15 Best Fish Recipes From Jamie Oliver 15-Minute Meals Cookbook

Ready to cook something amazing? Here is a collection of simple and tasty fish recipes from Jamie Oliver’s 15-Minute Meals cookbook. Designed to be made in no time, these dishes—from zesty sea bass to crispy crab are perfect for a quick and delicious meal.

1. Steamed Asian Sea Bass with Coconut Rice

Enjoy tender steamed sea bass with a zesty dressing, served alongside fluffy coconut rice and fresh greens.

SERVES 4 | 629 CALORIES

Ingredients:

• Fish: 4 small whole sea bass (about 300g each), 1 thumb-sized piece of ginger, 2 cloves of garlic, 1 stick of lemongrass, 1 bunch of fresh coriander, 1 fresh red chilli, 2 spring onions, 3 tbsp low-salt soy sauce, 1 tbsp fish sauce, sesame oil, 2 limes.
• Rice: 1 tin (400g) of light coconut milk, 1 tin (300g) of basmati rice.
• Greens: 1 bunch of asparagus (300g), 2 bok choi, 200g sugar snap peas, 1 lime.

How to Make It:

1. Score the fish 5 times on each side, season well, and place it in a tray. Pour in 400ml of boiling water, cover tightly with foil, and steam on a medium-high heat.
2. In a separate pan, combine the coconut milk, rice, and one tin of boiling water. Add salt, stir, cover, and cook for about 10 minutes, then turn off the heat.
3. To make the dressing, blend the ginger, garlic, lemongrass, coriander stalks, chilli, spring onions, soy sauce, fish sauce, 1 teaspoon of oil, and the juice of 2 limes until finely chopped.
4. Cook the asparagus, bok choi, and sugar snaps in boiling water for 2 minutes. Drain and toss with 1 tablespoon of oil and the juice of 1 lime.
5. Uncover the fish, mix some of its juices into the dressing, and pour it all back over the fish.
6. Serve the fish topped with coriander leaves, with the rice and greens on the side.

2. Grilled Cajun Prawns with Sweet Potato Mash

Spice up your dinner with these grilled Cajun prawns, served with creamy sweet potato mash and a mix of colourful vegetables.

SERVES 4 | 396 CALORIES

Ingredients:

• Mash: 800g sweet potatoes, 40g Cheddar cheese.
• Prawns: 16 large raw shell-on tiger prawns, 3 cloves of garlic, 1 heaped tbsp Cajun seasoning, olive oil, ½ a bunch of fresh thyme, 1 lemon.
• Veg: 1 green pepper, 1 red pepper, 2 sticks of celery, 5 spring onions, ½ a fresh red chilli, 1 big handful of frozen sweetcorn, 1 tsp sweet smoked paprika.

How to Make It:

1. Slice the sweet potatoes and boil them in salted water until soft.
2. Toss the prawns in a roasting tray with crushed garlic, Cajun seasoning, 1 tablespoon of oil, and thyme. Cook on high heat for a few minutes, then move the tray under the grill until the prawns are sizzling and golden.
3. Chop and fry the peppers, celery, spring onions, and chilli in a pan with oil, sweetcorn, and paprika.
4. Drain the sweet potatoes and mash them well. Grate and mix in the cheese and season to taste.
5. Serve the mash topped with the cooked vegetables, with the crispy prawns and lemon wedges on the side.

3. Crispy Crab Briks with Couscous Salad & Salsa

These crispy filo pastries filled with crabmeat are perfectly paired with a fresh couscous salad and a simple tomato salsa.

SERVES 4 | 457 CALORIES

Ingredients:

• Briks: 1–2 preserved lemons, 2 spring onions, ½ a bunch of fresh coriander, 400g crabmeat, 2 tsp harissa, 4 large sheets of filo pastry, olive oil.
• Salad: ½ tsp caraway seeds, ½ a mug (150g) of couscous, 2 tsp sun-dried tomato purée, ½ a bulb of fennel, ½ a bunch of fresh mint, 1 lemon, extra virgin olive oil, 1 pomegranate.
• Salsa: 1 large ripe tomato, 1 thumb-sized piece of ginger, ½ a lemon.
• To serve: Fat-free natural yoghurt.

How to Make It:

1. For the filling, finely chop and mix the preserved lemons, spring onions, coriander, crabmeat, and harissa.
2. Place a quarter of the mixture on a filo sheet, fold it into a small parcel, and repeat to make 4 briks. Fry them in a pan with olive oil until golden and crisp on both sides.
3. Cook the couscous by adding it to a bowl with tomato purée and one mug of boiling water. Cover and let it sit.
4. For the salad, mix grated fennel, chopped mint, lemon juice, and extra virgin olive oil in a bowl.
5. For the salsa, finely grate the tomato and ginger into a small bowl and mix with lemon juice and extra virgin olive oil.
6. Fluff the couscous and serve it on a platter with the salad, pomegranate seeds, and crab briks. Add dollops of yoghurt and the salsa on the side.

