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Category Archives: Recipes

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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