Fish

Jacqui's Flounder

Flounder

sea salt or rock salt or Natural Salt

Black pepper

sliced lemons

fresh or dried parsley

garlic crushed

olive oil

cold butter

Heat oven to 180 C
1. Wash and dry the flounder
2. Cut six slits on both sides of fish
3. Place Baking paper on Oven tray
4. Half sliced lemons and push into slits on one side of fish and then place that side down on the tray
5. Push remainder lemon into other side of fish
6. Mix olive oil, parsley, garlic, salt and pepper and then brush the mixture over topside of fish
7. Cut small cubes of butter and place at least six on each fish
8. Bake in oven for 10-15 minutes

Fried flounder

Flounder

Flour with salt and pepper

Olive oil

butter

Capers, chopped

Lemon juice

Parsley

Knob of butter

Lightly dredge a whole flounder in well-seasoned flour.
Heat a little olive oil and butter until foaming.
Add the flounder and gently pan fry until nicely coloured on each side.
Remove fish to rest, and deglaze the pan with chopped capers, fresh lemon juice, parsley and to finish, a knob of butter.
To serve, pour sauce over flounder and garnish with fresh lemon wedges, parsley and a sprinkle of sea salt.

Fish Platter

Whole fish

Chilli Sauce

Honey

Olive oil

Crushed Garlic

Herbs

Mussels (cooked gently in a large pot with wine and onions)

Tuna and Salmon (cooked in a frypan lightly)

Prawns cooked lightly in garlic and olive oil

Cut slits in the fish
Mix all ingredients and brush over the fish and inside
Wrap the fish in tinfoil
Bake on a BBQ or in the oven for about 15 mins both sides

Fish Pie adapted from a recipe in Dish

Fish

800g -1 kg fish fillets

2 1/2 cups of milk

fresh parsley

2 Bay leaves

peppercorns

Sauce

50g butter

1/3 cup flour

1/4 cup grated cheese

Crumb Topping

1 cup fresh breadcrumbs

3 tbsp chopped parsley

1/2 cup grated parmesan

zest of lemon

250 g spinach, washed and drained

4 hard boiled eggs quartered

300 g cooked prawns, scallops

1. Preheat oven to 200 C
2. Place all fish ingredients into a large frying pan and simmer for 5 minutes
3. Remove fish and flake into chunks
4. Strain the milk and keep for the sauce
5. Make the sauce by melting butter in a jug in microwave, stir in flour and then whisk in the milk
6. Season with salt and pepper
7. Cook in microwave on high for 2-3 minutes
8. Stir in cheese
9. Make the topping by putting bread, parsley, Parmesan and lemon zest in a food processor and combine
10. Melt some butter in a frying pan, and toss in spinach to wilt. Season.
11. Place the spinach in bottom of oven proof dish
12. Combine fish, prawns, scallops and eggs with the sauce and spoon over spinach.
13. Sprinkle with crumbs and dot with butter
14. Bake for 20 mins until golden

Vietnamese fish with Turmeric and Spinach

250g rice vermicelli noodles

3 tsp turmeric

60 ml canola oil

8 x 80 g skinned, boned fillets of fish

2 onions chopped

1 small fennel bulb sliced thinly

1 long red chilli, finely chopped

1 1/2 tbsp sugar

2 garlic cloves, crushed

60 ml fish sauce

1 tbsp lime juice

100 g baby spinach

1/4 cup roasted nuts

Put noodles in a large bowl and cover with hot water for about 15 minutes, drain
1. Mix the turmeric with 1 tbsp oil and season with salt and pepper. Coat the fish in mixture
2. Heat remaining oil, in a deep pan
3. Fry onions, fennel, chilli and garlic for 5 mins
4. Add sugar and fry until veges are browned
5. Add 250 ml and fish sauce and bring to boil
6. Add fish, and spinach and cover with lid
7. Simmer for 2-3 mins or until fish is cooked. Stir in lime juice
8. Divide noodles among 4 bowls, top with fish and sauce
9. Sprinkle with nuts, fennel fronds

