Mussels Puttanesca with Linguine
Cook up a classic Italian tomato sauce and serve with pre-cooked shellfish for a quick but impressive midweek dinner.
Prep Time: Less than 30 mins
Cook Time: 10 to 30 mins
Serves: 2
Dietary: Egg-free, Nut-free
Ingredients
1 small onion, finely chopped
150g/5½oz linguine (or spaghetti/fettucine)
2 garlic cloves (omit if using mussels in garlic), finely sliced
Large pinch dried red chilli flakes
70g/2½oz black olives, stones removed
100ml/3½fl oz dry white wine (omit if using mussels in wine)
2 x 250g pouches vacuum-packed cooked mussels (in garlic or white wine)
Few sprigs fresh parsley, stalks removed and leaves finely chopped
Method
Bring a large saucepan of salted water to the boil for the pasta.
In another large pan, heat the olive oil over medium-low heat. Fry the onion with a pinch of salt, covered, for 5 minutes, stirring occasionally.
After 5 minutes, add the garlic (if using) and dried red chilli flakes and cook for 1 minute more.
Add the chopped tomatoes, anchovies, olives, capers, and white wine (if not using mussels in wine) to the pan with the softened onion. Bring to the boil, then lower the heat and simmer uncovered for 10 minutes, stirring regularly to help the anchovies melt into the sauce.
Meanwhile, cook the pasta until al dente (about 10 minutes).
Six minutes before the pasta is ready, open the mussel pouches and pour their contents into the tomato sauce. Raise the heat to high, cover with a lid, and allow the mussels to heat through for 5–6 minutes.
Drain the pasta, reserving a little pasta water. Add the pasta to the sauce and toss to combine. Add a splash of pasta water if needed to loosen the sauce.
Divide between two bowls, sprinkle with chopped parsley, and serve.
The Hairy Bikers' Paella
Transport the flavours of the Mediterranean into your kitchen with this delicious, vibrant paella recipe packed with chicken, chorizo, mussels, and king prawns. Perfect for sharing with family or friends.
Prep Time: Less than 30 mins
Cook Time: 30 mins to 1 hour
Serves: 8–10
Dietary: Egg-free, Nut-free, Pregnancy-friendly
Ingredients
6 chicken thighs, boned, skinned, cut in half (about 600g/1lb 5oz)
150g/5oz cooking chorizo, skinned and cut into 5mm/¼in slices
4 garlic cloves, crushed
300g/10½oz fresh large tomatoes, halved, seeds removed, flesh grated (discard skin)
1 lemon, zest only
1.5 litres/2½ pints hot chicken stock
3 bay leaves
2 sprigs thyme
200g/7oz green beans, cut into short lengths
500g/1lb 2oz Calasparra rice
1 tsp saffron threads, soaked in a little warm water
Lemon wedges, to serve
Method
Heat the oil in a 36cm/14in paella pan or a very large frying pan over medium heat. Season the chicken thighs with salt and pepper, and fry for 5 minutes, turning regularly until lightly coloured. Add the chorizo and cook for 1 more minute.
Add the garlic and cook for a couple of minutes more, then push everything to one side of the pan. Add the tomatoes and fry for a few minutes. Mix everything together, then sprinkle in the paprika and lemon zest.
Pour in all but a large ladleful of the chicken stock and bring to a boil. Add the bay leaves, thyme, green beans, and season with a little salt.
Once boiling, reduce to a simmer and sprinkle in the rice, spreading it out as evenly as possible. Pour in the saffron and stir — this is the only time you should stir the paella once the rice has been added!
Bring back to the boil, then simmer for 5 minutes.
Reduce the heat and let the rice simmer gently for 12–15 minutes. If the rice dries out but is still crunchy, add a splash more stock.
When the rice is al dente, arrange the mussels and prawns on top. Cover with a damp tea towel or lid and wait for the mussels to steam open and the prawns to turn pink.
Serve with lemon wedges.
Perfect With: A chilled glass of Spanish white wine and crusty bread.
(This recipe is adapted from The Hairy Bikers.)
Brill with Thai-style Shellfish and Coconut Broth
Step into seafood heaven with aromatic shellfish broth paired with tender grilled brill, a fragrant dish full of Thai flavours perfect for any occasion.
Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 4
Dietary: Egg-free, Nut-free
Ingredients
3 small or medium cuttlefish, cut into small pieces
4 tbsp vegetable oil
2 banana shallots, sliced
1 knob fresh root ginger, grated
4 garlic cloves, crushed
2 tsp Thai chilli paste
1 tsp shrimp paste
400ml/14fl oz coconut milk
1 lemongrass stalk, smashed
3 lime leaves
6 shiitake mushrooms
Bunch fresh coriander
20ml Thai fish sauce
1 lime, juice of ½, ½ cut into 4 wedges
Method
Warm the oil in a saucepan over medium heat. Add the shallots, ginger, and garlic and sweat gently for 2–3 minutes.
