Seafood Coddle
Serves: 4
  • 900ml vegetable or fish stock
  • 3 scallions, finely chopped
  • 2 medium carrots, chopped small
  • 1 stick celery, chopped small
  • 480g mixed fish/seafood such as prawns, salmon, white fish, crabmeat, cooked mussels, shucked oysters – all or any combination of these
  • Salt & pepper
  • 2 tablespoons fennel or parsley finely chopped
  1. Bring the stock to the boil.

  2. Add scallions, carrots and celery and simmer for 20 minutes.

  3. Add fish/seafood of your choice and simmer for another five minutes.

  4. Taste and season if necessary.

  5. Serve in deep plates or bowls, with generous sprinklings of fennel or parsley.

Irish Fish Cakes & Tartar Sauce

These fish cakes are great made with fresh fish but they also are good to make if you have leftover fish to use! You can play around with the ratio of fish and potatoes, depending on how you prefer your fish cakes!

Irish Fish Cakes and Tartar Sauce
Serves: 4-6
  • For the fish cakes
  • 1 lb russet potatoes
  • 1 lb cod fillet
  • 1 Tbsp spicy ketchup or chilli sauce
  • a handful of minced fresh parsley
  • juice of ½ lemon
  • 2 large eggs, beaten
  • ½ tsp each salt and fresh ground black pepper
  • 1 sleeve Ritz crackers, finely crushed (use a small food processor or a rolling pin)
  • several Tbsp vegetable oil for frying
  • sliced green onion, to garnish
  • chopped parsley, to garnish
  • tartar sauce
  • 1 pasteurised egg, at room temperature
  • 1 cup vegetable oil, at room temperature
  • 1 tsp grainy Dijon mustard
  • juice of ½ lemon
  • 2 tsp capers
  • about ½ cup dill pickles, chopped
  • ¼ tsp salt
  • fresh cracked pepper to taste
  1. Peel and chop the potatoes into large chunks. Put them in a saucepan, cover with cold water, add 2 teaspoons of salt, and bring to a boil. Cook until the potatoes are very soft.

  2. Put the cod in a shallow saute pan and cover with cold water. Bring to a boil, and then cover, turn off the heat, and let the fish poach for about 10-15 minutes. Drain.

  3. Drain the potatoes and put them into a large mixing bowl. Use the back of a fork to mash them, leaving a little bit of texture.

  4. Add the ketchup, parsley, lemon juice, beaten eggs, and salt and pepper. Stir briefly to combine, and then add the fish, breaking it apart with your fingers as you add it. I like the fish to remain fairly chunky, so don't break it apart too much. Fold the fish into the mixture until everything is evenly incorporated. It will be fairly wet.

  5. I use a ⅓ cup measure to scoop out the mixture and form into patties. Flour your hands if necessary.

  6. Roll each patty in the Ritz cracker crumbs, to coat all surfaces and set on a platter. You can cover and refrigerate the cakes at this point for later cooking if you like.

  7. Coat the bottom of a skillet with vegetable oil and heat over medium heat until hot. Fry the cakes for about 5 minutes on each side until golden, crispy, and hot throughout. Note: the cakes will be very delicate, move and flip them with extra care.

  8. Serve immediately on top of a bed of greens. I like to mix the greens with a few chopped ripe tomatoes and some thinly sliced red onion. You can add a little oil and vinegar to the salad if you like before adding the cakes.

  9. Serve lots of fresh tartar sauce and lemon wedges on the side.

  10. To make the tartar sauce: Put all the ingredients into a jar that fits the head of your blender.

  11. Set the head of the blender down at the bottom of the jar, and turn it on. Blend for a few seconds and as the sauce starts to thicken, gently raise the blender up to blend all of the contents. This will only take a few seconds. you can pulse the blender a few times to continue to thicken the tartar sauce.

  12. Remove the blender, give the sauce a stir, and taste to adjust the seasoning. Screw the cap on the jar and keep refrigerated until needed. Use within a week to 10 days.

Dublin Lawyer With Rice

This delicious seafood consists of lobster meat flavoured with whisky and cream. If you’re starting with live lobster, check out our guide on how to prepare lobster. If you’re not keen on using lobster, you can always use prawns!

