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Recipes — Fish

Tasty Coconut Fish Stew

Posted by Susie Taylor on

Tasty Coconut Fish Stew

Tasty Coconut Fish Stew – for 4 Fish fillets (I used cod and salmon but anything will do) – 2/3 large chunks per person 3 limes 2 large cloves garlic Red onion Fresh spinach 1 inch piece fresh ginger Fino olive oil 1 tin tomatoes 1 tin coconut milk Fresh coriander   Firstly chop fish fillets into large chunks  - place in a bowl and marinade for at least an hour with juice of 2 limes and chopped garlic.  Chop red onion and ginger and fry with Fino olive oil over a gentle heat for a few minutes.  Then add...

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Oven Baked Cod with Kale, Blueberry and Quinoa Salad

Posted by Susie Taylor on

Oven Baked Cod with Kale, Blueberry and Quinoa Salad

2 cod fillets, 1 chopped fresh chilli, 1tsp chopped ginger, 100g quinoa, small handful blueberries, 100g chopped kale, zest and juice of 1/2 orange, olive oil, salt, pepper Place each cod fillet in a foil parcel and drizzle with a glug of olive oil - add chopped chilli and ginger, and season - seal each parcel and place on a baking tray.  Bake for 15 mins at 180C.  Meanwhile cook the quinoa as per the instructions on pack, and at the same time steam the chopped kale.  Once cooked combine the quinoa and kale, and dress with olive oil and the juice of...

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Trout Fillet with Rocket and Broad Bean, Edamame and Pea Mash

Posted by Susie Taylor on

Trout Fillet with Rocket and Broad Bean, Edamame and Pea Mash

2 trout fillets, 250g broad bean, edamame, pea mix (frozen is fine), 70g rocket, 1 large lemon, Fino extra virgin olive oil, sea salt and black pepper – serves 2 Place the broad beans, edamame beans and peas in a saucepan of water and bring to the boil – simmer for 3 or 4 mins until cooked. Immediately drain, retaining the cooking water, and immerse the beans and peas in cold water for a minute. Drain. Put the bean and pea mixture into a whizzer along with the zest and juice of half the lemon, a glug of olive oil and some seasoning. Whizz...

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Brazilian Moqueca (Fish Stew)

Posted by Susie Taylor on

Brazilian Moqueca (Fish Stew)

Brazilian Moqueca (Fish Stew) 8 fillets of white fish (cod or hake are good), juice of 2 limes, 1 tsp red chilli flakes, 3 cloves garlic chopped, 1lb large prawns, 10 tomatoes chopped in to cubes, 1 onion chopped, 1 green pepper, 1 yellow pepper, 2 plantain, large handful of both coriander and flat leaf parsley, large slug of extra virgin olive oil Pat fish fillets dry and put in a bowl. Stir together lime juice, chilli and half the garlic then pour over fish and toss to combine. Season and leave to marinate in the fridge for 30 minutes....

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Chilli Ginger Scallops

Posted by Susie Taylor on

Chilli Ginger Scallops

Fino chilli oil, scallops, fresh ginger, clove of garlic, soy sauce, extra fresh chilli if you like it really hot Gently heat the chilli oil and begin to lightly fry the ginger and garlic. Add scallops (plus additional chilli to taste) and cook for about 2 mins on each side. Take off the heat and add a good dash of soy sauce to the pan. Serve immediately pouring the excess sauce over the scallops. Delicious.

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