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
  • 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
  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
  • 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
  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
  • 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
  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.


How to Cook Salmon Fillets

Salmon is one of the most popular fish in the UK, if not in the world! It is part of the oily fish family and has many health benefits, including being good for heart health thanks to omega-3 fatty acids. It’s a delicious fish that can be cooked using a variety of methods.

How to Bake Salmon

Roasting salmon in the oven is one of the easiest ways to cook it and is perfect for weeknight dinners. Make sure salmon fillets are bone-free before starting. If you are buying salmon skin on, you can choose to remove the skin before cooking or leave it on.

Preheat your oven to 200 degrees Celsius (or 180 fan). Place your fillets in a roasting tray, either on foil or baking paper and use kitchen towel to pat dry. Drizzle with olive oil and sprinkle salt and pepper (and any herbs or spices you like) before putting the tray in the oven. You can also use baking paper to form little parcels to place your salmon along with veggies. It keeps the fish moist and makes for an effortless dinner!

A good rule of thumb is to count 4 to 6 minutes per half-inch of thickness but it’s always best to keep an eye on your salmon fillets so that they don’t overcook. Generally, thick fillets can take 8 to 10 minutes. Salmon fillets are done when they are opaque and the flesh flakes easily.

How to Pan-Fry Salmon

Pan-frying is a method best suited for salmon fillets skin on, so you can achieve crispy skin and tender flesh. Before starting, pat dry your salmon fillets and season them with salt, pepper or any spices you prefer.

Bring a frying pan to a medium-high heat. Once hot, add enough oil so that the bottom of the pan is covered by a thin layer of oil. Carefully place your fillets on the pan, skin side down.

Do not move the fillets and let it cook for about 4 minutes per half-inch of thickness. The flesh gets pale when cooked, which can help you see where you are in the cooking process. When about 3/4 of the fillets are cooked, carefully flip over. Let the fish cook for another minute or two (depending on the thickness of the fillet) then remove from the pan and serve.

How to Poach Salmon Fillets

Poaching is a great way to cook salmon fillets and keep them moist while flavouring the fish at the same time. You can poach fish in just water, but our suggestion would be to use stock, milk or coconut milk to add some flavour.

Bring liquid to a simmer and carefully add your salmon fillets. Your fillets do not have to be covered by the liquid, in which case you just need to carefully flip fillets after 2-3 minutes and cook for 2-3 minutes. Poaching fish can take 5-7 minutes depending on the thickness of the fillets. The flesh should easily flake when the salmon is cooked.

How to Steam Salmon Fillets (Without a steaming basket)

To steam salmon fillets when you don’t have a steaming basket, you can use a similar method to poaching. Use a pan with a matching lid and fill your pan with a small amount of water (half an inch). Place a heatproof plate or dish with your salmon fillets on the water (the water should not touch the fish) and cover with a lid. Cook for at least 5 minutes until the salmon is opaque.

3 Recipes for Al Fresco Dining

Fish and seafood are perfect for dining al fresco as they can make light and elegant dishes. So whether you are hosting a sophisticated dinner or a casual get-together, these recipes are sure to please your guests!

BBQ Salmon Burgers

Salmon burger

BBQ Salmon Burger
These salmon burgers are easily tailored to your own taste and can be served alongside homemade coleslaw and sweet potato chips.
Serves: 4
  • 500g raw & skinless salmon
  • ⅓ cup panko breadcrumbs
  • 2 tablespoons bbq sauce
  • 1 tablespoon dijon mustard
  • 2 tablespoons freshly grated parmesan cheese
  • 2 garlic cloves, minced
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 4 burger buns
  1. Add salmon to the bowl of a food processor and pulse until it’s somewhat ground.

  2. Remove and add salmon to a bowl with remaining ingredients (except for buns!) and mix with a spoon until just combined. Form into 4 equally-sized burgers. Heat a skillet (or grill) over medium-high heat and cook burgers on each side until golden – about 3-4 minutes per side. You could also cook on a BBQ if you fancy it!