Dublin Lawyer With Rice
Serves: 4
  • ½ cup unsalted butter
  • 1 tablespoon of salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon paprika
  • 500g lobster or prawn (peeled and deveined)
  • ½ cup Irish Whisky
  • 1 cup heavy cream or 1 cup of coconut cream
  • Chopped chives
  • 1 cup cooked rice
  1. Start by cooking the rice.

  2. Cut the lobster meat in big chunks (or prawns if you are using them).

  3. Melt butter in a large saucepan over medium-high heat.

  4. Add lobster meat (or prawns) to the butter and season with salt, pepper, cayenne and paprika.Cooking should take around 3-4 minutes depending on the size of your seafood.

  5. Remove seafood from pan and reserve on a plate.

  6. Gently add whisky to the pan.

  7. Using a lighter catch whisky on fire. Wait until the fire goes out and alcohol is burned off. This should take just a few minutes.

  8. Add cream and simmer for 3-5 minutes or until starts to thicken.

  9. Add seafood back into the saucepan and toss to coat.

  10. Spoon rice in bowl and top with a spoonful of seafood. Top with a sprinkling of diced chives



Irish Seafood Recipes for St Patrick’s Day

Guinness-Battered Fish & Chips

Cooking with Guinness might seem like a strange thing to you, but it has actually been part of Irish cooking for a while. The deep flavours of Guinness complement well hearty dishes such as fish & chips or fish pies.

Guinness Battered Fish & Chips
  • 2 cups Guinness beer
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 egg
  • All purpose flour
  • 680g of Cod or Haddock, boneless, sliced into big chunks
  1. In large mixing bowl, add beer, baking soda, salt, pepper, and egg.

  2. With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.

  3. Heat oil in a deep fryer or in a deep-sided pan to 175 degrees celsius.

  4. Cover fish in flour, shaking off excess and dip in batter, covering all sides of fish.

  5. Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom.

  6. Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of fillets. The fish should be all one colour all the way through.

  7. Serve with tartar sauce and chips.

Mussels in Irish Cider

Mussels can have a reputation for being difficult to cook, but it couldn’t be further from the truth! For this recipe, you can use thick-cut bacon instead of pancetta. Choose a cider that’s dry and not too sweet.

Mussels in Irish Cider
  • 700g fresh mussels mussels
  • 1 medium onion, finely chopped
  • 3 cloves garlic, peeled and crushed
  • 225g pancetta, cut into small dice
  • 2 tablespoons butter
  • 1¾ cup good hard cider, preferably Irish
  • ¼ cup heavy cream
  • A good handful of freshly chopped parsley
  • Salt and freshly ground black pepper
  1. Place a large pot over a high heat and brown the pancetta pieces until just golden and sizzling. Add in a knob of butter, allow it to melt, and then add the onion and garlic. Cook gently for 3 minutes until the onion is soft.

  2. Add in the cider and allow to bubble away for a few minutes so all the flavours mingle in together. Tumble in the mussels, cover with a lid, and allow them to steam for about 4 minutes until they open, making sure to give the pot a good shake once or twice during the cooking time.

  3. Remove from the heat, stir in the cream and parsley, and season with sea salt and ground black pepper.

  4. Serve with some crusty bread to mop up the liquid!

Poached Salmon with Irish Butter Sauce

The salmon in cooked gently is salt water, making it very soft and flaky. It’s a great meal if you want to keep it simple without compromising on taste!

Poached Salmon with an Irish Butter Sauce
Serves: 8
  • 1kg fresh salmon
  • Water
  • Salt
  • For the Irish butter sauce:
  • 2 egg yolks
  • 1 teaspoon cold water
  • 110g butter, diced
  • 1 teaspoon approx. lemon juice
  • To garnish:
  • Sprigs of flat parsley or watercress
  1. Use one rounded tablespoon of salt to every 1.2 litres of water. Although the fish should be just covered with water, the aim is to use the minimum amount of water to preserve the maximum flavour, so therefore one should use a saucepan that will fit the fish exactly. An oval cast-iron saucepan is usually perfect.

  2. Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15–20 minutes.