Add the chilli paste and shrimp paste and cook for a further 2 minutes. Pour in the fish stock, coconut milk, lemongrass, and lime leaves. Simmer for 5 minutes.
Discard any mussels, clams, or cockles with broken shells or that do not close when tapped. Add the shellfish and mushrooms to the pan, cover and steam until shells open, about 3–4 minutes. Discard any that remain closed.
Stir in the cuttlefish pieces and sprinkle over the coriander.
Meanwhile, preheat the grill to high. Grill the brill pieces on both sides for 1–2 minutes, until cooked through.
Add the fish sauce and lime juice to the broth, then taste and season.
Serve the broth alongside the brill fillets and lime wedges.
Perfect With: Steamed jasmine rice and crisp Asian greens for a vibrant, satisfying meal.
(This recipe is adapted from Saturday Kitchen.)
Spiced Cod Fish Cakes
Serve these spiced cod fish cakes with chutney and salad as a light meal or an indulgent starter. The fragrant spices and tender cod combine for a delicious, easy-to-make dish.
Prep Time: Less than 30 mins
Cook Time: 30 mins to 1 hour
Serves: 4–6
Dietary: Egg-free, Nut-free, Pregnancy-friendly
Ingredients
For the fish cakes:
3 medium Maris Piper potatoes (approx. 550g/1lb 4oz), peeled and quartered
2 garlic cloves, peeled and pounded in a pestle and mortar
1 red chilli, finely chopped
1 green chilli, finely chopped
Large handful freshly chopped coriander, plus extra to garnish
½ tsp chilli powder
2 tsp cumin seeds, toasted in pan then ground in a pestle and mortar
1 tsp finely chopped fresh root ginger
1 free-range egg, beaten
50g/1¾oz plain flour, for dusting
Sunflower or vegetable oil, for shallow frying
Method
Bring a pan of water to the boil and cook the potatoes for approximately 10–12 minutes, or until tender.
While the potatoes cook, cut the cod loins in half. Place the cod in a steamer or heatproof colander above the pan of potatoes. Cover with a lid and reduce heat to a simmer. Steam for 6–8 minutes until cooked through and starting to flake. Remove the fish and set aside.
Drain the potatoes and transfer to a large bowl. Add the cod and mash together until well combined.
Stir in salt, garlic, chillies, coriander, and chilli powder. Mix well. Add ground cumin, ginger, and beaten egg; combine thoroughly.
Place the flour in a shallow bowl. Shape large spoonfuls of the mixture into rounds, flatten slightly, and coat in flour. Place on a plate and chill for 10–15 minutes to firm up.
Heat enough oil in a non-stick frying pan to cover the base. Shallow fry the fish cakes for 2–3 minutes on each side until golden brown, carefully sealing the edges.
Transfer to a plate and serve warm with fresh coriander and tomato chutney.
Perfect With: A fresh green salad and tangy chutney for a light, satisfying meal.
(This recipe is adapted from BBC Good Food.)
The Ultimate Fish Pie
A hearty and delicious fish pie layered with flaky white fish, smoked haddock, salmon, and prawns, topped with creamy mashed potatoes and golden parmesan breadcrumbs. Perfect for a cozy family meal that brings seaside flavors to your table.
Prep Time: 30 mins to 1 hour
Cook Time: 30 mins to 1 hour
Serves: 6
Dietary: Nut-free
Ingredients
For the fish pie
OR our very own West Coast Fish Pie Mix
For the poaching broth
4 tbsp dry vermouth
1 onion, roughly chopped
1 small bulb of fennel, cored and chopped
1 small carrot, chopped
1 small stick of celery, chopped
1 bay leaf
Pinch saffron
For the potato topping:
1.5kg/3lb 5oz potatoes (such as King Edwards, Maris Piper or Estima)
White pepper
Butter, to taste
100g/3½oz grated gruyère cheese
For the parsley sauce
75g/2½oz unsalted butter
75g/2½oz plain flour
150ml/5fl oz full-fat milk
Large handful parsley, finely chopped
White pepper
To assemble the pie
Butter, to grease the dish
125g/4½oz leaf spinach
4 hard-boiled eggs
25g/1oz ciabatta crumbs
25g/1oz grated parmesan cheese
Method
Place the potatoes in a large pan of boiling salted water and cook for 15–20 minutes until tender. Drain well, mash with butter, salt, and white pepper. Stir in the grated gruyère and keep warm.