4. Mediterranean Mixed Fish Grill with Fennel & Couscous

A beautiful platter of mixed fish fillets and shellfish, served with tender fennel and fluffy couscous.

SERVES 4 | 458 CALORIES

Ingredients:

• Fish: 1 bunch of fresh flat-leaf parsley, 1 fresh red chilli, 12 cherry tomatoes, 2 cloves of garlic, olive oil, ½ a lemon, 400g mixed fish fillets, 4 large raw king prawns, 500g clams and mussels.
• Couscous: 1 mug (300g) of couscous.
• Fennel: 4 jarred sun-dried tomatoes, 1 sprig of fresh rosemary, 1 handful of mixed olives, 2 bulbs of fennel, 1 lemon.
• To serve: 1 lemon, 4 tbsp fat-free natural yoghurt.

How to Make It:

1. In a large roasting tray, mix chopped parsley, chilli, tomatoes, crushed garlic, oil, and lemon juice. Add the fish fillets and shellfish, toss together, and cook in the oven for 10 minutes until the clams and mussels have opened.
2. Prepare the couscous by adding 2 mugs of boiling water to 1 mug of couscous in a bowl. Cover and let it stand.
3. In a large pan, cook the sun-dried tomatoes, rosemary, olives, and finely sliced fennel with a pinch of salt and the juice of 1 lemon.
4. Fluff the couscous and season the fennel.
5. Serve the tray of fish with the fennel, couscous, lemon wedges, and a dollop of yoghurt.

5. Asian-Style Fish with Miso Noodle Broth

Delicate strips of fish cooked in a delicious Asian-inspired sauce, served over a warm miso noodle broth with crisp vegetables.

SERVES 4 | 559 CALORIES

Ingredients:

• Fish: 2 tsp sesame oil, 300g salmon fillet, 300g white fish fillet, 1 tbsp sesame seeds, 1 lime, 1 tbsp runny honey, 2 sprigs of fresh coriander.
• Noodles: 1 sachet of miso paste, 2 tbsp low-salt soy sauce, 5 dried kaffir lime leaves, 3 nests of fine egg noodles, 1 fresh red chilli, ½ a cucumber, 200g sugar snap peas, 4 spring onions, 1 little gem lettuce, 200g radishes, 1 lime, 2 tbsp extra virgin olive oil.

How to Make It:

1. Slice the fish into 1cm strips and place them on a baking dish. Rub with sesame oil, salt, pepper, sesame seeds, lime zest, lime juice, and honey. Cook in the oven for about 7 minutes.
2. In a pan, bring 1 litre of boiling water to a boil with the miso paste, soy sauce, lime leaves, and noodles. Add sliced chilli.
3. Finely slice the cucumber, sugar snaps, spring onions, lettuce, and radishes. Toss them in a bowl with lime juice, soy sauce, and extra virgin olive oil.
4. Once the noodles are cooked, pile the dressed vegetables in the centre.
5. Serve the cooked fish sprinkled with coriander leaves alongside the noodle broth.

6. Quick Prawn Cocktail with Crispy King Prawns & Pan Bread

A fresh take on a classic, with a vibrant prawn salad, crispy king prawns, and homemade sun-dried tomato bread.

SERVES 4 | 525 CALORIES

Ingredients:

• Bread: 200g self-raising flour, 100g jarred sun-dried tomatoes, 3 sprigs of fresh basil, olive oil.
• Prawn cocktail: 1 handful of mixed seeds, 3 spring onions, 1 romaine lettuce, ½ a cucumber, 3 ripe tomatoes, 1 ripe avocado, 1 punnet of cress, 400g small cooked peeled prawns.
• Sauce: 4 heaped tbsp fat-free natural yoghurt, 1 tsp Worcestershire sauce, 1 tsp Tabasco, 1 heaped tbsp tomato ketchup, 1 tbsp brandy, 1 lemon.
• King prawns: 1 pinch of cayenne pepper, 4 large raw shell-on king prawns, 4 cloves of garlic.