Fish with Fennel, Caper and Lemon Cream Sauce

800 gm firm white fish

salt and pepper

1 tbsp olive oil

knob of butter

1 fennel bulb, thinly sliced

2 cloves garlic, crushed

3 tbsp capers

zest of 1 lemon

3 tbsp lemon juice

1/2 cup cream

small handful of parsley, finely chopped

salt and pepper

Cut fish into large chunks, season
1. Heat oil and butter in large saute pan, add fish
2. Cook until golden (just cooked)
3. Transfer to a plate, and kept warm
4. Add fennel to pan and cook until tender
5. Add garlic, capers, zest and juice and let it bubble up for 1 minute
6. Add the cream, season and simmer until the sauce has reduced and thickened, stir in parsley
7. Serve fish with sauce, garnish with fennel fronds
8. Serve with sauteed potatoes

Caramelised Leek and Broccoli Fish Pie

200g fresh breadcrumbs

1/4 cup tarragon leaves, roughly chopped

150g butter, melted

sea salt and cracked black pepper

2 leeks, white part only, thinly sliced

2 cloves garlic, crushed

300g broccoli, cut into small florets

800g firm white fish, cut into 3 cm pieces

1 tbsp plain flour

250g sour cream

2 tbsp Dijon mustard

1/2 cup water

Preheat oven to 200 degree C
Put breadcrumbs, half the tarragon, half the butter, salt and pepper in a large bowl and mix to combine
Place on a large oven tray and cook for 10 minutes or until golden
While the breadcrumbs are cooking, heat remaining butter in a large ovenproof pan over high heat
Add the leek, garlic and broccoli and cook covered for 5 mins or until softened
Place the fish, flour, salt and pepper in a large bowl and toss to coat
Add the fish mixture, remaining tarragon, sour cream, mustard and water to the pan and stir to combine
Top with the breadcrumbs and cook in the oven for a further 10 minutes or until golden brown and cooked through
Sprinkle with pepper

Fish Stew

1 kg snapper or white fleshed fish fillets, skinned and cut into 5 cm pieces

3 tbsp lime juice

sea salt and freshly ground pepper

3 tbsp virgin olive oil

1 1/2 onions, 1 onion diced, 1/2 onion thinly sliced

8 garlic cloves sliced or crushed

2 Roma tomatoes, 1 tomato chopped, the other thinly sliced (use a tin of tomatoes if you don't have fresh)

250 ml fish stock or water or white wine

250 ml coconut cream

1 long red chilli, deseeded and finely chopped or chilli flakes

1 tbsp chopped coriander leaves plus extra to garnish

Cauliflower and/or Broccoli rice to serve (see Paleo Vegetables)

Put fish and lime juice in a bowl, refrigerate for at least 10 minutes
Heat oil in frying pan
Add diced onion and cook until soft
Add garlic and cook for another minute
Stir in tomatoes and cook for 5 minutes
Pour in stock/water or wine and coconut cream and bring to boil
Add drained fish. Reduce heat to low, cover and simmer for 5 mins
Add chilli, sliced onions and tomato and cook for 2 minutes
Season

Pan fried fish with Spinach and Zucchini Noodles

800g firm white fish fillets

1 tbsp ground turmeric

sea salt and ground pepper

1 tbsp olive oil and small knob of butter

2 tsp cumin seeds

Noodles

2 tbsp olive oil

2 cloves garlic

1 carrot julienned

4 medium zucchini, spiralised

2 cups packed baby spinach

2 tbsp lemon juice

1/2 cup black olives, pitted

Dust both sides of the fish with turmeric and season with salt and pepper
Heat the oil and butter in a large saute pan and add the cumin seeds, then the fish. Cook both sides, spooning over the cumin oil, until just cooked through.
Noodles: Heat the oil in a large saute pan and add the garlic and carrots, tossing for 2 mins until the carrots just start to soften a little
Add the zucchini, season with salt and pepper and cook for 2-3 minutes, turning to just warm the zucchini through. (They need to be crisp)
Add the spinach and lemon juice and quickly toss together
Divide the vegetables between shallow bowls and top with the fish and olives, spooning the fish pan juice over the top

