Family-Friendly Fish Pie
Prep: 40min › Cook:40min › Extra time: 10min cooling › Ready in: 1hr30min
- 500g white fish (haddock, cod, plaice, etc.)
- 600ml milk
- 6 to 8 large potatoes
- pinch salt
- 50g butter
- 1 1/2 tablespoons plain flour
- 2 tablespoons chopped parsley
- 100g grated cheese
- Preheat oven to 200 C / Fan 180 C / Gas mark 5. Place the fish in an oven-proof dish and cover with the milk. Bake in the oven uncovered for 30 minutes or until the fish is cooked through.
- Peel and chop the potatoes, and boil with a pinch of salt until soft.
- When the fish is done drain the milk into a jug and put aside. Flake the fish with a fork and leave in the dish.
- Once potatoes are done, drain, then add 30g of the butter and a splash of the reserved milk and mash.
- In another saucepan melt the remaining 20g of butter on a medium heat and slowly add the flour stirring constantly until you get a smooth paste.
- Add the remaining milk a little bit at a time, stirring constantly, until you get a sauce-like consistency.
- Add the parsley and stir well. Cook for 5 minutes, constantly stirring.
- Add the sauce to the flaked fish and mix well. Top with the mashed potato and spread evenly. Sprinkle the grated cheese evenly over the potato topping.
- Place back in the oven for 30-40 minutes, or until the cheese is bubbling and slightly golden brown.
- Take out of the oven and leave to cool for 5 to 10 minutes.
Poached Salmon with Yoghurt-Dill Sauce
Prep: 15min › Cook: 12min › Ready in: 27min
- 100g (4 oz) low fat natural yoghurt
- 4 tablespoons Dijon mustard
- 1 tablespoon honey
- 4 tablespoons fresh lemon juice
- handful chopped fresh dill
- 500g (1 1/4 lb) salmon
- 225ml (8 fl oz) white wine
- 100ml (4 fl oz) water
- 2 shallots, chopped
- In a small bowl, blend the yoghurt, mustard, honey, lemon juice and dill. Cover, and refrigerate until serving.
- In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yoghurt sauce.
Prep: 5min › Ready in: 5min
- 4 to 5 smoked mackerel fillets
- 300g Philadelphia soft cheese
- juice of 1 lemon
- 1 teaspoon horseradish sauce
- Skin the mackerel and place in a blender with the other ingredients and blitz for 1 minute. As easy as that – a delicious starter or snack in 5 minutes! If you like it more spicy then add more horseradish and if you like it softer then add more cream cheese.
Easy Grilled Parmesan Cod
Prep: 5min › Cook: 10min › Ready in: 15min
- 100g Parmesan cheese
- 50g butter, softened
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1kg tilapia or cod fillets
- Preheat your oven’s grill. Grease a grill pan or line pan with aluminium foil.
- In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper and salt. Mix well and set aside.
- Arrange fillets in a single layer on the prepared pan. Grill a few inches from the heat for 2 to 3 minutes. Flip the fillets over and grill for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Grill for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Prep: 15min › Cook: 45min › Ready in: 1hr
- 3 tablespoons oil
- 4 cloves garlic, crushed
- 2 medium onions, chopped
- 4 fresh green chillies, halved lengthways
- 1 teaspoon salt, or to taste
- 125ml water, or as needed
- 1 teaspoon ground turmeric
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chilli powder
- 1 1/2 teaspoons paprika
- 1 ripe tomato, diced (optional)
- 4 fillets fish, each cut into four
- fresh coriander, for garnish
- 1 to 2 green chillies, for garnish
- Heat oil in a non-stick pan. Add garlic and onions and fry for 2 to 3 minutes.
- Stir in chillies, salt and water. Turn down heat and simmer until onions are soft and mushy.
- Add turmeric, coriander, cumin, chilli and paprika. Stir well, then add tomato; simmer for 12 to 15 minutes, adding more water if necessary.
- Gently place fish into the pan, cover and simmer for 20 more minutes. Garnish with fresh coriander and 1 or 2 fresh green chillies and serve.
Mediterranean Fish Casserole
Prep: 20min › Cook: 25min › Ready in: 45min
- 2 teaspoons olive oil
- 1 tablespoon dry white wine or stock
- 2 sticks celery, thinly sliced
- 1 clove garlic, thinly sliced
- 150 g (5½ oz) red onions, thinly sliced
- 600 g (1 lb 5 oz) plum tomatoes
- 1 lemon, thinly sliced
- 1 tablespoon tomato purée
- 1 teaspoon sugar, optional
- 4 fish steaks, such as swordfish or tuna, about 125 g (4½ oz) each
- 3 sprigs fresh rosemary
- 3 tablespoons chopped fresh oregano, or 1 tablespoon dried
- Salt and black pepper
- To garnish: sprigs of fresh rosemary and chopped fresh oregano
- Heat the oil and wine or stock in a flameproof casserole then add the celery, garlic and onions and fry for 5-6 minutes, stirring frequently, until they have softened.
- Roughly chop the tomatoes (they can be peeled if you like) and add them to the casserole with the lemon, tomato purée and the sugar, if needed (it depends how acid the tomatoes are). Bring to the boil and simmer, stirring, for 2-3 minutes until the tomatoes begin to soften.
- Arrange the fish in a single layer on top of the vegetable mixture. Tuck in the sprigs of rosemary, sprinkle with oregano and season to taste.
- Cover the casserole and leave it to simmer for 10-15 minutes until the flesh is just firm, spooning the juices over the fish occasionally. Serve garnished with chopped oregano and a sprig of rosemary.