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!
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
- 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.
- 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.
- 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).
- 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.
- 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.