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   Home      Fish Recipes

Now that you have caught your fish this section of the website looks at the delightful activity of cooking and eating fish dishes. Besides being delicious, fish are very nutritious. We angler-cooks prepare much of our fish dishes from scratch, knowing how to use a filleting knife is essential. A good piece of fresh fish, lightly seasoned, simple and accurately cooked with a few drops of lemon juice, will never be dull.
 
 LINKS TO ONLINE FISH RECIPES
 
 
 
 
 
 
 

Scroll down for great tasting recipes.

 

Roasted Fish Mediterranean Style

Feeds 2: Set the oven to 200C. Rinse and pad drive 2 whole bream, sea bass or mullet and lay flat on a baking dish.  Shake a little olive oil over the fish and the juice o one lemon.  Chop the remains of the lemon and lay around the fish with about 6 bay leaves and season to taste.  Place in the oven for around 20 mins.  test to see if the flesh comes away from the bone easily - if not, put back in the oven for a few more minutes.  When cooked serve with more lemon and steamed veggies of your choice.

Oven-Baked Fish & Chips

Ingredients for 4 people: 800g floury potatoes, scrubbed and cut into chips; 2 tsp Olive oil; salt & freshly ground black pepper; 5oz fresh breadcrumbs; Zest of 1 lemon; 2tbsp chopped flat leaf parsley; 4x100g sustainable white fish fillets; 200g Cherry tomatoes.

Method: (1) heat oven to 220c/gas 7.  Dry chips on kitchen paper, lay in a single layer on a large baking tray. Drizzle with halk the olive oil and season with salt. Cook for 40 mins, turning after 20mins, so chips are evenly cooked. (2) Mix the breadcrumbs with lemon zest and parsley. season well.Top the fish evenly with the breadcrumb mixture, then drizzle with remaining olive oil.  (3) Put fish in a roasting tin with  the cherry tomatoes and bake in the oven for the finnal 10 mins of the chips' cooking time.   Plate up and tuck in.

Cockles & Mussels Hot Pot

Ingredients:750 g live cockles; 750g live mussels; 150ml white wine; 1 tbls vegetable oil; 1 onion, finely chopped; 1 celery stick, finely chopped; 1/2 red pepper, finely chopped; 3tbls finely chopped carrot; 2tbls finely chopped sage leaves; 400g can of choppped tomatoes; 2tbls roughly chopped parsley

Method: 1, Wash the cockles and mussels in a few changes of cold water, scrubbing to remove any beards still attached. Discard any that are damaged, or opened ones that do not close when tapped. Place the remaining shellfish in a large plastic bowl, cover with cold water and set aside for 1 hour. 2. drain the shellfish thoroughly and place in a stockpot or large saucepan. Add the wine, cover and cook on a high heat for 2-3 minutes untill all the shells have opened. 3. Strain of the cooking liquid and reserve. Discard any shellfish that have not opened. Pick half the shellfish from their shells and leave those remaining in their shells. 4. Heat the vegetable oil in a saucepan, add the onion, celery, pepper, corrot and sage. Cook over a gentle heat until softened. Add the tomatoes and bring to the boil , stirring frequently. Cook for 3 minutes, then add the reserved cooking liquid from the shellfish. return to the boil and simmer for a further 3 minutes, sirring frequently. 5. Stir the cockles and mussels into the sauce and add salt and pepper to taste. Stir in the parsley and serve hot with herb scones, pasta or rice.

Roast Sea Bass with Artichokes, Parma Ham & Capers (For Four)

Olive oil; 2 handfuls of dill fronds; 4 sea bass fillets; sea salt & black pepper; 150g artichoke hearts in oil (Sacla); 2 tbsp small caper berries; 4-6 slices of parma ham - halved lengthways; Lemon for squeezing.