  3. Meanwhile, make the Irish butter sauce. Put the egg yolks into a heavy-bottomed saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or "scrambling" slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally, add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.

  4. To serve, lift the cooked salmon carefully from the poaching liquid. Garnish with sprigs of parsley or watercress. Serve with the Irish butter sauce.



Classic British Fish Recipes

When it comes to cooking fish, the possibilities are endless. We love experimenting with new flavours and finding original recipes we have never seen before! But there are times when only the classics will do. Whether you are trying to warm up on a chilly day or just fancy something simple, here are some recipes inspired by some of the greatest classic British classic dishes.

Fish Fingers Recipe

Fish Fingers

Making your own fish fingers are a great way to involve kids in cooking or get them to eat more fish. It’s well worth making your own as well! In this recipes, the fish fingers are served with a delicious homemade peat & mint mayonnaise. Choose your favourite bread to transform this recipe into a fish finger sandwich!

Fish Fingers Recipe
Serves: 4
  • For the fish fingers:
  • 600g of haddock fillet, cut into fingers (try it with cod, halibut or even salmon!)
  • 100g of plain flour, for coating
  • 2 medium free-range eggs, beaten
  • 100g of breadcrumbs
  • sunflower oil, for deep-frying
  • sea salt
  • black pepper
  • For the pea and mint mayonnaise:
  • 2 egg yolks
  • 100g of peas, fresh or frozen
  • 1 tsp English mustard
  • 5 tsp malt vinegar
  • 2 tbsp of fresh mint, chopped
  • 300g of sunflower oil
  • sea salt
  • black pepper
  1. Begin by making the mayonnaise. Place the egg yolks, peas, mustard, vinegar and half of the mint into a blender and blitz for 30 seconds. Leaving the motor running, add the oil in a slow, steady stream through the funnel until the mixture is fully emulsified.

  2. Stop the machine and add the remaining mint and some salt and pepper, then blend for a further 30 seconds. Transfer the mayonnaise to a tub, check the seasoning and refrigerate until needed.

  3. Set up three bowls: one with the flour, one with beaten eggs and one with breadcrumbs. Pass the fish, one piece at a time, though the flour and pat off any excess, then through the egg, and finally through the breadcrumbs. Place the breaded fish on a plate.

  4. Preheat a deep-fryer or large recipient to 180°C. Fry the fish fingers for 4 minutes until golden and crisp, turning as necessary to colour evenly. When the fish is ready, drain on a plate lined with kitchen paper and season well with salt and pepper.

  5. Serve with any of your favourite vegetables with the mayonnaise on the side.


Healthier Fish & Chips Recipe

Fish & Chips Tartare Sauce

It’s very hard not to love fish & chips. A great classic that many of us enjoy on a regular basis. This recipe suggests a healthier version by using a light batter, cutting down on calories and fat but certainly not taste! Why not treat your family to this fantastic dish?

Healthier Fish & Chips Recipe
Serves: 4
  • For the chips:
  • 800g Maris piper potatoes, scrubbed and chopped into 1½–2cm chips
  • 2 tsp sea salt
  • 1 tbsp olive oil
  • For the fish:
  • 1 medium free-range egg
  • 250ml ice-cold water
  • 70g plain flour
  • ½ tsp baking powder
  • Finely grated zest of 1 lemon, plus wedges to serve
  • Sunflower oil for frying
  • 4 x 150g white fish fillets, such as haddock, cod or even lemon sole
  1. Preheat the oven to 220°C/fan200°C/gas 7. Cook the chips in a pan of boiling water for 7-10 minutes until just tender, then drain and pat dry with kitchen paper. Put the chips in a roasting tin, then toss with the salt and olive oil. Roast the chips for 15 minutes, turn, then cook for another 20-25 minutes until golden.

  2. Meanwhile, make the fish batter. Whisk the egg in a medium bowl with the water until frothy. Sift the flour and baking powder into another mixing bowl, then gradually whisk in the egg mixture. Stir through the lemon zest and season well.

  3. Pour the sunflower oil into a wide, deep pan until half full, then heat to 180-200°C (a piece of bread dropped into the oil will turn golden in 30-40 seconds). Dip the fish fillets into the batter to coat, then use a slotted spoon to lower them into the hot oil (you may need to do this in batches). Fry for 5 minutes, keeping the oil at 180-200°C, or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Serve with the chips and lemon wedges for squeezing.




