Luxury Fish Pie

Luxury Fish Pie

 

A buttery puff pastry makes this luxury fish pie a delicious alternative to a traditional potato topping. The salmon and prawns/shrimp are in a creamy sauce with sweetcorn and mushrooms.

 

Luxury Fish Pie
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Standing time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 450ml (15 fl oz) milk (2 cups)
  • 450g (1 lb) salmon, skinned
  • 170g (6 oz) tiger prawns/shrimp
  • 170g (6 oz) frozen sweetcorn (or canned) (1 cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 150ml (5 fl oz) white wine (⅔ cup)
  • 115g (4 oz) button mushrooms, halved (about 6)
  • salt and freshly ground black pepper
  • 2 tbsp fresh dill, chopped
  • 225g (8 oz) packet frozen puff pastry, thawed
  • 1 egg, beaten (for glaze)


  • You will also need a pie dish.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Pour the milk into a large pan. Cut the salmon into cubes and add with the prawns/shrimp to the pan. Bring the milk to the boil and then remove from the heat. Cover the pan and leave for 5 minutes to cook the fish.

  4. Now drain the fish, reserving the liquor, and place in the base of the pie dish with the sweetcorn.

  5. Next, melt the butter in a clean pan. Add the flour and mix to form a paste. Cook over a low heat for 1 minute.

  6. Then gradually stir in the reserved liquor and keep stirring until the sauce is smooth. Increase the heat and stir the sauce until it is really thick, about 2 minutes.

  7. Now stir in the wine and add the mushrooms. Simmer for 3 minutes.

  8. Season to taste and add the dill.

  9. Pour the sauce over the fish and give everything a good stir so the sauce coats the fish and vegetables. Leave to cool slightly, about 10 minutes.

  10. Trim the pastry to fit the top of the pie dish.

  11. Dampen the rim of the dish with water and use the trimmings to cover the rim of the dish.

  12. Now dampen the rim of pastry with water. Cover the pie dish with the large piece of pastry pressing down around the rim of the dish to seal the pastry. Knock back the edges.

  13. Make 2 holes in the top to allow steam to escape during cooking.

  14. Brush the top of the pastry with egg glaze.

  15. Place on a baking tray and bake in the centre of the oven for 25-30 minutes until the pastry is golden.

  16. Serve with green beans or carrots.

Updated: November 10, 2019

Salmon Provençale

Salmon Provençale

 

Salmon Provençale is a super tasty dish. Salmon fillet is roasted with baby potatoes, sweet cherry tomatoes, courgettes and olives tossed in olive oil and herbes de Provence.

 

Salmon Provençale
Prepares: 4 servings
 
  • Preparation and cooking time: 50 minutes

  • Ingredients
  • 565g (1 lb 4 oz) salmon fillet, skinned and cut into 4 portions
  • 450g (1 lb) baby potatoes (about 9)
  • 2 courgettes/zucchinis
  • 450g (1 lb) cherry tomatoes
  • 20 black olives, pitted (optional)
  • 3 tbsp olive oil
  • 1½ tsp herbes de Provence
  • salt and freshly ground black pepper

  • You will also need a large heavy based baking tray/sheet.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. While the oven is heating up, place the baking tray/sheet in the oven to get hot.

  4. Brush the hot tray/sheet with a little olive oil.

  5. Now toss the potatoes in a small bowl with 1 tablespoon of the olive oil and a little salt. Then spread on the baking tray/sheet and roast for 17 minutes.

  6. Meanwhile, brush the salmon pieces with a little olive oil and sprinkle with ½ teaspoon of herbes de Provence. Season.

  7. After the potatoes have been roasting for 17 minutes, turn them, leaving a space in the centre of the tray/sheet. Now lay the salmon pieces in the centre and then return to the oven for 10 minutes.

  8. While the salmon and potatoes are in the oven, slice the courgettes/zucchinis into 1.25cm (½ inch) rounds and put in a bowl. Add the tomatoes, olives (if using), the remaining olive oil, and herbes de Provence. Season. Now toss to coat.