Serves 4

Golden Parmesan moki with summer salad

1/2 cup finely grated parmesan

1/2 cup panko crumbs

1/2 tsp smoked paprika

1/2 tsp celery salt

1/2 tsp cumin seeds

2 tbsp chopped parsley

1/2 cup plain yoghurt mixed with 2 tbsp water

500g fish

2 tbsp olive oil

30g butter

Summer Salad

1 carrot, spiralised or coarsely grated

1 courgette, sprialised or coarsely grated

2 mini capsicums, finely sliced

handful micro greens

1/2 lemon

small tortillas, warmed to serve

aioli to serve

Preheat oven to 180 degree C. In a bowl, combine the parmesan, breadcrumbs, paprika, celery salt, cumin seeds and parsley and mix well
In another bowl, whisk the yoghurt/water mixture until smooth. Cut the fillet into evenly sized pieces and dip first into yoghurt, then in the parmesan crumb mixture, coating all over
Heat oil and butter in a non-stick frying pan and fry fish for 2-3 minutes on each side until golden and cooked through
For the salad, toss together the carrot, courgette, capsicum and micro greens and dress with a squeeze of lemon
Serve the warm, parmesan-crumbed fish with a side of salad, warm tortillas and aioli

Hoki and prosciutto bundles with tomato and caper sauce

4 hoki fillets

8 slices prosciutto

2 tbsp oil

1 shallot finely diced

1 clove garlic, sliced

1 tbsp capers, extra to garnish

1/2 cup white wine

2 cans diced tomatoes

pinch brown sugar

2-3 sprigs fresh thyme

salad leaves and crusty bread to serve

Preheat oven to 180 degrees C. Cut fish into 8 even pieces. Wrap one slice of prosciutto around each piece
Heat olive oil in a large frying pan and saute shallot and garlic for 1-2 minutes until softened and fragrant. Add capers and wine and simmer for 1 minute. Add tomatoes and brown sugar, season to taste and simmer for 5 minutes
Spoon 3/4 of tomato sauce into an ovenproof serving dish, arrange fish in a single layer in the sauce and spoon remaining sauce between the fish
Bake for 30-45 minutes or until fish is cooked and prosciutto is crispy
Garnish with thyme and extra capers if desired and serve with a few salad leaves and crusty bread for dipping

Raw fish

Snapper

lemon juice

red onion finely chopped

red chilli finely chopped (optional)

Coconut Cream

parsley

salt and pepper

red or green or yellow pepper

cherry tomatoes halved

spring onions

cucumber finely chopped

Marinate the fish in lemon juice and salt for at least 2 hours
Add all other ingredients

Whole Grilled Fish with a Cashew Nut and Cucumber Dressing

1 whole fish eg. snapper, cleaned and scaled

1 lemon, sliced

Paste

2 tablespoons olive oil

2 teaspoons each ground coriander and cumin

2 cloves garlic, crushed

1 teaspoon turmeric

½ teaspoon salt

Dressing

½ small telegraph cucumber

½ cup rice vinegar

¼ cup grated palm sugar or brown sugar

1 long red chilli, seeded and finely sliced

1 clove garlic, finely chopped

½ teaspoon salt

½ cup raw cashew nuts, roasted and roughly chopped

2 tablespoons chopped coriander

Fish:

Make 3 diagonal slashes on both sides of the fish. Combine the paste ingredients and rub over both sides, pushing it into the slashes. Fill the cavity with the sliced lemon and leave the fish to marinate for 30 minutes.

Preheat the barbecue to medium. Rub the fish with oil and place on the grill or in a fish basket. Leave to cook until a good crust has formed and the flesh is opaque then turn and cook the other side.

Dressing:

Lightly peel the cucumber, leaving a few thin strips of skin on for colour. Cut in half lengthways, scrape out the seeds and finely dice. Place in a bowl. Put the vinegar and sugar in a small saucepan and bring to the boil. Simmer for 2 minutes then add the chilli and garlic and stir to combine. Pour over the cucumber, add the salt and mix well. Cool. Toss through the cashew nuts and the coriander.

To serve:

Line a platter with a banana leaf or other large, flat leaf. Lay the fish on top and garnish with lemon wedges. Serve the dressing separately.

