Hamdi Saidani Here are 12 quick and easy Jamie Oliver fish recipes from his famous 30 Minute Meals cookbook. This is the perfect guide if you need simple fish and seafood dinner ideas for a busy weeknight. Find the full, step-by-step recipes for his popular Tasty Crusted Cod, Crispy Salmon, and Grilled Sardines. Save this pin for a complete plan to make delicious fish dinners fast.
1. Grilled Sardines
This is a beautiful Mediterranean-style meal featuring whole grilled sardines, crispy halloumi cheese, and a fresh watercress salad with figs. It’s a light, healthy, and incredibly fast dinner.
SERVES 4
Ingredients:
- Sardines: 8 whole sardines (scaled and gutted), 4 cloves of garlic, 1 lemon, 1 fresh red chilli, a small bunch of fresh flat-leaf parsley, 1 tsp fennel seeds.
- Salad: 2 tbsp flaked almonds, 100g bag of rocket and watercress, 50g pack of alfalfa shoots, 5-6 sprigs of fresh mint, 1 pomegranate, 1 tbsp white wine vinegar.
- Halloumi: 1 × 250g pack of halloumi, 2 tbsp sesame seeds, 3 cloves of garlic.
- Figs: 4 figs, runny honey, 2 sprigs of fresh mint.
- Mousse (for 8): 200g good-quality dark chocolate (70%), a small knob of butter, 2 tbsp golden caster sugar, 300ml double cream, 1 tsp vanilla paste, 2 large eggs, a splash of brandy or liqueur, cocoa powder, 1 orange.
- To Serve: 6 wholemeal pitta breads, 1 lemon.
How to Make It:
- Prep: Get all ingredients ready. Turn oven to 220°C/425°F/gas 7. Put a medium saucepan half-full of hot water on to simmer.
- Make Mousse: Melt the chocolate and butter in a heatproof bowl over the simmering water. In a separate bowl, whip the cream and vanilla to soft peaks. Separate the eggs, adding yolks to the cream and whites to another bowl. Mix the cream and yolks. Whisk the egg whites with a pinch of salt until stiff. Fold the melted chocolate and liqueur into the cream mixture, then gently fold in the egg whites. Put in the freezer to set quickly.
- Start Salad: Toast the flaked almonds in a dry frying pan until golden, then set aside.
- Prepare Sardines: Place the sardines in a large roasting tray. Crush over the garlic, season with salt and pepper, and add the lemon zest and juice. Drizzle with olive oil, sprinkle with sliced red chilli, chopped parsley stalks, and fennel seeds. Toss to coat. Bake on the top shelf for about 10 minutes.
- Cook Halloumi: Cut the halloumi into 8 chunks and press sesame seeds into them. Fry in the same pan used for the almonds with a lug of olive oil and a few squashed garlic cloves until golden on both sides (about 2 minutes per side).
- Warm Pittas: Splash the pitta breads with water and warm them on the bottom shelf of the oven.
- Finish Salad: Arrange the salad leaves and alfalfa on a platter. Scatter over the mint leaves, toasted almonds, and pomegranate seeds. Make a dressing with olive oil, pomegranate juice, and white wine vinegar.
- Prepare Figs: Cut a cross in the top of each fig and pinch the bottoms to open them. Serve on a board with a bowl of honey, mint leaves, and a lemon wedge.
- Serve: Bring the sardines, halloumi, warm pittas, salad, and figs to the table. For dessert, dust the chilled mousse with cocoa powder and serve with orange wedges.
2. Tasty Crusted Cod
A family favorite, this recipe for Jamie Oliver’s Crusted Cod is a healthy twist on fish and chips. The cod has a crunchy, flavorful topping and is served with “mashy peas,” a quick tartare sauce, and a warm pancetta salad.
SERVES 6–8
Ingredients:
- Mashy Peas: 4 medium baking potatoes, 1 head of broccoli, 500g frozen peas, a large knob of butter, 1–2 dessertspoons mint sauce.
- Tartare Sauce: 3 cornichons, 1 heaped tsp small capers, a small bunch of fresh flat-leaf parsley, ½ a tin of anchovies, 1 lemon, ½ a 400g jar of mayonnaise, sweet paprika.
