Seafood recipes Archives

Berry recipes

Seared trout with buffalo mozzarella, cherries and gingered honey sauce

5 minutes

Asian recipes

Seared tuna on avocado rice

20 minutes

Prawns and

Creamy lemon-pepper mussels

10 minutes

Brinjal recipes

Smoked mackerel with smoked brinjals and spring onions

30 minutes

Seafood recipes

Avocado ritz

10 minutes

Asian recipes

Black rice with avocado and seared salmon

45 minutes

Asian recipes

Thai sour orange curry

40 minutes

Pan-roasted hake with chilli and olives

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1 T olive oil
1 t salt
800 g hake fillets, scored
2 cloves garlic, finely chopped
1 red chilli, finely chopped
8 black olives, smashed and stoned
8 green olives, smashed and stoned
2 T olive oil
1 T lemon juice
sea salt and freshly ground black pepper, to taste
200 g baby spinach, blanched

Method

Heat the oil and salt in a frying pan over a high heat. Once smoking, pour the oil out of the pan and add a little more oil to the pan. This will prevent the fish from sticking.
Place the hake fillets in the pan skin side down and cook for 3–4 minutes, or until crisp. Turn and fry on the other side for 2 minutes, depending on the thickness of the fish.
Toss the remaining ingredients, except the baby spinach, in a bowl and coat evenly in the dressing. 4 Serve with the crispy salted fish and blanched spinach.

Cook’s note: Score the skin of the fish so that it doesn’t curl up when frying. Cut 3 small slits in the skin using a sharp knife.

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Seared trout with buffalo mozzarella, cherries and gingered honey sauce

Seared tuna on avocado rice

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Avocado ritz

Black rice with avocado and seared salmon

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Pan-roasted hake with chilli and olives

Pan-roasted hake with chilli and olives

Ingredients

Method