Fish Recipes

When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in. YIELD 4 servings  ACTIVE TIME 35 minutes  TOTAL TIME 35 minutes INGREDIENTS Kosher salt 2 lemons 3 garlic cloves, crushed 3 sprigs thyme 3 bay leaves, preferably fresh 1/2 cup extra-virgin olive oil 4 teaspoons za'atar, plus more for serving 5 ears corn on the cob, husked 4 (5–6-ounce) skinless salmon fillets 2 medium heirloom tomatoes, cut into wedges (about 1 1/2 pounds) 1/2 red onion, thinly sliced Baby arugula or other baby greens (for serving) PREPARATION Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water. Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 ts

Prep Time  30 mins Cooking Time  15 mins Serves    18 Ingredients 250g MSC certified cod or other firm white fish 4 spring onions, trimmed A half thumb sized chunk of ginger, peeled 1 small hot chili, halved and deseeded Small bunch of fresh coriander, leaves and stalks Zest of 1 lime 1 tsp fish sauce Good pinch of sea salt and freshly ground black pepper, to season 2 tbsp cornflour Sunflower oil, or another light, neutral oil for frying  For the dipping sauce 4 tbsp sweet chili sauce Juice of one lime 1-2 small hot chilies, finely chopped (seeds optional) Method Place the fish, spring onions, ginger, chili, coriander, lime zest, fish sauce and seasoning in a food processor. Blitz in the processor till the mixture is well blended. Shape the mixture firmly into small, bitesized fishcakes. Coat each one lightly in a little cornflour. Heat a little oil in a frying or sauté pan on a medium heat. Reduce the heat and cook the fishcakes for a few minutes on e

Prep Time   5 mins Cooking Time  20 mins Serves   4 Ingredients Dip 2 tbsp soy sauce 2 tbsp fish sauce 25 g/1 oz/2 tbsp sugar 1 tbsp lemon juice 1 tbsp rice vinegar ½ garlic clove, crushed ½ red chilli (chile), deseeded and finely chopped Pancakes 1 tbsp white sesame seeds 250 g/9 oz/1¾ cups plain (all-purpose) flour 250 ml/8 fl oz/1 cup cold water 2 eggs, beaten 4 MSC certified scallops, removed from their shells 4 MSC certified squid, cleaned and cut into small pieces 4 MSC certified large prawns (shrimp), peeled 12 spring onions (scallions), cut into 4-cm/1½-inch lengths 2 red (bell) peppers, deseeded and diced, plus extra for garnish 2 jalapeño chillies (chiles), sliced, plus extra for garnish Handful of coriander (cilantro), leaves pulled from their stalks ½ red chilli (chile), thinly sliced sunflower oil, for frying Salt Lime halves, to serve Method To make the dip, put the soy sauce, fish sauce and sugar in a pan over a low he

You'll be enjoying this hearty fish pie in 30 minutes, perfect for cooler weeknights. 0:05 Prep 0:25 Cook 4 Servings  Easy INGREDIENTS 1 tablespoon olive oil 1 leek, trimmed, sliced 1 garlic clove, crushed 21/2 tablespoons plain flour 375ml (11/2 cups) chicken stock 125ml (1/2 cup) white wine 600g white fish fillets, cut into 2-3cm pieces 450g frozen steam-fresh vegetables (broccoli, carrots, cauliflower) 1 tablespoon chopped fresh dill 8 sheets filo pastry 65g (1/3 cup) finely grated parmesan Lemon halves, to serve METHOD Step 1 Preheat oven to 220C/200C fan forced. Heat oil in a 26cm ovenproof frying pan over medium heat. Add leek and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook for 30 seconds. Add the flour and cook, stirring, for 1 minute. Step 2 Add the stock and wine. Stir over medium heat for 2-3 minutes, until the mixture boils and thickens. Add the fish and cook for 3 minutes. Stir in the vegetables and dill. Step 3

Serve crispy skin salmon with this colourful citrus salad. Teaming different varieties of in-season citrus adds a delightful flavour pop! 0:25 Prep 0:05 Cook 4 Servings  Easy INGREDIENTS 4 (about 150g each) salmon fillets, skin on 1 teaspoon cumin seeds 2 limes, juiced 2 teaspoons brown sugar 2 teaspoons fish sauce 1 teaspoon finely grated ginger 1 teaspoon sesame oil 2 Ruby Red grapefruits or pomelos, peeled, segmented 2 limes, extra, peeled, segmented 2 Lebanese cucumbers, peeled into ribbons 1 cup mint leaves 1/2 cup coriander leaves 1 red onion, thinly sliced 1 long red chilli, thinly sliced (optional) 1/2 cup (75g) cashews, toasted, coarsely chopped METHOD Step 1 Heat a large frying pan over medium-high heat. Spray both sides of the salmon with olive oil spray and season. Sprinkle both sides of salmon with cumin seeds. Cook, skin-side down, for 2 mins or until skin is crisp. Turn and cook for a further 2-3 mins for medium or until cooked to your liking

Spelt pasta lends this dish a lovely nutty flavour and is higher in fibre than regular pasta. Complete with smoked salmon and avocado tossed with lemon and parsley Prep: 5 mins  Cook: 10 mins  Serves 2 Easy Ingredients 200g spelt spaghetti 1 ripe avocado, stoned and peeled 2 tbsp extra virgin olive oil 1 garlic clove 1 small bunch parsley 1 lemon 100g smoked salmon trimmings, sliced into strips Method Cook the spaghetti in boiling salted water following pack instructions. Meanwhile, put the avocado in a food processor along with the oil, garlic, half the parsley, a good squeeze of lemon and a large pinch of seasoning. When the pasta is cooked, reserve 100ml of the cooking water and drain. Toss the avocado sauce through the pasta with the salmon and the reserved cooking water. Season with lots of black pepper and another squeeze of lemon, to taste. Chop the remaining parsley and stir through to serve. source: www.bbcgoodfood.com