  3. Serve with additional BBQ sauce, lettuce and red onion for topping.

Grilled Tuna Salad Nicoise

Tuna Salad Nicoise

Grilled Tuna Salad Nicoise
Salad Nicoise is a French classic that is best enjoyed in the summer. Using fresh tuna steaks makes it extra special!
Serves: 6
  • For dressing:
  • ¼ cup red-wine vinegar
  • 2½ tablespoons minced shallot
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove, minced and mashed to a paste with ½ teaspoon salt
  • Rounded ½ teaspoon anchovy paste
  • 1 cup extra-virgin olive oil
  • 1½ teaspoons minced fresh thyme
  • 1½ tablespoons finely chopped fresh basil
  • For salad:
  • 350g green beans, trimmed
  • 700g small potatoes
  • 700g tuna steaks
  • Vegetable oil for brushing
  • ¼ cup drained bottled capers
  • 350g lettuce leaves separated
  • About 2 cups cherry or grape tomatoes
  • ⅔ cup brine-cured black olives
  • 4 hard-boiled large eggs, quartered
  • 3 tablespoons finely chopped fresh parsley and/or basil
  1. Make dressing.Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.

  2. Cook beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

  3. Prepare grill for cooking. If using a charcoal grill, open vents on the bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

  4. Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once until browned on outside but still pink in the center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

  5. Transfer potatoes to the platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in a bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter. Toss lettuce in a bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to the platter. Toss tomatoes in a bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter.

  6. Arrange olives and eggs on the platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Smoked Mackerel Salad on Rye Bread

Smoked Mackerel on Rye

Smoked Mackerel Salad on Rye Bread
A fantastic starter that only takes minutes to put together! Mackerel is a delicious fish and it's packed with heart-healthy oil.
Serves: 2
  • ½ a smoked mackerel
  • ½ cucumber, thinly sliced
  • 1 small red onion, finely chopped
  • 1 bunch of chives, finely chopped
  • 1 tbsp capers, rinsed and drained
  • 100 g frisée leaves
  • Salt and freshly ground pepper
  • 2 slices of rye bread
  • 5-6 radishes, chopped
  1. Carefully remove and discard all bones and skin from the mackerel and break up the mackerel meat into small pieces.

  2. Mix the mackerel, cucumber, onion, chives, capers, egg and frisée leaves in a bowl. Season to taste with salt and pepper.

  3. Serve the mixture on rye bread, topped with chopped radishes.


Fish & Seafood Canapes Recipes

Smoked Salmon & Cream Cheese Appetiser

Smoked salmon is a great choice for canapes because there is no cooking needed! It can be associated with a lot of different ingredients but cream cheese has to be one of our favourites!

Smoked Salmon & Cream Cheese Appetiser
Serves: 45-49 pieces
  • Spread:
  • 250g cream cheese, softened
  • ½ cup sour cream
  • ½ tsp garlic powder
  • Zest of 1 lemon (large) - adjust to taste
  • ½ tsp salt
  • ¼ cup dill, chopped
  • Assembly:
  • 3 soft large wraps / tortillas (approx 23 cm / 9" diameter)
  • 350 - 480 g smoked salmon slices
  • Table butter
  1. Mix the spread ingredients together.

  2. Spread half on a flatbread in a square shape.

  3. Top with half the smoked salmon.

  4. Spread a flatbread with butter - just thinly, like buttering a piece of bread. Place the butter side down onto the salmon.

  5. Spread the remaining spread on the flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.

  6. Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.

  7. Cover with cling film and refrigerate for 4 hours (up to 48 hours) so the filling sets.

  8. Using a serrated knife, trim edges to make a square. Don't cut down - filling may squirt out, cut back and forth in a sawing motion. Chef privileges: nibble on offcuts.

  9. Cut the square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.

Crab, Lime & Chilli Toasts

Toasts are always a popular appetiser – they are very easy to make and super tasty! Crab is a great choice, and with ready dressed crabs widely available, these canapes only take minutes to put together!

Crab, Lime & Chilli Toasts
Serves: 6
  • 1 small baguette, cut into 12 slices
  • 2 tbsp olive oil
  • 140g white crabmeat
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp coriander, chopped
  • zest and juice 1 lime
  1. Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.

  2. Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

For more recipes of dips and spread to put on toast, check out our fish dips part 1 and part 2.

Prawns & Chorizo Skewers

Mini skewers not only present well, they are very handy when serving appetisers on a buffet or casual dinner party. The association of chorizo and prawns is a match made in heaven!

Fish & Seafood Canapes Recipes
Serves: 8
  • 2 tbsp sour cream
  • 1 tsp mayonnaise
  • 1 tsp lemon juice
  • White pepper
  • 1 chorizo sausage
  • 8 large raw prawns (or cooked if you want to save time)
  • Chopped parsley
  • pinch of cayenne pepper (optional)
  1. Mix together the sour cream, mayonnaise, lemon juice and a shake of white pepper. Cover and leave in the fridge until you serve the skewers.

  2. Slice the ends of the chorizo and then slice the sausage into thick disks.

  3. Place the chorizo slices into a cold frying pan.

  4. Turn on the heat and allow the sausages to cook, crispy and ooze out the delicious paprika-spiked oil.

  5. Once the chorizo is crispy on each side, a matter of 2 minutes a side, remove it from the pan but keep the orange oil ready to fry the prawns.

  6. Cook the prawns for 2-3 minutes until cooked through and tinged with chorizo oil.

  7. Use mini skewers or cocktails sticks to secure a piece of chorizo to each prawn.

  8. Place on a serving platter, drizzle with any remaining oil, serve with a generous sprinkling of chopped parsley and the lemon dip.

  9. The cayenne pepper is optional. You can sprinkle it over the dip.


BBQ Fish Skewers Recipes

What better way to enjoy a warm summer day than getting together with friends and family for a BBQ? Fish and seafood taste amazing when grilled on a BBQ – and it’s good for you! You can even customise the skewers with your favourite veggies! Here are some great recipes we think would be perfect for a nice summer BBQ in the garden.

Grilled Salmon Skewers

Grilled Salmon Skewers
Serves: 6-8
  1. Heat up your barbeque so the heat is to medium to high.

  2. Cut the salmon into 1-inch cubes and slice 3 of the lemons into very thin slices either with a sharp knife or with a mandolin.

  3. Alternate threading the salmon and the lemon slices on the skewers, about 5-6 pieces of salmon per skewer. Drizzle the skewers with olive oil and season with salt and pepper.

  4. Squeeze ½ of the remaining lemon juice on top.

  5. Using a pair of tongs, carefully transfer the salmon skewers to the preheated barbeque and grill for about 3 minutes on each side until the salmon is almost fully cooked through.

  6. Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.

  7. Serve the salmon skewers with extra lemons if desired.

Mediterranean Fish Skewers

Mediterranean Fish Skewers
Serves: 2
  • 350g firm-fleshed fish such as Halibut, cut into bite size chunks
  • 1 red onion, quartered and coarsely sliced
  • 2 red bell peppers, deseeded and coarsely sliced
  • 1 lemon, cut into small wedges
  • 5 – 6 fresh bay leaves
  • 2 tbsp olive oil (for roasting the vegetables)
  • For the marinade:
  • 2 tbsp olive oil
  • Juice of ½ lemon
  • 1 – 2 teaspoon chilli flakes
  • Salt and freshly ground black pepper to taste
  • Lemon wedges to serve
  1. Preheat your barbeque to a medium-high heat.

  2. Cut the skinned, boneless fish (halibut or any firm-fleshed fish) into bite size (about 3 cm/1.2” in.) chunks.

  3. Place the fish in a bowl and stir in the olive oil, lemon juice and chilli flakes. Season the fish with salt and ground black pepper. Gently coat the chunks of the fish with this marinade.

  4. Cover the bowl and set aside for 15 minutes to marinate and for the fish to absorb the flavours.

  5. Thread the fish onto the skewers, alternating with a wedge of lemon, red onion slice, red and green pepper slices. Thread one or two bay leaves into each skewer. Brush the kebabs with any leftover marinade.

