Recipes
We’ve gathered some inspiration to help you create wonderful seafood meals. We aim to build a library of recipes based around all the fish we sell. We want you to be inspired to try something new and different and the more we diversify in the species we eat, the better it is for sustainability!
MONKFISH WITH LEMON DRESSING
Ingredients
- 4 monkfish portions
- 1 stalk lemongrass, bashed and finely chopped
- 4 lime leaves, chopped
- 1 tsp lemon thyme leaves
- 5 tbsp extra-virgin olive oil, plus extra for frying
- handful wild rocket leaves, to serve
For the lemon dressing (citrus vierge)
- strips of zest from 2 lemons, pith removed
- 25g caster sugar
- 6 tbsp extra-virgin olive oil
- 2 tsp lemon juice
- ½ tsp coriander seeds, toasted, then ground
- ½ tsp black onion seeds
- 2 tbsp currants
- 4 tbsp whole blanched almonds
- 2 tbsp roughly chopped coriander
Instructions
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Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
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Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
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About 20 mins before you’re ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.
MONKFISH KEBABS
Ingredients
- 250g monkfish tails, cut into large pieces
- olive oil, for brushing
- 1 lime, sliced
- 2 tortilla wraps, warmed
- 1 handful shredded lettuce
- 2 tbsp salsa or mild chilli sauce
- wooden skewers
Marinade
- juice of 1 lime
- 15g ginger, finely diced
- 1 garlic clove, chopped
- 2 tsp Chinese rice wine
- 3 tbsp oyster sauce
Instructions
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Make the marinade: mix together all the ingredients in a non-metallic bowl. Add the monkfish.
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Preheat the barbecue or grill. Brush the rack with oil.
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Thread the marinated monkfish onto the soaked skewers. Place on the barbecue or under the grill and cook for approx. 2 minutes on each side until cooked through. Place the lime slices on the barbecue (or under the grill) until griddle lines appear.
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Top the tortillas with the lettuce. Slide the barbecued monkfish off the skewers into the wraps. Top with the salsa or chilli sauce and serve with the lime slices for squeezing over.
Grilled Langoustine with Aioli Mayonnaise
Ingredients
- 12 x Langoustine
- 1 x clove of Garlic peeled
- Pinch of salt
- 4 tbs of a good brand Mayonnaise
- Dried oregano to taste
- Rapeseed oil
Instructions
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Pre-heat grill to high. Whilst this is heating split your langoustine. To do this lay an individual langoustine on its back, and using a sharp knife and pivoting on the point, press the blade down its middle, starting from the head end towards its tail. Be firm but don't go right through its shell. Now using your fingers pull them open so you end up with a butterfly effect one claw on each side. If u feel the need rinse out the head cavity but don't use too much water.
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Lay all the split Langoustine onto a baking tray and then put two or three droplets of rapeseed oil in the middle of each one, being careful not to saturate them.
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Sprinkle approx 1 /5 of a teaspoon of dried oregano over the flesh of each Langoustine, put to one side until needed.
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Now place your garlic and salt into a pestle and mortar and crush the garlic into the salt until it becomes a thin paste. At this point mix in your mayonnaise making sure to blend the two well.
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Now place your baking tray under the grill for 4 mins or until the flesh turns white all the way through.
Plate and serve
Bosh!
GARLIC KING PRAWNS
Ingredients
- 12 extra large raw king prawns
- 50g butter
- 4 large garlic cloves, peeled and finely minced
- salt and black pepper
- parsley, finely chopped to garnish
- lemon wedges, to serve
Instructions
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Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Sauté the garlic for about 1 minute.
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Add the king prawns and turn up the heat. Sauté them for about 3-5 minutes, turning them constantly until they are a vivid pink. Season lightly with salt and pepper
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Serve the hot king prawns with the garlic butter, scattering the chopped parsley on top of them and with lemon wedges on the side.
Baked Dover Sole and Herb Butter
Ingredients
Fish
- 2 x Dover Soles
- 125 ml White Wine
- 1 tsp mustard seeds
- 20g Butter cut into small cubes
Herb Butter
- 75g Butter
- 1 tbsp of fresh chopped Basil
- 1 tbsp of fresh chopped Parsley
- 1 tsp of fresh chopped Rosemary
- Juice of half a Lemon
Instructions
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Pre heat oven to 200 degrees centigrade.
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Using a sharp pair of kitchen scissors cut the fin and tail off the Dover Sole, now gently score the skin at the thick end of the fish before laying them flat into a oven proof dish.
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Pour over the white wine and spread the cubes of butter evenly over the fish.