How to Make It:

1. For the bread, blend the flour, drained sun-dried tomatoes, and basil to form a dough, adding water as needed. Shape it into a round and cook in an oiled pan for about 5 minutes on each side until golden.
2. Toast the mixed seeds in a separate pan.
3. Arrange the spring onions, lettuce, cucumber, tomatoes, avocado, and cress on a serving board. Place the small prawns in the middle.
4. Fry the king prawns in an oiled pan with cayenne pepper and crushed garlic until golden and crispy.
5. For the sauce, mix the yoghurt, Worcestershire sauce, Tabasco, ketchup, brandy, and the juice of half a lemon. Spoon it over the small prawns.
6. Serve the salad board with the crispy king prawns, toasted seeds, and torn pieces of pan bread.

7. Giant Yorkshire Pudding with Smoked Salmon & Beets

A creative and delicious meal featuring a giant Yorkshire pudding topped with smoked salmon, served with sweet beets and charred asparagus.

SERVES 4 | 407 CALORIES

Ingredients:

• Yorkshire pud: Olive oil, 2-3 sprigs of fresh rosemary, 2 large eggs, 150ml semi-skimmed milk, 65g plain flour, 180g smoked salmon.
• Beets & asparagus: 1 bunch of asparagus (300g), 250g cooked beetroot, 4 tbsp balsamic vinegar, 1 heaped tsp runny honey, 2 punnets of cress, 2 sprigs of fresh basil, ½ a lemon.
• Dressing: 3 heaped tbsp fat-free natural yoghurt, 2 heaped tbsp jarred grated horseradish, 1 lemon.

How to Make It:

1. Heat oil and rosemary leaves in a frying pan. Blend the eggs, milk, and flour to make a batter, then pour it into the hot pan. Cook in the oven for about 13 minutes until puffed up and golden.
2. Grill the asparagus until charred.
3. Slice the beetroot and warm it in a pan with balsamic vinegar and honey until sticky.
4. Mix the yoghurt and horseradish in a bowl and season with salt, pepper, and lemon juice.
5. Arrange the cress, beets, and asparagus on a serving board.
6. Once the Yorkshire pudding is ready, slide it onto the board, top with smoked salmon roses, and serve immediately with the dressing and lemon wedges.

8. Griddled Tuna Steak Niçoise-Style Salad

A quick and flavourful twist on a classic Niçoise salad, with perfectly griddled tuna steaks and a fresh basil dressing.

SERVES 4 | 491 CALORIES

Ingredients:

• Salad: 350g mixed green and yellow beans, ½ a baguette, 12 black olives, 3 ripe tomatoes, 1 romaine lettuce, 20g feta cheese, 1 lemon.
• Tuna & dressings: 1 big bunch of fresh basil, 6 anchovy fillets, 1 lemon, 4 tbsp extra virgin olive oil, 2 × 200g tuna steaks, 1 tbsp red wine vinegar, 1 heaped tsp wholegrain mustard, 1 tsp runny honey.

How to Make It:

1. Boil the beans until tender. Slice and toast the baguette on a griddle pan.
2. For the dressing, blend most of the basil leaves, anchovies, lemon juice, and extra virgin olive oil.
3. Pour some dressing onto a serving platter and rub a little onto the tuna steaks.
4. Mix the rest of the dressing in a bowl with vinegar, mustard, and honey. Add the cooked beans, olives, and chopped tomatoes, then toss together.
5. Griddle the tuna steaks for 2 minutes on each side so they are still pink in the middle.
6. Arrange the lettuce and toasted baguette croutons on a board. Top with the dressed bean mixture, tear the tuna in half, and place it on the dressing platter.
7. Garnish with feta, the remaining basil leaves, and lemon wedges.

9. Sticky Squid Balls & Prawns in Noodle Broth

Tender squid balls and grilled prawns served in a fragrant noodle broth packed with fresh vegetables.

SERVES 4 | 489 CALORIES

Ingredients:

• Broth: 2 chicken stock cubes, 400g sugar snap peas, ½ a Chinese white cabbage, 2 fresh red chillies, 200g tenderstem broccoli, 2 bok choi, 1 bunch of radishes, 1 thumb-sized piece of ginger, 1 tbsp fish sauce, 2 tbsp low-salt soy sauce, 4 nests of egg noodles, 2 limes.
• Squid & prawns: 225g fresh squid, ½ a bunch of fresh coriander, 1 tbsp sesame oil, 225g large raw peeled tiger prawns, sweet chilli sauce, 1 tbsp sesame seeds.

