sustainable fish

Mackerel is not only a sustainable fish, it's also rich in omega-3 and cooks in minutes - great with a citrus sauce

Pan-fried mackerel with orange salsa

mackerel

½ tsp smoked paprika (see tips below)

oranges, segmented (see tips below)

shallot

pitted black kalamata olive, roughly chopped

pack flat-leaf parsley

olive oil

potatoes

Rub the fillets on both sides with the paprika and a little salt, then set aside. Mix the orange segments with the shallot, olives, parsley and a good grinding of black pepper.

Heat the oil in a large frying pan and fry the mackerel on both sides for 2-3 mins. Serve with the salsa and some new potatoes and green beans, if you like.

Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries

Pan-fried sea bass with puttanesca sauce & celeriac chips

onion

garlic

chilli flakes

can chopped tomato

tbsp small caper

green olives

celeriac

kale

butter

lemon juice

sea bass fillets, skin lightly scored

parsley

Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.

Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.

Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.

Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.

Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.

What's for dinner tonight?  For my family, it is this barramundi recipe with a garlic lemon butter sauce. It is flaky and tasty with a delicious sauce.

Barramundi with Lemon Butter Sauce

Barramundi Fillets

Sea salt and cracked black pepper

canola oil

unsalted butter (used Clarified butter

garlic,

basil

Coat the barramundi with canola oil, season with...

Coat the barramundi with canola oil, season with sea salt and cracked black pepper, and place in a heated non stick skillet over medium high heat .

Cook for about 4-5 minutes on each side,...

Cook for about 4-5 minutes on each side, until the fillets are lightly browned.

Move to a serving dish and keep warm...

Move to a serving dish and keep warm while you make the sauce.

In the same pan, reduce the heat and...

In the same pan, reduce the heat and gently cook the garlic in the butter for about 2 minutes.

Stir in the lemon juice and fresh basil.

Spoon the sauce over the fish and serve...

Spoon the sauce over the fish and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/mhjyquostdwhpthhehsx.mp4

Missing your restaurant food right now?  This barramundi recipe with a garlic lemon butter sauce is restaurant-style food at home in just minutes. It is flaky and tasty with a quick easy. and delicious sauce.

Barramundi with a Lemon Butter Sauce - Restaurant Style in 15 minutes at home!

Whizz up sustainable smoked fish with horseradish, lemon and cream cheese, plus a little spinach for colour, then serve with toast as a light starter

Kipper pâté

spring onion

lemon

full-fat cream cheese

horseradish

baby spinach leaves

sourdough toast (or gluten-free alternative)

Put the kippers in a bowl and pour over boiling water so that they are completely covered. Leave for 8 mins, then drain. Meanwhile, put the remaining ingredients, except the sourdough and lemon wedges, into a food processor. Add a good grind of black pepper and whizz until everything is chopped and combined.

Cut the heads off the kippers and remove the skin, then fillet and discard the bones. Add the kipper flesh to the processor and whizz again until you have a smooth pâté. Pack in a suitable container and chill. Serve with sourdough toast and lemon wedges.

Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'

Easy poached salmon

tsp peppercorn

white wine vinegar

fennel bulb

bay leaves

few parsley stalks (from the bunch used for the salsa verde)

British salmon fillet

garlic clove

anchovy fillets, rinsed if packed in salt

lemons

flat-leaf parsley

caper

tbsp rapeseed olive oil

Jersey Royal potatoes

First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.

Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.

To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.

Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.

This halibut burger recipe pairs flaky roasted halibut with crisp fennel slaw, homemade citrus mayonnaise and blueberry relish.

Halibut Burger with Fennel Slaw and Blueberry Relish

eggs

Dijon mustard

limes

tsp sea salt

tsp black pepper

shallot (finely chopped)

blueberries (divided)

tbsp honey

tbsp balsamic vinegar

fennel

sea salt

black pepper

halibut

unsalted butter

thyme (leaves only)

lemon (halved)

hamburger buns (to serve)

butter lettuce leaves (to serve)

dill pickles (halved lengthwise, to serve)

In a food processor or blender (or use an immersion blender), combine the eggs, egg yolks, mustard, lime zest and juice, lemon zest and juice, and salt and pepper. With the machine running, slowly add the oil in a thin steady stream until the mixture is emulsified and thickened and all the oil has been incorporated. Taste and adjust seasoning with more salt, pepper, or citrus if desired. Can be made ahead of time; will keep refrigerated for up to 3 days.

Citrus Mayo

Heat the oil in a skillet over medium heat. Add the shallots and sauté for 5 minutes or until tender and translucent. Add 1 cup of the blueberries, honey, vinegar, and salt and pepper. Cook for 12 minutes or until saucy and the blueberries have broken down. Remove the pan from the heat and stir in the remaining 1/2 cup of blueberries. Set aside to cool. (Relish can be made and refrigerated several days ahead.)

Blueberry Relish

Using a mandoline or sharp knife, slice the fennel paper thin. Toss in a bowl with the oil and lemon juice. Season with salt and pepper to taste.

Fennel Slaw

Use paper towels to pat the fish dry, and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking.

Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium and cook for 2 to 3 minutes; a golden crust will have formed on the flesh.

Flip the fillets over and add the butter, the thyme, and a squeeze of lemon over each fish. Cook, basting with the buttery juices, for another 3 to 4 minutes or until browned and almost opaque all the way through. Transfer to a plate.

Top 6 sustainable fish recipes from across the web

The most viewed sustainable fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pan-fried mackerel with orange sals...

Pan-fried sea bass with puttanesca ...

Barramundi with Lemon Butter Sauce

Kipper pâté

Easy poached salmon

Halibut Burger with Fennel Slaw and...

Top 6 sustainable fish recipes from across the web

The most viewed sustainable fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-fried mackerel with orange sals...

Pan-fried sea bass with puttanesca ...

Barramundi with Lemon Butter Sauce

Kipper pâté

Easy poached salmon

Halibut Burger with Fennel Slaw and...

The most viewed sustainable fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine