Recipes

Great tasty fish recipes from your local fishmonger

Quick Fish Lasagne

Posted in Quick & Easy

Quick Fish Lasagne

Ingredients 225g (8 oz) coley or cod fillet, fresh or defrosted, skinned and cubed 225g (8 oz) smoked cod, haddock or whiting fillet, fresh or defrosted, skinned and cubed 1 x 15ml spoon (1 tablespoon) oil 1 small onion, finely chopped 1 courgette, chopped 1 x 397g jar pasta sauce with added mushrooms black pepper 6 sheets lasagne verde 1 egg, beaten 115g (4oz) cottage cheese 150ml (5 fl oz) plain fromage frais or natural yogurt 55g (2oz) cheese, grated Serves 4 Method Preheat the oven to 190°C/375°F, Gas Mark 5 Heat the oil in a large pan and cook the onion until soft.  Add the courgettes, pasta sauce and seasoning.  Bring to the boil, remove from the heat and add the fish. Cover the base of an ovenproof dish with a layer of lasagne sheets.  Top with half the fish mixture.  Repeat the layers, finishing with the lasagne sheets. To make the topping: mix together the egg, cottage cheese and fromage frais or yogurt. Pour over the lasagne and top with the grated cheese. Bake for 45-50 minutes. Serve with mini pitta or French...

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Quick Paella

Posted in Quick & Easy

Quick Paella

              Ingredients 1 x 200g (7oz) pack mixed shellfish, fresh or defrosted 1 x 15ml spoon (1 tablespoon) oil 1 onion, chopped 1 clove garlic, crushed half a red pepper, deseeded and chopped half a green pepper, deseeded and chopped 1 x 200g (7oz) pack coriander and herb flavoured rice 250ml (9 fl oz) white wine 500ml (18 fl oz) water fresh chopped coriander, to garnish Serves 4 NUTRITIONAL VALUES PER PORTION (APPROX): 201 Kilocalories; 10g Protein; 6g Fat; 18g Carbohydrate; 2g Fibre. Method Heat the oil in a large frying pan. Add the onion, garlic, peppers and rice.  Cook for 1 minute. Add the wine and water.  Cover and cook for 7 minutes. Add the shellfish and cook for a further 3 minutes, or until the liquid has been absorbed. Serve immediately, garnished with the...

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Crab Cakes

Posted in Shellfish

Crab Cakes

                Ingredients 225g (8oz) mixed crabmeat, fresh or defrosted 225g (8oz) potatoes, cooked and mashed salt and black pepper half a small onion, grated 1 x 15ml spoon (1 tablespoon) fresh chopped parsley pinch cayenne 1 x 15ml spoon (1 tablespoon) lemon juice 2 eggs, beaten flour 55g (2oz) breadcrumbs 25g (1oz) oatmeal oil, for shallow frying garnish with lemon wedges Serves 9 Method Mix together potatoes, crabmeat, seasoning, onion, parsley, cayenne and lemon juice. Bind together with half of the beaten egg, and shape into 9 cakes, using floured hands. Mix breadcrumbs and oatmeal together.  Dip the cakes in beaten egg and coat with the breadcrumbs mixture. Shallow fry in hot oil for 4-6 minutes, turning once. Garnish and serve with broccoli and boiled new...

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Mini Mussel Pizzas

Posted in Shellfish

Mini Mussel Pizzas

              Ingredients 200g (7oz) mussel meats, fresh or defrosted 1 x 15ml spoon (1 tablespoon) olive oil 1 small leek, finely sliced 4 x 75g mini pizza bases 70g (2 and a half oz) bruschetta topping or pizza topping 8-12 sprigs fresh thyme 100g (3 and a half oz) Mozzarella, grated Serves 4 Method Preheat oven to 220°C/425°F, Gas Mark 7 Heat the oil and saute the leeks until softened. Spread the sauce onto the pizza base leaving 1cm (half an inch) round the edge. Scatter over the leeks, mussels, thyme and cheese. Bake for 12-15...

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Thai Prawn Soup

Posted in Shellfish

Thai Prawn Soup

              Ingredients 455g (1lb) large cooked peeled prawns, fresh or defrosted 1 x 15ml spoon (1 tablespoon) sunflower oil 1 onion, chopped 2 small green chillies, deseeded and finely chopped 2.5cm (1″) piece fresh root ginger, peeled and chopped 50g (2oz) mixed mushrooms e.g. Shitake, oyster, brown, button 2 litres (3 and a half pints) fish or vegetable stock 1 stalk lemon grass, peeled and chopped 2 x 15ml spoon (2 tablespoons) rice wine or white wine vinegar 4 x 15ml spoon (4 tablespoons) fresh chopped coriander 115g (4oz) rice noodles spring onions, for garnish Serves 4 Method Heat the oil in a large saucepan; cook the onion, chillies and ginger for 2 minutes.  Add the mushrooms and cook for 3 minutes, stirring occasionally. Add the stock, lemon grass and rice wine or white wine vinegar.  Bring to the boil and simmer for 10-12 minutes. Add the prawns, coriander and noodles, bring to the boil; reduce the heat and simmer for 3-4 minutes. Serve garnished with spring...

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Champagne Oysters

Posted in Shellfish

Champagne Oysters

              Ingredients 12 oysters, shucked, reserving shells 55g (2oz) unsalted butter 2 shallots, finely chopped 300ml (10 fl oz) pink champagne or rose sparkling wine 2 x 15ml spoon (2 tablespoons) fresh chopped tarragon salt and black pepper fresh tarragon leaves, to garnish Serves 4 Method Heat half the butter in a pan.  Cook the shallots for 1 minute. Add the champagne and any remaining oyster juices, tarragon and seasoning. Bring to the boil and simmer until the liquid is reduced by half. Add the oysters to the pan and cook gently for 2 minutes.  Spoon each oyster back into the shell. Increase the heat and whisk the remaining butter into the sauce, a little at a time. Pour the sauce over the oysters, garnish with fresh tarragon and serve as a starter with crusty...

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