Your best/cheap/easy fish dishes please

Legacy_user

Hi, i would like to make one fish dish a week as at moment we rarely eat it cause of cost and what to do with it that everyone will like.

So could you lovely people inspire me,we are a family of 5.(2 ad,3 older child with healthy appetites)

Only two exceptions, no smoked fish as can't stand it and no fish pies, as ill
after one and cannot smell it,make it or eat it anymore! sorry

thanks

Pink.

Hi toomuchness,

I like fish of any kind lightly steamed or baked in the oven. There are lots of ideas on these threads that might help:

Cooking Fish?

Help with child friendly fish recipes

The least bony fish?...your help please.

How to make fish fingers?

oily fish recipes

Fishcakes!

Pink

lindadykes

I too have been trying to increase the number of fish dishes we have. We have recently discovered the delights of scallops and we all love prawns too so the following two recipes were made with a mixture of white fish and these two shellfish, but you can just use your own favourite fish.

Fish goujons with scallops and prawns in a lemon and thyme butter.

White fish
Flour
Fresh breadcrmbs
Egg
Scallops (2-3 per person)
Uncooked king prawns( 2-3) per person
3 oz butter
1 tbsp Olive oil
Juice of a lemon
About 1 tbsp fresh thyme leaves - I like lemon thyme.

Cut the white fish into strips. Flour, egg and breadcrumb them. melt 1oz of the butter in a frying pan with the olive oil. Fry the strips of breadcrumbed fish for a couple of ninutes each side until cooked through and lightly golden. Set aside and keep warm. Fry the scallops and prawns until just cooked through. Take the pan off the heat, but keep the heat going still. Arrange the fish strips, scallops and prawns on individual plates. Return the pan to the heat and quickly melt the remaining butter, add the lemon juice and thyme leaves and spoon over the fish on the plates.

Fish in parsley and lemon cream.
1 fillet of white fish per person
Flour
2-3 scallops per person
2-3 king prawns per person
Bunch of parsley
zest and juice of a lemon
Carton of single cream
2 tbsp olive oil

Chop the parsley and add the lemon zest. Liberally sprinkle a plate with flour then coat each of the fillets of white fish with it. Heat oil in a frying pan and place in the fillets of floured fish. After a minute flip over and continue frying until cooked through (you might need to do this in several batches). Remove from the pan and keep warm. Fry the scallops and prawns until cooked through. Remove from the pan and keep warm. Pour in the lemon juice, add the parsley and lemon zest. Stir well to incorporate any of the residues fron frying the fish. Add the cream, season to taste. Plate up the fish/shellfish onto individual plates and spoon over the cream sauce.

Kelinik

My easiest fish dish uses frozen coley fillets. I spread each fillet thickly with mayo, put in a casserole dish, add some chopped tomatoes (canned is fine) and cover with cheese. I cover with tin foil, bung in the oven for about 40 mins on 180 and serve with either mash and green veg or salad and crusty bread. Is really yummy and funnily doesn't really taste of mayo lol!!

tryingtoruletheworld

Have you got a Morrisons near you? Just that they have a fish counter, and sell lots of cheaper fish such as coley/pollack (all more sustainable than cod/haddock) for very little money, I have regularly been able to pick up a decent fish fillet for less than 50p!

I like to mix a little soy sauce, lemon juice, honey, chilli flakes and some coriander if I have it, pour over the fish, cover and bake in the oven until just tender.

Penny-Pincher!!

I bought some value white fish frozen pieces a few weeks back and used it to make 2 big fish pies. I just cooked the fish and broke into an oven dish...placed parsley sause, peas and sweetcorn over then added mash to the top with some grated cheddar....delish.

