Haddock Risotto

 A simple fish risotto, with basmati rice infused with madras curry powder, and some diced chorizo. Delicious!

Cod Fishcakes with Brussels Sprouts and Mushrooms

Cod fishcakes cooked on the middle shelf of the oven for 18 minutes at 190 deg C.
The mushrooms were fried in a skillet, and the sprouts were boiled for eight to ten minutes under glass.
 

Smoked Haddock with Hash Browns

Steamed skinless haddock, served with garden peas and hash browns, along with a dusting of freshly ground black pepper.
 

Smoked Haddock Risotto

Smoked Haddock, baked in the oven for sixteen minutes at 150 deg C. Broken up with a fork, and mixed with basmati rice and garden peas, stir-fried in a little olive oil.
 

Breaded Haddock Fillets

My favourite way of serving shop bought breaded fish fillets, whether cod, haddock, basa fish, etc. Really easy to prepare. 16 to 18 minutes in a roasting tray on the middle shelve of an oven preheated to 180 deg C. The (semi-skinned) potatoes were boiled for twenty minutes on the hob, These peas came from a can, and were heated in a small saucepan. Served with a little black pepper.

 

Sea Bass Fillets

A simple dish of two boneless fillets of Sea Bass, served with boiled semi-peeled Charlotte potatoes. The fillets were cooked in 15 mls of sunflower oil in a flat pan at a medium heat. 5 minutes on each side, starting with the side with the fish skin. Served with a dusting of dried Tarragon, and some white pepper.  

I've had this dish around Europe, but rarely  in the UK. The fillets were bought from Aldi, but Sainsbury's also sells Sea Bass fillets. 

 

Haddock Risotto

 A delicious haddock risotto with turmeric basmati rice. Also includes half a red onion, a diced carrot, and a third of a courgette, cut into cubes, plus half a tin of garden peas, drained before serving. The rice was cooked for fifteen minutes, and the heat was turned off, and the peas added. The other vegetables were cooked in the base of a steamer for twenty minutes. The fish was the last thing to be cooked in a dish in the steamer (no more than fifteen minutes). Dressed in black pepper. No herbs, no stock. 

Salmon and Pollock Seafood Pie

A strightfowrard oven based meal.  A tray of fish pieces intended for a fish pie: I used the salmon and the pollock for this. Cooked on a base of julienned purple onion, in a wheat and milk sauce, dressed in fines herbes and vegetable stock. 

The fish base was covered in mashed and textured potato, mixed with salted butter, and cooked for at least an hour at 180 deg C on the middle shelf of the oven. Served with garden peas, cooked separately. 

As a Scot, I love fish food. It was a major part of our diet until recently. We've been favoured with ingredients and dishes from all over the world. I can live with all of it :-).

 

Pan-fried Haddock Fillet

Slow cooked fillet of haddock (8-10 minutes at a low heat under glass).

Served with boiled potatoes and a lettuce salad dressed in a little olive oil and a dusting of ground black pepper.

Simple and delicious!

Smoked Haddock poached in Milk

A dyed smoked haddock block poached in milk in a lidded omelette pan at a low heat, for about 8 minutes.

Transfer the fish fillets to a plate dusted with black pepper, and spoon some of the milk from the pan over the fish.

Serve with semipeeled boiled potato pieces, and garden peas. Fabulous dish! Fish from the freezer, bought in Morrison's about six weeks ago.

Mussels in Garlic Butter

Fresh mussels cooked in garlic infused butter. Cooked under glass for seven minutes. A favourite dish!

Breaded Cod Fillets

Two breaded cod fillets from Morrisons. Cooked for twenty two minutes in the oven, at 200 deg. C, in a roasting dish brushed with some olive oil.

The flat cut potatoes were pan-fried in a little butter, first at a medium heat, and then at a low heat under glass for half an hour. The potatoes were turned once.

Served with a couple of gherkins. Delicious and easy to prepare!

Cullen Skink (with Leek)

Made with I tablespoon butter, half of a medium sized leek,
2 smallish potatoes, peeled and cut into small cubes, 300ml water, 250g of dyed smoked haddock, 250ml milk, salt and (white) pepper to taste, Plus a little parsley.

Melt butter in a saucepan over medium heat, then add the diced leek and fry gently until transparent. Cook for about 10 minutes at a low heat.

Add potatoes and water and bring to boil. Simmer for 10-15 minutes.

In another pan, cover the haddock with the milk and poach it gently for about five minutes until  tender. Remove from the milk and, when cool enough to touch, flake gently into large pieces, removing bones.I used a plastic fork to flake the fish, in order to avoid scratching the non-stick surface. 

