A selection of seafood recipes to enjoy! (Seafish)

TODAY marks the start of Seafood Week, the annual campaign to promote the UK’s fish and shellfish industry.

Here are eight delicious recipes from Fish is the Dish that are quick and easy, and of course, taste great!

There’s one for every day of Seafood Week, where a different dish is championed to celebrate the many different ways fish can be cooked and served.

Find out more about Seafood Week at www.seafoodweek.co.uk, where you can find loads more recipes and tips about cooking, buying and eating seafood.

Breaded fish and chips

Prep time: 20-25 minutes

Cooking time: 26-30 minutes

Serves: 4

Ingredients:

4 haddock fillets
2 tbsp plain flour
2 eggs, whisked
100g breadcrumbs (can use gluten free)
2 large baking potatoes, skin on, cut into thin wedges
1 tbsp olive oil
small pot sour cream
four gherkins
1 dsp capers
bunch of spring onions, finely chopped
juice of 1 lemon
handful fresh flat leaf parsley
handful fresh dill
salt and freshly ground black pepper
1 lemon cut into 4 wedges, to serve

Method:

Preheat the oven to 180c. Lay out three shallow bowls of seasoned flour, beaten egg and fine breadcrumbs.
Coat the fish in each in the order of flour, egg, breadcrumbs.
Place on a lightly oiled baking tray and bake for 20-30 minutes, till golden, turning once.
Toss the potato wedges in the oil, season and bake in the oven till cooked and crispy, turning once.
Meanwhile make up the sour cream. Finely chop the gherkins, capers, spring onions and most of the herbs. Combine with the sour cream, add lemon juice and seasoning.
When cooked serve the fish, wedges and sour cream, garnished with the remaining herbs and a lemon wedge.

Alternative Fish:

Cod
Coley
Pollack and Pollock

Delicious Fish Pie

Prep time: 20-25 minutes

Cooking time: 31-40 minutes

Serves: 4

Ingredients:

300g potatoes
500ml milk
3 tbsp plain flour
50g butter plus extra for greasing the pie dish
1tbsp olive oil
1 onion
1 leek
50g frozen peas
1 packet chilled seafood mix OR selection of white fish and shellfish eg cod, haddock, coley, mussels, squid, approx 500g.
handful chopped flat leaf parsley
50g grated cheddar

Method:

Peel and boil the potatoes till cooked, mash and set aside.
Preheat the oven to 180c. Finely chop the onion and leek. Heat the butter and oil in a pan and fry the vegetables for a few minutes till soft. Set aside.
Melt the 50g butter in a saucepan, add the flour and cook for a couple of minutes. Add the milk gradually on a low heat, whisk or stir till it starts to thicken. Season.
Combine the sauce, onion and leek, the fish and the frozen peas in the pan with a large handful of flat leaf parsley.
Pour into a buttered oven dish. Top with mashed potato and grated cheddar.
Bake for 40 minutes or till golden on top.
Serve with seasonal veg.

Alternative Fish:

Cod
Coley
Haddock
Whiting

Kedgeree

Prep time: 5 minutes

Cooking time: 31-40 minutes

Serves: 4

Ingredients:

450g undyed smoked haddock
25g butter
1 onion
2 green cardamom pods split in half
¼ tsp turmeric
1 cinnamon stick
350g basmati rice
600ml stock
2 hard-boiled eggs to garnish

Method:

Preheat the oven to 200°C / 390°F.
Wrap the haddock in foil and bung it in the oven on a baking tray for 8 minutes (check it’s done by seeing if it flakes easily with a fork).
Chop the onion and fry for 3 minutes in the melted butter, then add all the spices, including the split cardamom pods. Cook for 3 more minutes.
Add the rice and stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes.
Stir in your flaked haddock and cook for another 5-8 minutes.
Divide it among the plates with half a hard-boiled egg on top of each to garnish

Alternative Fish:

Cod
Herring
Mackerel
Salmon (Atlantic)
Salmon (Pacific)

Prawn Curry

Prep time: 13-15 minutes

Cooking time: 16-20 minutes

Serves: 2

Ingredients:

1 small pack whole wheat noodles
1 small white onion
1 medium red chilli
1 thumb sized piece of ginger, peeled
1 pack fresh coriander
1tsp sesame oil
2 banana shallots or 1 onion, finely sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 small pak choy, sliced and green tops reserved
100g mushrooms, sliced
1 tbsp. fish sauce
1 tsp soy sauce
1 tin coconut milk
1 pack fresh prawns (180g approx)
Or 12 cooked langoustines
lime wedges to garnish

