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Everyday fish recipes

7 replies

ShoeWhore · 09/12/2013 12:03

I think as a family we should eat more fish. But I can't think what to do with it!

Sometimes I add prawns or just cooked salmon to either stir fry veg (with noodles) or pasta pesto with broccoli and/or peas. And we obviously have fish fingers sometimes Grin Could do with some more ideas though.

Ds hates fish pie (or in fact anything creamy) and tbh I think that's quite a faff for midweek so that's out. Apart from that the dcs are pretty good eaters.

OP posts:
milk · 09/12/2013 13:07

We have a John Lewis Microwave Steamer which I use for Salmon (cooks in 4 minutes).

milk · 09/12/2013 13:08

My dad does the same thing with a glass bowl, with cling film over it and a few holes.

misscph1973 · 09/12/2013 13:16

Smoked mackerel with scrambled eggs is gorgeous. You can just microwave the mackerel (it only needs heating, not cooking).

I also eat a lot of tinned tuna and tinned sardines, both in olive oil. I usually have it as part of a big chunky salad.

When you have fish, it's important that it is wild fatty fish (like slamon, sardines, mackerel and herring) as they have the highest Omeag 3 content. Farmed fish have very little omega 3.

bundaberg · 09/12/2013 13:19

this baked risotto is so simple and yummy.

you can sub leek for onion and spinach for peas or anything else really! i do it in one big saucepan that can then go into the oven, so hardly any mess either!

ShoeWhore · 09/12/2013 14:01

Thank you. Like the idea of that risotto especially. This has reminded me that kedgeree is also good although I'm not entirely sure how healthy smoked haddock is?

Not a huge fan of tinned tuna but tinned sardine salad would be good for me for lunch. Will try the scrambled egg idea too.

What do you eat your salmon with milk ?

OP posts:
ZoeZoeZoe · 09/12/2013 18:55

This salsa salad is nice with salmon or tuna steak (at any time of year)

tyne-teas.blogspot.co.uk/2013/12/salsa-salad.html

sharond101 · 09/12/2013 22:09

Spread a layer of pesto ontop then a layer of breadcrumbs then bake until done.
Make into goujons and coat in ruskoline or fine breadcrumbs (we don't bother with the four and egg) then fry in 1cm oil.

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