Oven baked mackerel fillets stuffed with capers and olives. This turned out to be such a fantastic thing that I might give up on my sticky pan-fried fillets and do this whenever I cook mackerel, it’s so good.
These are baked sardine fillets, with garlic, lemon and basil. I’m a bit fussy about sardines – even though I like the taste, like miniature mackerels, with crispy grilled skin – but the bones! The bones! Now the other day my fishmonger had some filleted fresh sardines...
Beet, horseradish and dill cured salmon, it takes only three days and the taste is unparallelled. Beetroot doesn't do much for the taste but the colour is to die for. Next - pork belly!
Sea bream baked in a herby salt crust. WARNING: there will be mess. You might end up with the kitchen covered in salt chipping merrily off the crust while trying to chisel in. You may well be serving scraps of fish gone cold.
Fish poached in herby butter, a fantastic way to cook it. The fish is lovely, flaky and slimy, in a good way, not easy to overcook it and it has a lovely buttery flavour. Delishh
Crab salad with spring onions and radishes, served with acocado slices - the classic. The alpha male approach to crab is to grab a live crustacean and plunge it into boiling water, claws waving.
Fish pie topped with a crispy layer of sliced potatoes. Use the best fish you can, not just sad offcuts from the bottom of the freezer. The combination of ingredients is anyone’s flight of fancy and I have stuck to the classic selection: haddock fresh, haddock smoked, salmon and prawns.
Fresh clams cooked with plenty of garlic and white wine. And then – off they go into spaghetti or linguine, or soup or chowder , or just as a splendid dish of little morsels of saltiness with the juices mopped by some good bread.
Grilled skinned Dover sole with caper lemon butter. If turbot is the king of fish, Dover sole surely must be the queen. It’s actually easier to cook than turbot, which is big beast and there’s a quandary how to cook it. With sole there’s no problem – simple grilled is the best...
Grilled red mullet brushed with anchovy and coriander butter. It is not frequently that the smaller the fish the better it tastes, bones becoming too much of a key player usually, but it’s completely the case with red mullet.
Oriental grilled trout with creamy spinach and buttered broccoli. Amazing how often my place is like a restaurant – cooking separate things for each person. I shouldn’t put up with it...
Smoked mackerel and prawn kedgeree. Haddock seems too much of a northern fish to go into a dish of Indian of origin so I’ve replaced it with hot smoked mackerel. Breakfast? I don’t know but it’s an excellent lunch dish and a brilliant starter.
Salmon and spinach baked in a parcel of lettuce leaves. I guess you could use cabbage leaves for this, or banana leaves, or those exotic ones they wrap stuff into in Thai restaurants (the latter two inedible though, just look pretty).
Whole lemon sole roasted on a bed of lemon slices. I’ve attempted to bring the lemon sole a bit upmarket here, roasting it whole on a bed of lemons, lavishly basted with butter. This approach works well for its more affluent relatives as well as the likes of sea bass and sea bream. Surprise, surprise – it’s really tasty and, unless you keep that poor thing in the oven for inordinately long, not mushy.
Linguine with smoked salmon and homemade pesto - and lots of parmesan. This recipe uses, admittedly, fancy pasta from Carluccio. But to be honest, any good quality linguine will do, even if not sexily stripy pink, yellow and green…
Moules marinières with cream, fairly standard, but this recipe has a tiny twist. The usual spiel is to cook mussels with wine, take them out and then add cream – what a waste of time. I added the cream beforehand, turned up the heat full whack and threw the shells in...
Steamed whole sea bass oriental style, with coriander and spring onions. Wok’s shape makes it possible to simply prop up a plate against the sides so it’s beautifully suspended over the water, no rack or even steaming basket needed.
Oven baked fish in panko breadcrumbs with baked string fries - a healthier version of fish and chips. The baked fish and chips is all right, plus you’re not stinking out the kitchen or splattering everything in grease and plugging the sink with oil. But don’t expect it to for ever replace your deep fried haddock or cod in crispy batter.
Crispy pan-fried fish fillets served with creamed spinach. Skin-on or skinless, anything goes, but skinless will be more difficult to handle. Make sure you dust the where-the-skin-was side with flour. If skin-on, it needs to be properly scaled as the crispy skin is the nicest bit.