Put the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf, and saffron into a large pan. Bring to the boil, then reduce heat and simmer for 5 minutes.
Add the white fish, smoked haddock, salmon, and prawns to the broth. Poach gently for 3 minutes. Use a slotted spoon to lift the fish out and set aside.
Strain the broth through a sieve back into the pan. Bring to the boil and simmer until reduced by half.
Melt butter in a pan over low heat. Stir in the flour to form a paste. Gradually whisk in the milk and reduced broth. Simmer for 10 minutes until thickened. Stir in the parsley and double cream. Season with salt and white pepper.
Preheat the oven to 180C/350F/Gas 4.
Grease a casserole dish with butter. Flake the poached fish into the dish. Blanch the spinach in boiling salted water for 1 minute, drain well, and layer over the fish. Slice the hard-boiled eggs and arrange on top.
Spread the mashed potato over the fish and spinach. Mix ciabatta crumbs and parmesan, then sprinkle evenly on top.
Bake for 30–40 minutes until the topping is golden and the pie is bubbling.
Warm the parsley sauce and serve with the pie.
Perfect With: Steamed green beans, buttered peas, or a crisp green salad.
This recipe is adapted from BBC Good Food.
Bake-in-a-Bag Fish
Delicate white fish fillets steam gently inside foil parcels with fennel, tomato and fresh herbs. A light, flavour-packed dish that’s quick to prepare and keeps all the goodness locked in.
Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 2
Dietary: Dairy-free | Egg-free | Gluten-free | Nut-free | Healthy
Ingredients
For the parcels:
2 fish fillets (about 175g each), such as cod, sea bass or trout
1 medium tomato, sliced
¼ fennel bulb, finely sliced
½ onion, finely sliced
1 tbsp chopped dill (optional)
2–3 tbsp white wine (optional)
Method
Heat olive oil in a frying pan. Add fennel and onion with salt and pepper. Cook 2–3 minutes until softened.
Divide fennel and onion between two squares of baking paper on foil. Layer tomato slices, then place fish fillets on top.
Drizzle with olive oil and lemon juice. Season with salt and pepper. Sprinkle dill and capers if using.
Fold paper and foil over fish to make parcels. Leave a small gap to pour in white wine if using. Seal parcels loosely.
Bake on a tray at 200C/180C Fan/Gas 6 for 12–14 minutes until fish is opaque and cooked through.
Serve parcels unopened at the table.
Perfect With: Steamed new potatoes and a crisp green salad for a light, fresh meal.
(This recipe is adapted from BBC Good Food.)
Easy Thai Fish Cakes
A fragrant, flavour-packed dish combining Thai-spiced fish cakes with quick stir-fried noodles. Perfect for a light dinner or weekend lunch.
Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 2
Dietary: Egg-free | Nut-free | Pregnancy-friendly
Ingredients
For the fish cakes:
2 tsp sesame oil
2 spring onions, finely chopped
2 tsp finely chopped flatleaf parsley
1 tbsp Thai green curry paste
1 free-range egg
For the noodles:
1 tbsp sesame oil
150g sliced green beans
100g beansprouts
300g fresh egg noodles
2 tbsp sriracha chilli sauce
Method
Mix cod, spring onions, parsley, curry paste, egg, salt and pepper in a bowl until well combined.
Heat sesame oil in a frying pan over medium-low heat. Add mixture in 2 spoonfuls, shaping into patties. Cook 5 mins, flip, then cook another 5 mins until golden brown.
While fish cakes cook, heat sesame oil in a wok over high heat. Add green beans and stir-fry 2 mins. Add beansprouts, cook 1 min more.
Add noodles and toss gently to heat through, about 2 mins. Stir in soy sauce, sriracha, and 1 tbsp cold water. Cook 1 min until glossy and hot.
Serve noodles in bowls topped with fish cakes. Garnish with fresh herbs or lime if desired.
Perfect With: Crusty bread and a glass of chilled white wine.
(This recipe is adapted from BBC Good Food.)
Crusted Salmon with Samphire & Preserved Lemon Sauce
Golden, crusted salmon fillets sit atop a bed of salty samphire, perfectly balanced by a creamy, sharp preserved lemon sauce. A flavour-packed, elegant dish that brings the essence of the sea to your plate.
Prep Time: Less than 30 mins
Cook Time: 10–30 mins
Serves: 4
Dietary: Nut-free
Ingredients
For the salmon:
Large knob of butter, softened, plus extra for greasing
25g semolina
Small bunch flatleaf parsley (leaves and stalks separated)
½ lemon, cut into 4 wedges (to serve)
For the lemon sauce:
Juice of ½ lemon
1 large or 2 small preserved lemons, quartered and pips removed
3 tbsp mayonnaise
200g crème fraîche
Method
Preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray.