  6. Place the skewers your barbeque grill. Cook until fish is cooked through (about 10min), turning the skewer once.

  7. Serve the fish skewers hot with roasted vegetables, potatoes or rice and a wedge of lemon by the side.

Spicy Tuna Skewers

Spicy Tuna Skewers
Serves: 4
  • 1 tablespoon turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 3.5 cm (1½ inch) piece of fresh root ginger, peeled and finely chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 400g fresh tuna steak, cut into chunks
  • 200ml natural yoghurt
  • finely grated rind of 1 lemon
  • vegetable oil, for brushing
  • salt and pepper
  1. Put the turmeric, cumin, coriander, ginger, olive oil and 1 of the garlic cloves in a bowl and stir well.

  2. Add the tuna, coating all the pieces with the mix. Cover and leave in the refrigerator to marinate for at least 1 hour.

  3. Mix the yoghurt with the remaining garlic clove and the lemon rind and season with salt and pepper.

  4. Place the tuna pieces onto skewers and sear in batches for 1 minute on 1 side and 30 seconds on the other. Remove from the barbeque and serve with the yoghurt sauce.


If you’re using wooden skewers, make sure to soak them in water for about 20 minutes so they don’t burn! Happy cooking!

Fish & Seafood Recipes for Picnics

Salmon and Spinach Pie

This salmon and spinach pie is much more than a quiche! It doesn’t involve eggs and is packed with healthy oily fish and spinach. You can make it the day before and you can eat it cold. Perfect for pinics and BBQs!

Salmon and Spinach Pie
Serves: 4
  • 2 pounds spinach
  • 4 Salmon Fillets
  • 3 tablespoons butter, plus extra for greasing
  • ½ cup all-purpose flour, plus extra for dusting
  • 2 cups milk
  • pinch of freshly grated nutmeg
  • pinch of dried thyme
  • 1 cup gruyere cheese, grated
  • ½ cup heavy cream
  • 1 sheet dough, thawed if frozen
  1. Put the spinach into a saucepan with just the water clinging to leaves after washing and cook for 5-10 minutes, then drain well. Squeeze out the excess moisture and chop.

  2. Put the fish into a shallow saucepan, pour in water to cover, add a pinch of salt and bring just to a boil, then reduce the heat to low and simmer for 10 minutes.

  3. Remove the fish with a spatula, discard the skin and flake the flesh. Reserve the cooking liquid.

  4. Preheat the oven to 160˚c. Lightly grease a pie dish with butter. Melt the butter in a saucepan, stir in the flour and cook over low heat, stirring constantly, for 2 minutes.

  5. Gradually stir in the milk and 2 ladlefuls of the reserved cooking liquid. Season with salt and pepper, stir in the nutmeg and thyme and remove the pan from the heat. Stir in the cheese, cream, spinach and salmon.

  6. Roll out the pastry dough into a round on a lightly floured counter and use to line the prepared pie dish. Line with a sheet of parchment paper, fill with baking beans or pie weights and bake blind for 15 minutes.

  7. Remove the dish from the oven and increase the oven temperature 175˚c.

  8. Remove the baking beans and paper from the pastry shell.

  9. Spoon the spinach and salmon mixture into the pastry shell and bake for 30 minutes. Remove the pie from the oven and serve warm or cold.

Crab Cake Bites

Finger food is always a great thing to make for a picnic: they are still delicious served cold and you don’t even need cutlery to enjoy them! Tweak the seasoning to your own preference. If you are making bigger crab bites, don’t forget to adjust the cooking time.

Crab Cake Bites
Serves: 6-8
  • 170g lump crab meat
  • 170g cream cheese softened to room temperature
  • 1 Egg, lightly beaten
  • ¾ cup Sour Cream, Divided
  • ⅔ cup finely grated Parmesan, divided
  • 1½ tsp Old Bay seasoning, divided
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • Pinch cayenne pepper
  • 2 tbsp finely chopped chives, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 cup panko bread crumbs
  • 6 tbsp butter, melted
  1. Preheat oven to 175 degrees C. Grease a 24-cup mini muffin pan with nonstick cooking spray.

  2. Combine crab meat, cream cheese, egg, ⅓ cup Parmesan, 1 teaspoon Old Bay, sour cream, lemon zest, 1 teaspoon lemon, cayenne and about 1 tablespoon chives in a large bowl. Season with salt and pepper and stir until evenly combined.

  3. In a separate bowl, combine remaining cheese, bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of the cup to make a crust. Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.

  4. Meanwhile, make the dipping sauce. Combine sour cream, remaining chives, 1 teaspoon lemon juice and remaining Old Bay. Stir to combine.

  5. Serve crab cake bites warm or at room temperature.

Coconut Prawn & Rice Salad

Rice and pasta salads are great for picnics because you can make easily make a big batch to feed a crowd. You can also keep it for up to three days in the fridge. Our cooked and peeled prawns are perfect for this recipe. Let them thaw properly and use in the recipe!

Fish & Seafood Recipes for Picnics
Serves: 2
  • 165ml reduced-fat coconut milk
  • 150g basmati rice
  • 1 lime, juiced
  • 2 cm root ginger, grated
  • 1 tsp golden caster sugar
  • 1 tbsp fish sauce
  • 125g large cooked peeled prawns
  • 1 small bunch of coriander, leaves only
  • 1 red chilli, finely sliced
  • 4 spring onions, finely sliced
  1. Bring the coconut milk to a simmer with 150ml water, add the rice and ½ tsp salt.

  2. Cover, cook until the liquid is absorbed then cool.

  3. Mix the lime juice and ginger, stir in the sugar, fish sauce and prawns.

  4. Spoon into bowls and top with coriander, chilli and onion.



Spring Fish Recipes

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!

Tuna Croquettes

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!


Tuna Croquettes
Serves: 4
  • 1 pound potatoes peeled and cubed
  • 150g cooked tuna meat, flaked
  • 2 eggs
  • 1 tablespoon minced parsley
  • 1 cup bread crumbs
  • 2 tablespoons ketchup and extra for dipping
  • 1 cup cooking oil
  • salt and pepper to taste
  1. Cook potatoes in salted boiling water until tender. Once cooked, mash them until smooth.

  2. Mix well the potato, tuna, 1 egg, ketchup, parsley, salt and pepper.

  3. Heat the oil in a large pan.

  4. Whisk the other egg in a bowl and in another bowl add the bread crumbs. Dip the croquettes in the egg first then the bread crumbs and pan fry till golden brown.

  5. When cooked, place croquettes on a plate lined with paper towels to drain excess oil. Serve with ketchup.

Cod with Lemon, Green Olive and Onion Relish

Make the relish ahead (up to one day before) as it needs to rest at least 4 hours. A great recipe full of zingy flavours and a great way to cook white fish!

Cod with Lemon, Green Olives & Onion Relish
Serves: 8
  • 2 lemons
  • ½ small red onion, very thinly sliced into rings
  • 1 teaspoon kosher salt plus more
  • ½ cup brined green olives (about 24), coarsely chopped
  • 2 tablespoons drained capers, chopped
  • 1¼ cups olive oil, divided
  • Freshly ground black pepper
  • 8 skinless cod fillets (approx. 170g each)
  • 2 dried red chiles, stemmed, or ¼ tsp. crushed red pepper flakes
  • ¼ cup fresh flat-leaf parsley leaves
  1. 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.

  2. 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.

  3. Preheat oven to 250°. Bring relish to room temperature.

  4. 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.

  5. 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!

Heart-healthy Citrus, Avocado & Salmon Salad
Serves: 2
  • Two salmon fillets
  • 1 teaspoon extra virgin olive oil
  • Juice of 1 lemon
  • salt and pepper
  • For salad:
  • 3-4 cups organic baby spinach
  • 1 large pink grapefruit, peeled and sectioned
  • 2 medium oranges, peeled and sectioned
  • 1 avocado, thinly sliced
  • ¼ to ½ cup sliced almonds
  • ¼ cup green onions, sliced
  • Juice of 1 lemon
  • 2 teaspoons extra virgin olive oil
  • salt and pepper, to taste
  1. 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.

  2. 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.


Fish & Seafood Recipes for Entertaining

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

Salmon and Spinach en Croute

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

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

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

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

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

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

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

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

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

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

Chermoula-marinated sea bass stuffed with olives & preserved lemon

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

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

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

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

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

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

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

Seafood Paella

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

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

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

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

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

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

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

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

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

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

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


Fish & Seafood Brunch Recipes

Who doesn’t love a weekend brunch? It’s a great opportunity to take your time and enjoy some tasty food with family or friends. Here are 3 recipes that would be perfect for that Sunday brunch! They’re easy to make, full of healthy fish & seafood and you can always modify the recipes to match your preferences!