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Place in the oven for 15-20 minutes, the fish is done when the flesh is starting to pull away from the bone.
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Meanwhile melt the butter in a pan, when melted add the herbs and lemon juice.
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Remove the fish from the oven and lay onto a plate before equally portioning the herb butter sauce over the top of the fish.
Serve simply with some New Potatoes and Blanched Asparagus.
Bon appetite
SCALLOPS WITH WARM ENDIVE SALAD AND GRAPEFRUIT DRESSING
Ingredients
Dressing
- 5 teaspoons honey
- The juice from 1 grapefruit
- Salt and pepper
- 1 tablespoon red wine vinegar
Salad
- 12 scallops
- 2 Endive
- 2 Peppers
- Watercress
- Spinach
- 4 rashers bacon
- 50g butter
- Olive oil
- Salt and Pepper
Instructions
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Cube the bacon and fry in a little olive oil until cooked.
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Cut the Endives length ways into 4 and sleeve the pepper.
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Rub the Pepper and Endive in olive oil, and season with salt and pepper.
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Place the pepper and endives into a oven proof dish, cover in tin foil and place bacon on top of the foil. Place in preheated oven at 180 degrees for 30 mins.
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In meantime mix all ingredients together for dressing and whisk well.
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When time remove the bacon, pepper and endive from the oven.
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Now season the scallops, and pan fry for 2 mins one side in a hot pan, leave space between each scallop so that when they drop their water content (and they will) they don't boil each other.
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Turn the scallops and begin to dress the salad.
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After two minutes drop the butter into the pan, and baste all the scallops before removing from the heat.
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Layer the salad and sprinkle the bacon bits on top before placing your scallops to finish.
Bosh - Bon Appetite
Order your scallops here...
https://marrfishhome.co.uk/products/scallops-roeless
https://marrfishhome.co.uk/products/scallops-in-shell
PAN-FRIED SCALLOPS WITH LIME & CORIANDER
Ingredients
- 6-8 scallops
- 1 tbsp olive oil
- 2 large chopped garlic cloves
- 1 tsp chopped fresh red chilli
- juice of half a lime
- roughly chopped coriander
- salt and pepper
Instructions
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Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
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Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
SEARED SCALLOPS WITH FLAVOURED GREENS
Ingredients
- 2 tbsp rapeseed oil
- 3 shallots, diced
- 2 garlic cloves, crushed
- zest and juice 2 lemons
- 300g dark greens, such as cavalo nero or kale, stalks removed then shredded
- 50g anchovies, chopped
- 9 large scallops, roe removed and halved horizontally
- knob of butter
Instructions
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Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
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Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage an
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SEA BASS & ARTICHOKE SALAD
BAKED SEA BASS WITH LEMON CAPER DRESSING
SEA BREAM WITH GARLIC
Ingredients
- 4 prepared whole sea bream
- 2 garlic cloves
- large handful of fresh rosemary sprigs
- 4 tbsp olive oil
- salt and black pepper
- lemon wedges, to serve
Instructions
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Gently bash or chop the rosemary and garlic then place in a small dish with the olive oil. Leave for 10 minutes to allow the flavours to combine.
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Preheat the grill to medium.
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Slash the fish a few times with a sharp knife on one side only, making sure you don’t cut all the way through the flesh.
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Remove the rosemary and garlic from the oil then brush the fish on both sides with the oil. Poke a few rosemary sprigs into the slashes and season with salt and pepper.
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Grill for 5-7 minutes on each side or until cooked through. Serve with the lemon wedges.
COLEY KORMA WITH FLUFFY RICE
COLEY CHILLI AND CORIANDER FISH PARCEL
COLEY WITH MASH
Ingredients
- 2 170g coley fillets
- 450g potatoes, peeled and cut into chunks
- 1 tbsp olive or rapeseed oil
- 2 tsp butter
- 4 tbsp semi-skimmed milk
- chopped fresh parsley, to garnish
- 320g mixed green vegetables, steamed
- lemon wedges, to serve
- salt & pepper
Instructions
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Place the potatoes in a pan with just enough water to cover them. Bring to the boil, then cover and simmer for 20 minutes or until tender.
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While the potatoes are boiling, heat the olive oil and 1 tsp of the butter in a frying pan over a medium heat, until sizzling. Season the coley with salt and black pepper and add to the pan. Cook for 3-4 minutes on each side – when cooked, it will be white all the way through – then keep warm and set aside.
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When the potatoes are cooked, bring the milk to the boil. Drain the potatoes then return to the pan with the milk and remaining butter. Mash until smooth and creamy. Season with salt and pepper to taste.
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Divide the mash between two plates then top the with fish, garnished with the parsley, and serve with the green veg and lemon wedges.
WARM TUNA & LENTIL NIÇOISE SALAD
Ingredients
- 2 medium eggs
- 1 pouch lentils
- 1 mixed olive and veg antipasti
- 2 tuna steaks
Instructions
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Cook the eggs in a pan of boiling water for 7 mins, then set aside in cold water. Tip the lentils into a saucepan and gently warm. Stir through the mixed antipasti in their oil, along with the tuna steaks broken into large flakes. Season to taste. Gently peel the eggs and slice them in half. Spoon the warm lentils into bowls and top each one with the halved eggs and black pepper.
GRILLED HALIBUT WITH CHUNKY AVOCADO SALSA
Ingredients
- 1 ripe avocado
- 2 ripe plum tomatoes, each chopped into 6
- 1 small red onion, finely sliced
- 3 olive oil, plus some for drizzling
- juice half a lemon or 1 lime
- small bunch coriander, leaves only
- 2 halibut portions
Instructions
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Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
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Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.
RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS
Ingredients
- 200ml red wine
- 100ml chicken stock
- 3 thyme sprigs
- 3 black peppercorns
- 2 halibut portions
- 2 rashers streaky bacon
- 1 tbsp oil
- 2 tbsp butter
- 100g wild mushrooms (or a large king oyster mushroom, cut in half lengthways)
- ½ lemon juiced
- 115g spinach
Instructions
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Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
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In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
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Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
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Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.
MASALA MACKEREL
Ingredients
- 4 mackerel fillets
- drizzle of rapeseed oil, vegetable oil or sunflower oil
- rice, to serve (optional)
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 2 tsp garam masala
- 1 roasted red pepper, from a jar
- 2 garlic cloves
- thumb-sized piece ginger, peeled and roughly chopped
- 1 small onion, halved
- 1 tbsp tomato purée
- 2 tbsp desiccated coconut
For the green yogurt
- 250g pot natural yogurt
- small bunch coriander, plus a few leaves to serve
- 2 limes, 1 zested, ½ juiced, 1 cut into wedges to serve
- 1 tsp sugar
- 2 spring onions
For the pickled onions
- 1 red onion, thinly sliced
- ½ lime, juiced
- ½ tsp sugar
Instructions
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First make the masala paste. Tip the seeds into a dry frying pan, toast for 1-2 mins until aromatic, then tip into the small bowl of a food processor. Add the remaining paste ingredients, season with salt and whizz until everything is finely chopped and well combined. Add a splash of water and combine well.
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Slash each mackerel a few times on each side. Rub the paste all over each fish, making sure you get into the slashes. Cover with cling film and chill for 1 hr, or overnight if you like.
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For the yogurt, combine the ingredients in the small bowl of your food processor, season well and chill until ready to serve. Put the ingredients for the pickled onions in a bowl. Massage the lime juice and sugar into the onion rings for 1-2 mins, then cover and set aside at room temperature to pickle for 30 mins, or overnight if you prefer.
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If serving with rice, make sure you have this on the go. Heat the grill to high. Put the mackerel on a baking tray lined with foil. Drizzle with a little oil and grill for 5-6 mins each side, or until the flesh is cooked through – it should easily slide away from the bones when pushed with a knife.
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To serve, arrange the fish on a platter. If the yogurt has thickened, loosen it with a drizzle of water – it should be like single cream. Drizzle it over the fish, then top with pickled onions, coriander leaves and lime wedges. Serve the rice on the side, with extra green yogurt sauce.
WARM MACKEREL & BEETROOT SALAD
Ingredients
- 450g new potato, cut into bite-size pieces
- 3 smoked mackerel fillets, skinned
- 250g cooked beetroot
- 100g bag mixed salad leaves
- 2 sticks of celery
- 50g walnut pieces
For the dressing
- 6 tbsp good-quality salad dressing
- 2 tsp creamed horseradish sauce
Instructions
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Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
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Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
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Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.
POSH MACKEREL ON TOAST
Ingredients
- 3 mackerel, cleaned and gutted
- 1 tbsp olive oil, plus extra for brushing
- 1 clove garlic, roughly chopped
- 1 small red or green chilli, deseeded and roughly chopped
- handful fresh herbs, e.g. parsley, chopped
- 3 slices sourdough bread, toasted
- lemon wedge, to serve
- black pepper
Instructions
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Gently heat the oil in a non-stick frying pan and add the garlic, chilli and herbs. Fry for a few minutes.
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Preheat the grill too high. Brush the sardines with a little oil and place under the grill. Cook for a few minutes on each side until cooked through.
