This is a lovely fragrant curry which is easy to make and also looks very impressive. The recipe has been adapted from one I found in Red Magazine. Goan Fish Curry (serves 4) Ingredients: Curry paste: 30g cashew nuts 4 shallots, chopped 1 red chilli, deseeded 2 garlic cloves, chopped 2 tbsp grated ginger 1…
This is a lovey posh pasta bake, perfectly at home as a midweek supper or a dinner party delight. I’ve made it with both plain salmon and lightly smoked salmon and have to say I preferred the slightly smokier flavour. Ingredients (serves 4) 500g salad tomatoes, quartered 2 tbsp balsamic vinegar 1/2 tsp dried oregano…
This is a bit of a OnePanWonder, providing you cook the bulgar wheat and the salmon ahead of time. Even if you don’t, it’s still a quick and easy supper dish that makes a few ingredients go a very long way and is super filling and nutritious. The original recipe was a Gousto recipe…
This is a fantastic go-to supper dish. I usually have most of the ingredients to hand and if I don’t have fresh mackerel it works equally as well with a packet of plain smoked mackerel. I have to say I prefer the fresh fish version, but that’s just personal taste. Ask your fishmonger to…
This is a quick and easy meal that takes less than 30 minutes from fridge to table. Serves 4 Ingredients: 1tbsp rapeseed oil 1 red onion, finely sliced 1 dessert spoon red Thai curry paste 1 can coconut milk (light or full fat, it doesn’t make much difference) selection of vegetables such as…
These work best with a firm white fish – today I used cod cheeks – but monkfish, or something like cod or halibut loin would work just as well. They’re very subtle in flavour and are delicious served with my coconut cauliflower rice. Ingredients (serves 2) Fish: 300g cod cheeks or other firm…
This is one of my favourite ways to cook a thick piece of fish. In this instance Ashton’s supplied me with two pieces of hake shoulder – which is the thickest, meatiest part of the fish, and requires a fair amount of cooking in order to ensure it cooks right through. So that the…
This is a smasher, make no mistake: it is holiday on a plate as far as I’m concerned. But it also made me slightly nervous because I stupidly thought it was hard to cook. Ridiculous. It was probably one of the simplest things ever. My wonderful fishmongers Ashton’s did all the hard work, cleaning and…
This week’s Fish on Friday meal was a resounding success: according to AlphaMale it was the best Dinner à Deux ever. This is possibly because cauliflower is one of his favourite vegetables but also, when it was combined with curry spices & fish, it ticked all the boxes as far as his taste buds…
Red Snapper is one of my new favourite fish. Apart from the gorgeous colour of it (I like my food nice & bright), it is really easy to pan fry and the skin comes up really crispy. The colour makes me want to serve it an with equally vivid side dish, so I teamed…
This asparagus sauce is my favourite accompaniment to fish. It is delicately flavoured with fresh tarragon and works really well with pretty much any white fish. Today’s treat from Ashton’s was that most highly prized fish – Turbot – which I have never, ever eaten and which I’m happy to report was absolutely delicious. It’s an extremely…
These make a great mid-week supper. They freeze really well and can be cooked from frozen, so I usually make a big batch and keep a stock handy. I use any fish I can get hold of really – the original recipe was for cod, but I’ve used all sorts of different combinations. Today’s…