Smoked Haddock Chowder Recipe

Smoked Haddock Chowder

There’s nothing like a warm bowl of haddock chowder to warm you up on a cold day. It’s great comfort food and is easy to make! If you are using frozen ingredients, you can follow the recipe but make sure that you cook everything long enough so that all ingredients are cooked through.

Smoked Haddock Chowder Recipe
Serves: 4
  • 25g butter
  • 1 tbsp sunflower oil
  • 1 medium onion, chopped
  • 20g plain flour
  • 400ml semi-skimmed milk
  • 400ml just-boiled water
  • 2 medium potatoes (approximately 200g each), peeled, cut into roughly 2cm cubes
  • ¼ tsp salt
  • freshly ground black pepper
  • 100g sweetcorn kernels
  • 125g sliced leeks
  • 4 x 90g smoked haddock fillets
  • 4 large free-range eggs (optional)
  • handful roughly chopped fresh flatleaf parsley leaves, to garnish (optional)
  1. Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well.

  2. In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition.

  3. Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer.

  4. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible.

  5. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. Stir the remaining milk and water into the pan and return to a simmer, stirring.

  6. If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon

  7. To serve, spoon the chowder into warm bowls, seasoning with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg (if using). Garnish with parsley, if using. Serve with slices of crusty bread.


Fish Pie Recipe

Fish Pie

Fish pie might just be the ultimate comfort food (or are we slightly biased?). Combining creamy mashed potatoes and delicious fish, it’s easy to make and any leftovers can easily be frozen to eat later. This recipe uses salmon, smoked haddock and cod. To make your life easier we have a fish pie mix available!

Fish Pie Recipe
Serves: 8
  • 1.5 kg floury potatoes
  • 4 large free-range eggs (optional)
  • 50 g unsalted butter
  • 50 g plain flour
  • 2 fresh bay leaves
  • 350 ml quality fish stock
  • 350 ml semi-skimmed milk, plus an extra splash
  • 50 g Cheddar cheese
  • ½ a lemon
  • 1 heaped teaspoon English mustard
  • a few sprigs of fresh flat-leaf parsley (optional)
  • 300 g skinless, boneless white fish, such as haddock, cod or sole
  • 200 g skinless boneless salmon
  • 200 g skinless, boneless undyed smoked haddock
  • 200 g baby spinach
  • extra virgin olive oil
  • 1 whole nutmeg, for grating
  1. Preheat the oven to 200ºC/400ºF/gas 6.

  2. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).

  3. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.

  4. Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley (if using), then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.

  5. Get yourself a 25cm x 30cm baking dish. Slice the fish fillets into 2.5cm chunks and spread them evenly over the base of the dish.

  6. Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly.

  7. Drain the potatoes well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the potatoes over the pie and scuff up the surface with a fork.

  8. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.


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.
Serves: 4
  • 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
  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
  • 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
  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
  • 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
  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!



Fish & Seafood Valentine’s Menu for Two

When it comes to having a romantic meal, a lot of people choose to go to the restaurant. But on days such as Valentine’s Day, restaurants can be crowded and often offer a specific and more limited menu.

Cooking a homemade dinner is usually cheaper and it’s a great way to treat your loved one. It’s a fact: everything tastes better when it’s made with love!

Here is an idea of a menu you could cook!

Starter: Seared Scallops with Serrano Ham

Seared Scallops & Serrano Ham
A light starter that packs a punch! If you cannot find Serrano ham, use any other similar cured ham. A simple but delicious dish.
Serves: 2
  • 4 thin slices of serrano ham or similar cured ham
  • Leaves from 0.5 frisée lettuce heart and a handful of other bitter salad leaves
  • 25g chilled unsalted butter
  • 6 shucked scallops
  • Salt and freshly ground black pepper
  • 1.5 tbsp sherry vinegar
  • 0.5 tbsp chopped parsley
  1. Arrange the ham and a pile of the salad leaves on 4 plates. Generously rub the base of a large non-stick frying pan with the block of butter and cut the remainder into small pieces.

  2. Set the pan over a high heat and, as soon as the butter starts to smoke, add the scallops and sear for 2 minutes on each side, seasoning them with a little salt and pepper as they cook. Arrange the scallops on top of the ham.

  3. For the dressing, remove the pan from the heat, add the sherry vinegar and stir to scrape up any residue from the bottom of the pan. Return the pan to the heat, add a tablespoon of water and whisk in the butter, a few pieces at a time, then add the parsley and season with a little salt and pepper. Spoon the dressing over the leaves and serve.

Main: Pan-Seared Cod in White Wine, Tomato & Basil Sauce

Pan-Seared Cod in White Wine, Tomato & Basil Sauce
This recipe only takes about 40 minutes from start to finish. It's a beautiful way to prepare cod (or any other white fish of your preference such as haddock, lemon sole, seabass or sea bream) and the rich tomato sauce makes it a truly indulgent dish!
Serves: 2
  • For the White Wine Tomato Basil Sauce:
  • 1 tablespoons olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 large cloves (or 2 smaller cloves) garlic, finely minced
  • ½ pint cherry tomatoes, sliced in half
  • ⅛ cup dry white wine
  • ¼ cup fresh basil, finely chopped
  • 1 tablespoons fresh lemon juice
  • ¼ teaspoon fresh lemon zest
  • ¼ teaspoon salt (more to taste)
  • ⅛ teaspoon fresh ground black pepper (more to taste)
  • For the Cod:
  • 1 tablespoons olive oil
  • 500g fresh cod or 2 fillets
  • Salt and pepper
  1. Preheat oven to 190 degrees (C).

  2. For the White Wine Tomato Basil Sauce:
  3. Heat oil in a large non-stick pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

  4. For the Cod:
  5. Heat oil in a large non-stick pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.

  6. Pour the white wine tomato basil sauce over the cod and serve at once.


Here are a couple of options we think would be great to finish off the meal.

Panna Cotta with Berry Sauce

If you prefer something light and fruity to end your meal, this recipe is sure to please you! You can adapt the berry sauce with any berries of your choice.

Find the recipe on Natasha’s Kitchen

Molten Chocolate Cake

If you’re a chocolate lover, you will LOVE this recipe! A rich and indulgent cake that is a great way to finish a romantic meal.

Find the recipe on Two Tarts


Fish recipes kids will love

Parents can face many challenges. One of them is to get their kids to try new food and new flavours. Kids can be particularly difficult when it comes to food and are sometimes reluctant to try new dishes.

In the past, we have written a few tips to get your kids to eat more fish & seafood and shared easy recipes using salmon you can make. Today we are sharing a few more indulgent recipes that will please your little ones!

Cheesy topped sole with buttered potatoes & asparagus

Cheesy topped sole
Prep time
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The cheese in this recipe will give the dish a truly indulgent feeling and will make it more appealing for kids to try the fish. A great recipe for all the family!
Serves: 4
  • 4 x 170g sole fillets
  • Oil, for greasing
  • 3 tbsp double cream
  • 100ml semi-skimmed milk
  • 120g mature Cheddar cheese, grated
  • Chopped fresh herbs of your choice eg parsley, chives
  • 250g fine asparagus
  • 400g new potatoes in their skins, scrubbed and halved
  • 2 bacon medallions, cut into pieces
  • 1 tbsp butter
  1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease an ovenproof dish with oil.

  2. In a saucepan over a medium heat bring the cream and milk to the boil and add the cheese then gently stir until a cheese sauce forms. Add in some herbs of your choice.

  3. Place the sole fillets in the prepared dish and cover them with the cheese sauce. Place in the middle of the oven and cook for 15 minutes or until the cheese topping goes golden.

  4. While the fish is cooking, boil the potatoes and steam the asparagus until they are tender. Dry fry the bacon medallions. Toss the potatoes with the bacon, some chopped herbs of your choice and the butter.