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Top the sourdough toast with the sardines then spoon over the gar
Super Healthy Fish & Chips
Ingredients
For Chips
- 6 x medium potatoes
- 2 x tablespoons of Tumeric
- 2 tablespoons of vegetable oil
For Fish
- 2 large haddock fillets
- 100g panko bread crumbs
- Half a bunch Coriander
- 1 lemon
- 20g parmesan cheese
Instructions
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Peel the potatoes and cut into chips.
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Add the tumeric and potatoes to a medium sauce pan and add enough water to just cover the potatoes.
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Bring potatoes to the boil and boil for 5 mins before turning the heat off and allow them to sit in the turmeric water whilst you prepare the fish
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Add the oil to a baking tray and put into an oven at 200 degrees centigrade
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In a shallow dish long enough to lay the fish in put the breadcrumbs, coriander and parmesan cheese
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Grate the zest of the whole lemon and add to breadcrumb, then cut the lemon in half and squeeze the juice by hand over over the mixture. Use your hands to stir all the ingredients together
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Press each fillet one at a time into the breadcrumbs mixture flesh side down so that the breadcrumb sticks to the fillet, before then laying the fillet on a tray lined with baking paper, skin side down
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With both fillets on the tray, use you hands to push and remaining mixture left in the dish onto the top of the fillets covering as many gaps as possible
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Drain the chips and add them to the now heated tray with oil and put them into the oven for 10 mins
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Remove the chips and turn them all over before returning to the oven, also add the fish to oven and cook all the ingredients until the fish begins to flake, approx 20 mins
Plate and eat - Enjoy
https://www.marrfishhome.co.uk/products/haddock-fillet
HADDOCK IN TOMATO & BASIL SAUCE
CURRIED COD
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 2 tbsp medium curry powder
- thumb-sized piece ginger, peeled and finely grated
- 3 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 4 cod fillets
- 1 lemon zest
- handful of coriander
Instructions
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Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
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Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.
COD WITH BACON, LETTUCE & PEAS
COD KOFTA FLATBREAD
Ingredients
- 4 cod fillets
- grated zest of a lemon
- 2 cm piece ginger, peeled and finely grated
- 2 cloves garlic, crushed
- 1 green chilli, finely chopped
- ½ tsp turmeric
- 1 tsp ground cumin
- ½ tsp cumin seeds
- 2 cardamom pods, seeds removed and crushed
- 30g breadcrumbs
- handful of dill, chopped
- handful of coriander leaves, chopped
- sea salt flakes & freshly ground black pepper
- rapeseed oil, for frying
Relish
- 50g desiccated coconut
- ½ small red onion, finely diced
- 1 green chilli, finely chopped
- juice of 1 lime
- small handful of coriander leaves, chopped
- small handful of mint leaves, chopped
- sea salt flakes & freshly ground black pepper
- pinch of caster sugar
Instructions
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Roughly chop the fish into small pieces and put into a food processor with all the other kofta ingredients. Season well and pulse until combined. Mould into 20 small koftas and pop in the fridge to chill for half an hour.
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Meanwhile, in a small bowl, combine all the relish ingredients and leave to one side.
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Add a little oil to a frying pan and fry the koftas until cooked through – this will take about 3-4 minutes on each side.
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Serve immediately on the warmed flatbreads with the coconut relish.
HAKE WITH CHORIZO AND POTATOES
PAN-FRIED HAKE, WHITE BEAN & CHORIZO BROTH
GOLDEN BEER-BATTERED FISH WITH CHIPS
POACHED PLAICE WITH CREAMY MUSHROOM SAUCE
Ingredients
- 4 skinless fillets of plaice
- 175ml reduced-salt fish stock
- 175ml white wine
- sprig rosemary, leaves only
- 100g button mushrooms, sliced
- small bag of baby spinach
- 2 tbsp reduced-fat crème fraiche
- 500g steamed new potatoes in their skins
- 160g steamed green beans
- 160g steamed asparagus
Instructions
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Put the stock, wine and rosemary into a shallow saucepan, bring to the boil and simmer until it’s reduced to half the original quantity. Add the mushrooms and simmer for a further 2-3 minutes.
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Loosely roll up the fillets of fish and put on top of the mushrooms. Cover with a lid and gently poach the fish for around 5-8 minutes, or until it’s cooked through.
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Put the spinach in a colander then pour over a kettleful of boiling water. Drain well then divide between four warm plates. Remove the plaice from the stock and mushroom mixture and put on top of the spinach.
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Add the crème fraiche to the stock and mushrooms and gently heat through (don’t allow it to boil or it may curdle) and pour over the fish.
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Serve with the potatoes, asparagus and green beans.