Fish for Dinner: Delicious Seafood Recipes to Cook at Home

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To serve, add the watercress, coriander (cilantro) and mustard cress to the shallots, season with salt and pepper and toss together, then divide the salad between 4 warmed plates. Place 2 potato pancakes on each plate, top with 3 pieces of fish and a dollop of chilli yogurt. The cost of food is soaring right now, and Nathan Outlaw’s top tip for budget-friendly seafood might surprise you. Put the milk, garlic and bay in a pan, bring to a gentle simmer, then lay in the fish, turn off the heat and poach in the residual heat for six minutes. Lift out and flake into the bowl of a food processor, reserving the milk.

Gurnard with Porthilly Sauce Recipe - Great British Chefs Gurnard with Porthilly Sauce Recipe - Great British Chefs

We’re not a massive fish-eating nation, which is very strange because A, we’re an island, and B, we’ve probably got the best variety of seafood of anybody – and probably the best sustainable fishermen you can come across. Turkey might be traditional and more and more of us are choosing goose, venison or even beef for Christmas dinner, but don’t forget about fish. If you’re catering for pescatarians or just fancy feeling a little less bloated after the big meal, fish is an often overlooked option that can have everyone oohing and aahing as if it were a giant bird or cut of meat – and our collection of Christmas fish recipes is the perfect place to get inspired. One major mistake many home cooks make is overcooking the fish. “I’d say 80-85% can be eaten raw, for a start, so you never need to worry about [undercooking] with any species that you have at home. Even if it’s slightly undercooked, nothing’s going to happen,” says Outlaw. “It does seem the case that people err on the side of caution and overcook – and then unfortunately what happens is you probably have an experience that’s not great and it’s dry.

A very good buy at the moment, that everyone thinks is expensive, is lobster,” says the two-Michelin star chef, who is famed for fish cookery. That’s when I started to really appreciate all the different species, the different textures, different seasons… What was sustainable and what wasn’t sustainable.”

Stuffed Monkfish Recipe - Great British Chefs Stuffed Monkfish Recipe - Great British Chefs

He’s on a mission to make fish and seafood cooking more accessible to home cooks with his new book, Fish For Dinner, full of tips and advice to “demystify” fish – with a big focus on seasonal and sustainable shopping. (Alamy/PA) Lots of people don’t think of fish as a seasonal ingredient, like fruit and vegetables, but Outlaw says “it’s a huge seasonal thing”.The Guardian aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide. For the filling, heat the oil in a frying pan and, when hot, add the onions, cumin and coriander and season with salt and pepper. Cook over a medium heat for 5-6 minutes, stirring occasionally. Add the garlic and cook for a further 2 minutes, then add the saffron, white wine and raisins. Cook everything down for roughly 20 minutes until the liquid has reduced to almost nothing and the onions are well stewed. Taste the onions at this point and season if required. Transfer the onion mix to a tray and spread out to cool. Once cool, portion into 12 little piles. Put the wine, vinegar and sugar in a pan, add a pinch of salt and bring to a gentle simmer. Put the shallots in a bowl, immerse in the hot liquor and leave to cool. Cover and marinate for at least 12 hours. (They’ll keep for three months in an airtight jar in the fridge.) The 45-year-old recommends tail meat for lobster dumplings, or using the meat for an alternative take on sesame prawn toast.

Fish for Dinner: Delicious Seafood Recipes to Cook at Home

The main thing people are worried about is it being difficult [to fillet fish at home] and smelling of fish – but if you buy good fish it’s not smelly, it smells of the sea which is quite a nice smell.” Cut the fish into 4cm chunks. In a bowl, mix the zest, coriander, cayenne, cumin and a good pinch of salt. Toss in the monkfish pieces and marinate for 30 minutes.He suggests also looking for megrim sole, also sold as Cornish sole. “Brill is a really good alternative to turbot, which is a little more pricey. Crab is a good one. If you see ling, a really nice white fish, that’s a good one because it’s usually quite a big fish that you get – it’s from the cod family.” This recipe was a Spiced Gurnard Turmeric Potato Pancake, Watercress & Shallot Salad, Chilli & Lime Yogurt Fish For Dinner , by Nathan Outlaw. For the salad cream, whisk the egg yolks, mustard, sugar and lemon juice for a minute. Whisk in the oil in a thin stream, then whisk in the cream, season with salt, cover and refrigerate.