The rich, umami flavour of miso in this sticky Japanese-style marinade is a perfect pairing for fish.
The fish is wrapped in a foil parcel and baked in the savoury juices resulting in meltingly tender flesh with a satisfying flavour that is so easy and quick to create.
2 tbsp shiro miso
1 tbsp mirin
1 tbsp light soy sauce
½ tsp toasted sesame oil
30g fresh ginger, grated
2 sustainable cod fillets (around 150g each)
2 spring onions, finely sliced, plus extra to garnish
Handful fresh coriander, plus extra to garnish
Steamed rice and griddled pak choi
Heat the oven to 200°C/180°C fan. Mix together the miso, mirin, soy sauce, sesame oil and ginger in a small bowl.
Lay each piece of cod on a piece of foil large enough to enclose it, then spoon half the miso mix on top of each. Add the spring onions and coriander, then tightly seal to make parcels.
Put the 2 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes. Divide the rice and pak choi between 2 plates. Unwrap the parcels, lift out the contents and serve the fish on top of the rice, with extra coriander and spring onions on the side. Add lime wedges for squeezing.
Spiced cod flatbreads with preserved lemon and avocado salsa, pul biber onions and harissa lime yoghurt
A vibrant dish of aromatic spiced cod with fragrant yoghurt and zesty salsa all wrapped up in a crisp, garlicky flatbread. The flavours going on here are insane. Zesty freshness from the lemony salsa, velvety cod in delicate spices, garlicky charred bread, zingy crunchy onions, creamy avocado, peppery heat, I could go on but I won’t hold you from the recipe any longer. This takes a bit of time to prepare as there are a few stages but it is in no way difficult and the result is so worth it!
You can use turmeric powder if you can’t find fresh turmeric root but it is quite readily available in most large supermarkets and gives a beautiful flavour, not to mention the health benefits.
Similarly, you can substitute paprika for the Aleppo pepper but if you can, try and source it as it has a mild fruitiness that is particularly tasty in this dish.
For the spiced cod:
2 tbsp Greek-style yoghurt
2 inch piece fresh turmeric, peeled and finely grated
1 garlic clove, crushed
300g cod loin, cut into 1 inch chunks
1 tbsp olive oil
For the flatbreads:
30g/1oz unsalted butter
175g/6oz plain flour
100ml/3½fl oz semi-skimmed milk
2 tsp freshly ground pepper
2 tsp garlic granules
1 tbsp olive oil
For the harissa and lime yoghurt:
280g Greek-style yoghurt
1 heaped tbsp rose harissa
1 lime, zest and juice
sea salt and freshly ground black pepper
For the salsa:
small handful dill, roughly chopped
4 preserved lemons, deseeded and very finely chopped
1 tbsp barberries (optional)
½ ripe avocado, finely diced
2 tsp nigella seeds
For the pul biber onions:
1 small red onion, very thinly sliced
1 tsp sugar
1 tsp honey
1 tbsp rice vinegar
1 heaped tsp of pul biber/Aleppo pepper chilli flakes
To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric and crushed garlic. Season well with salt and pepper and marinate the cod for 1 hour.
Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes.
To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside.
To make the pickled onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside.
To make the harissa and lime yoghurt, mix everything together, season with salt and pepper and set aside.
Divide the dough into four and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned.
To make the cod, heat the oil in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through.
To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some onions and sprinkle over extra Aleppo chilli flakes or nigella seeds.
A traditional Brazilian dish of fish and bell peppers (capsicum) in a delicately flavoured coconut base broth, this stew really is quite unique.
I made this after being inspired by a visit to a Brazilian restaurant where they carved copious amounts of tender meat onto your plate quicker than you could eat it. I was in heaven. While the selection of meat was absolutely beautiful, what stood out for me most was the ‘salad bar’ that was on offer. There was a variety of Brazilian delicacies ranging from lentil salads, herb and garlic roast potatoes, black bean stew, rices, pastas, salsas, olives, garlic mushrooms, fresh fruits and vegetables, and many other things including moqueca. The spices were subtle but flavourful and the fish was welcome change from the heavy going grilled meats. I cooked up a batch for the family the day after and it was a total success.