To make the salmon, mix the semolina and paprika on a large plate and season with salt and pepper. Spread the softened butter over the top of each salmon fillet, then press the buttered side into the semolina mixture to coat evenly.
Lay the parsley stalks on the prepared baking tray and place the coated salmon fillets on top. Bake for 15–18 minutes, or until the salmon is just opaque and the crust is golden. If liquid begins to seep out, it may be overcooked — it should still hold its juices.
To make the sauce, place the parsley leaves and preserved lemon into a food processor and blitz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche, season with salt and pepper (go easy on the salt due to the preserved lemon), and blend until smooth.
When ready to serve, boil the samphire in salted water for 2 minutes, then drain.
Warm the lemon sauce gently in a saucepan until just heated through.
Serve the salmon fillets with the warm samphire, spoon over the lemon sauce, and add lemon wedges on the side.
Perfect With: New potatoes, a chilled glass of Picpoul de Pinet, or lightly dressed rocket salad.
This dish is adapted from BBC Food.
Soy-Glazed Salmon Salad – Light, Fresh & Full of Flavour
This colourful, Asian-inspired salmon salad combines sticky soy glaze with crisp veg and vibrant herbs. Packed with protein and full of zing, it’s perfect for warm evenings, lunch al fresco, or a wholesome weekday dinner.
Prep Time: Over 2 hours
Cook Time: 10–30 mins
Serves: 4
Dietary: Dairy-free, Egg-free, Nut-free, Pregnancy-friendly, Healthy
Ingredients
For the salmon:
Sunflower oil spray
For the marinade:
2 tbsp mushroom ketchup
1 tbsp sriracha hot sauce
2 garlic cloves, finely grated
3cm fresh root ginger, finely grated
1 tsp granulated sweetener
For the salad:
100g Chinese cabbage, shredded
100g cucumber, julienned
100g kohlrabi, julienned
100g carrot, peeled and julienned
100g ready-to-eat beansprouts
Handful coriander leaves, roughly chopped
To serve:
1 red chilli, finely sliced
Small handful Asian micro-herbs
Method
To make the marinade, mix soy sauce, mushroom ketchup, sriracha, garlic, ginger and sweetener in a bowl. Add salmon and turn to coat. Cover and chill for up to 2 hours.
To prepare the salad, toss all vegetables and herbs together with lime juice and soy sauce. Set aside.
Heat a non-stick frying pan over high heat. Spray with sunflower oil. Lift salmon from marinade (reserve the marinade) and place in the hot pan. Cook for 2–3 mins without moving. Flip, reduce heat, and cook for a further 4–5 mins. Remove to a plate and rest.
Pour the reserved marinade into the pan. Simmer for 1 min until reduced to a sticky glaze. Pour over resting salmon and leave for 3–4 mins more.
Divide the salad between plates. Flake salmon on top and drizzle with remaining glaze. Garnish with red chilli, nori and micro-herbs.
Perfect With: Steamed jasmine rice or crunchy sesame crackers.
(This recipe is adapted from BBC Food.)
Fish Cakes with Parsley Sauce – A Classic Cod Dish for Any Occasion
Golden, crispy fish cakes paired with a creamy parsley sauce—this simple yet elegant dish is a timeless British favourite. Perfect for a cosy dinner for two or a satisfying light lunch, made with flaked cod, mashed potato, and fragrant herbs.
Prep Time: Under 30 mins
Cook Time: 10–30 mins
Serves: Makes 2 fish cakes (serves 1–2)
Dietary: Nut-free, Pregnancy-friendly
Ingredients
For the fish cakes:
150g potatoes, peeled and cut into 2.5cm chunks
325ml whole milk
1 bay leaf
Zest of ¼ lemon
1 lemon, cut into wedges, to serve
1 spring onion, finely sliced
25g plain flour, for dusting
1 free-range egg, beaten
50g panko breadcrumbs
3 tbsp sunflower oil, for frying
Wilted spinach, to serve
For the parsley sauce:
15g butter
1 tbsp plain flour
Generous handful curly parsley, finely chopped
Salt and black pepper
Method
Boil potatoes in salted water until soft but not falling apart. Drain, mash, and season. Spread on a plate to cool.
Place cod, milk, and bay leaf in a saucepan. Cover, bring to the boil, then remove from heat. Let stand 5 mins. Remove cod, discard skin, flake into chunks. Reserve milk (discard bay leaf).