Add milk and flaked fish to saucepan containing the potatoes and the other ingredients. Cook for a further 5 minutes. Serve with salt and pepper and sprinkle with chopped parsley. Fabulous dish!

Smoked Haddock Risotto

The black rice was cooked for fifteen minutes, and then drained. Fresh boiling water was added to the pot, and then the basmati. Half a teaspoonful of turmeric was added.

Half a red pepper, diced, and one julienned white onion, were fried in a skillet with sunflower oil for fifteen minutes, and then the drained rice was added.

The fish was cooked in a skillet for 12 minutes, turned once. Added to the rice, and broken up with a plastic fork.

Served on a bed of black pepper. Delicious!

Smoked Basa Fish, Poached in Milk

A beautiful Smoked Basa fish fillet from Morrisons, poached in milk, and served with potatoes and Brussels sprouts.

The potatoes were boiled in salted water for twenty minutes, and the sprouts for seven.

The fish was added to a skillet already heated, and with a knob of butter sliding around. Then about 100mls of milk was added. The fish should be cooked at a slow simmer under glass, for between 12 and 15 minutes (the fish changes colour when it is nearly ready). It does not need to be turned.

Decant the vegetables to the serving plate, add the fish (carefully!), and drizzle some of the poaching milk over it.

This fish poaches very well, though it is not usually included in lists of fish which do. Delicious flavour, and delicate texture. One of the most popular dishes on this site, as of March 2021.

Salmon and Cod Potato Pie

The base of the pie was a thick vegetable stew (from the fridge) of sweet potato, potato, carrot, diced mushrooms, and spring onion, plus kamut grains, a little chopped red chilli, chopped garlic, and cardamom seed, fresh from three crushed pods.

The fish pieces were placed on top of the vegetable stew in a roasting dish, distributed evenly.

On top of that, a layer of potato mashed with a knob of butter was added (and a little salt and pepper), and textured with a fork.

The roasting tray was placed on the middle shelf of an oven preheated to 190 deg C, uncovered. Depending on the depth of the roasting dish, the cooking time will be somewhere between 45 minutes and one hour (it will be properly cooked after 45 minutes, but it may take longer for the desired browning of the potato topping - judge by eye!).

Served with a little American or German mustard.

The fish pieces were sourced from Sainsbury's, who often make up inexpensive packs for making this kind of dish.

Smoked Haddock with Vegetables in a Cheese Sauce

A large fillet of haddock, smoked but undyed, poached in water in a flat lidded pan for twenty minutes. Starting at a high heat, and then reduced to the lowest heat when the water began to boil.

In another pan, the diced vegetables (parsnip, potato, carrot, spring onion) were boiled for twenty-five minutes.

While the vegetables were cooking, I prepared the cheese sauce.

I mixed whole milk (around 150 mls) and a dessert spoonful of cornmeal flour in a jug, plus some vegetable stock, and decanted the mixture (with a little butter) into a third pot, and stirred it until it began to thicken on the hob. I added the vegetables, and around 100g of cheddar cheese (thin slices), and stirred until the cheese had entirely melted.

Dress with freshly ground black pepper, and serve!

Breaded Pollock Fillets

Gorgeous Alaskan pollock fillets from Sainsbury's, baked in the oven.

I placed them in a roasting dish on some aluminium foil, then I spread small squares of slightly salted butter along the top of the fillets. Then I folded the foil over the top.

Placed in an oven preheated to 190 deg. C, for twenty minutes. The fillets did not stick at all to the foil, and I used a traditional wooden fish slice to get them out of the roasting dish without breaking.

Served with Gem potatoes in their skins, and some thinly sliced sweet-sour gherkins (soused in vinegar and dill). Dressed in freshly ground black pepper.

Flaked Salmon in a Sweet Chilli Sauce

A fillet of red salmon steamed for twenty minutes, then de-skinned, and then flaked with a fork.

Mixed together with a third of a cup of long grain rice, cooked for fifteen minutes in boiling salted water, and then drained.

Served with sweet red chilli sauce, and some black pepper.

King Prawn with Thai Black Rice

Vietnamese king prawns served in a sweet chilli sauce, with Long grain rice and Thai black rice.

A handful of black rice was cooked for twenty minutes, and then drained, which removes a lot of the pigment in the grains. Added back to the pot, along with a third of a cup of long grain white rice. Cooked for another ten to fifteen minutes.

The grey uncooked prawns were blanched in freshly boiled water for two to three minutes until they became pink.

The rice was drained and added to a wok with a little sunflower oil. Stir-fried for a couple of minutes, after which the king prawns were added. Stir-fry for another couple of minutes, adding the sweet chilli sauce. Serve with a little dark soy. Delicious!