Fish and gnocchi

Ingredients
1 whitefish fillet, chopped
75g gnocchi
Half onion, chopped
250g tomato pasta sauce
1tsp dried parsley

1. Boil the gnocchi for 10 minutes

2. Fry the onion until soft then add the fish and cook for another 5 minutes

3. Add the gnocchi and parsley to the fish and onions

4. Add the sauce and cook for 5 minutes stirring regularly

Serves 1

Salmon spaghetti bake

Ingredients
75g pasta
1 salmon fillet, chopped
2 spring onions, chopped
200g tomato pasta sauce
100ml water
Cheddar cheese, grated
Parsley, chopped or dried

1. Preheat oven to 180°C / 350°F / gas 4

2. Fry the salmon and onions until cooked

2. Put all ingredients into a baking tin (except the cheese) and stir well

3. Sprinkle the cheese over the top

4. Bake for 30 minutes

Serves 1

Salmon and spinach filo quiche

Ingredients
1 salmon fillet
Filo pastry
1 egg
150ml double cream
5 or 6 leaves of spinach, boiled
Dried parsley
30g cheddar cheese, grated

1. Preheat oven to 200°C / 400°F / gas 6. Grease a small pie dish

2. Line the pie dish with 4 layers of filo pastry (may have to cut to size/shape)

3. Fry the salmon until cooked and put in the dish with spinach, cheese and parsley

4. Beat the egg and double cream together and pour into the dish

5. Bake for 35-40 minutes until firm

Serves 1

Fish cakes with cheese

Ingredients
1 white fish fillet
2 medium potatoes, peeled and chopped in half
50g soft cheese
Small lump of butter
Dried parsley
2 slices bread, grated to make breadcrumbs
2 tbsp olive oil

1. Boil the potatoes until soft

2. Fry the fish and crumble it into small pieces

3. Put the potatoes in a bowl, add the butter and mash together

4. Add the fish and parsley and a pinch of salt and pepper and mix well

5. Preheat oven to 200°C / 400°F / gas 6 and grease a baking tray

6. Divide mixture into 4 equal sized burger shapes and put the cheese on 2 of them

7. Put the other 2 on top of the ones with cheese and press the edges together

8. Stir the breadcrumbs and olive oil together and coat the fish cakes with it

9. Bake for 25-30 minutes

Makes 2

Salmon and spinach stirfry

Ingredients
1 salmon fillet
70g rice
Spinach
Chicken stock cube
300ml water
40g feta cheese, crumbled
Cashew nuts
Chopped parsely
Chopped dill

1. Fry the salmon and break up into small pieces

2. Dissolve the stock cube in water, pour over the salmon and bring to the boil

3. Add the rice and spinach and boil until sauce has thickened

4. Add the cheese, nuts and herbs, mix together and serve

Serves 1

Salmon salad

Ingredients
Lettuce
1 salmon fillet
Chopped walnuts
1 tsp lemon juice
1 tsp poppy seeds
4 tbsp mayonnaise
Fresh parsley
Croutons

1. Fry the salmon then break up into small pieces

2. Put all ingredients into a bowl and mix

3. Serve

Serves 1

Fish lasagne

Ingredients

250g lasagne sheets
2 white fish fillets

100g tin tuna
500g tomato pasta sauce
500g white lasagne sauce
50g cheddar, grated
2 tsp parsley 

1 tsp garlic powder

1. Preheat oven to 180°C / 350°F / gas 4

2. Break up the fish and fry for 10 minutes

3. Stir in the tuna, bolognese sauce and herbs and heat through for 5 minutes

4. Place a layer of lasagne sheets in the bottom of a baking tin / dish

5. Spread half of the mixture on top, then another layer of lasagne sheets, then mixture, then lasagne sheets

6. Spread the white sauce over the top and sprinkle the grated cheese over

7. Bake for 30 minutes

Serves 4

Tuna pasta bake

Ingredients
150g pasta
100g tinned tuna
400g tomato pasta sauce
50g sweetcorn
200ml water
Cheddar cheese, grated

1. Preheat oven to 180°C / 350°F / gas 4

2. Put all ingredients into a baking tin (except the cheese) and stir well

3. Sprinkle the cheese over the top

4. Bake for 35-40 minutes

Serves 2

Salmon with couscous and tomato sauce

Ingredients
1 salmon fillet
50g couscous
1 chicken stock cube
300ml water
200g tin of chopped tomatoes
1tsp dill
Parsley, chopped
Cheddar cheese, grated

1. Season the salmon and fry for 10 minutes, turning over halfway through.

2. Add the tomatoes, dill and water and bring to the boil. Crumble the stock cube in and stir.

3. Add the couscous and simmer until water has absorbed.

4. Stir in the parsley, put on a plate and sprinkle the cheese over

Serves 1

Fish in tomato and onion sauce

Ingredients
600g white fish fillets
500g jar tomato pasta sauce
2 small onions, chopped
100g parmesan
dried parsley
dried basil

1. Preheat oven to 190°C / 375°F / gas 5

2. Fry the onions until soft then place in a baking dish.

3. Pour the sauce over the onions and stir well, stir in the herbs.

4. Place the fish in the middle of the dish and cover with some of the sauce.

5. Sprinkle the parmesan over the top and bake for 20-25 minutes

Serves 4

Fish goujons

Ingredients
400g white fish
flour
egg, beaten
2 slices bread, grated into breadcrumbs

