Three Tasty Fish Recipes

We’ve got you covered with these three tasty fish recipes. Whether you’re looking for a fish curry, a fish pie, or a light prawn salad for your Friday night in.

Ocean trout crumbed with hazelnuts and thyme

This fillet of saltwater trout is sure to wow your guests at your next dinner party. In every sense, it’s delicious. Trout is a delicious fish that can be used in various recipes and is suitable for any occasion, whether it’s a mid-week lunch or a dinner party. Take a look at what is the best fish to eat?

1kg pin-boned entire skinless ocean trout fillet
One 1/2 tablespoons Mustard Dijon
One bunch of thyme plucked leaves
1/2 cup chervil leaves with a little extra to serve
One cup hazelnut meal (100g)
One lemon juice, plus additional lemon wedges to serve
Two tablespoons olive oil

Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper and grease it.
Brush the trout with mustard and place them on the prepared plate.
In a small food processor, combine the thyme, chervil, and hazelnut meal and pulse until fine breadcrumbs form. Season with salt and pepper, then press over the flesh of the fish until completely covered. Preheat oven to 200°F and bake for 20 minutes, or until fish is just cooked through.
Create the dressing, whisk together the lemon juice and olive oil in a small mixing bowl. Season with salt and pepper to taste. Serve immediately with lemon wedges and dressing on top of the fish.

Noodles with salmon and sweet potatoes

Some evenings, all you want is something light, filling, and healthy.

Two (850g) peeled sweet potatoes, halved lengthwise
One tsp sunflower seed oil
1/3 cup soy sauce (80ml)
Two tbsp rice wine vinegar
One teaspoon of honey
270g soba noodle packet
One asparagus bunch, stripped of woody ends and sliced into 3cm pieces
Two x 170g flaked hot-smoked salmon fillets
Five shredded spring onions
One tablespoon toasted sesame seeds.

Preheat the oven to 180 degrees Celsius and line a baking sheet with parchment paper. Brush sweet potatoes with oil and bake for 1 hour, or until they are tender but firm enough to slice. Cut the cubes into 2cm cubes. Remove from the equation.
 In a mixing bowl, add the soy sauce, rice vinegar, and honey.
Cook the noodles according to the package directions in a pot of boiling, salted water, add asparagus for the last 2 minutes. Drain thoroughly.

Spicy avocado and tomato salsa on prawn fajitas


To create a delicious spice sensation, roll, wrap or fold them.

One 1/2 tablespoons olive oil (extra virgin)
One finely sliced red onion
One finely sliced red capsicum
One finely sliced garlic clove
One teaspoon coriander powder
20 peeled and deveined green prawns (about 1kg)
Four x 25cm wheat tortillas, warmed as directed on the package

Salsa with Avocado and Tomato

One avocado, peeled and diced
One large tomato, chopped (seeds removed)
One tiny red chilli, coarsely chopped (seeds removed)
Two tbsp fresh coriander, chopped
1/2-1 lime juice, to taste

To make the salsa, combine all of the ingredients in a mixing basin, swirl gently to blend, and set aside.
In a medium-sized frying pan, heat 1 tablespoon of oil. Cook, occasionally stirring, for 8 minutes, or until the onion, capsicum, garlic, and crushed coriander are softened. Place in a bowl and put to one side to keep warm.
In the same pan, heat the remaining oil over medium heat. Cook, occasionally tossing, for 2-3 minutes, or until the prawns turn pink and are cooked through. Combine the prawns and onion mixture in a mixing bowl.

How to cook prawns
Toss the prawn mixture into heated tortillas, sprinkle with salsa, then wrap and serve right away.

How to cook noodles
To serve, combine the noodles and asparagus with the sweet potato, salmon, sauce, and the majority of the spring onion in a large mixing bowl. Serve sprinkled with sesame seeds and the remaining spring onion in serving bowls.

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