Tuna pasta is very easy too.

daska

I got this one from my sister, I'm always being asked for the receipe

[FONT=arial,helvetica,sans-serif] Finely chop and sweat 1 medium Onion

Then add:
1 clove finely chopped or 1tsp pickled/pureed Garlic
1/2" very thinly sliced / grated or 1tsp ground Ginger
fresh or ground Chilli to taste (ginger will give some heat)

Fry spices for a few minutes until softened then add:
1 can Chopped tomatos
Coconut cream - to taste (one can cream to 2 cans tomatos)
Nam Pla (fish sauce) - slosh in until you like the taste...

If making with dried herbs add (to taste):
1 tsp Basil
1/2 tsp Coriander

(Sauce can now be kept until needed - 3 days in fridge)

Add fish (best and easiest with frozen blocks of white fish such as coley, pollock etc), reheat and cook fish for recommended time

If using fresh, chopped Basil/Coriander add these 5 minutes before serving

Serve with Rice and Green Veg
[/FONT]

SambaRamba

Some great recipes here, looks like fish for my family this week!

champys

One of my fish no-brainers is to put a fish fillet in a foil parcel with a little Boursin cheese and stick it in the oven for 20 minutes max. Works with salmon and white fish fillets alike.

The other one is kedgeree - you only need a smallish amount of fish, and you can use white fish, salmon, prawns - whatever is on special offer. I could give you a detailed recipe if you would like one.

Don't forget the humble sardine. My DH loves them on home-made pizza, but my brother taught me to fry an onion in the oil from the sardine can, add a carton of tomato juice, season to taste and add the chopped sardines: makes a very humble but tasty fish soup. There are variations adding some garlic and herbs while frying the onion, and you can add certain vegetables as well (I find fennel is nice).

For a low-fat and healthy fish supper, bake fish fillets in the oven after seasoning them and sprinkling them with a little lemon juice and a spray from the olive-oil mister. Meanwhile, heat some nice tasting vegetable juice in a little saucepan and give it some 'zing' with a few drops of tabasco and maybe some Worcestershire sauce. Serve the baked fish with a little of this sauce poured over. Nice with brown rice.

sandraroffey

i have found that iceland is fantastic for fish. frozen yes, but incredibly cheap and really good value. i use it for fish cakes and fish pie.

the pollack is really a lovely taste when its cooked - it looks a bit odd in the raw state but cooks beautifully and changes to a creamy white when done. the coley is great too.

even their cheap frozen salmon is good. best value i have found for a long time.

Stephen_Leak

I note what you say about smoked fish and fish pies. Try this ...

FISH CURRY

Serves 2

INGREDIENTS

300g of white fish*
1 clove of garlic
1cm (½ inch) piece of fresh ginger
1 onion
¼ of a teaspoon of chilli powder
½ a teaspoon of cumin
1 tablespoon of garam masala
½ a teaspoon of turmeric
1 tablespoon of vinegar
200ml of milk
50g sachet of creamed coconut
1 tablespoon of sunflower oil

DEFROSTING

You can cook the fish from frozen.

METHOD

Chop the fish into 2cm (1 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onion and chop it into thin slices.

Mix the chilli powder, cumin, garam masala, turmeric and vinegar in a cup to make a paste.

Warm the milk in a saucepan on a low heat or in a jug in the microwave. Add the creamed coconut. Stir until the coconut has dissolved.

Put the oil into a frying pan on a medium heat. Fry the garlic, ginger and onion for about 3 minutes. Stir frequently to stop it sticking. Add the spice paste and cook for another 5 minutes. Add the milk and coconut, and the fish. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Cook for about 15 minutes until the fish is firm and opaque. Stir gently from time to time. Check the liquid level from time to time and top up if it starts to dry out.

ADDITIONS & ALTERATIONS

Use 200ml (½ a 400ml tin) of coconut milk instead of the milk and creamed coconut. Use sesame oil instead of the sunflower oil.

The quantity of chilli powder above makes for a mild curry. For a medium hot one, increase this to ½ a teaspoon.

* Use cod, coley, haddock, hake, ling, plaice, pollack or whiting fillets. Use unsmoked and undyed fish, because the spices give all the flavour and colour required.