Preheat the oven to 240CC, Drizzle a little oil over the base of a roasting dish large enough to hold the sea bass fillets in a single layer with a little space in between to scatter over a handful of dill fronds.  Heat a large non-stick frying pan over a high heat, score the fish skin diagonally at 3cm intervals, brush both sides with oil, season, then sear the skin for 1-2minutes until golden.  Arrange them skin side up in the roasting dish.  Cut the artichokes into thin segments and drain on kitchen paper.  Trim the stalks off the caper berries. Scatter the artichoke hearts and the caper berries in between and over the fish, pile over the slivers of ham here and there.  Scatter over the remaining dill, splash pver a little oil and roast for 10 minutes.  Serve with lemon slices and some salad leaves.

Fish Stew

500g mussels, cleaned and de-bearded, discard any that do not close when tapped on the sink.  300ml cider or white wine.  Large knob of butter.  2 leeks, cleaned and sliced.  100g baby button mushrooms, halved.  150ml creme fraiche. 4 fillets skin-on whire fish, works well with plaice.  Small bunch of flat-leaf parsley, chopped.

Place mussels and cider or wine in a wide, shallow pan.  Cover and place on a high heat for 4 mins, shake the pan a few times until the mussels have opened.  Tip into a colander over a bowl to catch the juices, discarding any that have not opened. Place the pan back onto the heat with large knob of butter.  Sizzle leeks until soft, about 8 mins, then add the mushrooms.  Add the mussel cooking liquid and creme fraiche and bubble down for 5 mins to reduce by half.  Turn down the heat and add the fish.  Cover and gently poach for 10 mins until cooked, then carefully lift out.  Stir through the mussels and parsley and heat through.

Serve from the table after adding the fish back to the pan.  Or, place a piece of fish in each serving bowl and spoon everything else around it.  Delicious served with boiled waxy potatoes.

Roast Salmon and Cod Medley

Such a cracking good recipe the portions cater for eight people, so get your mates round.

What you need:

800g thick boneless, skinless salmon fillet, cut into 8; 800g thick boneless, skinless cod loin, cut into 8; 3tbsp olive oil; zest and juice of 2 oranges; 85g raisins; 3 red peppers, halved, de-seeded and each half cut into 3; 3 orange peppers, halved, de-seeded and each half cut into 3; 50g pine nuts;  large handful flat-leaf parsley, roughly chopped;  salt and pepper for seasoning.

What you do:

Place the fish in a large bowl, add 2tbsp of the oil and the orange zest, then season well.  Carefully toss the fish to coat, then cover and leave to marinate in the fridge for 1 to 2 hours.  Put the raisins into a small bowl, pour over the orange juice and set aside.  Heat oven to 200C/fan 180C/gas 6.

Place the peppers in a large, shallow ovenproof dish pan (approx. 35cm dia.) or a large, shallow roasting tin, then drizzle with the remaining oil.  Season, toss together, then roast in the oven for 30 mins.  Toast the pine nuts on a baking tray on another shelf in the oven for 8-10 mins, until golden.

Arrange the fish and raisins on top of the peppers, then pour over the jucies.  Scatter the pine nuts over, then season with a good pince of salt.  Cook in the oven for 12-15 mins until the fish is just cooked through.  Scatter with parsley and bring to the table.  Enjoy.

Makerel Teriyaki Sauce

Serves 2

For Sauce: 2tbsp light soy sauce; 2tbsp Chinese rice wine; 2tbsp caster sugar; 1tsp grated ginger; 1 red chilli, deseeded and finely chopped;

For mackerel skewers:  4 spring onions, chop  into 4cm pieces; 2 mackerel, filleted and pin-boned; mint leaves and lime wedges to serve.

Heat grill until very hot. Mix soy sauce and rice wine with sugar and stir until dissolved.  Add the ginger and red chilli to taste.  Thread spring onions onto two skewers with the pieces of mackerel, folding each piece of mackerel in half so the skewer goes through twice.  Baste the mackerel with the sauce and grill, continue  to baste the fish with the sauce as it cooks - takes about 5 mins to cook, turning once.  Serve the mackerel skewers with mint and lime wedges on the side.

Sardines are fast growing, stocks recover quickly, which make them a sustainable option. They are part of the herring family and are basically small pilchards: both herring and sprats are good alternatives.  Buy them whole, scaled and guttted, leave the head on when cooking and use the eye, turns white, to tell you when cooked.  The best way to eat them use your fingers to locate the the smaller bones and just peel the cooked fillets of the bone, dip into a dressing and eat with crusty bread and salad.  Lovely!   Seasoning the fish with coarse rock salt stops them sticking to the bbq or griddle.

