Category: Seafood

I am often looking for easy ways to include fish into our week night dinner rotations, apart from frying it I do like to include fish with sauces. Recently I have been tending towards lighter, tomato based sauces and so came about this Moroccan inspired dish.

To flavor my sauce and fish I have used a spice called Ras el hanout and this really is just Morocco in a bottle for me, it has a combination of cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, paprika and dried rose petals to name a few.

Let’s get cooking…

Start by heating up 1 tablespoon of oil in a heavy based pan, then season your fish on both sides with half of the Ras el Hanout, salt and pepper. Place fish in oil and allow to brown on both sides then remove from the pan, about 2 minutes per side.

Add another tablespoon of oil to the pan and throw in your onions. Cook until translucent then pour in the wine and scrape up and browned bits in the pan. Add in the ginger and garlic paste and Ras el hanout and stir around for 30 seconds. then add in the tomatoes, olives, water and season with salt and pepper.

Cover and allow to bubble for 15 minutes until sauce has thickened. Then add in the fish and cook for 10 minutes and remove from the heat.

Serve over buttery mashed potatoes to soak up all the delicious juices.

Moroccan cod with olives

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Ingredients

• 500g cod, or other firm white fish

• 400g tinned plum tomatoes

• 1/2 onion, thinly sliced

• 1/4 cup olives

• 2 tsp Ras el Hanout

• 1 tsp crushed ginger and garlic

• Salt

• Pepper

• 1 tblsp red wine vinegar

• 1/2 cup water

• olive oil

Directions

• Start by heating up 1 tablespoon of oil in a heavy based pan, then season your fish on both sides with half of the Ras el Hanout, salt and pepper.
• Place fish in oil and allow to brown on both sides then remove from the pan, about 2 minutes per side.
• Add another tablespoon of oil to the pan and throw in your onions. Cook until translucent then pour in the wine and scrape up and browned bits in the pan.
• Add in the ginger and garlic paste and Ras el hanout and stir around for 30 seconds. then add in the tomatoes, olives, water and season with salt and pepper.
• Cover and allow to bubble for 15 minutes until sauce has thickened. Then add in the fish and cook for 10 minutes and remove from the heat.
• Serve over buttery mashed potatoes to soak up all the delicious juices.

A simple but well cooked fish dinner is the epitome of elegance, however, many people are very afraid of cooking fish.

Yes it is very easy to overcook, but using a few simple rules you will never have that problem again.

Firstly, always use the freshest fish you can find, this does not always mean that it has to be freshly caught, I have had many great fish dishes using frozen fish fillets.

Secondly, always season lightly, the taste of fish should be allowed to shine, the delicate flavors really do get lost if you overdo it with seasoning.

Lastly, timing, fish should never ever be cooked for longer than 15 minutes at the max! Thinner pieces need less time of course.

We bought amazing Dover soles and so that is what I am using today but literally and white fish works here.

Let’s get cooking…

Chilli Garlic butter Dover sole

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 1 large or 2 small Dover sole, you could also use any other white fish

• 2 tblsp butter

• 1/2 tsp Aleppo pepper flakes, you can substitute and chilli flakes here

• Salt

• Pepper

• 1 large clove of garlic, crushed

• 1 tblsp olive oil

Directions

• Start by heating the oil in a non stick pan until hot. Season the fish on both sides with salt and pepper only and gently place into the pan.
• Fry for 5 minutes per sides, use this as a guideline, my fish was quite thick so adjust yours down if necessary.
• While the fish fries, melt your butter and add in the Aleppo pepper and garlic with a 1/4 teaspoon of salt.
• Once the fish is cooked, transfer to a serving platter and pour over the chilli garlic butter, serve with lemon wedges on the side.

Unlike the traditional lamb and chicken biryani’s this fish biryani is cooked using a slightly different method.

This specific recipe has been passed on through the generations in our family, my grandmother taught it to my mother who has now passed the baton on to me. This version requires a little extra TLC during the cooking process but it sure is worth every bit of effort.

