Not quite ready to cut it all out and go completely vegan? Then perhaps taking the step to pescetarianism is for you. Fill your mealtimes with delicious fish & seafood whilst still making a significant positive impact on the environment and your health.
We are here to help with some delicious ideas for you to add to your basket as well as brilliant recipes for you to try courtesy of our fish favourites, The Fish Society. Check out these mouth-watering recipes and the fish to go with it!
The Lifestyle Guide has an exclusive discount code for you to use at the checkout:
Ingredients (Serves 2)
300ml vegetable stock
1 large potato, peeled and chopped into small chunks
2 large handfuls savoy cabbage, finely shredded
50g/2oz butter
2 heaped tbsp Dijon mustard
Method
STEP 1: Boil the potato chunks in the stock for 6 minutes, then add the cabbage and a knob of butter, stir, cover and simmer gently for a further 4 minutes.
STEP 2: Lay the haddock on top of the cabbage and potatoes, cover and leave to steam for 5 minutes.
STEP 3: Meanwhile, make the mustard sauce: melt the butter and whisk in the mustard with a splash of water and season.
STEP 4: When haddock is cooked, remove from pan and remove the skin carefully. keeping the fish as intact as possible. Keep warm. Mash the potato and cabbage together in the pan with the pan juices. Scoop mash onto plates, sit the haddock on top and pour over the sauce.
Ingredients (Serves 4)
1 large onion
4 garlic cloves
100g (4 oz) unsalted butter
85ml (3 fl oz) dry white wine
1 lemon
½ tsp salt plus salt and pepper to season
2 bay leaves
300ml (10 fl oz) fish stock
Method
STEP 1: First make the confit by chopping-up the onion and garlic. Melt half the butter in a flameproof casserole dish and fry the onion and garlic gently until soft. Remove the rind from the lemon in thin strips and add to the casserole dish with half of the juice, the wine, one bay leaf and salt. Cover and continue to cook on a low heat on the hob for 30 minutes (or much longer) or until the mixture is very soft.
STEP 2: Preheat the oven to 230˚C / 450˚F / Gas Mark 8.
STEP 3: Add half the fish stock to the confit.
STEP 4: Place the hake steaks on top and season. Add the remaining bay leaf. Cover and bake for 17 minutes, removing the lid or foil for the final 5 minutes.
STEP 5: Gently remove the fish and keep warm.
STEP 6: Return the casserole dish to the hob, pour in the remainder of the fish stock and bring to the boil. Add the rest of the butter and, stirring constantly, reduce until the sauce thickens.
STEP 7: Suggestion - serve on a bed of spinach, with confit over and the fish on top.
Ingredients (Serves 4)
450g / 1 lb new potatoes
150ml / 5fl oz olive oil or dressing
Juice of 1 lemon
2 tsp self-raising flour
½ tsp cayenne
3-4 tbsp milk
Oil for deep-frying
1 tbsp fine or chopped capers
2 shallots, finely chopped
4 tsp of chopped fresh herbs
Few green salad leaves
Method
STEP 1: Cook potatoes, then cut into 5mm (¼ in) slices while still warm, season and mix in 1-2 tbsp of olive oil or dressing and half the lemon juice, keep warm.
STEP 2: Split the boquerones through the centre. Mix the flour with the cayenne and a pinch of salt. Dip the boquerones in the milk, then roll in the cayenne flour.
STEP 3: Either: deep fry in hot oil until very crispy
STEP 4: Or: Shallow-fry in about 5mm (¼ in) of hot (but not smoking) oil in a frying pan, and keep turning the fish until they are crispy.
STEP 5: Warm the remaining olive oil or dressing and add the capers, shallots, herbs and a squeeze of lemon juice.
STEP 6: To serve, spoon some potatoes onto each plate and top with a few green salad leaves. Spoon the dressing over and sit some fried boquerones on the top.
Ingredients (Serves 2-4)
45ml (3 tbsp) harissa paste
5ml (1 tsp) ground cumin
Plain flour for dusting
30ml (2 tbsp) olive oil
2 medium onions finely chopped
100ml (3½ fl oz) red wine vinegar
5ml (1 tsp) ground cinnamon
200ml (7 fl oz) water
20ml (1½ tbsp) honey
15ml (1 tbsp) rosewater (many supermarkets or Amazon)
60g (4oz) currants
1 small handful coriander roughly chopped
30ml (2 tsp) small dried edible rose petals (Waitrose or Amazon)
Salt and pepper
Method
STEP 1: Taking a small bowl, mix together half the harissa paste, the cumin and a pinch of salt. Rub this mixture all over the fish fillets, cover and leave to marinate in the fridge for 2 hours.
STEP 2: Dust the fish with a little flour, shaking off any excess. Heat the olive oil in a large frying pan and fry the fillets over medium-high heat for 2 minutes on each side, remove from the pan on to a plate.
STEP 3: Add the remaining harissa, vinegar, cinnamon and seasoning. Pour in the water and reduce the heat. Leave to simmer for 10 to 15 minutes until the sauce thickens.
STEP 4: Add the honey, rosewater and currants to the pan. Continue simmering for 2 further minutes. Return the fish to the pan spooning the sauce over the fillets to warm them through. Add a little more water if the sauce thickens too much.
STEP 5: To serve: Serve warm, or at room temperature, sprinkled with the coriander and dried rose petals.
Ingredients (Serves 4-5)
280g risotto rice
100ml vermouth
120ml dry white wine
1-litre stock
1 full cooked King crab leg
20 g unsalted butter
50g mascarpone
20g basil leaves, chopped
Salt and ground black pepper
A small handful of pea shoots to garnish each plate
Method
STEP 1: Add a layer of oil to a large saucepan on medium heat.
STEP 2: When hot, add the rice and keep stirring for 3-4 minutes.