Sardines with fennel salad (serves 2)

Stuff you need:

Zest and juice of 1 lemon; bunch of parsley, half the leaves kept whole the the other half finely chopped; 1 small garlic clove, finely chopped; 1 fennel bulb, with fronds; 50g toasted pine nuts; 50g raisins; a few green olives, chopped; 3 tbsp olive oil; 4 large sardines, scaled and gutted.

Stuff you do:

Mix the lemon zest, chopped parsley and garlic together, then set aside.  Pick the fronds from the fennel and set aside. Aalve the fennel bulb and finely slice.  Make the salad by mixing the sliced fennel and fronds with the pine nuts, raisins, olives and whole parsley leaves.  Dress with the olive oil and lemon juice.

Heat the griddle pan or bbq.  Season the fish.  Cook for 2-3 mins on each side until the eyes turn white.  Sprinkle the fish with the parsley mix and lift onto plates.  Drizzle with olive oil and serve with the salad.

Beer Battered Fish, Chips and Peas (serves 2)

300g plaice fillets, Fries: 2 baking potatoes; 2 cloves garlic; 1 spring of rosemary;    1 spring thyme; 60g butter; Salt and pepper; Olive oil for cooking.  
Batter: 165ml Pilsner beer; 115g live yeast; 95g plain flour; 1 pinch sugar; 1 pinch salt. 
Peas: 200g frozen peas; 6 leaves of mint; 50g butter; Seasoning.

Method

1. Whisk all the batter ingredients together and leave the mixture to prove for 25 minutes. 
2. Cut the potatoes into over-sized chips, pat dry and sauté in pan with the garlic, herbs olive oil, butter and seasoning for 2 minutes just so the potatoes start to colour. 
3. Place them in oven at 220 C for 10 minutes, turning once, halfway through cooking. 
4. When the potatoes are cooked, remove from pan and drain on kitchen paper and keep warm. 
5. Blanch the peas in boiling salted water for 1 minute only, drain well, put mint, butter and seasoning  in the saucepan with the peas and crush together with a fork. 6. Heat the oil in a deep fat fryer to 180C. Dust the fish with seasoned flour, shaking of the excess. Dip the two fillets into the batter and fry for 8 to 10 minutes, until golden and crispy.  Drain on kitchen paper. Serve  with the chips and peas, sprinkled with seasoning to taste.

SQUID

Don't just use squid for bait.   Squid is a cracking source of the immune-supportive mineral seleium, a lack which has been linked with heart disease and cancer.   It also provides useful amounts of iodine which, with selenium, supports the thyroid and is essential for healthy metabolism.

Good quality squid, whether fresh or frozen, should have virtually no aroma.  If it is unprepared it will still have a delicate purple brownish membrane, which often comes loose when its jostled about in a box of ice.   A key indicator of quality and freshness is colour and texture of the main body of the squid: it should be pearly white with no hint or tinge of pink

If you buy a whole squid, you or your fishmonger will have to separate the tentacles from the head or 'tube' (main body of the squid).  Eyes, ink sac and beak are also removed and the tentacles trimmed.  The membrane covering the squid is pulled away, revealing white flesh underneath.  The tentacles can also be eaten, as can the fins or wings, which for part of the head.

If purchasing or using ready-prepared squid 'tubes', you have several options: leave them whole for a braise or stew, cut the tube into rings or open the tube out flat into a sheet.  For some recipes the squid can be scored, as it helps to ensure even cooking and looks attractive.   For cooking on a BBQ or easy pan-frying, leave the squid in one large sheet or 'steak'. For quick flash-frying, stir-frying or poaching, cut the scored sheet into pieces.

