I want us to eat more fish and seafood. Can you inspire me with easy but delicious recipes/meal ideas?

[alittleteapot]

I make fish pie, and salmon and tuna steaks, and bought breaded fish. But that's about it. Would love ideas to inspire me - we're eating too much meat at the moment and I'd like that to change.

TIA

Prawn risotto - or any mixed seafood. Frozen stuff is fine.

Try scallops wrapped in bacon or parma ham.

Baked monkish or sea bass - serve with olives, tomatoes and capers - and anything else you fancy all baked together.

In our house we regularly eat:

Fishcakes

Pasta with clams

Pasta with sea urchins

Dover sole

Cod that I dip in egg and breadcrumbs myself before shallow frying

Salmon cooked on skin-side only (so left a little raw)

Yes, scallops too - on grill pan or on a rosemary stick (used like a skewer) with pancetta. Or with sage.

love thai curry with prawns lovely and fresh with noodles

tuna steaks with balsamic tomatoes

sea bass with slices of oranges and garlic stuffed in while cooking on bed of roasted peppers and onion

garlic mussels

you can get plenty of different ready made sauces for fish so i generally seek out fish counter with a nice sauce

Whole trout stuffed with chopped tomatoes, parsley, chopped garlic, lemon juice and olive oil. Rub some salt and olive oil onto the skin and pop into the oven (uncovered) at 180 for about 25-30 minutes.

DD loves this.

Linguine ai Frutti di Mare
(Linguine with Mixed Seafood)
by Rick Stein
from Complete Seafood

Serves 4

The good thing about this dish is that depending on your guests, you can mix and match shellfish to suit their preferences. One word of caution: Make plenty, it always goes quickly.

Ingredients
2 1/4 pounds prepared mixed shellfish, such as small hard-shell or soft-shell clams, mussels, raw langoustines, and raw small or medium shrimp in shell

1/4 cup dry white wine
1 pound cherry tomatoes or small vine-ripened tomatoes
1 pound linguine
1/2 cup olive oil
5 garlic cloves, thinly sliced
Large Pinch of dried red pepper flakes
3 tablespoons chopped flat-leaf parsley
Salt and freshly ground black pepper

1. Put the clams and mussels in a large pan with the wine, cover, and cook over a high heat for 3 to 4 minutes, until they have opened (discard any that remain closed). Tip into a colander placed over a bowl and set aside.

1. Squeeze the tomatoes to remove most of the seeds and juice, then coarsely chop them.

1. Bring a large pan of well-salted water (1 teaspoon salt to each 2 1/2 cups water) to a boil. Add the linguine and bring back to a boil, then cook for about 8 minutes or until al dente.

1. Meanwhile, put the olive oil and garlic into a large pan and heat slowly until the garlic begins to sizzle. Add the pepper flakes and tomatoes, and simmer for 5 minutes. Stir in all but the last 1 to 2 tablespoons of the cooking liquid from the clams and mussels. Bring back to a boil and simmer until reduced to a sauce-like consistency.

1. Stir the langoustines into the sauce and turn them over until they turn pink. Add the shrimp and simmer for 2 to 3 minutes longer, until the langoustines and shrimp are both cooked. Stir in the cooked clams and mussels, along with the chopped parsley, and turn them over a few times until heated through. Season, if necessary, with a little salt and some pepper.

1. Drain the pasta well and tip it into a large, warmed serving dish. Pour the seafood sauce over the pasta and toss together well. Serve hot.

ALTERNATIVE FISH: Any mixture of shellfish, plus maybe some prepared and sliced bay scallops or squid.

Baked Fish with Lime Crust Serves 4

Ingredients:

4 200g (7oz) cod loins, defrosted

115g (4oz) fresh ciabatta breadcrumbs

bunch of fresh coriander, finely chopped

zest and juice of 4 limes

salt and freshly milled black pepper

Method

Preheat the oven to 220°C/435°F, Gas Mark 7
Grease a baking sheet very lightly.
Mix the breadcrumbs with the parsley, lime zest and half the lime juice. Season the mixture well.
Place the fish on the baking sheet and drizzle over the remaining lime juice. Cook the fish in the oven for 10 minutes.
Remove from the oven and carefully press the breadcrumb mixture down lightly over the fish. Return to the oven and bake for a further 15-25 minutes or until the breadcrumbs are crisp and golden and the fish is completely cooked.
Serve with a fresh green salad.

Italian Baked Fish

Four pieces of any white fish can be used for this dish, though my own personal choice is cod steaks on the bone.

Serves 4

Ingredients
4 thick pieces cod (or other white fish)

2 tablespoons olive oil

1 medium onion, finely chopped

1 fat clove garlic, crushed

1 lb (450 g) ripe tomatoes, peeled and chopped, or 1 x 14 oz (400 g) tin Italian tomatoes

4 oz (110 g) mushrooms, thinly sliced

1 level tablespoon fresh chopped basil

juice ½ lemon

12 black olives

salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°C).

