Recipes

• 4 haddock fillets about 175g each, skin on
• Salt and freshly-ground black pepper
• 3 tablesp. olive oil
• 250g cherry tomatoes, cut in half
• 8 scallions, chopped
• 1 teasp. castor sugar
• A splash of white wine vinegar
• A few sprigs of thyme, leaves only
• A small handful of fresh coriander, chopped

Season the haddock with salt and pepper. Put 2 tablesp. of olive oil in frying pan and heat gently.  Add the fish to the pan, skin side down. Fry until the skin is golden and crisp and the fish is cooked two-thirds of the way through. Turn the fish over and cook the flesh side for another 1-2 minutes until just flaking. Transfer to a plate lined with kitchen paper to drain; keep warm.

Add the remaining tablesp. olive oil to the pan and sauté the tomatoes and scallions for a minute. Add the sugar and a splash of the wine vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the herbs.  Divide between 4 warm plates. Put the haddock fillets on top, skin side up and serve immediately with steamed potatoes or some nice bread to mop up the juices!

• 4 x 175g hake fillets, skin on and boned
• 4 teasp. Cajun seasoning
• 1 tablesp. olive oil
• 400g fresh baby spinach leaves
• knob of butter
• salt and freshly ground black pepper

Preheat the oven to 180C/350F/Gas mark 4. Place the Cajun seasoning on a flat plate and use to dust the hake fillets, shaking off any excess. Heat an ovenproof frying pan. Add the olive oil and sear the hake skin side down for 1 minute, then turn over and cook for another minute. Transfer to the oven and roast for 4-6 minutes. The exact time will depend on the thickness of the fillet.

Meanwhile, wash the spinach and remove any large stalks, then dry well. Heat the butter in a large pan and then add the spinach, cook until it wilts down, season to taste. Arrange on warmed plates (leaving any excess moisture behind in the pan) and top each one with a piece of blackened Cajun hake. Garnish with a lemon wedge to serve.

• 4 haddock fillets about 175g each, skin on
• Salt and freshly-ground black pepper
• 3 tablesp. olive oil
• 250g cherry tomatoes, cut in half
• 8 scallions, chopped
• 1 teasp. castor sugar
• A splash of white wine vinegar
• A few sprigs of thyme, leaves only
• A small handful of fresh coriander, chopped

Season the haddock with salt and pepper. Put 2 tablesp. of olive oil in frying pan and heat gently.  Add the fish to the pan, skin side down. Fry until the skin is golden and crisp and the fish is cooked two-thirds of the way through. Turn the fish over and cook the flesh side for another 1-2 minutes until just flaking. Transfer to a plate lined with kitchen paper to drain; keep warm.

Add the remaining tablesp. olive oil to the pan and sauté the tomatoes and scallions for a minute. Add the sugar and a splash of the wine vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the herbs.  Divide between 4 warm plates. Put the haddock fillets on top, skin side up and serve immediately with steamed potatoes or some nice bread to mop up the juices!

700g hake, skinned, boned and cut into 4cm chunks
200g broccoli, cut into small florets
Salt and freshly ground black pepper
300ml light cream
200ml fish or vegetable stock
1 tablesp. Dijon style mustard
2 cloves garlic, peeled and chopped
2 bay leaves
150g grated cheddar cheese
1 tablesp. capers

Topping
25g butter
50g stale white breadcrumbs
2 tablesp. chopped parsley

Place the broccoli florets in a saucepan of salted boiling water. Bring back to the boil then reduce the heat and simmer for one to two minutes until the broccoli is just tender. Remove from the heat immediately and drain well.  Transfer to an ovenproof baking dish (approximately 24cm x 24cm).  Set aside while you prepare the sauce.

Add the cream, stock, mustard, garlic and bay leaves to the saucepan and bring to the boil.  Add the hake and simmer very gently for 4-5 minutes. Remove from the heat and gently stir in most of the grated cheddar cheese, keeping aside 2 tablespoons for the topping. Add in capers and season with salt and pepper. Then spoon this mixture over the broccoli. Combine gently.

In a separate pan melt the butter then add in the breadcrumbs, reserved cheese and chopped parsley. Mix together then sprinkle over the top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.

• 4 hake fillets about 175g each, skinned and boned
• A little salt and freshly ground black pepper
• 1 tablesp. chopped parsley
• 2 tablesp. butter
• ½ onion, finely chopped
• 250g mushrooms, sliced
• Juice of half a lemon
• 2 tablesp. flour
• 200mls milk
• 50mls cream
• 4 tablesp. breadcrumbs
• 1 heaped tablesp. grated cheese
• 1 tablesp. paprika

Preheat the oven to Gas Mark 4, 180°C (350°F).

Season the hake with a little salt and pepper and place in a single layer in a buttered baking dish. Sprinkle over the parsley.

Heat the butter in a saucepan over a medium heat and sauté the onion for a couple of minutes. Turn down the heat if it begins to brown. Add in the mushrooms and lemon juice and cook for five minutes, stirring occasionally. Stir in the flour and allow to cook for a minute or two then blend in the milk and cream. Increase the heat and simmer the sauce for a couple of minutes, stirring all the time. Season to taste.

Pour the sauce over the fish, then sprinkle on the breadcrumbs, grated cheese and paprika. Bake in the preheated oven for 18-20 minutes.

• 700g monkfish, filleted, skinned and cut into cubes
• 1 tablesp. oil
• 75g Green Thai paste
• 1 teasp. root ginger, grated
• 4 scallions,  thinly sliced
• 1 red pepper, sliced
• 400ml  tin of coconut milk
• Salt and freshly-ground black pepper
• Small handful of fresh coriander and basil, chopped
• Juice of half lime

Add the oil to a large heavy based frying pan, and warm a little, then add the paste and cook for a minute.  Then stir in the ginger, scallions and peppers and coat in the paste. Pour in the coconut milk, and boil for 2 minutes, stirring from time to time.

Season the fish and add to the mixture in the pan and gently simmer for 5 minutes until the fish is beginning to flake. Add the chopped herbs and lime juice.

• 4 x 175g hake fillets, skin on and boned
• 1 tablesp. olive oil
• Salt and freshly ground pepper
• 50g butter
• ½ lemon, pips removed
• 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.

• 4 whiting fillets, about 175g each, skin on
• 12 slices of thinly sliced streaky bacon
• 2 tablesp. olive oil

Grill the bacon until crispy, keep warm.

Place the shallots, white wine and water in a heavy-based pan and bring to boil.  Let it simmer until reduced to a quarter. Add the cream and boil for one minute. Reduce the heat and add in all the butter.  Whisk vigorously until you have a lovely silky sauce – do not let the sauce boil or it will separate.  Remove from the heat, season and keep warm.

Season the whiting with salt and pepper. Heat a frying pan over a medium heat and add 2 tablesp. of olive oil.  Add the fillets skin side down and cook for 3-4 minutes, the skin should be crisp. Turn and cook the other side for 1 minute.

4 hake fillets, about 175g each, skinned and boned
½ lemon cut into slices
Bunch of parsley
1 tablesp. black pepper corns
Salt
4 medium leeks, trimmed and sliced
2 carrots, peeled, cut into half lengthways and then into discs

Mustard and Honey Dressing
1 tablesp. wholegrain mustard
3 tablesp. honey
3 tablesp. white wine vinegar
A little salt and pepper
100ml olive oil, extra virgin if available
Juice of ½ lemon
1 tablesp. chives, chopped

To make the dressing: Place the mustard, honey, white wine vinegar and a little salt and in a bowl.  Whisk in the olive oil, lemon juice and chives. Taste for seasoning. Set aside.

To poach the Hake: Pour approximately 200ml water into a shallow frying pan which is big enough to fit the hake fillets in a layer. You will need enough to cover the fish. Add in the lemon slices, sprigs of parsley, black peppercorns and a little salt.  Bring to the boil. Reduce the heat and gently slide in the hake fillets.  Simmer for 10 minutes.

Meanwhile in a separate saucepan heat some water, add the sliced carrots and salt and pepper. Cook for 2-3 minutes. Add the leeks and continue to cook for another couple of minutes until the vegetables are tender. Drain well.

• 700g hake, skinned, boned and cut into chunks
• A knob of butter
• ½ tablesp. olive oil
• 1 onion,  peeled and finely chopped
• 300g carnaroli or arborio risotto rice
• 100ml white wine
• 800ml stock, heated to simmering point
• A little salt and black pepper
• 200g of vegetables – a mixture of frozen peas and broad beans works well
• Handful basil leaves, lightly torn

Preheat the oven to Gas Mark 4, 180°C (150°F).

Melt a knob of butter with a dash of olive oil in a wide, shallow ovenproof saucepan over a gentle heat. Add the onion and cook until softened, but not browned. This will take about 5 minutes. Add in the rice and stir for 1-2 minutes until it starts to look translucent. Add the wine and stir until it evaporates.

Pour in enough of the heated stock to just cover the rice and simmer gently, stirring now and again. Season with a little salt and pepper. As the stock evaporates add more and stir intermittently until all the stock is used. This will take about 15 minutes. Taste regularly and add a little more salt if necessary. Stir in the frozen vegetables and basil leaves. Then season the fish and place it in a single layer on top of the risotto. Cover and place in the preheated oven for 10-12 minutes until the fish flakes easily with a fork. Remove from the oven and serve immediately with a side salad.