- Cod: 1 tsp fennel seeds, 2 × 600g fillets of cod (skin on), 200g crusty white bread, 4 cloves of garlic, ½ a tin of anchovies, ½ a 280g jar of sun-dried tomatoes, a small bunch of fresh basil, ½–1 fresh red chilli, 40g Parmesan cheese, 1 lemon, balsamic vinegar, fresh rosemary, fresh thyme.
- Salad: 6 rashers of pancetta, 2 cloves of garlic, 5 tbsp balsamic vinegar, 100g bag of watercress, 100g bag of rocket.
How to Make It:
- Prep: Turn the grill on high. Boil the kettle. Put a large saucepan on a low heat. Have the food processor ready with the standard blade.
- Start the Mashy Peas: Peel and chop the potatoes into 2cm chunks. Put them in the saucepan with salt and cover with boiling water. Add the sliced broccoli stalk. Set the florets aside.
- Start the Cod: Rub the cod fillets with olive oil, salt, pepper, and fennel seeds. Place them skin-side down in a large roasting tray and put under the grill for 5 minutes.
- Make the Topping: In the food processor, blitz the bread and 2 cloves of garlic into breadcrumbs. Set aside. Now, blitz the anchovies, sun-dried tomatoes, 2 cloves of garlic, basil, chilli, and Parmesan into a paste.
- Finish the Cod: Spread the paste over the partially cooked cod fillets, then top with the breadcrumbs. Lay the rosemary and thyme sprigs on top and put back under the grill for 10 minutes until golden and crisp.
- Make the Tartare Sauce: In the food processor, blitz the cornichons, capers, parsley, anchovies, and lemon juice until smooth. Mix this into the mayonnaise.
- Finish the Mashy Peas: Add the frozen peas and broccoli florets to the potato pan. Once cooked, drain everything, let it steam dry, then mash roughly with butter, olive oil, and mint sauce.
- Make the Salad: Fry the pancetta in a pan until crispy. Take the pan off the heat, crush in the garlic, and add balsamic vinegar and olive oil to make a warm dressing.
- Serve: Toss the rocket and watercress in the warm pancetta dressing at the last minute. Serve the crispy cod immediately with the mashy peas and tartare sauce.
3. Swedish-Style Fishcakes
These Jamie Oliver fishcakes are made with a mix of salmon, haddock, and tuna for amazing flavor. They are served with roasted new potatoes, a fresh sprout salad, and a zingy homemade salsa.
SERVES 4
Ingredients:
- Potatoes: 500g baby new potatoes, ½ a lemon, a small bunch of mixed fresh herbs (thyme, rosemary).
- Fishcakes: 2 slices of stale bread, 2 × 150g salmon fillets (skinless), 1 × 300g haddock fillet (skinless), 1 × 200g tuna steak, 1 lemon, a small bunch of fresh flat-leaf parsley, 1 clove of garlic.
- Salsa: 1 fresh red chilli, 1 fresh green chilli, 4 spring onions, 4 ripe tomatoes, red wine vinegar, ½ a cucumber, 1 yellow pepper, 1 red pepper, 2 limes, a small bunch of fresh basil.
- Salad: 100g alfalfa or radish sprouts, 1 pack of crisp breads, a small bunch of fresh mint, 2 ripe avocados, 1 punnet of cress, 1 lemon.
How to Make It:
- Prep: Turn oven to 220°C/425°F/gas 7. Boil the kettle. Have the food processor ready with the standard blade.
- Cook Potatoes: Place the new potatoes and ½ a lemon in a microwave-safe bowl. Cover with clingfilm and cook on full power for 7-10 minutes until tender.
- Make Fishcake Mixture: In the food processor, blitz the stale bread into breadcrumbs. Set aside. Now, pulse the salmon, haddock, tuna, lemon zest, and parsley until coarsely mixed.
- Form and Cook Fishcakes: Tip the fish mixture onto a platter and mix in 2 tablespoons of the breadcrumbs. Form into 4 patties and coat them in the remaining breadcrumbs. Fry in a large pan with olive oil and a bashed garlic clove for about 7 minutes on each side until golden and cooked through.
