Tag Archives: fish

Roast monkfish in pancetta corset

Monkfish is a bit of a luxury but it is the most delicious fish and has NO bones, making it one of the best choices for families. This recipe is super simple and looks brilliant!

Monkfish tail in its bright corset

Ingredients list:

  • Monkfish tail
  • Enough pancetta slices to cover it up
  • Ground pepper
  • cherry tomatoes, a baker’s dozen!
  • ground pepper
  • a little olive oil
Get the fishmonger to remove the skin.
Lay the tail in an oven proof dish and warm the oven.
Wrap it in several strips of bacon or pancetta.
Scatter clean cherry tomatoes around.
Drizzle a little olive oil, season with pepper.
Put in a hot oven (180°) for 15 minutes max – depending on size.
Best way is to carve it like a roast, in thick slices.
Nutrition note: Fish is a very healthy source of protein. This is lean and full of vitamin Bs, omegas, phosphorus and selenium. So great against ageing!

Seared Teryaki salmon

>A great way to cook salmon and get those famous Omegas into the kids! Plus it is super quick.

Ingredients list:
One salmon fillet (with skin on)
For the marinade :
Teryaki sauce 2 Tbsp

Tamari sauce 2 Tbsp (switch for Dark soy sauce if needed)
Pomegranate molasse or syrup 1 Tbsp
Cayenne pepper one pinch

Cut your side of salmon into the required number of strips – or get the fishmonger to do it but without peeling off the skin.
Mix all the sauces into small bowl. Be creative: try other mixes.
Then lay the clean salmon fillet into a shallow dish and pour the marinade over.
Turn them around to coat well and leave aside for a few minutes.
Heat a hot griddle or a thick bottom pan on the hob.
Sear each fillet, skin down, for a few minutes.
Lower the heat and cook for 5 to 8 minutes on that side. The skin should burn to a lovely crispy black layer, with that rich barbecued smell that reminds me of summer !
Turn them on each side, right and left, for a few seconds to make sure they are cooked but make sure they are only lightly cooked inside and remain moist and pale pink.

Serve immediately with beans – even baked beans work really well!- or better: my Mung beans and lentils dahl from yesterday. That’s a real jumble of flavours (Japanese and Indian) there, but it works great.

Do not get worried by the exotic sounding sauces: most are now readily available in the UK and in any case you can adapt and play around with this recipe- try other exotic mix if you like and include other fruity syrupy ones. I love the dark pomegranate treacle I buy from Iranian or Turkish shops here but tamarind or quince extract would work as well. It just adds the right sweetness to balance the saltiness of the soya based sauces.

>Plaice fillets stuffed with crab


Ingredients list:
2 fillets of fish per person
1 small tin of crab meat
crème fraîche 1/2 small pot
salt and pepper
squeezed lemon
white wine 1glass

I love fish dishes because they are so healthy and quick to prepare that I can be slapdash with a clear conscience. Unlike baking, it is not about quantities but proportions when preparing a savoury dish. Ask your fishmonger to fillet the fish for you: you can choose any white and firm fleshed fish but Plaice is a nice tasty choice and it is inexpensive.

Mix the crab meat with a spoonfull of cream and season with salt and pepper. Put a big spoonful inside each fillet and roll on itself. Place each roll next to each other in an earthenware dish. Mix some cream with the white wine and pour over the fish. Put in the oven for 10 min at 180 degree.

Eat with a crunchy salad. Choose the best quality crab meat you can – fresh, if you are by the seaside! The quality of each ingredient is paramount in such a simple dish. You can’t go wrong with this is you stick to that rule!

Brandade de Nîmes

>A recipe from my bit of South : we didn’t just invent the blue jeans!
There it is nursery food of the most satisfying kind… I know it is served now as a posh starter in some restaurants but for me it is simply low cost, affordable and nourishing family cooking. A great way to get the kids into fish! Irresistible with cheese as a toastie.

Brandade nîmoise

Ingredients list:
salted cod 2 sides or 500g
Olive oil 350ml
Milk 150ml

Bay leaves plus sprigs of rosemary and thyme

Two days before, rinse the cod and put it in a bowl full of fresh water. Leave in the fridge and change the water twice if possible. On the day, prepare a pan with boiling water, add the herbs. Plunge the cod in and boil for 8 minutes. In the blender, flake off the cooled flesh, discarding carefully all bones and skin. Then proceed as for a mayonnaise by slowly adding half the oil while whisking: the cod mixture will become quite smooth and thick. When you have your Mayo consistency, put the cod in a pan on the hob on low heat and keep churning. Slowly add the milk and the rest of the oil and cook for about 15minutes, always turning and checking for creamyness. Stop only when it tastes and looks right!
In Nîmes, we serve it warm with toast and a green salad or try grilling it in a shallow dish topped with grated cheese!

This dish is obviously a family favourite but I’ve never found a better recipe before: this one is as straightforward as it is delicious. If you make a big batch it will keep for a good week or two in the fridge.

The five minutes’ dinner


I was in Sark in the Channel Islands recently and enjoyed the wonderful fish and seafood so abundant there. It reminded me that fish really is the ultimate “fast food”: steam it, bake it or grill it and you are lucky if you have time to set the table during the process!

I always have two kinds of fish in the fridge: smoked salmon and haddock in pepper. But when I can I get fresh salmon or cod. Maybe a few prawns too. That’s all you need for a speedy dinner! And you feel good for eating all these Omegas and giving good fat to your skin and brain…

This is one of my staple recipes for a quick and healthy meal before a good film on DVD or after a busy day out:

Salmon in Filo pastry

Ingredients list:
One skinless fresh fillet of salmon per person
A few sheets of filo or greek thin pastry
Philadelphia or cream cheese
chopped cress or dill
cracked pepper

Put your fillet in the center of the filo sheet. Spread a good spoonful of Philadelphia, season with pepper and add some cress or dill, freshly chopped on top. Wrap you pastry around the fillet and press the corner with a wet fingers to seal it nicely so the steam will remain inside the parcel and give a very moist and flavoursome result.

Put on an oiled tray in the oven for about 10 min  or long enough to brown the pastry. Serve with some lemon quarters and a green salad.