Family Favourites Fish Holidays Main Courses




  • 2 salmon fillet steaks
  • Handful of fine green beans, cut in half
  • 12 cherry tomatoes
  • 12 pitted Kalamata olives
  • Small tin anchovie fillets
  • 6-8 baby potatoes, cut in half
  • Some torn basil
  • Olive oil, salt, pepper and lemon juice
  • Method

Use large oven tray. Sprinkle salmon fillets with lemon juice, salt and pepper and place at one end of the tray. Boil the green beans and potatoes for 6 minutes. Drain the beans and potatoes and add to a bowl with olives, tomatoes and basil. Toss the mixture with one tablespoonful of olive and place at other end of the tray. Place the anchovies over the vegetables. Roast in preheated oven at 190 fan for 10 minutes. Remove from oven, dish up salmon and stir vegetable and anchovy mix together and serve.





Fish Hot & Spicy

Chilli Tomato Prawns

Ingredients for 2

16 Raw deveined prawns
1 Clove of garlic
1/2 Onion cut in wedges
1 Teaspoonful of fresh ginger, cut in strips
3 Tomatoes, medium coarsely chopped


One tablespoon of tomato ketchup.
Half teaspoonful Worcestershire sauce
One tablespoonful Sriracha hot chilli sauce
One tablespoonful Demerara sugar
Fresh coriander leaf to garnish


  1. Season prawns with a little salt
  2. Mix seasoning ingredients in small bowl and set aside.
  3. Heat a little oil in a wok. Saute onion, ginger and garlic over a medium heat for a minute. Add prawns and stir fry until they are half cooked. Add seasoning mix and continue to cook stirring constantly until sugar is melted. Add diced tomato. Reduce heat to low and cook for one minute.
  4. Garnish with coriander.

Serve with boiled rice


Family Favourites Fish Holidays

John’s White Beans & Clams


This is a take on a number of very typical Portuguese dishes, such as Octopus Rice, White Beans and Shellfish, and Rice and Shellfish.

500 gm White Beans
1kg of Fresh Clams in Shells
600 gm Tinned Tomatoes
1 Onion Chopped
1 Pint of Chicken Stock
2 Cloves of Garlic Chopped
1 x Small Chorizo – Cubed
3 x Sprigs of Rosemary
1 x Handful of Coriander
1 x Teaspoon of Oregano Flowers


Fry off the garlic and onions and chorizo for a few minutes, add the tomatoes, and the herbs into the pot, add the chicken stock and season with salt and pepper.  Add the beans either rinsed from a jar or can or drained from soaking overnight. Stew for about 1.5 hours, then take out some beans and mash them up with a fork and add back to the pot.  This will help to thicken the sauce.  Also add a touch of Tomato puree/polpa if you think it necessary . Add clams when ready to serve and simmer gently for 10mins or until all shells appear to be open.

Family Favourites Fish Hot & Spicy

Practically Paella

imageIngredients for 6 people

4 chicken thighs, chopped into thumb size pieces
1 cup of double podded broad bean (i.e. skin them)
12 shelled large prawns
1 cup scallops, small or chopped large
Few slices of mild chorizo
1 sliced red bell pepper
1 sliced onion
2 sliced garlic cloves
1 lemon
1 cup of bomba, paella rice
2 cups of chicken stock
1 large pinch of saffron
2 tomatoes deseeded and chopped
2 tablespoonfuls of olive oil
1/2 glass of white wine


Heat oil in a large flat nonstick pan. Fry off the chicken and chorizo until browned and remove to plate. Add onions, pepper and garlic to pan to soften. Add the rice and stir into oil in the pan. Add back the chicken and chorizo then add the diced tomatoes, chicken stock with the saffron soaked in. `leave on a medium heat to bubble for 20 minutes. DO NOT STIR at any time after adding the rice to the pan. Add the scallops, prawns and broad beans and cover. Leave for another 10 minutes. Serve with wedges of lemon.

