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Author Archives: Porthlevenfest34

Grilled mackerel with escalivada & toasts

Escalivada is a punchy make-ahead Spanish dish of grilled peppers, aubergines and onions. It works really well with grilled or barbecued fish Ingredients: - For the escalivada 3 very large or 4 medium peppers, a mix of colours 1 red onion, halved and thinly sliced 3 tbsp extra virgin olive oil 2 medium aubergines zest 1 lemon, juice of ½ 1 rosemary sprig, finely chopped 2 tbsp small capers, drained small pack flat-leaf parsley, roughly chopped For the fish and toasts 2 rosemary sprigs, finely chopped 3 garlic cloves, crushed 3 tbsp extra Read More...

Mackerel with orange & harissa glaze

The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce. Ingredients: - 4 x 75g Mackerel fillets skin on 2 tbsp plain flour ½ tsp smoked paprika 2 tbsp extra-virgin olive oil 1 small orange, grated zest and juice 1-2 tsp harissa paste (to taste, as brands vary) 50g pine nuts, toasted small bunch coriander, very roughly chopped Method: - Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish Read More...

Monkfish Medallions with Mediterranean Vegetable Stew

Prep time: 10 minutes Cooking time: 40 minutes Serves: 4 Recipe by: Jane Devonshire   Ingredients 450gm – 500gm Monkfish medallions 300gm cooked new potato with the skin on 250gm Aubergine 1 medium 250gm Cherry Tomatoes 200gm Courgette – 1 large 4 Garlic Cloves (I grate mine at home but finely diced is good too) 1 medium red onion 50ml olive oil 1 pack tomato passata (390gm) Salt and Pepper Juice ½ lemon 1 - 2 tablespoons Italian Mixed Dried Herbs   Method Chop all the vegetables including potatoes to a little smaller than the size of your cherry Read More...

Paper steamed mackerel with hot and sour chilli dressing

Prep time: 10 minutes Cooking time: 8 minutes Serves: 2 Skill level: Competent Cook Recipe by: Billingsgate Seafood School         Ingredients 4 mackerel fillets, pin-boned 1 stick lemon grass, roughly chopped 2.5cm piece ginger, peeled and sliced 1 red chilli, sliced (seeds left in) 1 tablespoon olive oil Salt and freshly ground black pepper For the dressing Juice and zest of 2 limes 3 tablespoons fish sauce 2 teaspoons sugar 1 red chilli, deseeded and chopped 1 teaspoon tamarind paste 2 spring onions, finely sliced To serve Noodles Sprigs of coriander Lime wedges Method Heat the oven to 220C. Heat a large baking sheet in Read More...

Roast monkfish with rosemary, olive oil and lemon marinade

Prep time: 15 minutes Cooking time: 15 minutes Serves: 4 Skill level: Competent Cook Recipe by: Billingsgate Seafood School          Ingredients 4 monkfish fillets 2 tablespoons rosemary, roughly chopped 4 tablespoons extra virgin olive oil Grated zest of 2 lemons 1 tsp honey Salt and freshly ground black pepper To garnish Handful watercress Method Heat the oven to gas mark 7. Slash the fish several times on each side. Mix the rosemary, olive oil, lemon zest and honey. Rub into the fish and leave to marinate for 10 minutes. Place the fish in a roasting tin Read More...

Seafood Pancakes

Serves 4-6 Ingredients: Eggs/flour/milk/oil for pancakes 2oz/60g butter 2 leeks, sliced and washed Small clove of garlic, crushed 1lb/450g mixed fish (use a mix of whatever fish is available, such as pollack, cod, gurnard or salmon) ½lb/225g cooked, shelled prawns (fat prawns give textural contrast as well as flavour) ½ pint/280ml milk A bay leaf or a sprig of thyme 11oz/300g spinach 1oz/30g flour 6 tbsp single or double cream 8 pancakes 1oz/30g freshly grated Parmesan   Method First make 8 pancakes and set aside Melt half the butter in a large pan and add the Read More...

Smokey hake, beans & greens

Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day Ingredients mild olive oil  ½ x 200g pack raw cooking chorizo (e.g. Unearthed Alfresco Smoked) 1 onion, finely chopped 260g bag spinach  2 x 140g skinless hake fillets ½ tsp sweet smoked paprika 1 red chilli, deseeded and shredded 400g can cannellini beans, drained juice ½ lemon  1 tbsp extra virgin olive oil   To serve Garlic mayonnaise Method Boil a full kettle of water and Read More...

Cod provencal

A one-pan dish for two that has all the flavours of the sun-drenched south of France Ingredients 2 Cod fillets, skin on, each weighing about 175g, see box, far right 1 tsp coarse salt flakes 2 red peppers 1 garlic clove 1 lemon  2 fennel bulbs  6 tbsp. olive oil  350g very ripe cherry tomatoes, halved 1 tbsp balsamic vinegar  1 handful pitted black olives 1 tbsp capers in brine, drained small handful each lemon thyme, oregano and basil leaves, with a few small basil leaves kept aside 20 marinated anchovy fillets, Read More...

Baked Sea Bass with Lemon & Caper dressing

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining. Ingredients 4 x 100g/4oz sea bass fillets olive oil For the caper dressing 3 tbsp extra virgin olive oil grated zest of 1 lemon, plus 2 tbsp juice 2 tbsp small capers   2 tsp gluten-free Dijon mustard 2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional) Method To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp Read More...

Roast sea bass & vegetable traybake

Apply a no-fuss touch to fish in this all-in-one Italian-inspired bake with crispy potatoes, roasted peppers and olives Ingredients 300g red-skinned potatoes, thinly sliced into rounds 1 red pepper, cut into strips 2 tbsp extra virgin olive oil 1 rosemary sprig, leaves removed and very finely chopped 2 sea bass fillets 25g pitted black olive, halved ½ lemon, sliced thinly into rounds handful basil leaves Method Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and Read More...

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