- Roast Potatoes: Toss the cooked potatoes with chopped fresh herbs, salt, pepper, and olive oil. Tip into a heatproof dish and place on the top shelf of the oven until golden and crisp.
- Make Salsa: In the food processor, pulse the chillies, spring onions, and whole tomatoes with red wine vinegar until finely chopped. Pour onto a platter. Mix in the finely chopped cucumber and peppers, lime juice, and chopped basil.
- Assemble Salad: On another platter, scatter the sprouts and broken crisp breads. Top with sliced mint, chunks of avocado, and fresh cress.
- Serve: Place the cooked fishcakes on top of the salsa. Serve immediately with the crispy roasted potatoes and the fresh sprout salad.
4. Sticky Pan-Fried Scallops
This quick and impressive meal features perfectly cooked scallops in a sticky, sweet-and-savoury sauce. They are served with a simple sweet chilli rice, steamed greens, and incredibly fast chocolate brownies for dessert.
SERVES 4
Ingredients:
- Rice: 1 large mug of basmati rice, a small bunch of spring onions, 3 eggs, 1 tbsp soy sauce, 1 tbsp sesame oil, ½ a lemon, a small bunch of fresh coriander, sweet chilli sauce.
- Greens: 4 pak choi, 200g purple sprouting broccoli, 200g asparagus, ½ a lime.
- Scallops: 400g fresh scallops, 1 lemon, Chinese five-spice, sesame oil, ½ a fresh red chilli (optional), 1 clove of garlic, runny honey, 2 small knobs of butter, a small bunch of fresh coriander.
- Brownies (for 12): 200g good-quality dark chocolate (70%), 250g unsalted butter, 200g golden caster sugar, 6 level tbsp cocoa powder, 4 heaped tbsp self-raising flour, a handful of crystallized ginger, 4 eggs, a handful of pecans, a handful of sour dried cherries, 1 clementine.
How to Make It:
- Prep: Turn oven to 180°C/375°F/gas 4. Boil the kettle. Have the food processor ready with the standard blade.
- Make Brownies: In the food processor, blitz the chocolate, butter, sugar, cocoa, flour, and ginger until it forms a ball. Add the eggs and whiz again. Spread the mixture into a lined 26x32cm baking tin. Sprinkle over pecans and cherries, grate over clementine zest, and bake on the top shelf for 12-14 minutes.
- Cook Rice: In a shallow pan, cook the mug of rice with 2 mugs of boiling water and salt for 7 minutes with the lid on.
- Steam Greens: In a large saucepan of boiling water, steam the pak choi, broccoli, and asparagus in a colander on top, covered with foil, until tender.
- Finish Rice: Whisk the eggs with sliced spring onions, soy sauce, and sesame oil. Fluff up the cooked rice, pour the egg mixture over it, squeeze in lemon juice, and put the lid back on over a low heat for 4-5 minutes until the egg is cooked.
- Prepare Scallops: Score the top of the scallops. Toss them with olive oil, salt, pepper, lemon zest, Chinese five-spice, and sesame oil.
- Cook Scallops: In a very hot frying pan, cook the scallops scored-side down for 2-3 minutes until golden. Flip them, cook for 30 seconds, then add crushed garlic, chopped chilli, a squeeze of lemon juice, a drizzle of honey, and butter.
- Serve: Dress the steamed greens with soy sauce, olive oil, and lime juice. Top the rice with chopped coriander and a drizzle of sweet chilli sauce. Serve the scallops immediately with the rice and greens. Enjoy the warm brownies with crème fraîche for dessert.
5. Seriously Good Fish Tagine
This is a rich and aromatic Moroccan-style fish tagine featuring monkfish and mussels. It’s served with fluffy couscous, a crunchy fennel and lemon salad, and refreshing orange and mint tea.
SERVES 4
Ingredients:
- Tagine: Fennel seeds, 1 cinnamon stick, 1 small red onion, ½ a fresh red chilli, 12 mixed jarred olives, 4 tomatoes, 1 small preserved lemon, 1 heaped tsp ras el hanout, saffron, 4 sprigs of fresh coriander, 400g mussels (cleaned).
- Couscous: 250g couscous.
- Monkfish: 4 × 150g monkfish fillets, 2 cloves of garlic, fennel seeds, ras el hanout, dried oregano.
