Monkfish with Tomatoes and Olives
1. Heat some olive oil in a pan and add the garlic and cook gently for 1 minute then add the cherry tomatoes and cook gently for 2 minutes. 2. Add the wine and allow to boil, cover and cook for 1...
View ArticleSoy Glazed Cod
1. Pour 200ml of water in a pan and add the soy sauce, honey, chilli and rice wine vinegar, bring to the boil and allow to reduce by half, thicken with dissolved arrowroot or cornflour. 2. Cut 150g of...
View ArticlePollock with Crusty Topping
1. Mix the breadcrumbs with the parmesan cheese and then rub through some of the olive oil to moisten the breadcrumb mix. 2. Grease a tray and lay the pollock fillets side by side on the tray, lightly...
View ArticleHot and Sour Fish Soup
1. Heat the stock in a pan and add the lime leaf, lemongrass, chilli and fish sauce, allow to simmer gently with a lid on to avoid evaporation. 2. Add the monkfish and simmer for 1 minute, then add the...
View ArticleSpanish Chorizo Cod
1. Mix the chorizo, mushroom and tomatoes together and place in the bottom of a greased ovenproof dish. 2. Place the chorizo mix in the dish then the fish on top, tear the basil and add to the dish,...
View ArticleHerring Fillets with Potato Salad on Toast
1. Boil the potatoes until tender, then drain and allow to cool slightly. 2. Cut the potatoes in halves or quarters depending on their size. 3. Mix the potatoes with the mayonnaise/creme fraiche and...
View ArticleHaddock with Caramelised Onions
1. Heat a little oil in a pan and add the sliced onion, cook stirring frequently until the onion starts to cook and soften, add the chopped garlic, continue to cook the onions, add a knob of butter and...
View ArticleGrilled Sea Bream with Cannellini Beans
1. Blanch and drain the green beans. 2. Place the beans back in the pot they were cooked in and add the red onion and cannellini beans and 30ml of olive oil. 3. Brush the bream with oil, score the...
View ArticleGrilled Mackerel with Aubergine on Toast
1. Cut the aubergine in half and score the flesh side in a criss-cross fashion, brush with oil and place under a hot grill until the flesh colours and softens. 2. Scoop out the flesh and chop up, then...
View ArticleGrilled Ling with Savoy and Chilli Slaw
1. For the slaw, ross all the ingredients together and season with salt, pepper and a pinch of sugar. 2. Brush a tray with oil, lay the fish on top, brush the fillets with oil and season with salt and...
View ArticleSmoked Haddock, Celeriac Slaw and Poached Eggs
1. Make a dressing with the oil, vinegar and grain mustard, mix with the celeriac and leave to stand for 30 minutes to allow the celeriac to wilt slightly. 2. Poach the smoked haddock in a little milk...
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