  9. After the salmon has been baking for 10 minutes, remove the tray/sheet from the oven, turn the potatoes again and spread all the vegetables around the salmon. Return to the oven and continue cooking for a further 10 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.

  10. Serve.

Updated: October 19, 2019

Baked Fish with Tomatoes and Tasty Breadcrumbs

Baked fish and tomatoes with tasty breadcrumbs

 

A simple fish dish, cooked on a bed of rice with buttery garlic and onion sautéed breadcrumbs.

 

Baked Fish with Tomatoes and Tasty Breadcrumbs
Prepares: 4 servings (picture shows 2)
 
  • Preparation time: 35–45 minutes
  • Cooking time: 25 minutes (oven)

  • Ingredients
  • ¾ cup rice
  • 4 x 140g (5 oz) white fish fillets, skinned (e.g. haddock)
  • fresh or dried thyme
  • freshly ground black pepper
  • 60ml (2 fl oz) white wine (¼ cup)
  • 4 small tomatoes
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1 cup fresh breadcrumbs (about 2 slices of bread)
  • 7g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
  • ½ lemon

  • To serve
  • Seasonal vegetables

  • You will also need an ovenproof dish, greased. It should be large enough to lay the fish in a single layer.


  1. Method
  2. Preheat oven to 180°C (350°F) gas 4.

  3. Bring rice to the boil in 360ml (12 fl oz) (1½ cups) lightly salted water. Reduce the heat to a gentle simmer. For brown rice simmer for 15 minutes and for white rice simmer for 5 minutes.

  4. Meanwhile, remove the skin from the tomatoes by putting them in a bowl, covering with boiling water and then leaving for one minute. Remove with a slotted spoon and gently peel away the skin. (It should come away very easily.) Set aside.

  5. Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan over the base of the ovenproof dish. (It will not be fully cooked at this point.)

  6. Lay the fish over the rice in a single layer. Then pour over the wine and lightly season with thyme and pepper.

  7. Slice the tomatoes and arrange on top.

  8. Next melt the butter in a frying pan/skillet. Add the onion and garlic and cook over a low heat until the onion is soft, about 5 minutes.

  9. Mix in the breadcrumbs and parsley.

  10. Now scatter the crumb mixture over the tomatoes.
  11. Cover the dish with foil and bake for 15 minutes. Then remove the foil and bake for a further 10 minutes until the fish is cooked through and the topping is crisp and golden.

  12. Cut the lemon into four slices and use to garnish.

Updated: October 7, 2019

Baked Cod Provençal

When we were grocery shopping this week, our fish counter was displaying some wild cod and it looked so good – really white and chunky. I couldn’t resist buying some and I cooked it making a provençal dish. It certainly didn’t disappoint.

 

It is not often we see wild fish to buy here in Canada, the main one we do see being wild pacific salmon, but I buy it when I can because there is certainly a difference. Once I found out how farmed fish was produced, with all its potential toxins, it made me realise just how much we have forgone quality for quantity. But that’s another story.

 

Anyway, we enjoyed our fish supper and hope you will want to try it too.

 

Baked Cod Provençal

 

A nutritious fish dish that is full of flavour. The chunky piece of cod is baked with sliced peppers, plum tomatoes and garlic in a tomato, herb and wine sauce.

 

Baked Cod Provençal
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 28 minutes

  • Ingredients
  • 675g/ (1 lb 8 oz) cod, skinned (chunky cod, if available)
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 3 tbsp olive oil
  • 2 x 400g tins Italian plum tomatoes (1 x 28 fl oz can)
  • 2 garlic cloves, crushed
  • 3 tbsp white wine
  • 1 tbsp lemon juice
  • 1 tsp dried oregano or 3 sprigs of fresh (leaves only)
  • salt and freshly milled black pepper
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick) plus extra for greasing

  • You will also need a large sauté pan and an ovenproof dish that is large enough to take the fish in a single layer.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Heat the oil in the pan and add the peppers. Over a medium heat, sauté for 3–4 minutes, to soften, tossing occasionally.