- Salad: 2 bulbs of fennel, 1 lemon, a small bunch of fresh coriander.
- Yoghurt: 250g natural yoghurt, 1 tbsp harissa.
- Tea: A bunch of fresh mint, ½ an orange, honey (optional).
How to Make It:
- Prep: Turn the grill on high. Put a large tagine or casserole pan on a medium heat. Have the food processor ready with the fine slicer disc. Boil the kettle.
- Start the Tagine: In the hot tagine, add olive oil, fennel seeds, and a cinnamon stick. Add any trimmings from the monkfish, sliced onion, and sliced chilli. Stir in the olives, chopped tomatoes, chopped preserved lemon, ras el hanout, and saffron. Add 250ml of water, cover, and let it cook.
- Cook the Monkfish: Place the monkfish fillets in a roasting tray. Dress them with olive oil, crushed garlic, fennel seeds, ras el hanout, oregano, salt, and pepper. Put under the hot grill on the top shelf for 14 minutes until cooked through.
- Prepare Couscous: Put the couscous in a serving dish with a pinch of salt. Just cover with boiling water, drizzle with olive oil, and cover with a plate to steam.
- Make the Salad: In the food processor, shred the fennel bulbs and a whole lemon. Tip into a serving bowl and dress with chopped coriander stalks, olive oil, salt, and pepper.
- Finish the Tagine: Add the cleaned mussels and chopped coriander to the tagine. Cover and cook for about 8 minutes, until all the mussels have opened (discard any that stay closed).
- Make the Yoghurt and Tea: Swirl the harissa and some olive oil into the natural yoghurt. For the tea, put fresh mint leaves and orange peel in a jug and top up with boiling water.
- Serve: Fluff up the couscous with a fork. Serve the monkfish alongside the tagine and couscous, with the fennel salad and harissa yoghurt on the side.
6. Smoked Salmon
This simple, elegant meal is perfect for a special lunch or light dinner. It features high-quality smoked salmon with a quick potato salad, beets with cottage cheese, and homemade butter for rye bread.
SERVES 4
Ingredients:
- Potato Salad: 500g red-skinned potatoes, 1 lemon, 2 sprigs of fresh thyme, a small bunch of fresh dill.
- Salmon: 100g bag of watercress, 400g good-quality smoked salmon, 1 lemon, 3 heaped tsp creamed horseradish, 1 punnet of cress.
- Butter: 300ml double cream.
- Beets: 250g pack of cooked beetroots, balsamic vinegar, a small handful of fresh basil, 250g tub of cottage cheese, a few sprigs of fresh thyme, 1 lemon.
- To Serve: A loaf of rye bread.
How to Make It:
- Prep: Get ingredients ready. Boil the kettle. Put a saucepan with a lid on a medium heat. Have the food processor ready with the beater attachment.
- Cook Potatoes: Chop the potatoes into 3cm chunks and boil them in the saucepan with salted water, a few strips of lemon zest, and thyme for about 10 minutes until soft.
- Make Butter: Pour the double cream into the food processor and beat it until it separates and forms a solid clump of butter. Squeeze out any excess water in a sieve and shape it on greaseproof paper with a pinch of salt.
- Prepare Salmon Platter: Arrange the watercress on a serving board and lay the smoked salmon slices over it. Serve with lemon wedges and a dollop of creamed horseradish.
- Prepare Beets: Chop the cooked beetroots and dress them on a platter with balsamic vinegar, olive oil, salt, pepper, and most of the basil leaves.
- Finish Potato Salad: Drain the cooked potatoes and let them steam dry. Toss them in a bowl with chopped dill, a knob of your homemade butter, olive oil, salt, pepper, and the juice of ½ a lemon.
- Finish Beets: In the tub, mix the cottage cheese with olive oil, thyme, salt, pepper, and the zest of ½ a lemon. Dollop this over the beets on the platter.
- Serve: Snip fresh cress over the salmon. Serve everything together with the loaf of rye bread and your fresh homemade butter.
7. Smoky Haddock Corn Chowder
A creamy and comforting chowder made with smoked haddock and sweetcorn. It’s topped with spicy tiger prawns and served with a colourful “rainbow” salad and a refreshing raspberry slushie.