In a bowl, mix cooled mash, lemon zest, and spring onion. Gently fold in fish. Season with salt and pepper.
Preheat oven to 200°C/180°C Fan/Gas 6.
Shape mixture into 2 patties. Dredge in flour, dip in beaten egg, and coat in breadcrumbs. Press firmly.
Heat oil in a pan. Fry fish cakes 3 mins per side. Brown the edges. Transfer to oven tray and bake 8–10 mins.
For the sauce: melt butter in a small pan. Stir in flour to form a paste. Gradually whisk in reserved milk until smooth. Simmer 3 mins until thickened. Stir in parsley. Season to taste.
Serve fish cakes with wilted spinach, lemon wedges, and warm parsley sauce on the side.
Perfect With: Crusty bread and a glass of chilled white wine.
(This recipe is adapted from BBC Good Food.)
Salmon Pasta Bake – Cheesy Comfort with a Gourmet Twist
Creamy, indulgent, and packed with flavour, this Salmon Pasta Bake is a crowd-pleaser that’s perfect for weeknight dinners or casual entertaining. Rich béchamel sauce, smoked salmon, and two cheeses combine for a golden, bubbling bake that’s both comforting and luxurious.
Prep Time: Under 30 mins
Cook Time: 30–60 mins
Serves: 4–6
Dietary: Nut-free, Pregnancy-friendly
Ingredients
For the bake:
250g Gruyère cheese, grated
75g Parmesan cheese, grated
3 tbsp dried breadcrumbs
For the béchamel sauce:
750ml full-fat milk
120g unsalted butter, plus extra for greasing
50g plain flour
Freshly grated nutmeg, to taste
Method
Preheat the oven to 200°C (180°C Fan) / Gas 6. Lightly grease a large gratin or baking dish with butter.
In a small saucepan, slowly bring the milk to a gentle simmer.
Meanwhile, make the béchamel. Melt half the butter over very low heat in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux is just golden—do not brown.
Remove from the heat and whisk in the hot milk gradually, a few tablespoons at a time, until smooth. Return to the heat and bring to a gentle boil, stirring continuously until thickened. Season with salt, black pepper, and a pinch of nutmeg.
Cook the pasta in boiling salted water according to packet instructions. Drain and stir in half the remaining butter.
To assemble the bake:
Spoon 2–3 tbsp of béchamel into the prepared dish.
Add one-third of the pasta, then layer with half the smoked salmon and half the Gruyère.
Sprinkle with a little Parmesan and breadcrumbs.
Spoon more béchamel over the top.
Repeat with half of the remaining pasta, all the remaining salmon and Gruyère.
Add the final pasta layer, spread the remaining béchamel, and finish with the rest of the Parmesan, breadcrumbs, and butter pieces.
Bake for 20–30 minutes until the top is golden and bubbling. Allow to rest for 2–3 minutes before serving.
Perfect With: Crusty bread and a glass of chilled white wine.
(This recipe is adapted from BBC Good Food.)
Roast Cod with a Lemon, Garlic & Parsley Crust – Oven-Baked Perfection
This easy roast cod dish is a weeknight winner—fresh, zesty, and full of flavour. The golden crust made from breadcrumbs, parsley, garlic, and lemon brings the flaky cod to life, while the short prep and cooking time make it ideal for busy evenings. A healthy, protein-packed favourite for all the family.
Golden roasted cod fillets with a crispy herb crust served with lemon wedges and greens.
Prep Time: Under 30 mins
Cook Time: 10–30 mins
Serves: 4
Dietary: Egg-free, Nut-free, Pregnancy-friendly, Healthy
Ingredients
For the cod:
For the crust:
85g white breadcrumbs (soft or slightly stale)
3 tbsp chopped fresh flat-leaf parsley
2 garlic cloves, crushed
½ lemon, finely grated zest only
60g butter, melted
To serve:
Lemon wedges
Seasonal greens or a crisp salad
Method
Preheat your oven to 220°C (200°C Fan) / Gas 7.
Season the cod fillet with salt and freshly ground black pepper.
In a bowl, combine the breadcrumbs, parsley, garlic, and lemon zest. Season well. Pour in the melted butter and a squeeze of lemon juice. Mix thoroughly using your fingers until the crumbs are moist and clumping.
Place the cod in a shallow, ovenproof dish. Press the crumb mixture evenly onto the fillet, covering it completely with a thick, herby crust.
Bake in the preheated oven for 20–25 minutes, or until the crust is golden brown and the fish flakes easily.
Serve immediately with lemon wedges and your choice of side.
Perfect With: Steamed new potatoes, sautéed spinach, or grilled asparagus. Pair with a glass of chilled Sauvignon Blanc or Pinot Grigio.
