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!

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.