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40 minutes

Butternut recipes

Senegalese fish and rice stew

1½ hours

Crumbed recipes

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

10 minutes

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20 minutes

Ceviche recipes

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Fish recipes

Merluza a la Sidra

35 minutes

Fish recipes

Baked fish with sweet chilli sauce

15 minutes

Chilli recipes

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15 minutes

Couscous recipes

Moroccan fish couscous

30 minutes

Fish recipes

Seafood laksa

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Fish recipes

Baked fish and squashed tomato parcels

20 minutes

Fish recipes

Poached hake

20 minutes

Poached hake

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 T tomato paste
2 cups chicken stock
300 g hake
fresh basil, to garnish

Method

Mix 2 T tomato paste with 2 cups chicken stock and season.

Place 2 x 150 g pieces hake in a pan and cover with the poaching liquid.

Place the pan over a low heat and simmer for 15 minutes, or until the hake is cooked through.

Place in a bowl, pour over a little poaching liquid and garnish with fresh basil and season.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Fish curry with aubergines

Senegalese fish and rice stew

Pretzel-crumbed fish fillets with mustard mayonnaise and summer squash slaw

Salmon fish cakes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Merluza a la Sidra

Baked fish with sweet chilli sauce

Coriander and chilli-crumbed fish with chunky tomatoes

Moroccan fish couscous

Seafood laksa

Baked fish and squashed tomato parcels

Poached hake

Poached hake

Ingredients

Method