Egg-in-the-hole Smoked Salmon & Avocado Toastie

Egg-in-the-hole Smoked Salmon & Avocado Toastie
Serves: 1
  • knob of butter
  • 2 slices white bread
  • ½ ripe avocado
  • ½ lemon, plus a wedge to serve
  • handful watercress
  • 1 large egg
  • few slices smoked salmon
  1. Heat a large frying pan over a medium heat. Butter both sides of each slice of bread, then cut a large circle (or another shape) out of the centre of one slice using a knife or biscuit cutter. Place the slices of bread, including the cut-out piece, into the frying pan and cook for 2 mins until golden. While the bread is cooking, slice the avocado and squeeze over the lemon juice. Toss the watercress in a little lemon juice, too.

  2. Flip the bread over, then crack the egg into the cut-out hole. After 1-2 mins, the whole slice of bread and cut-out piece should be golden brown on both sides. Transfer to a plate (eat the cut-out as a chef’s perk, if you like!). Cover the pan with a lid, or some foil, and lower the heat. Continue cooking for a further 1-2 mins until the egg is done to your liking.

  3. Top the toasted slice of bread with the avocado, smoked salmon and watercress, and season with a twist of pepper. Put the egg-in-the-hole slice on top and serve with an extra wedge of lemon, if you like.

Smoked Mackerel & Baked Eggs

Smoked Mackerel & Baked Eggs
Serves: 4
  • 200g spinach
  • 3 tbsp crème fraîche
  • 3 tbsp snipped fresh chives
  • 1 tbsp grated horseradish from a jar (horseradish sauce works fine too)
  • 200g smoked mackerel, skin removed
  • 8 medium free-range eggs
  • Lemon wedges to serve
  1. Heat the oven to 200°C/ 180°C fan/gas 6. Put the spinach in a colander, pour over freshly boiled water from the kettle and leave to just wilt. When cool enough to handle, squeeze out excess water and divide among 4 individual pie dishes.

  2. Mix the crème fraîche with the chives and horseradish and season well. Flake the mackerel among the dishes, then share out the crème fraîche mixture. Crack 2 eggs into each dish. Season with a little salt and plenty of pepper.

  3. Cover each dish with foil, then bake in the oven for 13-15 minutes until the whites of the eggs are set with just the faintest wobble. Stand for 2 minutes, then serve with lemon wedges for squeezing.

Prawn, Crab & Cheese Mini Quiches

Prawn, Crab and Cheese Mini Quiches
Serves: 8
  • Pastry
  • 2 cups Plain Flour
  • 125g Cold Butter
  • 2 Egg Yolks
  • Filling
  • 170g Crab Meat
  • 4 Spring Onions
  • 2 Eggs, Lightly beaten
  • 1 cup Cream
  • 1 cup Cheddar Cheese, Grated
  • 2 tbsp Dill
  • 200g Small Prawns cooked and peeled
  1. Process the flour and butter for 15 seconds, or until crumbly. Add the egg yolks and 3-4 tablespoons of water. Process in short bursts until the mixture comes together. Add a little extra water, if needed.

  2. Turn out onto a floured surface and gather into a ball. Cover the pastry with plastic wrap and refrigerate for at least 15 minutes. Grease eight 3cm (1¼ inch) deep loose-based flan tins, measuring 8 cm (3 inches) across the base. Divide pastry into 8 equal pieces and roll out so they are large enough to fit and overlap the tins.

  3. Fit the pastry into the tins and trim off any excess using a sharp knife. Cover and refrigerate for 15 minutes.

  4. Preheat the oven to 190 degrees. Blind bake for 10 minutes, then remove your paper and weights and bake for a further 10 minutes.

  5. To make the filling, place crabmeat, spring onions, beaten eggs, cream, cheese, chopped dill and lemon rind in a bowl.

  6. Divide the prawns between the pastry shells. The crab mixture will be quite thick, so use a fork to help spread it over the prawns. Bake quiches for 15-20 minutes, or until the filling is golden brown.



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