Hawaiian poke bowl with yellowfin tuna, seasoned with shichimi togarashi. Originating from Hawaii, it’s a salad/starter/appetiser of raw fish, sliced (which is what ‘poke’ literally means in Hawaiian).
Prawns with stewed tomatoes. The other night I went out for dinner (a respite from all this cooking, shooting and Fiending) and had a very decent red mullet served with tomato and raisin stew. The stew was simply AMAZING.
Salmon, broccoli and courgette baked with creme fraiche, mustard and dill. One pot wonder – courgettes and broccoli will do for veg, and if you really need a filler, return those spuds into the equation. Tasty. Very tasty.
Salmon and potato dish cooked under the grill - let’s try to tackle fish like it wasn’t fish. Like it was chicken – only slightly different colour. The recipe below is dead – FIENDISHLY – easy, cooks in ten minutes and the only prepping involved is boiling potatoes.
Salmon fillet cooked with oyster sauce and brown sugar. Oyster sauce is a weird and wonderful thing that makes boring food suddenly taste fantastic. Simple green vegetables, boring broccoli and beans, get a sudden oomph when drizzled over with a bit of that pungent salty gunk, and a spoonful of sesame oil.
Salmon fillets with blue cheese topping baked in foil parcels. Easy – fiendishly easy cooked like below, just stick some blue cheese on it, wrap in foil and sling in the oven for ten. And you can even call it fancy: en papilotte!
Baked salmon fillets in maple syrup, soya sauce and garlic marinade. Salmon is pretty versatile and can happily take various treatments – see my recipes for steamed salmon and baked with potatoes. With all the cooking techniques I find the timing is the trick.
Salt and pepper halibut, seared in a flash. Halibut used to be my all time favourite fish. But now it's apparently overfished, not sustainable and it just makes you feel plain bad eating it. So it's a rare treat for me. But I've noticed it doesn't taste as lovely as it used to. So I've figured - cook it as quick as I can...
Fresh scallops, flash fried, with discs of fried chorizo. Fantastically healthy chunks of pure protein, they are easy to cook but just as easy to overcook and turn rubbery. A minute on each side in a very hot pan.
Sea bass fillets baked in a creamy spinach sauce. Spinach is rich in iron and has lots of vitamins C and K. Great stuff. And another good thing about it is that prepared as below, it keeps the fish succulent and moist even if you use defrosted fillets.
Fresh mackerel fillets stuffed with samphire, anchovy and breadcrumb mix, grilled and served with parsley butter. Tom Kerridge, whose recipe features below (from Best Ever Dishes cookbook), is clearly a masterful chef.
Monkfish tail fillet cooked in a curried sauce with ginger and saffron. The fish are basically a tasty tail (a bit like lobster tail, hence probably the comparisons) attached to an enormous gaping mouth.
Spicy prawns cooked with garlic, lemon and sriracha. Serve in individual cast iron dishes if you have them - it looks pretty. Serve with some crusty freshly baked, a green salad and your lunch or supper is sorted.
Steamed salmon in a parcel is truly delicious – I had it warm, almost straight from the steamer (bar shooting a few pictures) but it tasted even better the next day, provided you bring it up to room temperature.
Pan fried mackerel fillet with sticky sauce. There are two secrets to successfully pan-frying fish. One is a smoking hot pan and the other – the skin of the fish PERFECTLY dry. Otherwise you’ll be scraping the fish bits off the pan forever.
Salmon stir fried with ginger, lemon and palm sugar served with green veg. I was a bit worried that my nice bit of salmon I had my mind set on this time would disintegrate. So I had to watch that bit of the documentary again. How did they do it? Below's how – just leave it alone for a while, then turn and that’s it.
Tuna tartare with chopped gherkins, red onion and a splash of soya sauce. ‘Tartare’, contrary to popular beliefs, originally meant a dish served with tartar sauce. I am fond of the popular belief relating the origins to the Tartar people of Central Asia...
Vietnamese summer rolls in rice wrappers, with pork, shrimp and herb filling. Daintily packaged, with shrimp peeking pinkily through the thin film of the wrapper, like some kind of exotic reptile or jellyfish with transparent skin.
Whole roasted sea bass with lemon, dill and coriander. Whole roast fish is very easy to cook. Just stuff a few sprigs of herb into the cavity. Season the scored skin with whatever your fancy dictates you: oriental spices and lemongrass, a bit of balsamic, or just lemon.
Cookies and privacy
We welcome your feedback and suggestions.