Your tried and tested fish recipes

[Bobbins]

Looking for inspiration. Anyone got any yummy recipes?

Not sure what it's called ........

Chop up peppers, onions, courgettes, new potatoes, mix with a little olive oil, shove in dish, put pieces of white fish (cod or haddock) on top, dollop a tablespoon of pesto on top of each piece of fish, cover & cook approx 20 mins (you may have to par-boil the potatoes first) very easy and great for 'non fish lovers' like me!

Two recipes for fish stew, great when you haven't been shopping all that recently. All times are approximate and both stew can safely be left on low heat for a while.

1. Tinned mackerel and tomato stew
   Gently fry 1 chopped onion in oil with herbs/chilli/spices/garlic to taste until transluscent. Add 1 tin of chopped tomatoes, bring to the boil and cook gently for about 20 min. If it gets too dry and threatens to burn, add water. Add 1 tin of mackerel steak in tomato sauce, carry on cooking until the mackerel is heated through. Serve with rice.

2. White fish and whatever vege stew
   Gently fry 1 chopped onion in oil with herbs/chilli/spices/garlic to taste until transluscent. Add whatever vegetables you've got lying round (eg peppers, red cabbage, carrots, celery, courgettes, tomatoes, etc...), fry for a few minutes, cover with water or stock (fish stock is best), add some tomato puree (to taste), cook gently for about 15minutes, add frozen white fish fillets, cook for another 5 minutes or so (until fish is cooked), et voila!

Oh... another one I've killed it seems... Never mind, here's another dead easy recipe. It's called Saumon a l'unilaterale: take salmon filets, put them skin side down in lightly oiled heavy pan (cast iron griddle or similar is best) on the lowest heat possible, sprikle with sea salt and black pepper, leave until just cooked through. It takes quite a while, at least 30 minutes, but it depends on the thickness of the filets. The skin gets really crispy while the top is just about cooked. If you're worried it might not be quite cooked enough, just flip the fillets and cook them for a further few minutes.

This is a good fish recipe to serve with chips & salad, and is best using good quality white fish fillets (such as reef fish). Put some milk in a bowl and some self-raising flour on another plate (seasoned if you wish). Dip the fillets first in the milk, then in the flour, then in the milk again, and then in the flour again. Then fry in hot olive oil until cooked through. It gives a nice crispy batter on the outside.

I also love fish cooked in beer batter (white fish again is better). Mmmmmm....... yummy. Has such a nice flavour.

Oh, I forgot to add - serve the cooked fish with tartare sauce and lemon wedges.