FISH RECIPES

When it comes to everyday cooking, fish is your friend. Don’t fret about cooking fish, have a go at these recipes, some simple, some more complex, but all of them are full of flavour. Just keep an eye on cooking times as all seafood continues to keep cooking after you have plated them.

Sweet & Sour Prawn Stir-fry

Sweet & Sour Prawn Stir-fry

This has all the taste and texture of a classic sweet and sour: lightly battered prawns, chunky peppers, red onion and pineapple chunks.

SOY-GLAZED COD WITH CHILLI, GARLIC AND GINGER

SOY-GLAZED COD WITH CHILLI, GARLIC AND GINGER

Fish is always a great choice when you want a lighter meal, but I promise the big, powerful flavours of this dish will leave you feeling more than satisfied.

SEA BASS WITH BRAISED FENNEL & CURRIED MUSSELS

SEA BASS WITH BRAISED FENNEL & CURRIED MUSSELS

Sea bass, mussels and the mild aniseed flavour of fennel are a classic kitchen trio.

SESAME SALMON, MANGO & BROWN RICE POKE BOWL

SESAME SALMON, MANGO & BROWN RICE POKE BOWL

There is so much going on in this colourful lunch bowl – crunchy carrots, edamame beans and peppery radishes, juicy mango, fresh herbs and a sticky Asian-style glaze on the salmon.

TUNA TACOS WITH PINEAPPLE SALSA

TUNA TACOS WITH PINEAPPLE SALSA

With lots of punchy flavours and contrasting textures working together in every bite, tuna tacos are the perfect, light sharing meal.

SQUID AND CHORIZO SKEWERS

SQUID AND CHORIZO SKEWERS

For a taste of Spanish holidays, charred squid is paired with Padrón peppers and spicy chorizo. Delicious!

BUTTERFLIED GARLIC AND CHILLI PRAWNS

BUTTERFLIED GARLIC AND CHILLI PRAWNS

This is like barbecuing mini lobsters! Use large prawns with shells still on – the roasted flavour of the shells will make its way into the prawns as they cook.

WHOLE FISH BARBECUED IN NEWSPAPER

WHOLE FISH BARBECUED IN NEWSPAPER

Wrapping this fish in paper means it steams as it cooks, trapping in all those amazing aromatics from the lemongrass, ginger, lime leaves, lemon and coriander.

TANDOORI FISH SKEWERS

TANDOORI FISH SKEWERS

The salmon stays lovely and moist when cooked on the barbecue. The pickled red onions cut through the rich flavours, as well as adding amazing colour.

SMOKY PRAWNS COOKED IN FOIL

SMOKY PRAWNS COOKED IN FOIL

The prawns steam-cook wrapped in foil, which locks in moisture to keep them juicy.

CRAB CAKES

CRAB CAKES

Crab cakes are the ultimate fish cake. It’s important to use the finest fresh crab you can find – the fresher the meat, the sweeter it will taste.

SALT COD SCOTCH EGGS WITH RED PEPPER SAUCE

SALT COD SCOTCH EGGS WITH RED PEPPER SAUCE

This version of Scotch Eggs is one of may favourites, serve hot with the red pepper sauce and a slice of grilled chorizo.

GIN CURED SALMON WITH BUTTERMILK PANCAKES

GIN CURED SALMON WITH BUTTERMILK PANCAKES

Here I use gin to cure the Salmon, but try it with vodka, whisky etc to match your taste.

FISH AND CHIPS WITH PEA PUREE AND TARTARE SAUCE

FISH AND CHIPS WITH PEA PUREE AND TARTARE SAUCE

Sometime the simple classics are the best. Take your time to get a world-class dish!

BLACKENED CAJUN REDFISH

BLACKENED CAJUN REDFISH

An iconic Cajun dish that’s just my kind of food.

SPICED MONKFISH AND AUBERGINE PURÉE

SPICED MONKFISH AND AUBERGINE PURÉE

The aubergine works like a sponge, absorbing all the lovely fish flavours.

ASIAN-STYLE GRILLED SQUID SALAD

ASIAN-STYLE GRILLED SQUID SALAD

In this fresh, crunchy salad, squid’s subtle flavour and meaty texture is a lovely contrast, and a punchy dressing pulls it all together.