  4. Then drain the tomatoes and reserve the juice. Add the tomatoes to the pan along with the garlic, wine, lemon juice, and oregano. Season. Stir in 3 tablespoons of reserved tomato juice and then simmer for a further 3–4 minutes.

  5. Meanwhile, grease the ovenproof dish. Cut the fish into 4 portions and place in the dish. Season.

  6. Now pour the vegetables over the fish and dot with the butter.

  7. Bake towards the top of the oven for 20 minutes or until the fish is cooked through. Baste half way through cooking.

Updated: September 22, 2019

Gratin of Sole with Broccoli

Gratin of Sole with Broccoli

 

A tasty way of serving fish that is quick to prepare and just right for a summer supper. A thick fillet of sole is grilled/broiled smothered in tiny broccoli florets and a cheesy sauce until the sauce is bubbling and golden.

 

Gratin of Sole with Broccoli
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 170g (6 oz) broccoli florets (a medium head of broccoli)
  • 40g (1½ oz) butter (3 tbsp, or ³⁄₈ stick)
  • 40g (1½ oz) flour (⅓ cup)
  • 300ml (10 fl oz) milk (1¼ cups)
  • 115g (4 oz) cheese, grated (1 cup)
  • 4 large sole fillets (each weighing about 170g (6 oz)
  • salt and freshly milled black pepper
  • 1 tbsp lemon juice
  • butter for greasing
  • 28g (1 oz) Parmesan, grated (¼ cup)
  • cayenne pepper

  • Serving suggestion
  • Baby new potatoes

  • You will also need a vegetable steamer and a large baking tray/sheet.


  1. Method
  2. Preheat the grill/broiler to high.

  3. Cut the broccoli into florets, trimming and discarding the stems. Then separate the florets into 1cm (½ inch) chunks. Steam for about 2 minutes, until just tender. Remove the steamer from the pan and set to one side.

  4. Now melt the butter in a small pan add the flour.. Stir until smooth. Let this cook gently over a low heat for 1–2 minutes, until it starts to bubble.

  5. Meanwhile, heat the milk in the microwave for 1 minute, which will then make it easier to blend into the roux. Remove the pan from the heat and gradually add the milk, stirring continuously until there is a smooth sauce. Return to the heat, bring the sauce to the boil, and then stir over a gentle heat until it thickens.

  6. Remove from the heat and vigorously stir in the cheese until it has melted and blended into the sauce. (Just use the heat of the sauce to melt the cheese. Don’t put the pan over heat on the stove as this will make the cheese go oily.) Set to one side.

  7. Next season the fish and then sprinkle over the lemon juice.

  8. Grease the baking tray and place under the grill/broiler for 1 minute to heat up.

  9. Lay the fish on the hot tray in a single layer. They will sizzle as they touch the hot baking tray/sheet.

  10. With the grill/broiler rack 7.5cm (3 inches) from the heat, cook the fish for just 3 minutes and then remove.

  11. Meanwhile, carefully spoon the broccoli into the cheese sauce to evenly distribute the florets. Spoon over the fish and then sprinkle the grated Parmesan.

  12. Put the fish back under the grill/broiler and cook for a further 4 minutes, or until the sauce is bubbling and beginning to turn golden.

  13. Sprinkle a pinch of cayenne pepper over each piece of fish and serve immediately.

Updated July 18, 2019

Haddock with a Parsley-Cheese Sauce

Haddock with Parsley and Cheese Sauce

 

Another quick dish for summer. Haddock is poached with lemon and parsley, then covered in a parsley-cheese sauce and garnished with chopped egg.

 

Haddock with a Parsley-Cheese Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Standing time: 15 minutes
  • Cooking time: 5–10 minutes

  • Ingredients
  • 750g (1 lb 10 oz) haddock, divided into four portions
  • 300ml (10 fl oz) milk (1¼ cups)
  • 1 lemon
  • 4 sprigs parsley
  • 6 peppercorns
  • 28g (1 oz) butter (2 tbsp)
  • 28g (1 oz) flour (¼ cup)
  • 5 tbsp chopped parsley
  • 55g (2 oz) mature Cheddar cheese, grated (shredded) (½ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled

  • Serving suggestion
  • French fries and peas

  • You will also need a large lidded frying pan/skillet and a shallow flameproof dish large enough to take the haddock portions in a single layer.


