fish

Ingredients

Smoked haddock and gruyère soufflés

Debora Robertson’s twice-baked smoked haddock soufflés are great if you’re at all nervous about making soufflés because you do the hard work ahead, then simply heat them through with a little more cream and cheese to serve. You can even freeze them after their first baking.

Ingredients

Yellow dal with crispy sea bass and coriander chutney

This quick and easy dal is flavoured with coconut, green chillies and cumin seeds. Yellow split peas are firmer than other lentils, giving the dal a lovely texture. Serve with crispy sea bass fillets and a drizzle of coriander chutney for a vibrant and comforting dish.

Ingredients

Home style Chinese steamed sea bass

Eating fish at Chinese New Year is a must, and this home-style sea bass recipe comes from Amy Poon of Poon’s London, a family food business producing top-quality Chinese sauces, oils and dressings.

Ingredients

Spiced kipper fried rice

Fragrant turmeric, smoky tinned kippers and a lick of chilli take fried rice to a new level in this simple, speedy dish.

Ingredients

Best of the best fish pie

There are fish pie recipes, and then there’s our best of the best fish pie recipe. delicious. food producer Pollyanna Coupland says: “Fish pie has always been a favourite of mine, so I’ve spent years honing this recipe. Swapping milk for a quick stock and packing it with fresh herbs and zingy capers results in a pie that’s brighter yet just as comforting.” Read Pollyanna’s deep dive into creating fish pie perfection.

Ingredients

Tom Kerridge curried monkfish wellington

If you’re looking to make a spectacular burnished-pastry-encased centrepiece, you can’t beat the majesty of a wellington. This version from Tom Kerridge is very different from the classic beef wellington, but will impress and delight in equal measure. Why not try it for your Christmas Eve dinner?

Ingredients

Lemon and pink peppercorn cured trout terrine

This trout terrine with fruity and floral pink peppercorns takes a bit of time, but is so worth it for a special occasion like Christmas or New Year’s Eve. Elderflower-pickled cucumber is the perfect accompaniment.

Ingredients

Brown sugar cured trout with easy wheaten bread

This dish sings with aniseed flavours, from the spices in the trout cure to the glorious tarragon herb butter on the wheaten bread. The spicy, aromatic notes balance the richness of the cured fish, making it a knockout starter for Christmas Day.

Ingredients

Cured trout tartare with apple and nori

Cured trout tartare is a simple, relatively effortless starter. Curing your own trout might sound daunting, but all it takes is a bit of time and know-how. The results are astounding and unlike anything you can buy in the shops.

Ingredients

Trout cocktail boats

Impress your guests with a twist on everyone’s favourite retro dish, the timeless prawn cocktail. Prawns are swapped with homemade triple-citrus cured trout, bursting with zesty flavour and boasting the punch of crowd pleasing marie rose. These dainty beauties will be the talk of the party.

Ingredients

Maunika Gowardhan Sindhi fish pulao Sindhi machhi jo pulao

Maunika Gowardhan‘s fragrant sea bream pulao is perfect for serving at Diwali or other special occasions, as part of a larger spread of Indian dishes.

Ingredients

Loaded sweet potatoes with sardines and cheese

This easy midweek meal is a delicious mismatch of some of our favourite ingredients – yet it works. The melt-in-the-mouth, buttery loaded sweet potato is filled with oily, salty sardines and zingy guacamole. The contrast of flavours is perfect. It’s healthy comfort food for when you’re in a hurry.

Ingredients

Jeremy Pang naxi fried fish

Jeremy Pang’s crispy fried fish with peanuts, coriander, chillies and ginger is inspired by the traditional fish dishes cooked by the Naxi people in Yunnan, China.

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