Fish & seafood recipes

Choosing a fish & seafood recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Chermoula cod with roasted carrots and couscous

  Preparation takes 35 minutes. Cooking takes 39 minutes. Allow 57 minutes in total. Makes 4 servings. Key ingredients: boneless cod fillets, 4 × 160 g, each approximately 2.5–3 cm thick, carrots, olive oil, for the carrots, fine salt, for the carrots, fresh coriander, including tender stems. Equipment: Large shallow roasting tray, approximately 40 × 30 cm, Shallow roasting dish, approximately 30 × 22 cm, Baking parchment suitable for the stated oven temperature, Heatproof bowl of at least 1.5 litres, with a close-fitting lid or plate, Mixing bowl and two small bowls for dividing the chermoula, Kitchen scales, measuring jug and measuring spoons, Knife, chopping board, vegetable peeler and garlic press or fine grater, Kettle, fork, tongs and fish slice, Food thermometer, if available.

  Kitchen tip: Use similarly thick cod pieces and check each separately. Remove cooked fillets promptly rather than letting them dry out while other pieces finish.

• Coconut lime fish parcels with Thai basil

  Preparation takes 21 minutes. Cooking takes 35 minutes. Allow 41 minutes in total. Makes 2 servings. Key ingredients: raw skinless, boneless cod, haddock or hake fillets, dry jasmine rice, water, full-fat unsweetened tinned coconut milk, fish sauce. Equipment: Oven, Approximately 35 × 25 cm rimmed baking tray, Two 40 cm squares of baking paper rated for 200°C, 1–1.5 litre saucepan with a tight-fitting lid, Fine sieve, Scales and measuring jug, Small mixing bowl, Knife and chopping board, Two shallow heatproof serving bowls.

  Kitchen tip: Fillet thickness matters more than weight. Choose matching pieces and check each parcel; remove a thinner fillet as soon as it is ready.

• Teriyaki salmon with a glossy soy–mirin glaze

  Preparation takes 10 minutes. Cooking takes 17 minutes. Allow 24 minutes in total. Makes 2 servings. Key ingredients: boneless, skin-on salmon fillets, raw weight, approximately 2.5 cm thick, ordinary Japanese soy sauce, hon-mirin, unsalted drinking sake, caster sugar. Equipment: 24 cm non-stick frying pan with room for both fillets without touching, Broad fish slice, Small measuring jug and measuring spoons, Kitchen paper, Spoon, Clean plate for cooked fish and two serving plates, Digital probe thermometer, Microwave, if required by the rice pouch.

  Kitchen tip: Use fillets about 2.5 cm thick for the suggested cooking stages. Pieces thicker than 3 cm need longer gentle cooking; do not raise the heat to hurry them.

• Turmeric fish with dill and rice noodles

  Preparation takes 32 minutes. Cooking takes 29 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: firm white fish fillets, such as cod, haddock or pollock, ground turmeric, fresh ginger, garlic, fish sauce. Equipment: 28–30 cm deep frying or sauté pan, 4 litre saucepan and colander, or a heatproof soaking bowl if required by the noodle packet, Non-reactive marinating bowl, Small dressing bowl, Separate raw-fish and ready-to-eat preparation boards and utensils, Broad fish slice and clean holding plate, Kitchen scales and measuring spoons, Four serving bowls, Food thermometer, optional.

  Kitchen tip: Read the noodle packet first. A longer soaking or cooking method changes when you need to start the water; do not shorten it to match the fish.

• Miso-glazed salmon with sesame greens

  Preparation takes 14 minutes. Cooking takes 27 minutes. Allow 30 minutes in total. Makes 2 servings. Key ingredients: boneless, skin-on salmon fillets, raw weight, each approximately 2.5–3 cm thick, mild white miso, mirin, Japanese soy sauce, or 5 ml water if the glaze base is already quite salty, water for the glaze. Equipment: Oven, Shallow metal baking tray, approximately 30 × 20 cm, Foil, optional for lining the tray or shielding the glaze, 28 cm frying pan with a lid, Small mixing bowl and small bowl for toasted seeds, Measuring spoons, Spoon or pastry brush, Colander, Fish slice, Clean serving utensils.

  Kitchen tip: Start with chilled, fully thawed salmon. If using frozen fish, thaw in the fridge beforehand and follow the pack's use-by instructions; this schedule starts with thawed fillets.

• Fish and chips

  Preparation takes 25 minutes. Cooking takes 55 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: floury potatoes, peeled, skinless, boneless cod, divided into four approximately 150 g fillets, 2–3 cm thick, plain flour (all-purpose flour): 150 g for the batter and 50 g for dusting, cornflour (cornstarch), baking powder. Equipment: Heavy, deep 8-litre (8½-quart) pot, approximately 24 cm (9½ inches) across, or a thermostatically controlled deep fryer, Clip-on deep-frying thermometer, Instant-read food thermometer, Wire rack and two rimmed baking trays, Slotted spoon or frying spider, Tongs, Two mixing bowls and a shallow dish, Whisk, Knife and chopping board, Kitchen paper or clean kitchen towels.

  Kitchen tip: The 80-minute estimate allows for preparation, heating the oil and frying two batches at each stage. A smaller fryer that holds only one fish fillet at a time will take longer.