  1. Method
  2. Cut the lemon in half and then slice one half and juice the other.

  3. Lay the haddock portions in a single layer in the lidded pan.

  4. Add milk, lemon slices and juice, parsley sprigs, and peppercorns. Bring to the boil, then turn off the heat, cover the pan/skillet and leave for 15 minutes, until the haddock can be flaked. Lift the haddock using a fish slice and transfer to the flameproof dish. Then flake the fish.

  5. Strain and reserve the milk.

  6. Preheat the grill/broiler to high.

  7. Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute.

  8. Then gradually stir in the reserved milk until there is a smooth sauce and bring to the boil. Remove from the heat, season, and stir in the chopped parsley.

  9. Now pour the sauce over the fish and sprinkle with the cheese.

  10. Place under the grill/broiler and cook for about 5 minutes until bubbling, and the cheese has melted and is turning golden brown.

  11. While the fish is under the grill/broiler shell the eggs and chop.

  12. Once the fish is cooked, garnish with the chopped egg and serve.

Updated: July 15, 2019

Poached Salmon with a Herb Sauce

Poached Salmon with a Herb Sauce

 

For that added special touch, this lovely creamy herb sauce of parsley, chives and tarragon covers these simply cooked poached salmon fillets.

 

Poached Salmon with a Herb Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 4 salmon fillets
  • 1 lemon
  • 1 bay leaf
  • a few peppercorns
  • 1 tbsp tarragon vinegar
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 170g (6 oz) butter, cut into small cubes (¾ cup, or ½ stick)
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • salt and freshly milled black pepper


  • To serve
  • baby potatoes and green beans

  • You will also need a large shallow frying pan/skillet with lid


  1. Method
  2. This is one dish where everything needs to be prepared before starting to cook.

  3. First, have four plates warming in the oven.

  4. Now, cut four slices from the lemon and then juice the remainder.

  5. Lay the salmon fillets side by side in the shallow pan/skillet.

  6. Add the lemon slices, bay leaf, and peppercorns.

  7. Cover the salmon with cold water and add the lid.

  8. Now bring the water to a boil and then remove the pan/skillet from the heat and leave for 5 minutes to finish cooking the salmon. Then, using a fish slice, lift the salmon from the pan/skillet and transfer to the warmed plates in the oven.

  9. Meanwhile, add the lemon juice to a small pan along with the vinegar.

  10. Bring to a boil and then let it bubble rapidly over a medium heat until it has reduced by half. It will reduce very quickly so you need to watch it. Immediately pour into a small bowl and leave to cool a little. (You need to pour it from the pan immediately to prevent the heat from the pan reducing the mixture further.)

  11. Next bring a little water to a gentle simmer in another pan.

  12. Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and add the cooled vinegar and lemon juice.

  13. Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.

  14. Once the sauce has thickened, remove the bowl immediately from the heat and stir in the herbs. Season.

  15. Pour the sauce over each fillet and serve with the vegetables.

Updated: July 10, 2019

Salmon and Prawn/Shrimp Filo Pie

Salmon and Prawn/Shrimp Filo Pie

 

This is one of my favourite fish pies which is really good to serve to guests as it looks so scrumptious and different when baked. Filo pastry keeps it light and is used in a decorative way as a topping. The herby cream cheese filling which is added to cubes of salmon and prawns/shrimp is so smooth and delicious too.