(This recipe is adapted from BBC Good Food.)
Cod & Chorizo Stew – Spanish-Inspired Comfort in a Bowl
Cod & Chorizo Stew is a hearty, one-pot wonder packed with bold Spanish flavours, making it the perfect midweek dinner or weekend comfort food. This easy and budget-friendly dish combines smoky chorizo, flaky cod, and creamy white beans in a rich tomato base—ideal for fish lovers and family meals alike.
Rustic cod and chorizo stew served in bowls with lemon wedges, tender white beans, and a herby tomato broth, garnished with leafy greens.
Prep Time: Under 30 mins
Cook Time: 30–60 mins
Serves: 4
Dietary: Dairy-free, Egg-free, Nut-free, Pregnancy-friendly
Ingredients
For the stew:
300g cod fillet, skinned and cut into chunks (or flake after cooking)
125g chorizo, thickly chopped
1 onion, chopped
1 celery stick, chopped
3 garlic cloves, crushed
1 tbsp fennel seeds
150g cherry tomatoes, halved
2 x 400g tins chopped tomatoes
2 x 400g tins white beans (butter, haricot or cannellini), drained and rinsed
1 lemon, zested and cut into wedges
To serve:
Salad leaves, steamed kale or tenderstem broccoli
Method
Preheat your oven to 200°C (180°C Fan) / Gas 6.
Heat a shallow, ovenproof casserole dish over medium heat. Add the chorizo and fry, stirring, until golden and crisp, releasing its oil.
Reduce the heat. Stir in the onion and celery and cook for 5–8 minutes until soft. Add the garlic, fennel seeds, and cherry tomatoes. Cook for 2–3 minutes until fragrant.
Stir in the chopped tomatoes and white beans. Cover and simmer gently for 10 minutes.
Season the stew generously with salt and black pepper. Nestle the cod chunks or fillets into the sauce, pressing them down lightly so they’re half submerged. Drizzle with olive oil and finish with an extra twist of black pepper.
Transfer to the oven and bake for:
12–15 minutes for cod chunks
18–20 minutes for whole fillets
Check that the fish is opaque and flakes easily.
Top with lemon zest and lemon wedges. Serve hot with steamed greens or a fresh salad.
Perfect With: Crusty sourdough, a chilled glass of Albariño or Verdejo, and a side of roasted seasonal vegetables.
(This recipe is adapted from BBC Good Food.)
Pan-fried Sea Bass in Harissa Butter
A super quick and easy weeknight dinner using just a handful of ingredients. This recipe shows you how to cook the perfect sea bass fillet, topped with a rich, spicy harissa butter sauce that’s bursting with flavor. It’s gluten-free, nut-free, and pregnancy-friendly, making it suitable for many dietary needs.
Prepare: Less than 30 mins
Cook: Less than 10 mins
Serves: 2
Dietary: Egg-free | Gluten-free | Nut-free | Pregnancy-friendly
Ingredients
30g / 1oz unsalted butter
2 garlic cloves, finely grated
1 tsp coriander seeds, crushed
½ tsp cumin seeds, crushed
1 tbsp harissa paste
½ lemon
½ bunch fresh coriander, finely chopped
Freshly steamed Tenderstem broccoli, to serve
Method
Pat the sea bass dry with kitchen paper to remove any moisture. Season generously with sea salt and freshly ground black pepper.
Have all ingredients ready before cooking, as this recipe cooks very quickly.
Drizzle olive oil into a cold frying pan. Place the sea bass fillets skin-side down in the pan.
Heat over medium-high and fry for 4–5 minutes, until the skin is crisp and golden.
Turn the heat up slightly, then flip the fillets and cook for 2 more minutes until cooked through and golden all over.
Transfer the sea bass to serving plates. Return the pan to the heat.
Add the butter, garlic, crushed coriander seeds, and cumin seeds. Cook for 1 minute, then stir in the harissa paste.
Squeeze in the lemon juice, remove from the heat, and stir in most of the fresh coriander.
Pour the harissa butter sauce over the sea bass fillets.
Garnish with the remaining coriander and serve immediately with freshly steamed Tenderstem broccoli.
Perfect With: Crusty bread and a glass of chilled white wine.
(This recipe is adapted from BBC Good Food.)
Mango Salmon – Sweet and Spicy Fish Dish with a Caribbean Kick
Looking for a fresh, flavour-packed way to enjoy salmon? This mango-glazed salmon combines sweet, spicy, and savoury notes, making it a perfect midweek dinner or dinner party standout. For best results, use high-quality salmon from your trusted South West London fishmonger.