How to Make It:

1. Prepare the broth by dissolving stock cubes in 1.5 litres of boiling water. Add grated ginger, sliced chilli, fish sauce, and soy sauce.
2. Slice the sugar snaps and cabbage and place them in a bowl with broccoli, bok choi, and radishes.
3. To make the squid balls, blend the squid, remaining chilli and ginger, and coriander stalks into a paste. Form into 8 balls.
4. Fry the squid balls in sesame oil until golden. Add the prawns to the pan and continue to cook.
5. Add the noodles and vegetables to the broth and bring it back to a boil.
6. Drizzle sweet chilli sauce over the seafood and sprinkle with sesame seeds.
7. Squeeze lime juice into the broth, then ladle the noodles and broth into bowls. Top with the seafood and coriander leaves.

10. Moroccan-Spiced Bream with Pomegranate Couscous

Whole bream cooked with Moroccan spices, served over a fruity couscous salad with a spicy harissa yoghurt.

SERVES 4 | 611 CALORIES

Ingredients:

• Fish: 4 whole bream (about 300g each), olive oil, 1 big pinch of saffron, 4 spring onions, a few sprigs of fresh thyme, 1 tsp harissa.
• Couscous & salsa: 1 mug (300g) of couscous, 1 preserved lemon, 70g dried apricots, 6 jarred red peppers, 1 bunch of fresh coriander, 1 pomegranate.
• To serve: 2 tbsp shelled pistachios, 1 tbsp sesame seeds, 4 heaped tbsp fat-free natural yoghurt, 1 tsp rosewater.

How to Make It:

1. Toast the pistachios and sesame seeds in a dry pan for one minute and set aside.
2. Score the fish, season it, and cook it in an oiled pan for 3 minutes on each side.
3. Prepare the couscous with boiling water and cover. Steep the saffron in 150ml of boiling water.
4. For the salsa, blend the preserved lemon, apricots, peppers, and half the coriander. Mix in the juice of half a pomegranate.
5. Add the spring onions, thyme, harissa, and saffron water to the fish pan. Cover with wet greaseproof paper and continue to cook.
6. Mix the yoghurt with rosewater and a little harissa.
7. Fluff the couscous and spread it on a platter. Top with the salsa, then the fish. Scatter over the nuts, seeds, remaining pomegranate seeds, and coriander.

11. Green Tea Salmon with Coconut Rice & Miso Greens

A healthy and flavourful dish featuring salmon infused with green tea, served with coconut rice and miso-dressed greens.

SERVES 4 | 603 CALORIES

Ingredients:

• Salmon: 4 × 120g salmon fillets, 2 green tea bags, olive oil.
• Rice: 1 tin (400g) of light coconut milk, 1 tin (300g) of basmati rice, ½ a lemon.
• Greens: ½–1 fresh red chilli, 1 piece of ginger, 1 heaped tsp miso powder, ½ a bunch of fresh coriander, ½ a lemon, 2–3 tbsp low-salt soy sauce, 1 heaped tsp runny honey, 200g sugar snap peas, 200g tenderstem broccoli, 1 bunch of asparagus (300g), 1 lime.

How to Make It:

1. Rub the contents of the tea bags, salt, and pepper over the salmon fillets. Fry them in an oiled pan, skin-side down, until golden.
2. Cook the rice by combining coconut milk, one tin of rice, and one tin of boiling water in a pan. Add half a lemon, cover, and cook for 10 minutes.
3. For the dressing, blend the chilli, ginger, miso, coriander, lemon juice, soy sauce, and honey until smooth.
4. Boil the sugar snaps, broccoli, and asparagus for a few minutes until tender, then drain.
5. Remove the salmon from the pan and crisp up the skins separately.
6. Pour the dressing on a platter and top with the cooked greens. Flake the salmon over the fluffed rice and serve with the crispy skin and lime wedges.

12. Smoked Haddock Frittata with a Cheesy Waldorf Salad

A fluffy smoked haddock frittata served with toasted focaccia and a crunchy Waldorf salad with a cheesy twist.

SERVES 4 | 569 CALORIES

Ingredients:

• Frittata: 250g undyed smoked haddock, 4 fresh bay leaves, 8 large eggs, 6 spring onions, ½ a bunch of fresh mint, 1 handful of frozen peas, olive oil, 5g Parmesan cheese.
• Salad: 2 apples, 1 lemon, ½ a bunch of fresh chives, 1 handful of walnuts, 75g watercress, 2 tbsp extra virgin olive oil, 30g Emmental cheese.
• To serve: 200g focaccia bread, 1 lemon.

How to Make It:

1. Poach the haddock with bay leaves in a pan of boiling water. Toast the focaccia under the grill.
2. Beat the eggs in a bowl with salt and pepper. Stir in the sliced spring onions, mint, and peas.
3. Flake the cooked fish, discarding the skin.
4. Pour the egg mixture into a hot, oiled frying pan. Stir for a minute, then sprinkle over the flaked haddock and Parmesan cheese. Place the pan under the grill for about 5 minutes until fluffy and golden.
5. For the salad, grate the apples and toss with lemon juice. Add chopped chives, walnuts, and watercress, then drizzle with olive oil. Top with slices of Emmental cheese.
6. Serve the frittata and focaccia straight away with the salad and lemon wedges.