  5. Serve the fish with the potatoes and asparagus.


Crispy baked fish nuggets

Crispy baked nuggets
As a general rule, anything with breadcrumbs or batter goes down well with kids. Swap your usual chicken nuggets for healthier, homemade fish nuggets that your kids will love!
Serves: 2-4
  • 1 pound Fresh Cod
  • 2 whole Eggs
  • ½ a Lemon
  • Kosher Salt and Black Pepper
  • ¼ cup Whole Milk
  • 4 tablespoons plain Greek Yoghurt
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Frank's Red Hot Sauce
  • 2 cups Panko Japanese Style Bread Crumbs
  1. Preheat your oven to 200 degrees celsius and line a baking tray with parchment.

  2. In a shallow dish combine the eggs, mustard, hot sauce, milk and Greek yoghurt. Whisk until combined and set aside. Place two cups of Panko in another dish and set aside as well.

  3. Squeeze fresh lemon over the cod and season it with salt and pepper. Slice thefresh cod lengthwise and then cut into nugget-like pieces.

  4. Dunk the cod into the egg mixture and using a fork drain off any excess and then place in the Panko. Roll and press the breadcrumbs to help them adhere, then place the breaded nuggets onto prepared pan.

  5. Working in batches if needed, bake for 10 minutes. Turn on grill, crack the door and watch carefully until golden. Serve with tartare sauce.


Garlic prawn pasta

Garlic prawn pasta
Prep time
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If anything can get kids (and grown-ups!) excited about food, it's pasta. Customise this dish to your preferences and choose peeled & cooked prawns to make the recipe even more convenient for weeknights. Added bonus: it's healthy too!
Serves: 4
  • 230g spaghetti or fettuccine
  • 2 tsp butter
  • 2 tsp olive oil
  • 3-4 garlic cloves, minced
  • 20 prawns, peeled, deveined and halved lengthways
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • ½ cup fish, vegetable or chicken stock
  • ¼ cup coarsely chopped flat-leaf parsley
  1. Bring a large saucepan of salted water to the boil, add the pasta and cook as per packet instructions. Drain the pasta.

  2. Meanwhile, heat the butter and oil in a large non-stick frying pan over medium-high heat until the butter is melted.

  3. Reduce the heat to medium, add the garlic and cook for 1 minute.

  4. Increase the heat to medium-high and cook the prawns, lemon zest and lemon juice for 1-2 minutes, until the prawns are just cooked and still tender.

  5. Add the stock and heat through gently.

  6. Add the drained pasta to the frying pan with the parsley and toss to combine.

  7. Serve in bowls with salad and crusty bread on the side.


How to cook frozen fish without thawing

cooked tuna

If you purchase a large quantity of fish and seafood, you will have to freeze what you’re not using immediately as fish can only stay fresh for up to two days in the refrigerator.

But did you know that it is possible to cook your fish straight from the freezer, without thawing it first?

Cooking fish straight from the freezer can save time but you have to be particularly careful in order to preserve the quality of the fish.

Here are a few steps to get your fish ready for cooking:

  • Take the fish out of the freezer and out of its packaging.
  • Thoroughly rinse with cold water to remove any ice that might be on the surface of the fish.
  • Pat the fish dry with a paper towel or a clean tea towel.
  • Brush the fish with a thin layer of olive oil or marinade, season to your taste and start cooking.

Baking, poaching or steaming are the best methods for cooking fish if you’re skipping the thawing process. Avoid pan-frying as the fish may release too much water or the flesh won’t be evenly cooked.

If you’re following a recipe, you may add a few minutes to make sure the frozen fish is fully cooked. As cooking times vary depending on the thickness of fillets, the best thing to do is keep a close eye on your fish and make sure it’s soft, flaky and evenly cooked.

Cooking oily fish from frozen

salmon fillets

Oily fish can quickly become a soggy mess if cooked in the wrong way. If you want to cook fatty fish such as salmon fillets from frozen, choose recipes such as stews or curries where the fish is gently cooked in liquid. Poaching or gently baking would work well too.

Oily fish include Salmon, Tuna, Mackerel, Kippers, Herring and Trout

Cooking white fish from frozen

cooked white fish

White fish is generally less delicate to cook from frozen as it is leaner, so you can bake, grill, poach, steam or even pan-fry – if you’re being careful and removing any excess water. We would still suggest choosing recipes where the fish is gently cooked so everything can be evenly cooked.