SERVES 4
Ingredients:
- Chowder: 4 rashers of smoked bacon, a small bunch of spring onions, 250g red-skinned potatoes, 4 corn on the cob, 1 × 300g fillet of smoked haddock (skinless), 3 bay leaves, 3 sprigs of fresh thyme, 1 litre organic chicken stock, 150ml single cream, 200g peeled cooked prawns, 1 pack of matzo crackers.
- Spiced Prawns: 8 large unpeeled raw tiger prawns, a knob of butter, a few sprigs of fresh thyme, 1 level tsp cayenne pepper, ground cinnamon, 4 cloves of garlic, ½ a fresh red chilli, ½ a lemon.
- Salad: ½ a fresh red chilli, 1 clove of garlic, a small bunch of fresh tarragon, 2 tbsp red wine vinegar, 3 tbsp low-fat natural yoghurt, 1 large courgette, 2 carrots, 1 fresh beetroot, 1 punnet of cress.
- Berry Slushie: Ice cubes, 2 sprigs of fresh mint, elderflower cordial, 150g raspberries, 1 litre bottle of soda water.
How to Make It:
- Prep: Turn the grill on high. Put a large deep saucepan on a high heat. Have the food processor ready with the coarse grater attachment.
- Start Chowder: In the large saucepan, fry the sliced bacon until golden. Add sliced spring onions and chopped potatoes and stir well.
- Cook Spiced Prawns: In an ovenproof pan, toss the tiger prawns with olive oil, butter, thyme, cayenne pepper, cinnamon, crushed garlic, sliced chilli, and ½ a lemon. Put under the grill on the top shelf for 8-10 minutes.
- Continue Chowder: Slice the kernels off the corn cobs and add them to the saucepan. Add the smoked haddock, bay leaves, and thyme. Cover with chicken stock, put the lid on, and cook for 12 minutes.
- Make Salad Dressing: In a liquidizer, whiz the chilli, garlic, tarragon, vinegar, olive oil, and yoghurt into a smooth dressing.
- Make Salad: Using the food processor, grate the courgette, carrots, and beetroot. Arrange them in a “rainbow” on a platter and top with cress.
- Finish Chowder: Add the single cream and cooked prawns to the chowder and stir. Turn the heat to low. You can mash it slightly with a potato masher for a creamier texture.
- Make Berry Slushie: In the food processor, whiz ice cubes, mint, elderflower cordial, raspberries, and soda water into a slushie.
- Serve: Ladle the chowder into bowls over broken matzo crackers. Top with the spiced tiger prawns. Serve with the rainbow salad and the dressing on the side.
8. Fish Tray-bake
An easy and impressive all-in-one meal. Salmon fillets and tiger prawns are baked on a tray with asparagus, tomatoes, and pancetta. It’s served with a simple salsa verde and a cheat’s banoffee pie for dessert.
SERVES 4
Ingredients:
- Potatoes: 500g baby Jersey Royals or new potatoes, stalks from a large bunch of fresh mint.
- Fish: 4 × 150g salmon fillets (skin on), 8 large unpeeled raw tiger prawns, a bunch of asparagus, 1 lemon, 1 fresh red chilli, a small bunch of fresh basil, 1 tin of anchovies, 4 cloves of garlic, 3-4 tomatoes, 4 slices of pancetta.
- Salsa Verde: ½ a bunch of fresh mint leaves, a small bunch of fresh flat-leaf parsley, 1 clove of garlic, 2 tbsp red wine vinegar, 1 heaped tsp Dijon mustard, 1 heaped tsp capers, 2 cornichons.
- Spinach Salad: ½ a bunch of fresh mint leaves, 1 × 200g bag of baby spinach, balsamic vinegar, 1 lemon.
- Banoffee Pie (for 10): 4 heaped tbsp golden caster sugar, 4 ripe bananas, 100ml semi-skimmed milk, 1 pre-made sweet pastry case, 300ml double cream, 1 tbsp Camp coffee, 100g dark chocolate.
How to Make It:
- Prep: Turn the grill on high. Boil the kettle. Put a saucepan on a high heat. Have the food processor ready with the standard blade.
- Boil Potatoes: Cook the new potatoes in the saucepan with salted water and the mint stalks until tender.
- Make Banoffee Pie: In a frying pan, melt the sugar until it turns into a caramel. Blitz 2 bananas with the milk. Carefully pour the banana mixture into the hot caramel and stir for 1-2 minutes until it becomes a thick sauce. Pour this into the pastry case and put it in the freezer to cool quickly.
- Prepare Fish Tray: In a large roasting tray, place the salmon fillets, prawns, and asparagus. Add a quartered lemon, chopped chilli, basil leaves, anchovies, and crushed garlic. Add chopped tomatoes, drape the pancetta over the top, and put under the grill for about 10 minutes.
- Make Salsa Verde: In the food processor, blitz the mint leaves, parsley, garlic, anchovies, vinegar, mustard, capers, cornichons, and olive oil until combined.
- Finish Banoffee Pie: Whip the double cream with the Camp coffee until it has a marbled effect. Top the cooled caramel base with slices of the remaining 2 bananas, then spoon over the coffee cream. Shave chocolate on top and return to the freezer.
- Make Spinach Salad: In a serving bowl, make a dressing with olive oil, balsamic vinegar, and lemon juice. Add finely sliced mint leaves. Slice the spinach and pile it on top of the dressing (toss just before serving).
- Serve: Dress the boiled potatoes with olive oil and lemon juice. Serve the fish tray-bake immediately with the potatoes, spinach salad, and salsa verde.
9. Bloody Mary Mussels
A fun and flavorful way to eat mussels, steamed in a spicy Bloody Mary-inspired tomato sauce. This meal is served with a fresh herby salad and a stunning rhubarb millefeuille for dessert.
SERVES 4
Ingredients:
- Mussels: 300ml passata, 1 tbsp Worcestershire sauce, 3 heaped tsp horseradish, ½–1 fresh red chilli, ½ a head of celery, 4 cloves of garlic, a splash of port, a good splash of vodka, 1 lemon, 2kg mussels (cleaned).
- Herby Salad: 5 small tomatoes, balsamic vinegar, ½ a lemon, 5 sprigs each of parsley, tarragon, dill, mint, and basil, 100g bag of rocket.
- Rhubarb Millefeuille: 1 × 375g pack of pre-rolled puff pastry, 1 egg, 200g rhubarb, 2 heaped tbsp golden caster sugar, 1 orange, a 2cm piece of fresh ginger, 1 tsp vanilla paste, 125g crème fraîche, 150g tub of custard.
- To Serve: A loaf of crusty bread.
How to Make It:
- Prep: Turn oven to 190°C/375°F/gas 5. Put a large saucepan with a lid and a smaller saucepan on a medium heat.
- Bake Pastry: Place one half of the puff pastry on a floured baking tray. Score a border, crisscross the middle, and brush with beaten egg. Bake on a high shelf for about 20 minutes until golden and puffed.
- Cook Rhubarb: In the smaller saucepan, cook the sliced rhubarb with sugar, orange zest, grated ginger, and vanilla until soft. Let it cool and thicken.
- Warm Bread: Place the loaf of crusty bread on a low shelf in the oven to warm through.
- Make Bloody Mary Sauce: In a jug, mix the passata, Worcestershire sauce, horseradish, sliced chilli, finely sliced celery, crushed garlic, port, vodka, lemon juice, salt, and pepper.
- Steam Mussels: Put the cleaned mussels in the large hot saucepan. Pour the Bloody Mary mixture over them, cover with the lid, and steam on high heat until they all open (discard any that don’t).
- Assemble Millefeuille: Gently press down the puffed middle of the cooked pastry. Top with most of the crème fraîche and custard, then spoonfuls of the stewed rhubarb, and finally the rest of the cream.
- Make Salad: Chop the tomatoes and remaining celery and place on a platter. Dress with olive oil, balsamic vinegar, and lemon juice. Top with the mixed fresh herbs and rocket.
- Serve: Remove the opened mussels to a platter, then boil the remaining sauce in the pan to reduce and thicken it. Pour the sauce over the mussels, sprinkle with chopped parsley, and serve immediately with the warm bread and the herby salad.