 

Salmon and Prawn/Shrimp Filo Pie
Prepares: 6 servings
 
  • Preparation time: 45 minutes
  • Cooking time: 30 minutes
  • Resting time: 12 minutes

  • Ingredients
  • 3 sheets filo* pastry
  • 40g (1½ oz) butter, melted (3 tbsp)
  • 450g (1 lb) salmon, skinned and cubed
  • 200ml crème fraîche
  • 200g cream cheese, softened
  • 2 eggs, medium (U.K.)/large (N.A.)
  • 2 tbsp fresh dill or tarragon, chopped
  • salt and freshly ground black pepper
  • 115g (4 oz) large prawns/shrimp, cooked

  • *filo pastry is also known as phyllo pastry

  • Serve with a green salad.

  • You will need a 20cm (8 in) loose-bottomed flan tin, 3.75cm (1½ inches) deep, buttered, and a baking sheet. Also a deep sided frying pan/skillet.


  1. Method
  2. Preheat the oven to 200°C (400°F) gas 6.

  3. Pop the baking sheet in the oven to heat up while preparing the pie.

  4. Now bring some water to the boil in the frying pan/skillet. It will need to be deep enough to cover the salmon. Then add the salmon and bring back to the boil. Immediately remove from the heat, cover the pan/skillet and leave for the water to poach the salmon, about 2–3 minutes, until it is just cooked.

  5. With a slotted spoon, remove the salmon and leave on a plate to cool completely.

  6. Meanwhile, beat together the crème fraîche, cream cheese, eggs, herbs, and seasoning until the mixture is smooth.

  7. Take two of the sheets of pastry, cut them in half to give four sheets. Brush one sheet with melted butter, then lay a second sheet on top, rotating it slightly so the edges don’t line up. Brush this sheet with melted butter. Now lay a third sheet on top, again rotating it slightly, and brush with butter. Lay the fourth sheet on top, slightly rotated.

  8. Lift the pastry layers and line the flan tin, gently pressing the pastry down into the tin. The edges of the pastry should extend over the rim. Now brush the top layer of pastry with melted butter.

  9. Brush the remaining piece of pastry with melted butter and put to one side.

  10. Place the salmon cubes over the pastry and then add the prawns/shrimps.

  11. Pour over the cream mixture.

  12. Now bring the edges of the pastry up over the the filling around the edge, leaving it roughly scrunched up.

  13. Tear the remaining piece of pastry into long strips. Scrunch these up and use them to cover the exposed filling.

  14. Place the flan tin on the hot baking sheet and loosely cover with foil. Then bake in the oven for 25 minutes.

  15. Remove the foil and continue baking for a further 5 minutes until the pastry is crisp and turning golden in colour.

  16. Remove from the oven and let rest for 10 minutes for the filling to set.

  17. Now carefully lift the pie from the tin but leave on the base. Let it cool for 2 minutes then gently slide off the base.

  18. Serve cut into wedges along with a green salad.

  19. Notes:
  20. Filo pastry dries out very quickly, so keep it covered until it is needed to be used.

  21. As the pastry does not contain any fat it can be refrozen. Remove the packet from the freezer to thaw, keeping it covered. Then when the pastry is needed, unroll it and remove the 3 sheets. Now carefully roll the pastry back up, return it to its wrapping and place back in the freezer.

 

Salmon and Prawn Fish Pie

Salmon and Prawn Fish Pie

 

Flaked salmon and prawns/shrimp with broccoli in a creamy wine sauce, topped with mounds of mashed potato, and sprinkled with a crusty topping, make this a delicious fish pie.

 

Salmon and Prawn Fish Pie
Prepares: 4 servings
 
  • Preparation time: About 40 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 800g (1¾ lb) potatoes, peeled (5 medium)
  • 565g (1¼ lb) salmon fillet, skinned
  • 115g (4 oz) cooked prawns/shrimps
  • 240ml (8 fl oz) dry white wine (1 cup)
  • 60ml (2 fl oz) water (¼ cup)
  • few sprigs dill
  • salt and freshly ground black pepper
  • 2 lemon slices
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • 5 tbsp single cream/table cream
  • 120ml (4 fl oz) milk (½ cup)
  • small head of broccoli
  • 2 tbsp fresh white breadcrumbs
  • 2 tbsp butter, melted
  • sprigs of dill for garnish (optional)

  • For this recipe you will need a large frying pan/skillet with lid and a 2.25 litre (4 pint) ovenproof dish


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5).

  3. Peel and cut potatoes into large chunks. Cook in boiling, salted water for about 20 minutes until tender. Drain and set aside.

  4. Meanwhile, cut the broccoli into bite-sized florets, about 115g (4 oz) (1 cup). Not all the head of broccoli will be needed.

  5. Remove the stalks from the dill and reserve. Chop dill leaves and put to one side.

  6. Now lay the salmon in the frying pan/skillet and pour over the water and wine. Add the seasoning, dill stalks, and lemon slices. Cover the panskillet. Bring the liquid slowly to the boil, then reduce the heat and simmer gently for 5 minutes or until the fish is just cooked.

  7. Remove from the heat and discard the dill stalks and lemon slices. Using a slice, lift the fish and lay it in the ovenproof dish. Flake into chunks using a fork and check for bones.Then strain and reserve the cooking liquor.

  8. Now scatter the prawns/shrimps and broccoli over the fish.

  9. Next melt the butter in the frying pan/skillet and stir in the flour to form a smooth paste. Remove from the heat and slowly add the reserved cooking liquor, stirring constantly, until the sauce is smooth. Return to the heat and bring to the boil. Then reduce the heat and cook for a further minute, while continuing to stir, until the sauce has thickened. Stir in the cream. Add the chopped dill leaves and season. Now pour the sauce over the fish.

  10. Mash the potatoes, adding just enough milk to create a creamy mash. Season well. Cover the fish with spoonfuls of the potato. Don’t flatten the spoon shapes out as you are after a bumpy look.

  11. Then sprinkle with the breadcrumbs and pour the melted butter over the top.

  12. Bake for 40–45 minutes until piping hot and lightly browned.

  13. Serve garnished with sprigs of dill (optional).

Updated: January 25, 2019

Provençale Roast Haddock

Provencale Roast Haddock

 

This is a lovely mediterranean fish dish that is so full of flavour and cooked in just one dish. Chunks of red and yellow peppers and wedges of red onion are roasted in olive oil. Diced Italian tomatoes are then stirred through and the vegetables topped with baby spinach. The haddock fillets lie on the top and are drizzled with more olive oil and fresh rosemary and then roasted. All those delicious juices left on the plate can be soaked up with warm crusty bread.

 

Provençale Roast Haddock
Prepares: 4 servings
 
  • Hands on time: 30minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 1 red onion
  • 3 tbsp olive oil
  • 180ml (6 fl oz) dry white wine (¾ cup)
  • 2 red peppers
  • 1 yellow pepper
  • 2 sprigs rosemary
  • 400g (14 oz) tin Italian chopped tomatoes /can diced tomatoes
  • 225g (8 oz) pkt baby spinach
  • 4 x 140g (5 oz) skinned haddock fillets
  • salt and freshly ground black pepper
  • crusty bread

  • You will also need a large dish that will take the fish in a single layer and be suitable for roasting.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Skin the onion and cut into thin wedges. Spread in the large dish, drizzle over 2 tablespoons of the oil and roast for 10 minutes until softened.

  4. Meanwhile, wash, deseed, and cut the peppers into thick chunks.

  5. Now add the peppers, wine, and a sprig of the rosemary to the dish and roast for a further 15 minutes.

  6. Then stir through the tomatoes and return to the oven for another 5 minutes.

  7. While the tomatoes are cooking, place the spinach in a large saucepan, add a tablespoon of water and, over a medium heat, cook for 2 minutes until just beginning to wilt. Turn over the spinach a couple of times as it is cooking. Drain into a colander and, using a saucer or small plate, press down onto the spinach to remove the excess water.

  8. Place four mounds of spinach on the roasted vegetables and top each one with a haddock fillet. Drizzle with the remaining oil and the leaves from the other sprig of rosemary. Season well.

  9. Roast for 10–15 minutes until the fish is cooked through. It should be white and begin to flake when separated with a fork.