Smoked Fish Hash cakes with Poached eggs and Hollandaise

500 grams boned, smoked white fish eg. tarakihi, snapper (you could add smoked salmon as well)

6 whole garlic cloves, unpeeled

650 grams kumara, peeled and diced

1 teaspoon cumin seed, toasted

2 spring onions, finely sliced (or one onion finely chopped

fine zest of 1 lemon 1 tablespoon lemon juice

1 egg

2 tablespoons chopped dill

¼ cup flour

1 tablespoon lemon juice

seasoned flour for dusting

olive oil and butter for frying

hollandaise sauce

4 poached eggs

lemon wedges

Remove all the skin and any remaining bones and flake the fish.
Cook the kumara and garlic in boiling, salted water until tender. Drain well.
Push the kumara through a ricer, or mash until smooth. Peel the garlic and add to the kumara. Fold in the smoked fish, cumin seed, spring onions, lemon zest and juice, egg, dill and the flour. Season well. Form into 4 cakes and chill until firm.
Heat a little olive oil and butter in a sauté pan. Dust the cakes lightly with seasoned flour and cook on both sides until golden and cooked through.
Place on serving plates, top with a poached egg and drizzle over hollandaise sauce. Serve with a green salad.

Bubbling Smoked fish and Kumara Bake

500-600g smoked fish

1.25 purple or orange kumara, peeled & chopped

50g butter

salt and pepper

1/4 cup extra virgin olive oil (or 50g butter)

1 leek, chopped

1 onion, finely chopped

4 cloves garlic, chopped

200g creme fraiche

2 cups finely chopped kale or spinach

1/2 cup finely chopped fresh parsley

1 bunch fresh dill, finely chopped

1 tsp wholegrain mustard

2 tsp creamed horseradish

zest of 1 lemon, plus a a squeeze of juice

1/8 tsp cayenne powder

3/4 cup grated cheddar cheese

1/2 cup breadcrumbs or panko crumbs

Pre heat oven to 180 C
Remove the dark-brown patches, skin and bones from the fish. Tear into chunks and set aside
Add the kumara to a saucepan of cold salted water. Bring to boil then turn down and simmer gently until tender, about 15 mins
Drain, mash with the butter and season with salt and pepper
Heat the oil in a frying pan over a medium heat
Add the leek, onion and garlic and cook stirring for 10 mins until very soft
Stir through the creme fraiche, kale or spinach, parsley, dill, mustard, horseradish, lemon zest and juice and cayenne powder
Lastly stir in the smoked fish and season to taste
Scrape into a baking dish and spoon the mashed kumara on top , sprinkling with cheese
Add the breadcrumbs to a bowl with 2 tbsp olive oil and toss to coat with a pinch of salt
Sprinkle over the top of the cheese
Bake for about 30 mins or until golden and bubbling

Smoked Fish Frittata with Aioli and WatercressDish is a New Zealand food magazine full of inspiring and achievable recipes using fresh, seasonal produce. With beautiful photography and design, it also showcases artisan food producers, chefs, gourmet destinations and the latest products, techniques, t

Jamie Oliver's Fish pie

1.5 kg kumara
4 large eggs
50 g butter
50 g flour
2 fresh bay leaves
350 ml fish or vegetable stock
350 ml milk , plus an extra splash
50 g cheese
½ a lemon
1 heaped teaspoon English mustard
a few sprigs of fresh flat-leaf parsley
600 g skinless, boneless white fish
200 g baby spinach
extra virgin olive oil
1 tsp nutmeg

Preheat the oven to 200ºC
Peel the kumara and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).
Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.
Stir in the mustard, grate in half the cheese, then squeeze in the lemon juice. Pick, finely chop and stir in the parsley, then keep stirring until the cheese is melted. Season with a little black pepper, then remove from the heat.
Get yourself a 25cm x 30cm baking dish. Check that there aren’t any stray bones lurking in the fish fillets, then slice into 2.5cm chunks and spread them evenly over the base of the dish.
Wilt and add the spinach, then peel, quarter and add the eggs (if using). Remove the bay leaves, then pour over the white sauce and allow to cool slightly.
Drain the kumara well and mash with a little extra virgin olive oil, a splash of milk and a few scrapings of nutmeg. Spoon the kumara over the pie and scuff up the surface with a fork.
Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.

Blue Cod with a coconut cream and herb sauce

Serves 6

1 red chilli, finely chopped (remove seeds)

zest and juice of 3 lemons (3 tbsp)

2 tbsp runny honey (or maple syrup)

6 blue cod fillets

12 cherry tomatoes, halved

1 cup roughly chopped herbs (oregano, mint, parsley)

1 cup coconut cream

1/2 green chilli, finely sliced

1 tbsp lemon juice

50g butter, cut into small cubes

Place red chilli, lemon zest, juice and honey in a bowl and mix to combine
Put the fillets in a flat glass dish.
Place 4 halves of tomato on top of each of the fillets
Pour over the marinade and set aside in the fridge for 2 hours
Take 6 pieces of tinfoil and carefully place a tomato topped fillet on each.
Season with salt just before cooking and wrap the tinfoil up to form parcels
Heat the BBQ, place the fish parcels on the grill and cook for 10 minutes
While the fish on the BBQ, place the herbs, coconut cream, green chilli, and 1 tbsp lemon juice in a small saucepan
Gently warn on the stovetop and whisk in the butter, continue to whisk until the butter is amalgamated.
Pour the sauce into a jug and serve alongside the BBQ fish fillets

WHOLE GRILLED FISH WITH LEMON, CORNICHONS AND OREGANO DRESSING

SERVES: 3–4

INGREDIENTS

1 whole fresh fish, scaled and gutted (I used a 1½ kilogram red snapper)

1 lemon, sliced

few sprigs fresh oregano

olive oil

sea salt and ground pepper

DRESSING

zest 1 lemon

2 tablespoons sliced cornichons or gherkins

2 tablespoons chopped fresh oregano

3 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, crushed

DRESSING:
1. Combine all the ingredients in a bowl and season with salt and pepper.

FISH:

Preheat the barbecue to medium.
Cut about 5 slashes in each side of the fish.
Season the cavity and fill with the lemon slices and oregano.
Rub the skin with olive oil and season generously.
Place on the barbecue, cover and cook for about 10 minutes each side until the flesh is white and flakes easily with a knife. Cooking time will depend on the size of the fish.

TO SERVE: Spoon over the dressing.

Pan fried fish with Lime and Chilli dressing

Dressing

1/4 cup lime juice

2 tbsp fish sauce

2 tbsp grape seed oil

2 tbsp orange juice

1 tbsp brown sugar

2 cloves garlic, crushed

1 tsp rice vinegar

1 long red chilli finely chopped

1 medium red onion, very thinly sliced

Fish

olive oil and butter, for cooking

salt and pepper

1 kg fish fillets

To serve

1/3 cup chopped roasted peanuts

Dressing

Whisk the lime juice, fish sauce, oil, orange juice, sugar, garlic and vinegar together in a medium bowl
Stir in the chilli and onion and set aside while you cook the fish, stirring occasionally

Fish

Heat a little oil and butter in a large frypan
Season the fish and cook on both sides until golden and just cooked through

To serve

Divide the fish between plates and spoon the dressing over the top
Scatter with peanuts

HALOUMI AND ALMOND CRUMBED FISH

SERVES: 2

INGREDIENTS

100 grams haloumi, grated
1 cup ground almonds (almond meal)
2 teaspoons finely chopped thyme
sea salt and ground pepper
2 eggs, beaten
2 teaspoons Dijon mustard
350 grams firm white fish
olive oil and butter for cooking

TO SERVE

Rocket leaves and extra capers

Caper Mayo
½ cup mayonnaise
2 tablespoons drained capers, chopped
1 teaspoon dried tarragon
finely grated zest 1 lemon
1 clove garlic, crushed

Mix all the ingredients together in a bowl. (Makes ½ cup)

Combine the haloumi, ground almonds and thyme in a wide, shallow dish and season with ground pepper.
Whisk the eggs and mustard in another shallow dish and season with salt and pepper.
Season the fish with salt and pepper. Dip one side of the fish in the eggs, then place egg side down in the haloumi crumbs, pressing them on to give a good even coating.
Heat a little oil and butter in a large sauté pan over a medium-low heat. Cook the fish crust side down, until golden and firm. Don’t have the heat too high or the crust will quickly catch and burn. Carefully turn over and cook until just cooked through.
Serve with rocket, capers and the Caper Mayo.

MOROCCAN FISH TAGINE

600 grams firm fresh fish fillets (I used monkfish)

300 grams waxy potatoes, cooked

CHERMOULA

2 tablespoons olive oil

3 cloves garlic, chopped

½ cup firmly packed coriander leaves

2 teaspoons ground cumin

1 teaspoon each ground turmeric and smoked paprika

½ teaspoon ground cinnamon

zest and juice 1 lemon

1 teaspoon sea salt

TO COOK

2 tablespoons olive oil

2 onions, thinly sliced

1 teaspoon ground ginger

400-gram tin cherry tomatoes

1 cup vegetable stock

2 roasted red capsicums, sliced

12 large pitted green olives

4 quarters preserved lemon, skin thinly sliced

coriander, lemon wedges, and mint leaves, to garnish

CHERMOULA: Blend all the ingredients in a food processor until smooth.

Cut the fish into large pieces and place in a shallow dish. Add half the chermoula and turn to coat, then set aside.

TO COOK: Heat the oil in a large sauté pan and add the onions and ginger with a good pinch of salt. Cover and cook for 10 minutes until soft, stirring occasionally and adding a splash of water, if needed.

Add the remaining chermoula to the pan and cook for 5 minutes then add the tomatoes, stock and the capsicums and bring to the boil. Simmer uncovered for 10 minutes.

Add the olives and half of the preserved lemon and the cooked potatoes and stir together. Place the fish on top, cover and cook for 5–8 minutes or until the fish is just cooked through.

TO SERVE: Top with the remaining preserved lemon, lemon wedges and herbs. Serve with couscous, if desired.

OVEN-ROASTED FISH WITH HERB AND PINENUT RELISH

4–6 thick, firm white fish fillets, use snapper, hapuku or monkfish

olive oil, sea salt and pepper

vine tomatoes

lemon wedges, to serve

RELISH

2 tablespoons olive oil

zest 1 lemon

1 tablespoon lemon juice

1 teaspoon runny honey

2 cloves garlic, crushed

¼ teaspoon chilli flakes

2 spring onions, thinly sliced

2 tablespoons capers, roughly chopped

¼ cup raisins, finely chopped

¼ cup pinenuts, toasted, roughly chopped

good handful herbs, chopped (I used mint, basil and parsley)

Preheat the oven to 220°C fan bake.

RELISH: Combine all the ingredients in a bowl and season with salt and pepper.

Brush both sides of the fish with oil and season with salt and pepper. Place on a large shallow baking tray along with the tomatoes.

Roast for 10 minutes or until the fish is just cooked through. Cooking time will depend on the thickness of the fillets.

TO SERVE: Spoon the relish over the fish and serve with the roasted tomatoes and lemon wedges. A big bowl of crispy sautéed potatoes and crisp salad would be a wonderful accompaniment

SICILIAN FISH

2 tablespoons olive oil

knob of butter

600 grams fish fillets

1 red onion, thinly sliced

2 teaspoons caster sugar

2 cloves garlic, crushed

2 tablespoons red wine vinegar

½ cup white wine

¼ cup white or golden sultanas

3 tablespoons capers

3 tablespoons pine nuts

2 tablespoons chopped flat-leaf parsley, plus extra

mint leaves, to serve

sea salt and ground pepper

Heat the oil in a sauté pan, then add the butter. When sizzling add the fish and sauté until just cooked through. Remove to a plate and cover to keep warm. Don’t wash the pan.
Add the onion to the pan, season and cook until tender. Add the sugar, garlic, vinegar, wine, sultanas, capers and pine nuts and simmer gently for a few minutes.
TO SERVE: Arrange the fish on a serving platter. Add the parsley to the sauce and spoon over the top. Scatter over extra parsley leaves and mint leaves, if desired.

CRISPY ALMOND FISH WITH CAPERS AND LEMON

1 egg, beaten

800 grams firm white fish fillets (I used gurnard)

70 grams ground almonds

olive oil and butter for cooking

70 grams slivered almonds

2 tablespoons lemon juice

2 cloves garlic, crushed

¼ cup capers

1 cup chicken stock

2 tablespoons

chopped parsley

sea salt and ground pepper

TO SERVE

cooked green vegetables

Season the beaten egg with salt and pepper.

Cut the fish into single fillets and season both sides. Dip the skinless side in the egg, letting the excess drip back into the dish. Put the ground almonds on a large plate and press the egg side of the fish into the nuts, pressing to adhere.

Heat 1 tablespoon of oil and 1 tablespoon of butter in a sauté pan and cook the fish, nut-side down until golden. Carefully turn over and cook the other side. Keep warm in a low oven.