10. Sea Bass & Crispy Pancetta
Perfectly cooked sea bass with crispy skin is paired with crispy pancetta for a fantastic texture contrast. This meal is served with a vibrant sweet potato mash, Asian-style greens, and a 1-minute berry ice cream for dessert.
SERVES 4
Ingredients:
- Mash: 700g sweet potatoes, 2 limes, a small bunch of fresh coriander, 2 tbsp mango chutney, soy sauce.
- Greens: 1 fresh red chilli, 1 clove of garlic, soy sauce, 1 lime, sesame oil, 250g asparagus, 1 head of broccoli.
- Sea Bass: 8 thin slices of pancetta, 4 × 150g fillets of sea bass (skin on), 1 tsp fennel seeds, 1 lemon.
- Lemon Ginger Drink: Ice cubes, 1 can of fizzy lemonade, fresh mint, a 2cm piece of fresh ginger, sparkling water.
- Berry Ice Cream: 500g pack of mixed frozen berries, 150g fresh blueberries, 3–4 tbsp runny honey, 500g tub of natural yoghurt, fresh mint.
How to Make It:
- Prep: Boil the kettle. Put a large saucepan with a lid and a large frying pan on a medium heat. Put 4 glasses in the freezer. Have the food processor ready with the standard blade.
- Cook Sweet Potatoes: Stab the sweet potatoes and microwave them in a covered bowl with half a lime for 12 minutes until cooked through.
- Cook Greens: In the large saucepan, boil the broccoli and asparagus in salted water with the lid on until tender.
- Start Sea Bass: In the frying pan, fry the pancetta slices in a little olive oil until crispy. Remove the pancetta to a plate, leaving the fat in the pan.
- Make Mash: On a chopping board, mix chopped coriander, mango chutney, soy sauce, olive oil, lime juice, and chopped chilli. Tip the cooked sweet potatoes on top and mash everything together.
- Cook Sea Bass: Place the sea bass fillets skin-side down in the hot pancetta fat. Press down with a spatula for a few seconds. Sprinkle with pounded fennel seeds, salt, pepper, and lemon zest. Cook until the skin is golden and crispy, then turn the heat to low.
- Make Berry Ice Cream: In the food processor, whiz the honey, yoghurt, and mint. Add the frozen berries and whiz again until it forms a soft-serve ice cream.
- Make Drink: In a jug with ice, add lemonade, mint sprigs, and grated ginger. Top up with sparkling water.
- Finish Sea Bass & Greens: Flip the fish fillets to cook on the flesh side for a moment. Return the pancetta to the pan to warm through. Drain the greens and toss in a bowl with a dressing of soy sauce, olive oil, lime juice, and sesame oil.
- Serve: Serve the sea bass and pancetta on top of the sweet potato mash. Serve the Asian greens alongside. Spoon the berry ice cream into the chilled glasses over a few fresh blueberries.
11. Asian-Style Salmon
This is a quick, healthy, and flavorful meal. Salmon fillets are baked in a ginger-lime marinade and served with a simple noodle broth, a crunchy beansprout salad, and a light lychee dessert.
SERVES 4
Ingredients:
- Salmon: A 2cm piece of fresh ginger, 2 cloves of garlic, 1 small red onion, ½ a fresh red chilli, 1 tbsp soy sauce, 2 limes, 4 × 180g salmon fillets (skin on), Chinese five-spice.
- Salad: A large bunch of fresh coriander, 400g bag of beansprouts, 100g cashew nuts, runny honey, ½ a fresh red chilli, 1 small ripe mango, soy sauce, sesame oil, 1 lime or lemon.
- Broth: 4 spring onions, 1–2 fresh red chillies, 2 cloves of garlic, a 2cm piece of fresh ginger, 1 tsp Chinese five-spice, 3 tsp cornflour, 1 organic chicken stock cube, 200g sugar snap peas, soy sauce, 200g dried fine egg noodles.
- Lychee Dessert: 125g blueberries, 1 × 425g tin of lychees in syrup, 2 packs of sesame snaps, 500ml tub of vanilla ice cream, a sprig of fresh mint.
How to Make It:
- Prep: Turn oven to 250°C/480°F/gas 9. Boil the kettle.