Start by making a good thick tomato sauce: heat the olive oil in a saucepan and fry the onion for about 5 minutes. Now add the garlic and tomatoes. Season with salt and pepper, then bring to simmering point and cook gently, uncovered, for 15 minutes, stirring occasionally. Next add the sliced mushrooms, making sure that they are well stirred in. Simmer for a further 10 minutes until it looks like a thick sauce. Lastly, stir in the fresh basil.

Now place the fish in a shallow baking dish or tin, season with salt and pepper and sprinkle a little lemon juice on each piece. Next spoon an equal quantity of the sauce on to each piece of fish and arrange a few olives on top. Cover the dish with foil and bake on a high shelf for about 25 minutes, depending on the thickness of the fish. Serve with new potatoes or brown rice and a tossed green salad.

Mackerel is lovely too. Very good for your Omega 3.

Do you like squid? I don't know how easy it is to get hold of it in UK as I live in Spain, but this is a nice easy tasty way of cooking squid (and it's freezable).

For 1kg of small whole squid, or squid rings if you can't get whole squid (not breaded).

Chop up half an onion and soften in some olive oil in a large saucepan. Add a couple of cloves of chopped garlic and a bay leaf and soften for a couple of minutes more. Add your squid and let them colour a little. Add a 400g tin of chopped tomatoes and then use the tin to measure out half a tin of red wine. Add pepper, but no salt at this time (leave till the end). Bring to a simmer, cover and turn down the heat. Leave to simmer for 20 minutes.

Meanwhile slice up a couple of handfuls of olives (I use green ones stuffed with anchovies, but any are fine) and some fresh parsley. Chuck this in after 20 minutes, and leave to simmer for another 10 minutes. Check the seasoning, and serve with rice.

Another nice recipe which is quick and easy : smoked fish scrambled eggs.

I buy the offcuts of smoked salmon or smoked trout, but you could also you smoked mackerel I think.

Basically, you make your scrambled eggs as normal on the hob, but with the addition of some chopped up smoked fish. The fish cooks gently and gives off its delicious aroma and the whole thing is a rather luxurious quick supper dish. Delicious with brown buttered bread.

Whole trout stuffed with chopped tomatoes, parsley, chopped garlic, lemon juice and olive oil. Rub some salt and olive oil onto the skin and pop into the oven (uncovered) at 180 for about 25-30 minutes.

DD loves this.

Oh, and google salsa verde, it's really delicious served with some plain grilled white fish and boiled potatoes.

Some of my quick staples:

Teriyaki salmon- easy peasy. Buy a readymade teriyaki sauce if you like, but I just mix dark soy sauce, honey or soft brown sugar and crushed garlic and ginger together in a cup, pour over salmon steaks in a big dish, cover with foil & marinate in fridge for at least an hour (up to 24 hours if you like), then grill or fry and serve with steamed greens (pak choi, broccoli, green beans etc) and egg or soba noodles. So simple.

Sweet Chilli Fish If I am feeling really lazy, I marinate salmon fillets in sweet chilli sauce for 30 mins, grill or oven bake and serve with the above or baked potato, greens & corn on the cob.

Herbcrusted fish. Use any white fish fillets. Mix white breadcrumbs, lemon zest, finely chopped herbs of your choice (I use chives and/or parsley), salt & pepper. Coat topside of fish fillet with oliveoil and press breadcrumb mixture in to fish. Bake and serve wioth homemade lemony potato wedges (bake with olive oil, salt, garlic and lemon) and green salad. Nice summer evening dish.

Simple king prwan stirfry. Stirfry prawns with Garlic, ginger, soy sauce, sesame oil & veg of your choice (mange tout, baby corn, slices of carrot & copurgette, peppers, spring onion etc).

King prawns also good with linguine or tagliatelle.

I had porridge followed by smoked fish and scrambled eggs for breakfast

Paella is always good for having a variety of fish/seafood.

Pan Fried Fish with potatoes, veg and white wine sauce. Really quite simple. Can use just one type of fish (eg salmon fillets) or various types. Recipe for White Wine Sauce (this one contains Shallots)

Thai Green or Red Curry easy peasy to make with fish or prawns, too. Just buy the fresh readymade paste and a can of coconut milk and you're away.

Mackerel should really only be eaten if you live next to the sea.

It will not be fresh if you can not buy it from the trawler shop. Mackerel should be eaten before the next tide.

Not much chance of that, it you live inland.

I love going to my parents house to have fresh mackerel, otherwise I pass on the chance.

I was actually meaning smoked mackerel. So versatile.

Wow! What an amazing lot to choose from! Thank you!

I made the one pot salmon dish in the recipe section of mumsnet today.

It was delicious.