Let’s get cooking…

Start by marinating and frying your fish for 3-5 minutes per side depending on how thick it is. You want the fish to be slightly undercooked because it will continue cooking in the rice. You can also bake the fish if you prefer.

Use the oil from the fried fish (if you are frying) to cook the biryani, this add a lot of flavour. Spoon 4 tablespoons of oil into a large, oven safe pot. Add in the onions and whole spices and braise until the onions begin to turn translucent.

Add in the chilli powder and curry powder, stir for 10 seconds then add the ginger and garlic and stir until fragrant. Pour in the tomatoes, add enough salt for the curry base and rice, about 1 ½ tsp of course salt, stir and allow to simmer on a medium heat.

After 10 minutes add in the rice along with the coriander, mint and 1 cup of water and give it all a good stir to combine. Cover and allow to cook slowly, stir every 5 minutes adding in water as necessary so that the rice cooks and does not stick to the pot. It should not be watery though.

Once the rice is tender but still has a bite, after about 20 minutes, nestle the fish into the rice and scatter over ½ cup of water, top with the roasted potatoes, and pop into a pre-heated oven for 30 minutes at 180C.

After 30 minutes, the rice should be tender and all the water should have evaporated. Allow the biryani to rest for 10 minutes before serving.

Fish biryani

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Ingredients

• 1kg ripe tomatoes, about 6-8, pureed

• 1 large onion, thinly sliced

• 4 tsp curry powder

• 1 tsp Kashmiri chilli powder

• 1 star anise

• 2 cinnamon sticks

• 2 bay leaves

• 4 cloves

• ½ tsp turmeric

• Salt to taste

• ½ tsp garam masala

• 1 tsp ginger and garlic paste

• 4 sprigs of coriander, finely chopped

• 2 sprigs of mint, leaves picked

• 2 potatoes, quartered and roasted/fried

• ¾ cup of basmati rice, rinsed

• Fish

• 500g firm white fish fillets, I used cod

• 1 tsp Kashmiri chilli powder

• ½ tsp turmeric

• ½ tsp garam masala

• 1 tsp lemon juice

• ¾ tsp salt

• Shallow oil for frying or bake until cooked

Directions

• Start by marinating and frying your fish for 3-5 minutes per side depending on how thick it is. You want the fish to be slightly undercooked because it will continue cooking in the rice. You can also bake the fish if you prefer
• Use the oil from the fried fish (if you are frying) to cook the biryani, this add a lot of flavour. Spoon 4 tablespoons of oil into a large, oven safe pot. Add in the onions and whole spices and braise until the onions begin to turn translucent.
• Add in the chilli powder and curry powder, stir for 10 seconds then add the ginger and garlic and stir until fragrant. Pour in the tomatoes, add enough salt for the curry base and rice, about 1 ½ tsp of course salt, stir and allow to simmer on a medium heat.
• After 10 minutes add in the rice along with the coriander, mint and 1 cup of water and give it all a good stir to combine. Cover and allow to cook slowly, stir every 5 minutes adding in water as necessary so that the rice cooks and does not stick to the pot. It should not be watery though.
• Once the rice is tender but still has a bite, after about 20 minutes, nestle the fish into the rice and scatter over ½ cup of water, top with the roasted potatoes, and pop into a pre-heated oven for 30 minutes at 180C.
• After 30 minutes, the rice should be tender and all the water should have evaporated. Allow the biryani to rest for 10 minutes before serving.

Whenever my hubby’s birthday rolls around I try to cook him a super special meal. This year we feasted on Lobster thermidor. He has never had this dish before and been wanting to try it ever since we saw a huge sizzling thermidor pass us in a very fancy restaurant.

It may look and sound extravagant but this is a very simple dish to prepare.

Let’s get cooking…

Start by removing the lobster meat from the shells. Give the shells a steam in boiling water to turn them pink. Place on an oven tray then set aside.