Method:

Precook the noodles in boiling water and set aside
Blitz the garlic, onion, red chilli, ginger and half the fresh coriander together in a food processor or hand blender to make a spice paste. Add a drop of oil or soy sauce if needed.
Heat the sesame oil in the wok.
Fry the shallots or onion, peppers, pak choy and mushrooms over a high heat
Add the spice paste and fry for a few minutes, then add the coconut cream, the fish sauce and soy sauce and stir
Turn down the heat, add the prawns and cook for a few minutes till the prawns are cooked through.
Stir through the noodles and the pak choy tops. Serve garnished with the rest of the fresh chopped coriander and a wedge of lime.
If using langoustines just add them in to warm through for a couple of minutes instead of the prawns.

Alternative Fish:

Langoustines

Homemade Fish Fingers

Prep time: 16-20 minutes

Cooking time: 16-20 minutes

Serves: 4

Ingredients:

4 chunky cod fillets
2 tbsp plain flour
2 beaten eggs
200g breadcrumbs
salt and freshly ground black pepper
oil for baking tray

To serve:

oven chips
tomato ketchup (decent)
frozen peas or green veg

Alternative Fish:

Coley
Haddock
Pollack and Pollock
Whiting

The Scampi Sandwich

Prep time: 4 minutes

Cooking time: 16-20 minutes

Serves: 1

Ingredients:

handful of frozen breaded scampi
2 slices white bloomer bread
10g butter
1 tbsp mayonnaise
3 gherkins
1 tsp small capers, rinsed
juice of one lemon
small bunch of chives or parsley, finely chopped
small handful mixed salad leaves.
salt and freshly ground black pepper

Method:

Bake the scampi in the oven according to packet instructions.
Meanwhile slice and butter the bread.
Make the mayonnaise by finely chopping one of the gherkins and combining with the capers, half the lemon juice, half the chopped herbs and seasoning.
Spread the mayonnaise over the bread.
Slice the rest of the gherkins and lay on one slice of the bread. Top with the hot scampi, a squeeze of lemon juice, the salad leaves and remaining herbs.
Add the second slice of bread, slice in half and enjoy.

Alternative Fish:

Langoustines

Smoked Mackerel Fishcake

Prep time: 31-40 minutes

Cooking time: 20-25 minutes

Serves: 4

Ingredients:

88g Instant pack mashed potato (made up)
2-3 smoked mackerel fillets
1 x 15ml spoon parsley
3 spring onions
100g canned sweetcorn, drained
1 egg
125g breadcrumbs

Equipment:

Baking tray, large bowl, measuring jug, measuring spoons, chopping board, knife, fork and 2 shallow bowls.

Method:

Preheat the oven to 200C or gas mark 6.
Grease or line a baking tray.
Remove the skin from the mackerel and break into flakes.
Chop the parsley and spring onions.
Mix the mackerel, parsley, spring onions and sweetcorn into the mashed potato. Allow to cool.
Beat the egg in a shallow bowl.
Pour the breadcrumbs in a shallow bowl.
Dust hands and a chopping board with flour and divide the fish cake mixture into eight.
Shape into round flat cake.
Dip each fish cakes into the egg and then into the breadcrumbs. Repeat with all the cakes. Place in the fridge and chill for up to 30 minutes.
Bake for 20 minutes, until golden.

Serves: 8 fish cakes

Smoked Haddock Breakfast

Prep time: 5 minutes

Cooking time: 10-12 minutes

Serves: 4

Ingredients:

2 packs smoked haddock (approx 600g)
6 large free range eggs
small handful chives, finely chopped
small handful flat leaf parsley, finely chopped
50g salted butter
12 cherry tomatoes
Salt and freshly ground black pepper
Bread for toast

Method:

Heat the oven to 180c. Wrap the haddock in foil and heat in a medium oven for 10 minutes
Whisk six eggs together with some seasoning and half of the chopped herbs
Melt half of the butter in a pan over a low heat, then add the eggs.
Scramble the eggs to your preferred consistency
Stir in the halved cherry tomatoes and a final knob of butter
Remove the fish from the oven. Serve with the eggs on hot buttered toast, garnished with the remaining herbs.

Alternative Fish: