Hi and welcome to my blog Clairejustine


Showing posts with label Fish Recipes. Show all posts
Showing posts with label Fish Recipes. Show all posts

Tuesday, 20 March 2012

Fish Pie...

Serves: 4-6

Preparation time : 20 minutes

Cooking time: 1 hour


  • 300g cod fillet or loin, skin removed and diced
  • 300g salmon fillet, skin removed and diced
  • 200g tiger prawns
  • 1kg Maris Piper potatoes, mashed 
  • 50g butter

For the sauce

  • 570ml milk
  • 50g butter
  • 50g plain flour
  • 250g Rachel’s greek style natural yogurt
  • Salt and pepper

  • Pre-heat the oven to 180°C/350°F/Gas Mark 5 and grease a suitable oven-proof dish.
  • Using the milk for the sauce, add to a shallow saucepan and poach the fish, cook both sides for approximately 2 minutes. 
  • Drain and reserve the milk.
  • Take another pan and melt the butter, add the flour to make a paste.
  • Gradually add the reserved milk, constantly stirring to make a smooth sauce. 
  • Add the yogurt and seasoning.
  • Place the cooked fish into the serving dish together with the prawns.
  • Pour over the white sauce.
  • Top the pie with the creamy mash potato.
  • Cook for 40-50 minutes until the top is golden brown.


  • Why not try adding a little more yogurt to the mash potato, it makes it creamy and tasty!

Per Serving:

 Protein 33.2g,
 Carbs 36.8g,
Fat 20.8g,
 Sat Fat 10.1g,
Fibre 2.2g,
Sugar 8.7g,
Salt 0.2g


Recipe and photo credit by -  Rachel's

Friday, 2 March 2012

Seafood Broth...

Super-easy, fast and handy for freezing, too.

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings: 1


  • 150g  diced mixed seafood - your choice but raw works best
  • 300ml fish stock
  • I onion (finely diced)
  • ½  leek (the green part, finely sliced)
  • 1 garlic clove (crushed)
  • 1 large carrot (peeled & finely diced)
  • 1 punnet of cherry tomatoes (chopped - tinned tomatoes also work well)
  • 50g peas
  • 1 tbsp rapeseed oil
  • A selection of chopped fresh herbs (choose from chives, chervil, dill and tarragon or even a bit of each)


  • In a pot soften the onion, leek, garlic and carrot, before adding in the fish stock.
  • Bring the soup to the boil then add in the tomatoes. 
  • Simmer for about 2 - 3 minutes and then add in the fish.
  • Heat for another minute, and add in the peas and herbs just before you serve. 
  • A squeeze of lemon juice or a suggestion of Tabasco will add some extra zing.

  • Enjoy with some lovely tiger bread for a warm and hearty lunch.

Top tips 

  1. Throw in a few shell-on mussels at the end to really add the wow factor - kids will love opening them up!
  2. See what other ingredients are lurking in your fridge - vegetables like fennel, celery and peppers will also work well.

Recipe and photo credit by- Fish Is The Dish

Thursday, 1 March 2012

Traditional Fish Pie...

Preparation time: 25 minutes

Cooking time: 2 hours

Preheat the oven to 200°C/gas mark 6

Serves 4


  • 1.25kg potatoes, peeled
  • 100g butter
  • 1 egg yolk
  • Sea salt and freshly ground white pepper
  • 1 small onion, thickly sliced
  • 1 bay leaf
  • Approx 550ml milk
  • 300ml double cream
  • 450g unskinned haddock fillets
  • 225g undyed smoked haddock fillets
  • 45g plain flour
  • 5 tbsp chopped flatleaf parsley
  • Pinch freshly grated nutmeg


  • Place the potatoes in boiling water and boil for 15-20 minutes.
  • Drain, mash and add half the butter and the egg yolk.
  • Season with salt and freshly ground white pepper.
  • Add about 100ml milk until the mash is soft and spreadable.
  • Put the onion slices in a large pan with the bay leaf, 450ml of the milk, the cream, and the smoked and unsmoked haddock.
  • Bring just to the boil and simmer for 8 minutes.
  • Lift the fish out on to a plate and strain the milk and cream into a jug.
  • Break the fish into large flakes, checking for any bones. 
  • Place the fish into a shallow 1.75 itre ovenproof dish.
  • Melt the remaining butter in a pan, add the flour and cook for 1 minute.
  • Take the pan off the heat and gradually stir in the reserved milk and cream.
  • Return to the heat and bring slowly to the boil, stirring all the time.
  • Simmer gently for 10 minutes to cook out the flour.
  • Remove from the heat once more, stir in the parsley and season with nutmeg, salt and white pepper.
  • Pour the sauce over the fish and leave to cool.
  • Spoon the potato over the filling. Bake for 35-40 minutes, until piping hot and golden brown.

Recipe and photo credit by -   Fish Is The Dish

Wednesday, 4 January 2012

Prawns with orange and basil....

Serves 4


  • 350g of cooked Norwegian prawns
  • ½ red pepper, diced
  • 1 cup finely chopped chives
  • 1 orange, chopped
  • Fresh salad, for example, a mixture of lettuce leaves
  • Juice of 1 lime
  • 1 cup of olive oil
  • ½ a red chilli, chopped into thin rings
  • 1 cup of fresh basil leaves
  • 1 teaspoon of grated fresh ginger
  • 1 teaspoon of finely chopped garlic
  • Salt and pepper


  • Mix peppers, chives and orange pieces with prawns, ensuring that they are thoroughly cooked.
  • Stir with lime juice, olive oil, basil, chilli, ginger and garlic.
  • Season with salt and pepper.
  • Add the prawns to the fresh lettuce and drizzle on the dressing.
  • Garnish with fresh basil leaves

Recipe and photo credit by -   Norwegian Seafood

Sunday, 18 December 2011


Preparation time: 20 minutes, plus 1 hour chilling time

Cooking time: 10 minutes

You will need

  • 50g long grain rice
  • 450g skinless white fish, eg cod, haddock, roughly chopped
  • 1 fresh red chilli seeded and finely chopped
  • 1 lemon grass bulb, outside removed and finely chopped
  • Juice of 1 lime
  • 1 egg
  • 1 clove garlic, crushed
  • 1 tbsp chopped coriander leaves
  • 1 tbsp fish sauce (or use light soy sauce)
  • Fry Light Sunflower Oil
  • 1 tsp finely chopped fresh ginger
  • 2 tsp sugar
  • 3 tbsp light soy sauce

  • Cook the rice until tender, rinse, drain and cool. 
  • Put into food processor with the fish, half of the chilli, lemon grass, 2 tsp lime juice, egg, garlic, coriander, and fish sauce. 
  • Blend until finely chopped. 
  • Turn into a bowl, cover and refrigerate for 1 hour.

  • Meanwhile make the ginger dipping sauce by mixing together the remainder of the chilli with ginger, sugar, light soy sauce, 1 tbsp lime juice and 3 tbsp water.
  • With wet hands divide the fish mixture into 12 small cakes.
  • Place a heavy based frying pan over a medium heat, when hot spray 8 times with Fry Light, then add half of the fish cakes, cook 4-5 minutes each side until golden and firm. 
  • Remove and re-spray the pan, then cook the second batch.

  • Serve the fishcakes with the dipping sauce of your choice which can be spooned over the fishcakes.

  • Nutritional data per portion: cals 182; fat 3g, of which saturates 0.5g; protein 24g; carbs 14g; fibre 0.3g.
  • GI rating: Green

Recipe and photo credit by- FryLight


Related Posts Plugin for WordPress, Blogger...

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

Run Mum Run