POT-ROASTED POLLOCK, CHICKPEAS AND CHORIZO

POT-ROASTED POLLOCK, CHICKPEAS AND CHORIZO

It is a bit of a ‘campfire’ dish, perfect for feeding friends, that leaves you feeling content and happy.

MONKFISH AND COCONUT CURRY

MONKFISH AND COCONUT CURRY

The perfect cosy winter feast.

SEA BASS WITH BLACK GRAPE SAUCE & CELERY

SEA BASS WITH BLACK GRAPE SAUCE & CELERY

This fantastic fish pairs well with the rich and slightly sweet grape sauce.

CAJUN SALMON

CAJUN SALMON

This takes lower-calorie mealtimes to the next level.

BAKED COD WITH COURGETTES AND CHORIZO

BAKED COD WITH COURGETTES AND CHORIZO

The chorizo gives this classic baked cod dish a tasty, crispy extra layer of flavour.

THAI RED PRAWN CURRY

THAI RED PRAWN CURRY

This fragrant Thai curry is a treat for all the senses!

POLLACK WITH ORANGE AND DILL

POLLACK WITH ORANGE AND DILL

The lovely, white ﬂesh of pollack goes really well with a citrus dressing and the earthiness of the dill.

OMELETTE NICOISE

OMELETTE NICOISE

A big, bold open-faced omelette inspired by the classic salad niçoise.

BAKED TUNA FISHCAKES

BAKED TUNA FISHCAKES

Big proper fish cakes. Another one for the kids to get involved with.

RED MULLET ON BAKED PROVENCAL VEGETABLES

RED MULLET ON BAKED PROVENCAL VEGETABLES

Full of classic Mediterranean flavours that have such warmth and are a big hit with everyone.

SOUTH INDIAN FISH CURRY

SOUTH INDIAN FISH CURRY

This is a light dish but it is overﬂowing with layer upon layer of aromatics.

PORTUGESE MUSSEL STEW

PORTUGESE MUSSEL STEW

This is a lovely, vibrant, colourful dish, with great texture and flavour.

SPANISH HAKE BAKE

SPANISH HAKE BAKE

This healthy fish bake has lots of subtle flavours working together to produce a final dish that tastes fresh and clean.

SEA BASS WITH SEA VEGETABLES AND MUSSELS

SEA BASS WITH SEA VEGETABLES AND MUSSELS

A real taste of the seaside. Cooking the bass skin side down gives it a nice crispy texture, a good contrast to the soft sea vegetables

TUNA NIÇOISE

TUNA NIÇOISE

Delicious fresh tuna with a low-cal dressing, a real winner.

CAJUN PRAWN SALAD WITH KALE

CAJUN PRAWN SALAD WITH KALE

Richly flavoured kale, zingy lime and aromatic coriander give this light dish a real vibrancy.

SALMON BARBECUED IN PINE WITH PINE NUT AND PARMESAN PESTO

SALMON BARBECUED IN PINE WITH PINE NUT AND PARMESAN PESTO

Using pine to marinate the salmon in and cook it over gives a real earthy, outdoor taste.

FISH BURGERS WITH HERB MAYONNAISE

FISH BURGERS WITH HERB MAYONNAISE

A great alternative to the beef burger. The secret here is to salt the fish first to remove moisture.

HALIBUT, WILD RICE AND SOREL BAKED IN PUFF PASTRY

HALIBUT, WILD RICE AND SOREL BAKED IN PUFF PASTRY

Great for Sunday lunch as it’s an all-in-one dinner.

PLAICE POACHED IN RED WINE WITH ONIONS AND CARROTS

PLAICE POACHED IN RED WINE WITH ONIONS AND CARROTS

Fish with red wine, madness! No, poaching it in red wine gives this meal a fantastic taste.

SMOKED SALMON AND PEPPERCORN PASTA

SMOKED SALMON AND PEPPERCORN PASTA

The flavours in this luxurious pasta sauce are quite sophisticated but most of the ingredients can be kept in your store cupboard or fridge, so it’s a great convenience meal.

COPYRIGHT 2024, TOM KERRIDGE. IMAGES CREDITED TO CRISTIAN BARNETT