13. Moroccan Mussels in Tomato Broth with Tapenade Toasties

A fragrant and spicy tomato broth full of fresh mussels, served with tapenade toasties and a cool cucumber salad.

SERVES 4 | 549 CALORIES

Ingredients:

• Mussels: Olive oil, 3 cloves of garlic, 2 heaped tsp harissa, 2 tins (400g each) of chopped tomatoes, ½ a bunch of fresh coriander, 2 preserved lemons, 1 pinch of saffron, 2½kg mussels.
• To serve: 1 ciabatta loaf, 1 small soft round lettuce, ½ a cucumber, a few sprigs of fresh mint, ½ a lemon, 4 tbsp fat-free natural yoghurt, ½ a clove of garlic, 90g jar of sun-dried tomato tapenade.

How to Make It:

1. In a roasting tray, stir-fry the crushed garlic and harissa in oil. Add the tomatoes, coriander, preserved lemons, and saffron (blended into a purée) and bring to a boil.
2. Stir in the cleaned mussels, cover tightly with foil, and cook until they have all opened.
3. Grill the ciabatta until charred. Grate the cucumber and squeeze out the excess liquid.
4. Mix the cucumber with chopped mint, lemon juice, and yoghurt. Serve over quartered lettuce.
5. Rub the toast with a garlic clove and spread with tapenade.
6. Serve the mussels in their sauce, sprinkled with coriander, alongside the toasties and salad.

14. Pan-Seared Scallops with Sun-Dried Tomato Mash

Perfectly seared scallops with crispy bacon, served with a flavourful sun-dried tomato mash and a side of fresh greens.

SERVES 4 | 441 CALORIES

Ingredients:

• Sun-blush mash: 800g potatoes, 40g Cheddar cheese, 70g jarred sun-dried tomatoes in oil.
• Veg: 200g tenderstem broccoli, 200g asparagus spears, 200g frozen peas, 1 tbsp extra virgin olive oil, ½ a lemon.
• Scallops: 4 rashers of smoked streaky bacon, 12 large scallops, olive oil, 20 fresh sage leaves, ½ a lemon.

How to Make It:

1. Boil the sliced potatoes until tender.
2. Boil the broccoli, asparagus, and peas for 3 minutes, then drain and toss with extra virgin olive oil and lemon juice.
3. Blend the cheddar cheese and sun-dried tomatoes (with a little of their oil) until smooth.
4. Pat the scallops dry, score them on one side, and season. Fry them in a hot, oiled pan, scored-side down, until golden. Add sliced bacon and sage leaves to the pan.
5. Drain the potatoes and pulse them in a food processor with the cheese and tomato mixture.
6. Squeeze lemon juice over the scallops, then serve immediately with the mash and greens.

15. Quick Smoked Fish Kedgeree with a Chilli Yoghurt Drizzle

A classic rice dish made with smoked fish, eggs, and spices, served with fresh greens and a sweet chilli yoghurt.

SERVES 4 | 474 CALORIES

Ingredients:

• Kedgeree: 2 large eggs, 4 fresh bay leaves, 450g undyed smoked white fish fillets, 1 piece of ginger, 1 fresh red chilli, 1 bunch of spring onions, 1 bunch of fresh coriander, 2 heaped tsp mustard seeds, 2 heaped tsp turmeric, olive oil, 2 packs (250g each) of cooked brown rice, 300g frozen peas, 1 lemon.
• Greens: 200g fine green beans, 1 big bunch of chard.
• Yoghurt: 3 tbsp fat-free natural yoghurt, 1 tbsp sweet chilli sauce, ½ a lemon.

How to Make It:

1. Simmer the eggs and fish with bay leaves in a pan of water.
2. In a separate large pan, fry the mustard seeds and turmeric in oil. Add the chopped ginger, chilli, spring onions, and coriander and stir.
3. Boil the green beans and chard stalks, adding the chard leaves for the last minute.
4. Stir the cooked rice, peas, and lemon juice into the spice mixture.
5. Flake the cooked fish into the rice, discarding the skin, and mix well.
6. Peel and quarter the boiled eggs and arrange them in the kedgeree.
7. Mix the yoghurt with sweet chilli sauce and lemon juice.
8. Serve the kedgeree topped with coriander leaves, with the dressed greens and chilli yoghurt on the side.