This is actually quite refreshing rather than rich and heavy. In addition to coconut milk, the broth has in it canned tomatoes, lime juice, paprika and cumin powder. The paprika and cumin flavour is subtle, and to me, the standout is the lime flavour which cuts through the richness of the coconut milk.
The broth is quite refreshing and not too rich, unlike many strong flavoured, rich coconut based curries. I made this just using fish but it is also made as a seafood stew with prawns and calamari.
3-4 salmon fillets, skinned and cut into chunks
1 tbsp lime juice
¼ tsp salt
1 tbsp olive oil
1½ tbsp olive oil
2 garlic cloves, minced
1 small onion, finely diced
1 large red bell pepper, halved and sliced
1 tsp each of cumin and coriander powder
1 tbsp paprika
1 tsp cayenne pepper (optional)
½ tsp salt
200ml coconut milk
400g can chopped tomatoes
100ml fish or chicken broth
1 tbsp lime juice
3 tbsp roughly chopped fresh coriander
For the fish: Combine the fish, lime juice, salt and pepper in a bowl. Cover with cling film and refrigerate for 20 minutes.
For the broth: Heat a large pan over a medium high and add 1½ tbsp olive oil. Add the garlic and onion and cook for 1½ minutes or until the onion is starting to become translucent.
Add the bell peppers and cook for 2 minutes.
Add the remaining broth ingredients. Bring to simmer then turn down to medium.
Add the salmon chunks, stir to coat and simmer gently for 20 minutes or until the sauce thickens and the salmon is tender. Adjust salt and pepper to taste.
More an assembly than a recipe but an amazingly epic sandwich nonetheless. It seemed fitting now I have moved into student digs to post an easy, cheap meal using freezer staples but it still delivers bags of flavour and nutrition too. Plus… fish fingers!
1 ciabatta roll
4 fish fingers
2 sliced gherkins
A handful of salad leaves
Tartare sauce or mayonnaise
Heat the grill to medium-high and grill the fish fingers for 12-15 minutes, turning once. Turn off the grill, remove fish fingers and set aside.
Gently warm the ciabatta roll in the residual heat from the oven for a few minutes. Cut open the roll which will be crispy on the outside and pillowy soft on the inside now. Slather with mayo or tartare sauce then line the fish fingers across the bottom ciabatta half.
Top with gherkins and crunchy salad leaves and place the top, sauce slathered ciabatta half on top.
I don’t know if this is the ‘right’ way to make fishcakes or if this recipe uses the ‘right’ ingredients but I do know that this version is seriously tasty.
I used oak smoked tinned mackerel as my partner can’t stand smoked fish (strange man) so I always have a tin lurking in the back of the cupboard ready to use for when I only need dinner for one. You can, of course, use whatever fish you like but I find smoked mackerel particularly flavoursome.
The rest of the ingredients are also what I had in the cupboards. I made this up the other day as I was craving fish cake and I couldn’t be bothered to leave the house so needed to use whatever I had. To be fair though, I tend to have absolutely everything and anything in my cupboards that maybe a normal (not obsessed with wacky food stuffs) person wouldn’t have. But I can assure you, this recipe requires bare minimum ingredients and is so easy to make! Again, adapt it to your tastes. If you don’t like something, swap it.
As mentioned, I made this meal for myself so the quantities are for 1 large portion but if making it for more people, use 1 mackerel fillet per person and adjust the other quantities as necessary.
4-5 small new potatoes
A chunk of peeled swede, diced
1 tin of oak smoked mackerel, drained
1 heaped tsp wholegrain mustard
Salt and fresh ground black pepper
Flour, for dusting
1 egg, beaten
50g Panko breadcrumbs
25g Parmesan, finely grated
1 tsp Smoked paprika
A few sprigs of sage
Knob of butter
Cut the potatoes and swede into equal sized chunks and boil in a pan until tender. Drain and mash together until fairly smooth. A few lumps are desirable.