White fish include Cod, Haddock, Monkfish, Halibut, Lemon Sole, Seabass, Sea Bream

Cooking fish fillets straight from the freezer may produce a slightly different texture than fresh fish, depending on which recipes you are cooking, so we would advise on planning things ahead and gently thawing your fish if possible, in order to get keep quality at its best.

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How to make fish stock & shellfish stock

Fish and shellfish stock can be used in lots of different recipes and are always a great way to add flavour to any dish! It’s very easy to make and is easily freezable, so you can make bigger quantities ahead and keep the stock in your freezer for up to a month.

Fish Stock Recipe

Classic Fish Stock Recipe
A classic fish stock recipe that can be used for a wide variety of recipes, such as Stews.
  • 2 pounds fish bones and heads, rinsed
  • 6 cups water
  • 1 cup dry white wine
  • 1 medium leek, sliced
  • 1 medium onion, thinly sliced
  • 1 celery rib, thinly sliced
  • 1 garlic clove, coarsely chopped
  • 3 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon sea salt
  1. In a large pot, combine the fish bones and heads with the water, white wine, sliced leek, onion and celery and the chopped garlic, bay leaves, peppercorns and sea salt and bring the fish stock to a simmer over moderately low heat.

  2. Simmer the stock for 30 minutes.

  3. Strain the fish stock through several layers of moistened cheesecloth.

Shellfish Stock Recipe

Shellfish Stock Recipe
This seafood stock is pretty easy to make and can be a great base for cooking risotto or sauces to top seafood dishes.
  • 5 cups prawn heads and shells or crushed shells from crab or lobster
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 cup chopped celery ribs
  • 1 cup chopped unpeeled carrots
  • 4 garlic cloves, peeled and crushed
  • 5 springs fresh thyme 5 Italian parsley stems
  • 2 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • ¼ cup tomato paste
  • ½ cup dry white wine
  • 2 quarts boiling water
  • Salt
  1. Rinse the prawn heads and shells in cold water and drain. Heat the olive oil in a stockpot over medium heat. Add the onions, celery, carrots, garlic, thyme, parsley, bay leaves, and peppercorns. Cook stirring occasionally until the onions are translucent and the other vegetables soften, about 8 minutes.

  2. Add the prawn heads and shells, stir, and let the mixture sizzle for a few seconds. Add the tomato paste and wine. Stir once, cover, and cook for about a minute, shaking the pot once or twice.

  3. Carefully pour in the water and bring mixture to a boil, then lower the heat and simmer, uncovered, skimming the surface and discarding any foam that builds up.

  4. Simmer over low heat for 45 minutes to an hour, checking for a deep color and rich seafood flavour. Add salt if needed toward the end of cooking.

  5. Cool in an ice-bath and refrigerate or freeze if not using immediately.


How to fillet a whole flat fish

Flat Fish

Filleting flat fish might seem trickier than round fish but with our simple technique you can easily fillet your fish at home. To make your life easier, we have a range of filleted fish, already prepared so you can whip up a fantastic dinner in no time!

If you want to fillet a whole flat fish, here’s what you need to do:

  1. To remove the head, use a knife to score through the skin along the gills. Cut through using scissors.
  1. Cut down the central line of the fish until you come in contact with bone, then at a right angle from this line, cut a small incision across the tail.
  1. Use a flexible knife and rest it on the backbone, drawing it down along the fish. You should hear the knife along the bone. Slowly repeat this until you begin to get underneath the fillet.
  1. Use long sweeping strokes to cut the fillet and finish by pulling it away from the fish.
  1. Repeat this until you get 4 fillets in total (2 on each side of the fish).
  1. To skin a fillet, place it so that the narrowest side is towards you, skin side down. Hold the fillet with one hand and then and position the knife so it’s nearly flat with the board, but slightly angled so you’re cutting down towards the skin. Use a sawing motion, trying not to cut into the flesh as you go.

BBC Good Food has a good video that will show you the different steps to follow. And if you’re looking to save time, head over to our shop where we have a good selection of filleted fish such as lemon Sole, halibut and round fish such as cod, haddock, salmon and much more!

You can also check out our guide on how to fillet a whole round fish!