Melt butter in a large pan, add in the shallots and cook for 2-3 minutes then add the garlic and stir until fragrant, about 30 seconds. Add in the flour and stir it into the butter. Allow it to cook and brown for 2-3 minutes.

Add in the brandy and allow it bubble vigorously. Add the milk and mustard and mix often to allow the sauce to thicken but not burn. Remove from the heat, add the cream, parmesan and salt and pepper to taste.

Chop the lobster meat into large chunks and add the meat to the sauce, stir well and then spoon the mixture into the shells.

Bake in 180C oven for 20 minutes until bubbling.

Lobster Thermidor

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 4 lobster tails split in half

• 2 tblsp butter

• 2-4 minced shallots

• 1 tsp crushed garlic

• 2 tblsp corn starch

• 2 tblsp brandy

• ¾ cup milk

• ¼ cup heavy cream

• 1 tblsp Dijon mustard

• 100g grated parmesan

• Salt

• Pepper

Directions

• Start by removing the lobster meat from the shells. Give the shells a steam in boiling water to turn them pink. Place on an oven tray then set aside.
• Melt butter in a large pan, add in the shallots and cook for 2-3 minutes then add the garlic and stir until fragrant, about 30 seconds.
• Add in the flour and stir it into the butter. Allow it to cook and brown for 2-3 minutes.
• Add in the brandy and allow it bubble vigorously. Add the milk and mustard and mix often to allow the sauce to thicken but not burn.
• Remove from the heat, add the cream, parmesan and salt and pepper to taste.
• Chop the lobster meat into large chunks and add the meat to the sauce, stir well and then spoon the mixture into the shells.
• Bake in 180C oven for 20 minutes until bubbling

Fish pies to me just scream comfort food! Perfect for icy winter evenings, it comes together very quickly and with minimal effort.

Another huge plus is the ability to easily get fish into people who generally don’t love it because the flavour is largely disguised by the sauce.

Let’s get cooking…

Start by getting your mashed potatoes on the boil. These should be cooked until fork tender 20-25 minutes.

While the potatoes cook, move on to the sauce. Heat 2 tablespoons of oil in a large pan and add in the leeks, celery, carrots and a pinch of salt. Allow the veg to sweat until they are tender, about 20-25 minutes.

When the veg begins to soften, add in Dijon, thyme corn starch and milk. The sauce should begin to thicken, season with salt and pepper to taste.

Chop the fish up into bite sized pieces and place into an oven proof dish and pour over the sauce.

When the potatoes are cooked, drain, season with salt, pepper, butter and pour in the milk. Mash until creamy.

Top the fish and sauce with the mash and bake for 30 minutes at 180C until bubbling and golden.

Fish pie

Servings

4-6

servings

Prep time

10

minutes

Cooking time

1

hour 

Ingredients

• 4 mixed fish fillets, I used haddock and cod

• 2 leek stems, thinly sliced

• 2 celery stalks, diced

• 2 carrots, diced

• 1 tsp dried thyme

• 2 tblsp corn starch

• 2 cups milk

• 1 tsp Dijon mustard

• Olive oil

• Salt

• Pepper

• Mashed potatoes

• 4 large potatoes, diced and boiled

• ¼ cup milk

• Salt

• Pepper

• 1 tblsp butter

Directions

• Start by getting your mashed potatoes on the boil. These should be cooked until fork tender 20-25 minutes.
• While the potatoes cook, move on to the sauce. Heat 2 tablespoons of oil in a large pan and add in the leeks, celery, carrots and a pinch of salt. Allow the veg to sweat until they are tender, about 20-25 minutes.
• When the veg begins to soften, add in Dijon, thyme corn starch and milk. The sauce should begin to thicken, season with salt and pepper to taste.
• Chop the fish up into bite sized pieces and place into an oven proof dish and pour over the sauce.
• When the potatoes are cooked, drain, season with salt, pepper, butter and pour in the milk. Mash until creamy.
• Top the fish and sauce with the mash and bake for 30 minutes at 180C until bubbling and golden.