Family Favourites Fish Main Courses


IMG_0988 Ingredients for 2 people.
Half a cup of basmati rice pre-cooked.
One hard boiled egg, chopped.
Tablespoonful of chopped onion.
One smoked haddock cooked in microwave for 2 minutes.
Curry powder to taste, about a level teaspoonful.
Half a cup of frozen peas already thawed.
Two teaspoonfuls of vegetable oil and one of butter.

Heat oil and butter in non stick frying pan and cook onion until translucent. Add curry powder and stir in. Flake the fish and add with all other ingredients and heat through.

Our family favourite is to serve with mango chutney.

Fish Main Courses

Smoked Haddock with Poached Egg & Spinach

Ingredients for 2

10oz / 300g smoked haddock

1 poached egg

A pile of boiled and drained spinach



Microwave the haddock, check microwave instruction.  Poach the eggs and boil the spinach but take time to drain.


Fish Hot & Spicy

Fish Stew for 2

Ingredients for 2

12oz/360g Fish.  Any mix of white fish, prawns and mussels

1 onion, sliced

1 clove garlic, sliced

1 teaspoonful (5ml) olive oil

1 400g tin of chopped tomatoes

6 sliced black olives

1/2 teaspoonful dried oregano



Heat oil in a non-stick pan and cook onions and garlic gently until soft.  Add tomatoes and bring to a simmer for 10 minutes until thickened slightly.  Add the fish, oregano and olives.  Simmer for 6 to 7 minutes until the fish is cooked.  Check seasoning, add salt and pepper to taste.

Serve with any simply boiled green vegetable like green beans, broccoli etc.


Fish Main Courses Starters

Chilli Crab and Prawn tarts

  • For four
  • 375 gm pack ready rolled shortcrust pastry
  • 1 bunch spring onions trimmed and finely sliced
  • 1 red chilli deseeded and finely chopped
  • 25gm butter
  • 250gm prawns
  • 170gm tinned white crab meat
  • 200ml single cream
  • 3large egg yolks
  • small bunch fresh coriander chopped
  • grated zest of 1 lime

Preheat oven to 160{fan} Use the pastry to line 4x10cm tart tins. Line with foil and baking beans and bake “blind” for 15 mins.
Meanwhile melt the butter and gently cook the spring onions and chilli for 2-3 mins. Remove from the heat and add the crab and prawns. Mix together the cream,eggyolks,coriander and lime zest in a jug.
Remove the foil and beans from the pastry cases. Spoon in the crab mixture then pour in the egg mixture. Bake for 15 mins until set but with a slight wobble. Stand for 10mins before serving.

Fish Main Courses

Lemon rissoto with seared salmon

myWPEditImage Image

  • Enter the ingredients here

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Fish Main Courses

Salmon Pastry Parcel

  • For four
  • 4 narrow strip fillets of skinless boneless salmon-
  • about 1inch wide
  • 4 teaspoons pesto
  • 400gm ready rolled puff pastry
  • 8 asparagus spears blanched for about 1minute
  • 1 beaten egg

Roll out pastry if necessary to make a 12 inch square
Cut into 4 x6in squares
Place a salmon fillet diagonally on each piece of pastry and spread pesto on salmon
Place two asparagus spears on each piece of salmon then use egg to dampen diagonal corners of pastry and fold up over salmon and asparagus. Use rest of egg to paint on pastry and bake at 200 deg for 20 minutes

Fish Main Courses Salads

Salmon lentil and black olive salad

  • For four
  • Dressing
  • 2 oz kalamata olives
  • 4tbsp olive oil
  • 2tbsp red wine vinegar
  • 1 small clove garlic,crushed
  • 1tsp dijon mustard
  • 2 tbsp chopped basil
  • 1 tbsp small capers
  • Salad
  • 200gm fine green beans
  • 4 eggs boiled
  • 500gm cooked puy lentils-I used two packs of Merchant Gourmet ready to use
  • 4 large tomatoes deseeded and roughly chopped
  • 8oz cooked salmon

Chop the olives and put in a bowl with the olive oil,vinegar,garlic,mustard, basil and capers. Add the tomatoes to the bowl. Cut the beans in half and cook for three minutes. Cool and add to bowl. Warm lentils in microwave for 20 seconds and add to bowl. Put this mix on a large flat serving plate and arrange the eggs cut in quarters and the salmon flaked on top.Serve with crusty bread