  10. Wrap the bread in foil and put in the oven for the last 3–5 minutes of cooking to warm it through. Then pop in a basket to serve at the table. Pieces can then be torn from the bread to mop up all the delicious juices left on the plates.

 

Baked Sole with Cream and Parmesan

Baked Sole with Cream and Parmesan

 

This is a really delicious fish dish that is easy to prepare and bakes in only 15 minutes. The fish is baked with lemon and cream and topped with Parmesan cheese.

 

Baked Sole with Cream and Parmesan
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 8 small or 4 large sole fillets (or other flat fish), 675g (1 lb 8 oz), skinned
  • 240ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • 85g (3 oz) Parmesan cheese, coarsely grated (¾ cup)
  • 1 lemon, juice only
  • 1 garlic clove, peeled and finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped

  • You will also need a 27 x 20 cm (11 x 8 inches) ovenproof dish.


  1. Method
  2. Preheat the oven to 220°C (425°F) (gas 7)

  3. Grease the ovenproof dish with butter, then lay the fish in a single layer in the dish with their thin ends tucked under so the fish will cook evenly.

  4. Now spoon the lemon juice over the fish.

  5. In a separate bowl or jug, combine the cream, garlic and parsley. Pour evenly over the fish.

  6. Top with the Parmesan, sprinkling it over so it completely covers the fish and cream.

  7. Bake in the oven for 15 minutes until the top is starting to brown and the fish is cooked through.

 

Salmon on a Bed of Spinach with Tomatoes and Crispy Potatoes

Salmon on a Bed of Spinach

 

A fish dish that is full of flavour and looks very colourful on the plate.

Salmon brushed with butter and lemon juice is then roasted and served sitting on a bed of buttery spinach with buttery tomatoes alongside. Slices of potato are roasted until crisp to complete the dish.

 

Salmon on a Bed of Spinach with Tomatoes and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • For the potatoes
  • 900g (2 lb) potatoes (6 medium)
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

  • For the fish
  • 675g (1 lb 8 oz) salmon fillet, middle cut, skinned and cut into four even-sized pieces
  • salt and freshly ground black pepper
  • a little oil
  • 14g (½ oz) butter, melted (1 tbsp)
  • ½ lemon, juice only

  • For the tomatoes
  • 400g can (½ × 28 fl oz can) chopped/diced tomatoes
  • 28g (1 oz) chilled butter, cubed (⅛ cup, or ¼ stick)
  • ½ tsp sugar

  • For the spinach
  • 14g (½ oz) butter (1 tbsp)
  • large bag (plastic container) baby leaf spinach, about 500g (18 oz)
  • a dash of white wine vinegar

  • You will also need a roasting tin/pan for the potatoes and an ovenproof dish large enough to lay the fish in a single layer.


  1. Method
  2. Preheat the oven to 200°C/400°F/gas 6.

  3. For the potatoes
  4. Peel and cut the potatoes into even-sized pieces. Place in a pan and cover with water. Bring the water to the boil and then simmer for 7 minutes. Drain and leave for a few minutes until the potatoes are cool enough to handle.

  5. Now thickly slice and add to a large bowl. Season, add the oil and toss to coat. Tip into the roasting tin/pan and roast for 30 minutes, turning a couple of times.

  6. For the fish
  7. Lightly oil the ovenproof dish, add the fish and brush with the melted butter. Season and then squeeze the lemon juice over the top. Bake in the oven, uncovered, for 18 minutes.

  8. For the tomatoes
  9. Tip the tomatoes into a small pan and bring to the boil. Reduce the heat and let the juice bubble for 5 minutes to reduce.

  10. Now gradually stir in the cubes of butter over a low heat and then add the sugar. Season to taste.

  11. For the spinach
  12. Melt the butter in a large pan and add the spinach leaves. Cook until just wilted, about 3 minutes.

  13. Next stir through a dash of white wine vinegar, then tip into a colander and press out the liquid.

  14. To serve
  15. Divide the spinach among four serving plates and place a salmon portion on top. Spoon the tomatoes around one side of the fish and the crispy potatoes on the other.

Updated: September 25, 2018