Prep Time: 1–2 hours
Cook Time: 10–30 minutes
Serves: 4
Dietary Info: Egg-free | Nut-free
Ingredients
½ tsp dried mixed herbs
1 tsp cayenne pepper
2 tbsp butter
1 onion, sliced
4 garlic cloves, finely chopped
½ red pepper, sliced and deseeded
½ carrot, julienned (thin strips)
1 tsp fresh thyme leaves
4 tbsp mango chutney
½ Scotch bonnet chilli, deseeded and sliced
100ml water
Method
Rub the salmon fillets with sea salt, black pepper, dried herbs, and cayenne pepper. Refrigerate to marinate for at least 1 hour.
Heat the butter in a large frying pan over medium heat. Sear the salmon for a few minutes on each side until golden brown and just cooked through. Remove and set aside.
In the same pan, add the onion, garlic, red pepper, carrot, and thyme. Cook until softened and slightly caramelised.
Stir in the mango chutney, chilli, water, and lemon juice. Simmer until a sticky sauce forms.
Return the salmon to the pan and spoon the sauce over it. Simmer for 5 minutes, basting the fish gently to coat.
Perfect with: Coconut rice, steamed greens, and a glass of chilled Riesling or tropical fruit punch.
(This recipe is adapted from BBC Good Food.)
Cod and Parsley Stuffed Jacket Potato
Looking for an easy, comforting fish recipe using fresh cod? This stuffed jacket potato combines creamy mashed potato with sustainably sourced cod and fresh herbs – ideal for a hearty lunch or light dinner. Get your cod from trusted fishmongers in South West London for the best flavour and freshness.
Prep Time: Under 30 minutes
Cook Time: 50–85 minutes
Serves: 4
Dietary Info: Nut-free | Egg-free
Ingredients
4 large baking potatoes (about 225g each)
1 litre (1¾ pints) whole milk or dairy-free alternative
2 garlic cloves, crushed
1 bay leaf
3 tbsp chopped fresh parsley
55g mature cheddar, grated
Salt and black pepper
Extra virgin olive oil, for drizzling
1 lemon, cut into wedges
Handful of fresh watercress, to serve
Method
Preheat the oven to 200°C (180°C fan) / Gas 6. Scrub the potatoes clean, dry them, and prick a few times with a fork. Rub lightly with olive oil and bake for 50–60 minutes until soft inside and crispy outside.
While the potatoes cook, place the milk, garlic, and bay leaf in a saucepan. Season and bring to a gentle simmer. Add the cod and poach for 4 minutes. Remove the cod with a slotted spoon and set aside. Strain the milk into a jug.
When the potatoes are cool enough to handle, cut them in half lengthways. Scoop out the flesh into a bowl, leaving the skins intact. Flake the poached cod into the bowl, add the parsley, and mash together. Gradually stir in about 150ml of the milk until the mash is creamy but not wet. Season to taste.
Spoon the mixture back into the potato skins. Top each with grated cheddar. Return to the oven for 25 minutes, until golden and piping hot.
Serve immediately with a drizzle of olive oil, lemon wedges, and a side of fresh watercress.
Perfect With: A crisp green salad and a squeeze of lemon – or pair with a glass of chilled Sauvignon Blanc for a light, satisfying meal.
(This recipe is adapted from BBC Good Food.)
Traditional Fish and Chips with Homemade Tartare Sauce
A classic British dish of golden beer-battered cod and chunky chips, served with a zingy homemade tartare sauce. A family favourite and perfect for a Friday night fish supper!
Prep Time: Under 30 minutes
Cook Time: 10–30 minutes
Serves: 4
Dietary Info: Nut-free | Dairy-free
Ingredients
For the Batter & Fish:
6 tbsp cornflour
200ml fizzy water or cold lager
For the Tartare Sauce:
2 egg yolks
1 tbsp Dijon mustard
3 tbsp white wine vinegar
200ml vegetable oil (plus extra for frying)
½ red onion, finely chopped
Small handful fresh parsley, finely chopped
1 tbsp plain flour
For the Chips:
8 large Maris Piper potatoes, peeled and cut into thick chips
Method
Make the tartare sauce: Whisk the egg yolks, Dijon mustard, and white wine vinegar in a bowl. Slowly drizzle in the vegetable oil while whisking until thick and creamy. Season with salt and add a squeeze of lemon juice.
Add flavour to the sauce: Stir in chopped red onion, gherkins, capers, parsley, and green olives. The sauce should be chunky and piquant. Cover and refrigerate until ready to serve.
Prepare the batter: Mix cornflour, plain flour, and a pinch of salt. Whisk in sparkling water until you get a smooth, lump-free batter. Let it rest.