Family Favourites Fish Starters

Mackerel Pate with Fionas Beetroot Chutney

  • For six
  • 200gm skinned boned smoked mackerel fillet
  • 250gm light cream cheese eg philly light
  • 75gm butter-melted gently
  • 2 teaspoons horseradish sauce
  • juice of half a lemon
  • good grind of black pepper

Put all into a food processor and whizz until smoothish
Scrape into a container, cover and place in fridge until firmed up. Serve with thin toast and beetroot chutney if available-see recipe

Will freeze really well just defrost in fridge overnight

Fish Hot & Spicy Main Courses

Fish Curry

  • 1inch piece fresh ginger peeled and chopped
  • 2 cloves garlic
  • 2 tbsp veg oil
  • 1 medium onion peeled halved and sliced
  • 1 red chilli finely chopped
  • 1 heaped teasp ground cumin
  • 1/2 teasp turmeric
  • 400ml coconut milk
  • 12 oz asstd fish-choose from monk, raw prawns, scallops, halibut-you choose but firm fish is best
  • Large handful baby spinach
  • A squeeze of lemon juice

Put 75ml water into a blender and add garlic and ginger.Blend to a paste
Heat the oil in a saute pan big enough to hold the finished dish, add the onions and cook gently until soft and starting to colour.Stir in the chilli and the spices and cook for a minute. Add the ginger garlic paste and cook, stirring until all the liquid is evaporated.Add the coconut milk and simmer until reduced by half.
Add the fish and simmer until cooked. Stir in the spinach and stir until wilted. Season with salt and a squeeze of lemon. Serve with boiled rice

Fish Main Courses Starters

Fish and Prawn cakes

  • Enter the ingredients here
  • 250gm white fish
  • 200gm raw peeled prawns
  • 1 Garlic clove roughly chopped
  • 1 red chilli deseeded and roughly chopped
  • chopped fresh coriander
  • salt and pepper to taste
  • 1 inch piece fresh ginger grated

Heat oven to 200 degrees
Put ginger, garlic and chilli in food processor and whizz untin finely chopped.
Add fish cut in chunks, prawns and salt and pepper. whizz once more.
Add the coriander and whizz to mix but be careful-you don’t want a green mush!
Shape the mix with wet hands into cakes-you can make up to 12 small or 6 medium.
Put on a baking sheet lined with non-stick paper and spray or brush with oil. Put in pre-heated oven for 15 minutes. Serve with the following salad
Shredded chinese leaves
Fine strips of carrot-with a peeler.
1 red onion finely sliced
A handful of sugarsnap peas finely sliced. Mix and dress with a dressing made with
1 Tablespoon light soy
1/2 teaspoon fish sauce
1/2 teaspoon sugar
Grated rind and juice of 1 lime

Fish Holidays Main Courses

Italian Fish Stew (serves 2 )

  • 11/2 tbsp olive oil
  • 10oz potatoes-peeled and cut into chunks
  • 1 clove garlic peeled and chopped
  • 1 400gm tin chopped tomatoes
  • 100ml chicken stock made with a cube
  • 60ml white wine
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon grated ginger
  • 2 handfuls of mussels or clams
  • 6 large raw prawns-peeled
  • 8oz monkfish cut into chunks
  • Juice of half a lemon
  • some chopped mint and parsley-to taste
  • olive oil for drizzling
  • Fish is very flexible. I have had good results with squid, halibut etc it is really up you and what is good at the time.

Heat the olive oil in a large pan and cook the potatoes over a medium heat for five minutes.
Add the garlic and stir briefly.
Add tomatoes, wine, stock, chilli and ginger.Simmer for 5 minutes or so until potatoes are tender. It can be made up to this point ahead and left till later to add the fish. Just bring back up to a simmer before adding the fish. Add the seafood and lemon juice and simmer for ten minutes. Place in bowls and scatter over mint and parsley. Serve with crusty bread.