- Marinate Salmon: In a liquidizer, blitz the ginger, garlic, red onion, chilli, soy sauce, and lime juice into a slurry. Pour this into an earthenware dish, add the salmon fillets skin-side up, and sprinkle with five-spice and pepper. Bake on the top shelf for 18 minutes.
- Start Broth: In a large saucepan, soften the sliced spring onions, sliced chilli, crushed garlic, and grated ginger in olive oil.
- Make Salad: Toast the bashed cashew nuts in a dry frying pan until golden. Remove from the heat and toss with a drizzle of honey. In a large bowl, combine coriander leaves, beansprouts, sliced chilli, and sliced mango.
- Finish Broth: Stir five-spice and cornflour into the saucepan. Pour in 900ml of chicken stock (made with the stock cube and boiling water). Add the sugar snap peas, bring to a boil, then season with soy sauce. Add the noodles, cover, and cook.
- Prepare Dessert: In a bowl, mix the blueberries and the tinned lychees with some of their syrup. Crush the sesame snaps in their packets.
- Finish Salad: Add the honey-toasted cashews to the beansprout salad. Dress with soy sauce, olive oil, sesame oil, and lime juice.
- Serve: Divide the noodle broth between four bowls. Top each with a piece of baked salmon and a spoonful of the cooking sauce. Serve the salad alongside. For dessert, let everyone layer ice cream with the lychee-berry mixture and top with crushed sesame snaps.
12. Crispy Salmon
This fantastic meal is perfect for sharing. A large fillet of salmon is cooked under the grill until the skin is super crispy. It’s served with jazzed-up rice, a fresh courgette salad, and homemade guacamole.
SERVES 6
Ingredients:
- Salmon: 2 long peppers, a bunch of spring onions, 2 fresh red chillies, 1 × 1kg fillet of salmon (skin on), 1 lemon, fennel seeds.
- Rice: 1 mug of basmati rice, ½ a 450g jar of red peppers, a few sprigs of fresh basil, balsamic vinegar.
- Salad: 1 lemon, a couple of sprigs of fresh mint, 1–2 fresh red chillies, 400g baby courgettes.
- Guacamole: 4 spring onions, a small bunch of fresh coriander, 1 fresh red chilli, 1 clove of garlic, 2 limes, 2–3 small ripe avocados, 1 handful of cherry tomatoes.
- Extras: 1 pack of tortilla wraps, 150ml tub of soured cream.
- Spritzer: 1 large punnet of berries (blueberries, blackberries, or strawberries), ice cubes, a few sprigs of fresh mint, a bottle of sparkling water.
How to Make It:
- Prep: Turn the grill on high. Boil the kettle. Put a saucepan on a medium heat. Have the food processor ready with the standard blade.
- Start Salmon: In a large roasting tray, toss the sliced peppers, spring onions, and chillies with olive oil. Rub the salmon fillet with olive oil, salt, pepper, and lemon zest. Place it skin-side up in the tray on top of the vegetables. Put under the grill for 14 minutes.
- Cook Rice: In the saucepan, cook the mug of rice with a pinch of salt and enough boiling water to cover by 1.5cm. Cook for 7 minutes with the lid on, then take off the heat and let it steam for another 7 minutes.
- Make Courgette Salad: In a large serving bowl, mix the juice of ½ a lemon, olive oil, salt, pepper, chopped mint, and ½ a chopped chilli. Use a peeler to make ribbons of the baby courgettes over the dressing.
- Make Spritzer: In the food processor, blitz the berries into a purée. Strain this through a sieve into a large jug half-filled with ice and mint leaves. Top up with sparkling water.
- Make Guacamole: In the food processor, whiz the spring onions, coriander, chilli, garlic, and the juice of 1 lime. Add the avocado flesh and quartered cherry tomatoes and pulse until chunky.
- Crisp Salmon Skin: After 14 minutes, carefully peel the skin off the salmon and lay it flat in the tray. Sprinkle with salt and fennel seeds. Return the tray to the grill for another 5 minutes to crisp up the skin.
- Finish Rice: Fluff up the steamed rice. Mix it with chopped jarred peppers, mint leaves, olive oil, and a splash of balsamic vinegar.
- Serve: Take the salmon tray straight to the table. Serve with the jazzed-up rice, courgette salad (toss it now), guacamole, warm tortilla wraps, and soured cream.