Steamed sea bream with sizzling ‘nduja and asparagus is the quick and simple fish dish you’ve been looking for. This three-ingredient wonder is full of flavour, ready in just 20 minutes and technically a one-pot meal.
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Looking for an easy but impressive fish dish for two? Here’s why hake with cider sauce and samphire fits the bill…
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This gorgeous brunch spread is inspired by the classic brunch cocktail, the bloody mary. Here’s why we love this spectacular cured salmon…
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For a simple, foolproof way to poach salmon, follow Adam Byatt’s instructions and enjoy restaurant-quality cooking in your own home. Here’s why cooking fish with confidence has never been so easy…
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Top chef Adam Byatt shares his culinary know-how in this recipe for confit cod served with silky watercress velouté. Here’s why this recipe gives you Michelin-worthy results…
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Bored of toasted hot cross buns? Switch things up this Easter with our hot cross bun mackerel sandwiches. Here’s why this unexpected combination works…
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A pile of warm borlotti beans is imbued with fragrant rosemary, tuna, crisp pops of red onion and plenty of olive oil and vinegar to create a warm salad that’s packed with protein and good-for-you stuff, yet tastes indulgent and satisfying.
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“The combination of chickpea flour (also know as gram or besan flour) and rice flour gives the batter a great texture and the layering of flavours in these pakoras all comes together when fried. If your early attempts at making this don’t turn out as you’d hoped, please persist and try again. Adjusting the oil temperature when frying or the thickness of the batter in which the fish is fried, as well as ensuring the fish is completely dry when it’s battered, all make a huge difference.”
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If you love a fish taco, you’ll love this Mexican-inspired schnitzel. Serve with creamy chipotle mayo, zesty pico de gallo and sweet-spicy pops of candied jalapeños.
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You’ve probably heard of a cauliflower steak, but have you tried a broccoli steak? This dish combines hot, sweet and sour flavours in a Chinese-inspired sauce and is served with crisp-skinned sea bass. Take this dish to the next level by making your own crispy chilli oil.
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Rich, oily mackerel stands up to sweet and bitter caramelised radicchio beautifully. Add a bed of creamy, lightly crushed butter beans and you have an elegantly simple supper for two.
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Steaming is a quick, tasty and healthy way to cook leek and helps bring out its fresher, vegetal flavour. Paired with beautiful pink trout and a rich, lightly spiced sauce, this is a speedy and delicious weeknight meal.
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Chef Judy Joo gives crispy sea bass tacos a delicious Korean-American spin with a punchy kimchi salsa and creamy nashi-pear slaw.
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“I’ve used monkfish here because I love its dense and meaty texture, but lobster or giant prawns would also be great. Cook the fish with the bone in as it helps to keep the fish moist. Present the whole tail, to be carved at the table for a sense of occasion.” Browse Ravinder’s full celebratory menu, including passion fruit and coconut crème brûlée.
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This aromatic Thai fish stew from TV star Kate Humble stew hits the spot on chilly weeknights. It’s packed with prawns and white fish, plus fragrant lemongrass and tamarind.
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“I love fish at Christmas, and this dish provides a lot of flavour for little effort. Serve it with a winter salad of kale, orange and fennel for a bit of crunch. I also love to make a Japanese-style potato salad, which has great textures of green apple, carrot and boiled egg, flavoured with wasabi, pickled ginger and Japanese mayo. All this can be prepared the day before so there’s no stress during the celebrations.”
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Crunchy-yet-soft rösti are great for Christmas parties – make two large ones, then chop them up into bite-size pieces. Topped with smoked trout and crème fraîche that’s swirled with the deep purple of beetroot, each mouthful has a distinctly Scandi-style flavour profile.
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The best canapés are the ones that look classy yet require minimal prep. These salmon-topped bites use tinned potatoes, a great, thrifty storecupboard standby. Made in an air fryer, they quickly become crispy little superstars.
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This easy cod, potato and beetroot traybake is a celebration of all things aniseed. Half the spice blend is used as a crust on the fish, while the other half goes into the tomatoes for a double-hit of anise goodness.
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Looking for a low-fuss, high-flavour way to serve fish? Top sea bass fillets with a simple pistachio and sun-dried tomato crumb, and serve with discs of golden potatoes in this recipe from Italy-based food writer Amber Guinness.
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