Cook the chips: Peel and slice Maris Piper potatoes into thick chips. Heat oil in a deep-fat fryer or heavy pan to 140°C. Fry the chips for 8–9 minutes until soft but pale. Drain on kitchen paper.
Fry the fish: Increase oil temperature to 190°C. Dip cod fillets in the batter, allowing excess to drip off. Fry in batches for 3–5 minutes until crisp and golden. Drain well on kitchen paper.
Refry the chips: Return the chips to the hot oil and fry for another 2–3 minutes until golden brown and crispy. Drain thoroughly.
Serve your fish and chips: Plate up the crispy battered cod and double-cooked chips with a side of homemade tartare sauce. Add lemon wedges and a splash of malt vinegar for the perfect British fish and chips experience.
(This recipe is adapted from BBC Good Food.)
Bouillabaisse – Classic French Fish Stew
Bouillabaisse is a traditional Provençal fish stew from Marseille, originally made by fishermen using unsellable rockfish. Today, it’s a luxurious, flavour-packed dish featuring a variety of sustainable seafood—perfect for special occasions or weekend feasts.
Prep Time: Under 30 mins
Cook Time: 10–30 mins
Serves: 6
Dietary: Egg-free, Nut-free
Ingredients
For the stew:
1kg mussels, scrubbed and de-bearded
350g cod, skinned and cut into 15mm slices
2 sea bass fillets, skinned and cut into 5 slices
200g cooked crayfish tails
2 tbsp olive oil
2 onions, finely chopped
1 small fennel, finely chopped
2 garlic cloves, crushed
1 heaped tbsp tomato purée
100ml dry white wine
6 large tomatoes, skinned and chopped
Pinch saffron
Small bunch basil (stalks and leaves separated), leaves shredded
1 small orange (zest and juice)
Salt and black pepper
For the rouille (garlic saffron mayo):
Pinch saffron
½ small lemon, juice only
6 tbsp full-fat mayonnaise
1 large garlic clove, crushed
Method
Heat olive oil in a large pan. Add onion and fennel; cook for 5 mins. Add garlic and tomato purée; stir for 30 secs. Add wine, stock, tomatoes, saffron, basil stalks, and orange zest. Simmer for 10 mins.
Add mussels and cook covered for 4 mins until they open. Discard unopened mussels. Remove 18 mussels in shell for garnish; de-shell the rest.
Blend the soup until smooth. Simmer for 10 mins to reduce to 1.2 litres.
Add cod and sea bass. Cook 3–4 mins. Add crayfish and reserved mussels. Simmer 2–3 mins more.
For the rouille: soak saffron in lemon juice, then mix with mayonnaise and garlic. Season to taste.
Serve bouillabaisse in bowls with basil and a spoonful of rouille.
Perfect With: Crusty bread and a glass of chilled white wine.
(This recipe is adapted from BBC Good Food.)
Salmon Traybake with Soy & Chilli Dressing
Quick, healthy, and full of flavour—this salmon traybake pairs tender fillets with colourful veggies and a tangy soy-chilli dressing. Ready in under 30 minutes!
A healthy salmon traybake with vibrant veggies and a zesty soy-chilli dressing. Perfect for busy weeknights—ready in under 30 minutes with minimal washing up!
Prep Time: Under 30 mins
Cook Time: 10–30 mins
Serves: 2
Dietary: Dairy-free, Egg-free, Gluten-free, Healthy, Pregnancy-friendly
Ingredients
For the traybake:
½ lime, juice only
1 tbsp soy sauce (GF if needed)
½ tsp caster sugar
100g Tenderstem broccoli
100g green beans, halved
1 small red pepper, sliced
For the dressing:
1 garlic clove, grated
1cm piece fresh ginger, grated
2 spring onions (white part chopped, green part thinly sliced)
1 red chilli, finely chopped
½ lime, juice only
1 tbsp soy sauce
2 tsp olive oil
1 tsp sesame oil (optional)
½ tsp caster sugar
Method
Preheat oven to 230°C/210°C Fan/Gas 8.
Mix lime juice, soy sauce, and sugar in a bowl. Coat salmon fillets, skin-side up, and marinate for 10 mins.
Boil broccoli and green beans for 5 mins. Drain.
Place salmon on a roasting tin. Add broccoli, beans, and pepper. Pour over soy mixture. Cover with foil (leave salmon exposed) and roast for 12 mins.
Mix dressing ingredients. Drizzle over cooked veg and salmon. Garnish with sliced spring onion greens.
Great for: Quick dinners, meal prep, and healthy eating.
(This recipe is adapted from BBC Good Food.)