STEP 3: Turn up the heat to medium-high, add the vermouth and boil until almost completely reduced then repeat with the wine.
STEP 4: Add 500ml of stock, reduce heat to low and leave for 10 minutes with a lid on, checking/stirring occasionally.
STEP 5: After 10 minutes begin adding a large ladle’s worth of stock every few minutes or as required.
STEP 6: Continue to cook ensuring risotto does not stick to the bottom of the pan or become over-saturated - think mushy porridge! This should take approximately another 10 minutes.
STEP 7: A few minutes before it is ready to add the crab shoulder meat to warm through then stir in the mascarpone and butter to create a rich, creamy risotto.
STEP 8: Meanwhile, warm the crab leg – I prefer to use a bamboo steamer and gently heat over a pot of boiling water.
STEP 9: Remove the risotto from heat, stir in basil and season to taste using a small amount of pepper.
STEP 10: Open crab leg outer shell using scissors being careful to keep the meat intact then cut into 1cm wide slices.
STEP 11: Spoon the risotto onto warm plates, arrange the crab slices on top and garnish with pea shoots. Pure indulgence!
Ingredients (Serves 2)
1 glass white wine
1 tbsp sherry
Salt and pepper
Fresh breadcrumbs
Butter
Thyme
Double cream
Method
STEP 1: Preheat oven to 200C/400F/Gas 6.
STEP 2: Butter a dish or dishes large enough to take the soles without overlapping. Add soles, stock, wine and sherry. Cover with buttered foil and cook for 7 minutes. Remove fish and keep warm.
STEP 3: Pour the stock into a saucepan and reduce.
STEP 4: Melt half the butter and mix with breadcrumbs and most of the thyme. Season. Use this to coat the soles.
STEP 5: Brown the fish under a hot preheated grill. Remove the warm serving dish in the oven.
STEP 6: Add cream to stock, bring to boil briefly then reduce heat. Add rest of butter a little at a time, stirring until melted. Finally, add remainder of thyme.
Ingredients (Serves 4)
1 tbsp lemon juice
3 tbsp oil
2 large onions, chopped
1 clove garlic, crushed
500g / 1lb tomatoes, peeled & sliced
1 red pepper, deseeded & chopped
½ tsp oregano
1 tbsp chopped parsley
125ml / 4 fl oz white wine
185ml / 5 fl oz hot water
Method
STEP 1: Preheat oven to 170C / 325F / Gas 3.
STEP 2: Place fish in an ovenproof casserole dish, and sprinkle with salt, pepper and lemon juice.
STEP 3: Heat oil in a pan, add onions and garlic, sauté until soft. Add tomatoes and red pepper and stir for 4-5 mins; add remaining ingredients and season.
STEP 4: Bring to the boil and cook gently for 5 mins.
STEP 5: Pour mixture over the fish, cover and place in preheated oven for 30 mins.
Ingredients (Serves 4)
100g/4 oz unsalted butter
150g/6 oz mushrooms, sliced
50g plain flour
6 tbsp single cream
Salt & Pepper
Juice of half a lemon
Lemon wedges and chopped parsley to garnish
Method
STEP 1: Cut sole fillets into strips, then roll them in seasoned flour and fry gently in 50g/2 oz of butter until golden.
STEP 2: Melt the remaining butter in a small pan and cook the sliced mushrooms until they are soft, stir in 3 tbsp of cream and cook until reduced.
STEP 3: Add salt & pepper to taste and the remaining cream.
STEP 4: Put the fish on a serving dish, squeeze over the lemon juice, pour on the mushroom sauce and garnish. Serve with either fresh vegetables or a well-seasoned salad.
Ingredients (Serves 6)
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
4 flozs olive oil
1 tablespoon lemon juice
Vegetables:
1 x red pepper thinly sliced
1x Green Pepper thinly sliced
150g mange tout
150g baby courgettes
150g mushrooms
150g baby sweetcorn
2x cloves garlic crushed
1 tbsp basil (chopped)
1 tbsp parsley (chopped)
4 floz olive oil
Method
STEP 1: Lay rock lobster tails upside down and split lengthwise with a heavy, sharp knife.
STEP 2: Mix seasonings with oil and lemon juice and brush over the meat side of the tail.
STEP 3: Pre-heat grill. Place tails shell side up and grill 5 – 6 minutes
STEP 4: Turn lobster tails over and brush meat side with remaining marinade, grill for 6 minutes
STEP 5: Meanwhile stir fry the vegetables in olive oil with herbs and garlic for about 4 minutes
STEP 6: Lobster is done when it is opaque and firm to the touch.
STEP 7: Serve lobster tails on a bed of stir-fried vegetables.
Ingredients (Serves 2)
75g / 3 oz unsalted butter
150g / 6 oz gooseberries
50g / 2 oz caster sugar
pinch of nutmeg
salt and pepper
Method
STEP 1: First make the sauce by washing, topping and tailing the gooseberries. Tip these into a pan with enough water to cover and bring to the boil. Simmer until soft. Then drain and sieve or put in a blender until smooth.
STEP 2: Meanwhile, use some of the butter to lightly grease an ovenproof dish. Lay the mackerel inside skin side down and dot with the remaining portion of this butter. Preheat the oven to 180˚C / 350˚F / Gas Mark 4. Cover the fish with foil and bake for about 15 minutes. Keep warm.
STEP 3: Meanwhile return the puree to the pan, adding the sugar, nutmeg and the final 25g (1oz) of butter. Reheat gently, beating the sauce to keep it smooth.
STEP 4: Serve the fish on warmed plates and pour the hot sauce on the top, or to the side.
Be sure to check out The Fish Society website too, click the image below and don't forget to redeem your 15% off with our exclusive discount code: LIFESTYLE15
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