Fish Hot & Spicy Main Courses Salads Starters

Prawn & Papaya Salad

  • 2 small red chillies
  • 30ml/2tbsp white wine vinegar
  • 45-60ml/3-4tbsp freshly squeezed lime juice (about 2 limes)
  • 150ml/5fl oz olive oil
  • 30ml/2 level tbsp honey
  • salt and pepper
  • 350g/12oz cooked, peeled king prawns
  • 2-3 ripe papayas
  • grated lime rind to garnish

Preparation time: 10-15 minutes
Cooking time: none

1. Finely chop the chillies, discarding seeds; reserve a little for garnish. place the remaining chillies in a blender or food processor with the vinegar, lime juice, olive oil, honey and seasoning. Blend until smooth. Stir in the prawns until coated.

2. Halve, then peel the papayas. Scoop out the black seeds and discard. Thinly slice the flesh and arrange on plates.

3. Carefully spoon prawn mixture over the papaya slices. Serve immediately, garnished with chopped chillies and lime rind.

Serves 6 as a starter
Serves 3 as a main course

Fish Salads Side Dishes Starters

Salmon Mousse

  • 225g/8oz cooked salmon
  • 300ml/1/2 pint cold bechamel sauce
  • 150ml/1/4 pint mayonnaise
  • Salt and pepper
  • 1/2 oz gelatin, dissolved in 3 tbsp water
  • 75ml/21/2fl oz doubel cream, whipped
  • 50g/2 oz chopped prawns

1. Oil dish. Pound salmon until smooth. Add bechamel sauce and mayonnaise to salmon a little at a time. Season.

2. Fold in dissolved gelatin, cream and prawns. Turn into mould and leave to set.

Family Favourites Fish Main Courses

Portugese Style Shellfish Rice

  • 10oz mixed shellfish -I use tiger prawns and scallops but mussels ,monkfish or other shellfish are all possible.
  • 1 medium onion finely chopped
  • 1 clove garlic finely chopped
  • 1 tbsp olive oil
  • 1/2 cup risotto rice
  • 1 tin chopped tomatoes
  • Same volume of water plus 1 chicken stock cube
  • pinch dried chilli flakes(optional)
  • 1tbsp chopped fresh coriander

Heat olive oil in a shallow non stick pan with a lid and fry onion and garlic until transparent
Add rice and stir until coated with oil
Add chilli flakes and tin tomatoes
Add the stock and bring to a gentle simmer
Season with salt and ground pepper to taste.
Cover and simmer for 45 mins stirring occasionally as necessary.
We are aimimg for a slightly soupy consistency
When rice is tender add the shellfish and coriander adnd return to a simmer for about 5 mins or until cooked.

Fish Holidays Hot & Spicy Side Dishes Starters

Balti Prawns

  • 1 onion, quartered
  • 2 garlic cloves, peeled
  • 2.5cm/1in piece fresh ginger
  • Rind and juice of 2 limes
  • 15ml/1tbsp coriander seeds, crushed
  • 5ml/1tsp fenugreek seeds
  • 30ml/2tbsp vegetable oil
  • 5 large, ripe tomatoes, cut into small pieces
  • 700g/11/2lb large,cooked prawns or cubed monkfish, haddock or cod
  • Salt and freshly ground pepper
  • Garam masala

1. In a food processor, mix together the first seven ingredients to make a thick paste. Heat the oil in a wok or large frying pan and fry the spice paste for 5 minutes, stirring frequently.

2. Add the tomatoes and cook for a couple of minutes until slightly softened. Add the prawns or white fish and cook gently until heated through. Season, sprinkle with garam masala and serve immediately.

Fish Hot & Spicy Karen's Recipes Side Dishes Starters

Hot Crab Dip

  • 2x8oz cream cheese
  • 4 teasp worcester sauce
  • 2x6oz cans crabmeat
  • 1/4 cup sliced spring onions
  • 1/4 cup chopped celery
  • to garnish 1/4 cup flaked almonds

Mix all together and spread in china flan dish or similar.
scatter with flaked almonds.
Bake at 180 for 15 mins until heated through.
serve with corn chips for dipping