1. Preheat oven to 200°C / 400°F / gas 6

2. Cut fish into about 5 cm long chunks and season

3. Roll in flour, then egg then coat with breadcrumbs

4. Wrap in foil and place on a baking tray. Bake for 15 minutes

5. Open up foil and cook for another 10 minutes until breadcrumbs are golden

Serves 4

Breaded salmon with hollandaise sauce and parsley

Ingredients
1 salmon fillet
egg, beaten
flour
2 slices bread, crusts cut off
1tsp dill
hollandaise sauce
fresh parsely, chopped

1. Preheat oven to 200°C / 400°F / gas 6

2.  Grate the bread into breadcrumbs, stir in the dill and lie out on a plate

3.  Dip the salmon into the flour, then the egg, then coat with the breadcrumbs

4. Wrap in foil and bake for 20 minutes, open up the foil and bake for a further 10 minutes

5. Make/heat the hollandaise sauce according to instructions and mix in the chopped parsley

6. Place the salmon on a plate and pour the sauce over

Serves 1

Fish Pie

Ingredients
500g white fish and/or salmon
500g potatoes, peeled, boiled and mashed
400ml milk
10 black peppercorns
50g butter
40g plain flour
1tsp dill
1tsp parsley
1tsp lemon juice
50g cheddar cheese (grated)

1. Place the fish in a pan and cover with the milk. Add the peppercorns and heat for 10 minutes until cooked.

2. Preheat oven to 190°C / 375°F / gas 5

3. Remove the fish from the pan and place in an ovenproof dish. Remove the peppercorns and discard. Keep the milk

4. Melt the butter in a saucepan and stir in the flour, stir in the milk and bring to the boil. Keep stirring into a thick sauce. Season

5. Pour the sauce over the fish in the dish, add the lemon juice, parsley and dill and stir well

6. Put the mashed potato over the top and sprinkle the cheese over

7. Bake for 30 minutes

Serves 4

Salmon and feta filo parcel

Ingredients

1 salmon fillet

2 sheets filo pastry

25g feta cheese

Dried basil and dill

1. Preheat oven to 200°C / 400°F / gas 6

2. Lie 2 sheets of filo pastry on top of each other then fold in half to make 4 layers. Lie on a baking tray

3. Crumble the feta in the middle of the pastry. Sprinkle the herbs over the cheese

4. Place the salmon on top of the cheese and brush with milk

5. Fold the corners of the pastry over the salmon to make a parcel. 

6. Brush the parcel with milk and bake for 25 minutes until the pastry is golden

Serves 1

Salmon with mozzarella and herb crust

Ingredients
1 salmon fillet
30g mozzarella, cubed or sliced
25g breadcumbs
1tbsp dried herbs (I used dill and parsley)
2tsp olive oil

1. Preheat oven to 200°C / 400°F / gas 6

2. Wrap salmon in tin foil and bake for 15 minutes

3. While salmon is cooking, mix herbs with breadcrumbs, add olive oil and stir well

4. Put mozzarella on top of the salmon and then the breadcrumb mixture

5. Bake for another 5-10 minutes until breadcrumbs have browned

Serves 1

Salad nicoise

Ingredients
50g tuna (drained)
Lettuce
4 small potatoes
2 eggs
15ml olive oil
5ml vinegar
Parsley
Chives

1. boil potatoes for 15 minutes. Boil the eggs

2. Put potatoes, lettuce, tuna, totmatoes, parsley and chives in a bowl

3. Mix olive oil and vinegar together and pour over the ingredients in the bowl. Mix well

4. Peel eggs, cut in half and place on top of the rest of the ingredients

Serves 1

Prawn risotto

Ingredients
75g risotto rice
1 vegetable stock cube
200ml water
1tbsp olive oil
25g butter
60g frozen (cooked and peeled) prawns
1 small onion
parsley
dill
parmesan

1. Put stock cube in water and boil.

2. Heat butter and oil in a pan and fry the onions until soft. Add the rice

3. Pour stock over rice and cook until all liquid is absorbed

4. Add the prawns and cook for 10 minutes, stirring

5. Sprinkle with herbs and parmesan, stir and serve

Serves 1

Kedgeree

Ingredients
75g rice
1 white fish fillet, cut into small chunks
30g cooked prawns (optional)
1 vegetable stock cube
1 egg, hard boiled and peeled
chopped parsley

1. Fry the fish for 5 minutes then add the prawns

2. Dissolve stock cube in 200ml water, pour over the fish and bring to boil

3. Add the rice and cook until water (stock) has soaked up

4. Mash the egg in a bowl and add to the other ingredients. Add the parsley and mix

Serves 1

Fish and tomato couscous

Ingredients
1 fillet of white fish (I used pollock) cut into chunks
50g couscous (dry, uncooked)
1 vegetable stock cube
400ml water
4 tbsp tomato puree
parsley, chopped
50g parmesan, grated

1. Fry the fish in oil and season with salt/pepper

2. Dissolve stock cube in water and bring to the boil. Add the couscous and cook until the water is soaked up

3. Stir tomato puree into the couscous. Add the fish, parmesan and parsley and stir

4. Serve

Serves 1

Fish topped with Egg and Cheese

Ingredients

1 white fish fillet 

olive oil

dried parsley

1 egg

cheddar cheese (grated)

1. Preheat oven to 200 °C / 400 °F / gas mark 6

2. Brush the fish with olive oil, sprinkle with a little salt and parsley and wrap in foil.

3. Place on a baking tray and bake for 15 minutes

4. Remove from oven, open parcel an crack an egg on top. Leave foil open and bake for another 15 minutes or longer if the egg has not set

5. Transfer fish from foil parcel to a plate and sprinkle with grated cheese. Serve with chips