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Fish recipes

It is time to get excited about #FishFriday. But why wait til Friday? Fish is great any day of the week.   Cooking fish does not have to be a hassle, as our collection of fish recipes proves. Our top picks of stress free dishes include grilled octopus, a cuttlefish salad and lobster bisque. 

Michigan Smoked Trout Melt from Scrambled

A plain old tuna melt has nothing on this Michigan-influenced Smoked Lake Trout Melt, inspired by Gordon’s journey to the beautiful Upper Peninsula on the edge of Lake Superior.
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Sea Bass with Israeli Couscous from Ramsay in 10

Gordon's out to show to make a delicious dish all you need is some incredible ingredients and 10 Minutes. This week Gordon shows you how to make a delicious Sea Bass in under 10 minutes!

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Southern Indian Fish Curry

This is a lightly spiced, creamy curry with a delicately sweet-and-sour flavour that is popular in the southern regions of India. Serve it with boiled basmati or brown rice for a perfectly balanced pre-exercise meal.

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Teriyaki Salmon

It’s amazing how much flavour the salmon takes on after just 20 minutes in the sweet and salty marinade, and it’s even better if you can give it two hours.
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Sea Bass With Fennel, Lemon And Capers

Cooking fish in individual foil packets, or en papillote, as they say in France, is a great way of sealing in all the flavours. The smell that hits you when you open them up are just phenomenal, so let everyone do their own at the table.
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Pan-Fried Scallops with Crunchy Apple Salad

Scallops are cooked when the outside is golden brown and the centre is just going from translucent to opaque. The simple salad goes equally well with crab or lobster.
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Sea Bream with Tomato & Herb Salsa

This is a beautiful way of serving all kinds of fish fillets, from sea bream to sea bass or even cod. The salsa is effectively a warm vinaigrette, the idea is to encourage the flavours to mingle.
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Fish Pie

I can never understand why most fish pie recipes require you to pre-cook the fish. A nicer way is to bake it from raw and invest in a bottle of Noilly Prat – that, rather than the stock, gives the sauce its flavour.
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