In a large mixing bowl, flake the mackerel up and add the mustard and seasoning. Add the mashed veg to the bowl and stir well to combine.
Beat the egg in a separate bowl and set aside. In another bowl, mix the panko, parmesan, smoked paprika and a few leaves of finely chopped sage. Season and set aside.
Using a little flour on your hands, shape the mix into 3-4 patties. Dredge the patties in the beaten egg then transfer them to the panko bowl and coat evenly.
Heat a knob of butter in a frying pan over a medium heat. Drop a sprig of sage in to flavour the butter then place the fish cakes into the pan to sizzle in the herby butter and become crispy and golden. After a few minutes, gently flip the fish cakes and fry for a few more minutes until the wonderful smell of herby cheesy goodness fills the house. Remove and serve with a fresh green salad.
Yes, another fish dish. That’ll teach me to buy a whole side of salmon when it’s on offer.
From the western shores of India, this delicious baked fish dish looks very impressive when you serve it wrapped in banana leaves. As you unwrap it, release some mouth-watering aromas. If you can’t get banana leaves then you can use lightly oiled foil or baking parchment instead.
2 thick salmon fillets, skinned
1 tsp ground turmeric
Fresh banana leaves (or oiled foil)
For the spice paste:
1 tsp ground cumin
1 tsp ground coriander
50g creamed coconut
50g freshly grated coconut
2 fresh chillies, deseeded and chopped
50g fresh coriander, chopped
10g fresh mint, chopped
1 tsp crushed garlic
1tsp grated fresh ginger
Juice of 1 lemon
1 tsp salt
Preheat the oven to 180C.
Make the spice paste by placing all the paste ingredients in a food processor and blending until fairly smooth.
Place the fish fillets on a plate. Sprinkle with turmeric, rubbing it into the fish, and keep to one side.
Cut the banana leaves into approx. 24cm squares and soften by dipping into a pan of hot water for a few seconds. Wipe dry and arrange on a work surface.
Spread the spice paste on both the fish pieces.
Place a piece of fish on each square and wrap it up like a parcel securing with bamboo skewers. If using foil, simply scrunch up to seal.
Place the parcels on a baking sheet and bake in the oven to 12 minutes or until cooked through.
Serve immediately with basmati rice, lemon wedges and maybe some minty yoghurt dip and poppadoms.
Swordfish is so meaty when cooked. It is extremely versatile and can stand being grilled, baked, barbequed as steaks, stewed or whatever you decide. It can take on lots of flavours and is ideal for marinading as I have here. The use of cashews gives the recipe a satay sort of taste combined with the creamy yoghurt, fresh lemon and exciting spice blend to create huge flavour.
For the fish:
Juice of ½ lemon
1 tsp Kashmiri chilli powder
1 tsp turmeric powder
½ tsp salt
500g swordfish steak, cut into 5cm chunks
For the tandoori paste:
1 tsp fennel seeds
1 tsp caraway seeds
½ tsp Kashmiri chilli powder
½ tsp salt
50g natural yoghurt
30g cashew nuts
3cm fresh ginger, roughly chopped
2 garlic cloves, roughly chopped
Preheat the oven to its highest setting. Mix together the lemon juice, chilli powder, turmeric and salt. Rub all over the fish pieces and set aside for 5 minutes.
For the tandoori paste, put the fennel seeds, caraway seeds, chilli powder and salt into a spice grinder and blend to a powder. Transfer the ground spices to a mini food processor with the yoghurt, cashew nuts, ginger and garlic and blend to a paste.
Rub the paste all over the marinated fish then skewer the fish on metal skewers and set over a roasting tin. Place on the top shelf of the oven. Cook for 5 minutes or until just cooked through. Serve with naan breads and salad.