Wipe out the pan and add 2 tablespoons of butter and the sliced almonds. Cook for a few minutes until lightly golden. Stir in the lemon juice, garlic and capers then add the stock. Increase the heat and cook until reduced by half. Add the parsley and season with salt and pepper.

TO SERVE: Place the fish on plates and spoon over the sauce. Serve with cooked green vegetables.

SOY AND GINGER FISH WITH MUSHROOMS AND GREENS

800 grams white fish fillets

4 tablespoons rice bran oil

1 teaspoon sesame oil

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

400 grams mushrooms (I used Portobello and button)

4 stems Asian greens (use bok choy or gai larn)

2 cups chicken or vegetable stock

2 tablespoons soy sauce

2 tablespoons oyster sauce

Season the fish with salt and pepper.
Heat 2 tablespoons of the oil in a sauté pan and cook the fish on both sides. Transfer to a plate, cover and keep warm.
Heat the remaining oil and sesame oil in the same pan and, when hot, add the ginger and garlic and cook for 20 seconds. Add the mushrooms and cook for 5 minutes, adding a splash of stock if the pan is dry.
Add the Asian greens, the stock, soy and oyster sauces and simmer until the greens are tender.
TO SERVE: Divide the noodles or rice between serving dishes, top with the greens and ladle over the stock. Place the fish on top and garnish with sliced chilli, coriander and lemon wedges.

Market fish with sumac onions

Dressing

1 red onion, very thinly slices

2 tbsp currents and apple cider vinegar

2 tsp sumac

salt and pepper

1/4 cup extra virgin olive oil

2 cloves garlic, crushed

1/4 -1/2 tsp chilli flakes

Fish

olive oil for cooking

1 knob of butter

600g fish fillets

To serve

1 tbsp finely chopped mint

Dressing

Combine the onion, currants vinegar and the sumac in a bolw with a good pinch of salt
Leave for 10 mins, stirring occasionally
Add the oil, garlic and chilli flakes and season with salt and pepper

Fish

Heat the oil and butter in a large frying pan
Season the fish with salt and pepper and cook until golden and just cooked through

To serve

Put the fish on serving plates and spoon over the dressing, then scatter over the mint

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Fish

Jacqui's Flounder

Fried flounder

Fish Platter

Fish Pie adapted from a recipe in Dish

Crumb Topping

Vietnamese fish with Turmeric and Spinach

Fish with Fennel, Caper and Lemon Cream Sauce

Caramelised Leek and Broccoli Fish Pie

Fish Stew

Pan fried fish with Spinach and Zucchini Noodles

Noodles

Golden Parmesan moki with summer salad

Summer Salad

Hoki and prosciutto bundles with tomato and caper sauce

Raw fish

Whole Grilled Fish with a Cashew Nut and Cucumber Dressing

Paste

Dressing

Fish:

Dressing:

To serve:

Smoked Fish Hash cakes with Poached eggs and Hollandaise

Bubbling Smoked fish and Kumara Bake

Jamie Oliver's Fish pie

Blue Cod with a coconut cream and herb sauce

WHOLE GRILLED FISH WITH LEMON, CORNICHONS AND OREGANO DRESSING

SERVES: 3–4

INGREDIENTS

DRESSING

DRESSING: 1. Combine all the ingredients in a bowl and season with salt and pepper.

FISH:

Pan fried fish with Lime and Chilli dressing

Dressing

Fish

To serve

Dressing

Fish

HALOUMI AND ALMOND CRUMBED FISH

SERVES: 2

INGREDIENTS

Caper Mayo ½ cup mayonnaise2 tablespoons drained capers, chopped1 teaspoon dried tarragonfinely grated zest 1 lemon1 clove garlic, crushed

MOROCCAN FISH TAGINE

CHERMOULA

TO COOK

OVEN-ROASTED FISH WITH HERB AND PINENUT RELISH

RELISH

SICILIAN FISH

CRISPY ALMOND FISH WITH CAPERS AND LEMON

SOY AND GINGER FISH WITH MUSHROOMS AND GREENS

Market fish with sumac onions

Dressing

Fish

To serve

Dressing

Fish

To serve

DRESSING:
1. Combine all the ingredients in a bowl and season with salt and pepper.

Caper Mayo
½ cup mayonnaise
2 tablespoons drained capers, chopped
1 teaspoon dried tarragon
finely grated zest 1 lemon
1 clove garlic, crushed