Jasons Fish Recipe of the Month

Jasons Dish of the month

Below are the tasty recipes Jason has tried and tested. We are sure you'll find them delicious. Let us know how you get on!

March 2025

Chargrilled Tuna with Harissa and Potato stew

Ingredients

300g Small new potatoes
1 onion sliced
olive oil
2 tbsp harissa
300ml chicken stock
10 cherry tomatoes
2 pieces tuna steak
1 small bunch of coriander leaves picked

Method

1. Cook the potatoes in boiling salted water until just tender

2. Meanwhile, cook the onion in 1 tbsp olive oil until soft, then stir in the harissa and stock and bring to a simmer. Halve the cooked potatoes and add to the stew with the cherry tomatoes. Simmer for 10 minutes until the tomatoes start to break down a little

3. Oil and season the tuna then griddle for 2 minutes on each side. Stir the coriander in to the stew then spoon into shallow bowls. Sit the fish on top and sprinkle with more coriander to serve

December 2024

Baked Salmon Fillet with pickled cranberries, parlsey and pistachio

Ingredients

300ml cider vinegar
300g caster sugar
340g fresh cranberries
½ tsp whole cloves
½ tsp juniper berries
75g panko breadcrumbs
½ tbsp dried thyme
2 tbsp sumac
1 lemon , zested
5 tbsp olive oil , plus extra for drizzling
1kg salmon fillet, pin-boned (you can ask your fishmonger to do this for you)
60g pistachios , crushed
½ small bunch of parsley , chopped, to serve

Method

1. Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.
2. Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.
3. Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.
4. Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don't press the mixture down too much. Drizzle with a little extra olive oil.
5. Bake the salmon for 20-25 mins ideally until it is just cooked and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes.

November 2024

Cod & Prawn Pie with Saffron Potatoes

Ingredients

1 tbsp olive oil
1 yellow and red pepper, both deseeded and finely chopped
2 large garlic cloves, chopped
2 bay leaves
1 tbsp smoked paprika
150ml vegetable stock, made with 2 tsp bouillon powder
500g carton passata
240g pack frozen raw, peeled, large wild red shrimp, defrosted
2 x 280g packs skinless cod loin, cut into large chunks
9 pitted green olives, quartered (we used Amfissa olives, as they have a firmer texture)
3 tbsp chopped flat-leaf parsley (optional)
320g broccoli florets or green beans

For the saffron potatoes

3 generous pinches of saffron threads (about ⅓ x 0.5g sachet)
1 ½ tbsp olive oil
2 large garlic cloves, finely grated
725g large potatoes (about 4), peeled and thinly sliced

Method

1. Heat the oven to 200C/180C fan/ gas 6. Warm the olive oil in a large non-stick pan over a medium heat and fry the peppers, garlic and bay leaves for 10 mins, stirring often until the peppers have softened.
2. Meanwhile, prepare the saffron potatoes. Put the saffron threads in a small heatproof bowl with 1 tbsp boiling water, the olive oil and garlic, and stir well until the liquid turns yellow. Set aside. Bring a large pan of water to the boil, and cook the sliced potatoes for 5 mins until tender but not collapsing. Drain well.
3. When the peppers have softened, sprinkle over the paprika and stir briefly, then pour in the stock and passata and cook for 5 mins more. Remove from the heat and stir in the shrimp, cod, olives and parsley, if using. Tip the stew into a large, shallow pie dish (ours was 30 x 20cm, and about 6.5cm deep).
4. Arrange the potato slices over the stew in an even layer – they don’t have to be neat – then generously brush over the saffron mixture.
5. Bake the pie for 30-35 mins until bubbling at the edges and the fish is cooked through. When it’s almost finished cooking, boil or steam the broccoli or green beans to serve alongside the pie.

October 2024

Smoked Haddock Gratin

Ingredients

500g Leaf Spinach
Butter, for greasing
about 500g (2 fillets) smoked haddock, skinned and cut in to 4 portions
12 cherry tomatoes

For the topping:

200ml Double Cream or creme fraiche
juice of 1/2 lemon
100g Cheddar cheese, grated
2 spring onions, sliced
small grating nutmeg
handful dried breadcrumbs

Step 1
Heat oven to 180oC/160oC fan/gas mark 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it.
Cool again under the cold tap then squeeze out as much liquid from the spinach as possible.
Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.

Step 2
Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 minutes until bubbling and golden.
If you like things really grilled, finish for a few mins under a hot grill.
Serve straight from the dish

July 2024

Trout with Almond and Red Pepper

Ingredients:

1 large red pepper, deseeded and chopped
2 large tomatoes, roughly chopped, or handful cherry tomatoes, halved
1 garlic clove, chopped
1 tbsp olive oil, plus a little extra
1 tbsp balsamic vinegar
2 trout fillets, about 140g each
2 tbsp flaked almonds
lemon wedges and rocket salad, to serve

Method:

Step 1
Heat oven to 190C/fan 170C/ gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar in to a roasting tin, thentoss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.

Step 2
Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted.
Serve with lemon wedges for squeezing over and a rocket salad on the side.

June 2024

Grilled Mackerel with soy, lime & ginger

Ingredients

300g Mackerel
100g Jasmine Rice
4 Spring onions, sliced
1 red pepper, deseeded and diced

For the marinade:

1 tbsp low-sodium soy sauce
juice 1 lime
small piece fresh ginger, grated
1 garlic clove, crushed
2 tbsp honey

Method:

Step 1:
To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30mins

Step 2:
Heat grill and put mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.

Step 3:
Cook the rice following pack instructions, then drain and toss with the spring onions and pepper.
Serve with the mackerel.

May 2024

Poached Skate with a Warm Tomato Vinaigrette

Ingredients

2 x 225g/8oz Skate wings, skinned and trimmed
1tbsp salt

For the vinaigrette

5 tbsp extra virgin olive oil
1/2 tbsp red wine vinegar
1/2 small red onion, thinly sliced
1 small tomato, skinned, seeds removed, finely chopped
1tsp small capers, drained
1/2tbsp finely chopped fresh flat leaf parsley
salt and freshly ground black pepper
freshly cooked green beans to serve

Method

1. To poach the fish, bring 1.5L of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked.

2. Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper.

3. Serve the skate with the warm vinaigrette spooned ovber the top and some green beans on the side.