The golden rule for cooking squid is to either cook for seconds or hours - but never in between, otherwise it will become tough.  Whole squid tubes can be stuff and braised for a couple of hours in a low heat oven, or rings can be stewed in tomato-based sauces until tender.  Alternatively, squid can be stir-fired, bbqd, poached, steamed or dipped in batter and deep-fried.  The essential key to quick cooking is to remember that squid is done in a flash, often requiring just a few seconds in a hot pan or liquid.   The moment squid loses its translucency, turning white and opaque, it is cooked.  It doesn't take long for the heat from the hot pan to penetrate through to the middle.

Squid, chickpeas & chorizo salad (Serves 4)

What you need:

4 red peppers; 2x400g cans of chickpeas, rinsed and drained; bunch of parsley, roughly chopped; 1 red chilli, de-seeded and chopped; 2 garlic cloves, finely chopped; 100ml olive oil; 600g cleaned squid, sliced into rings, tentacles kept whole; 200g cooking chorizo, cut into chickpea-size chunks; juice and zest of 1 large lemon.

What you do:

Cook the peppers whole under a grill, bbq or griddle, until completely charred.  Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice.  In a large bowl mix the peppers and any juices with the chickpeas, parsley. chilli and garlic.  Set aside.

Heat a large frying pan until smoking.  Working quickly and carefully, add a splash of oil to the pan, then the squid.  Stir-fry for about 30 secs.  Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl of peppers.  Season everything with salt and pepper, then dress with the remaining oil, lemon juice and zest.  Mix together, pile onto a plate and let everyone tuck-in. YUMMY! 

Coconut, Fish and Prawn Curry (Serves 4)

2 tbsp sunflower oil; 1 small onion halved lengthways and thinly sliced; 2 garlic cloves finely sliced; 10 curry leaves fresh or freeze dried; 1 tsp ground coriander; 1/4 tsp chilli powder; 1/4 tsp turmeric; 1 tsp black mustard seeds; 400ml coconut milk; 1/4 tsp black pepper; 450g firm white fish fillet (try haddock); 1 small mango stoned and sliced; 8 large cooked shelled prawns; handful coriander leaves. To serve basmati rice and lime wedges.

Heat the oil in a wok. Add the onion, garlic, curry leaves and chillies, then fry for 3-4 mins, stirring occasionally, until the onions are tinged gold. Stir in the ground coriander, chilli power, turmeric. mustard seeds and fry for 1 min. Pour in the coconut milk, bring to the boil and stir while it thickens (6-8 mins). Pour in 1/2 can of water to make a thinnish sauce. Add the black pepper. Lay the fish on top and simmer for 4mins. Take of the heat, lay the mango slices and prawns on top, cover and leave to warm through while the fish finishes cooking (4-5mins). Season, then scatter over coriander. Break the fish into large pieces with a slotted spoon, lift out, along with the mango and prawns, and place on top of the rice. Spoon the sauce over and serve with lime wedges.

Baked Cod (Serves 2)

Preheat the oven to 230C, lightly oil a baking dish and place 175g of cod fillets in the bottom.

In a bowl, combine 16 black olives, stoned and finely chopped, 2 tbsps chopped parsley, 1 tbsp chopped dill, 1 bunch spring onions, finely chopped, 2 chillies, finely diced, and juice and zest of 1 lime and spread the mixture over the top of the cod.  Season, then pour 150ml tomato juice and 150ml of fish stock around the fish and bring to the boil over a medium heat.  Place the baking dish in the preheated oven and cook for 10-12 minutes.  Serve immediately, using the juices as a sauce, along with a herb leaf salad.



WHALE STEW
 

 
Ingredients:
 
1 (105 ton)Whale
1896 lbs Onions (chopped)
7326 lbs Potatoes (chopped)
1908 gallons of Tomato Sauce (or from tins of tomatoes)
2276 lbs Carrots (chopped)
927 lbs Celery (chopped)
104 lbs Salt
76 lbs Black Pepper
52 gallons Tabasco Sauce.
 
Method:
 
Cut the whales into small pieces, put in a very large pan with tomato sauce. Cook at 150 degrees C for about 4 hours. Add the other ingredients and simmer for 36 hours. Should serve 350,000 people. 

Baked Sea Bass in a Bag

Ingredient for 6 people: 1. 2kg whole sea bass, scaled, gutted and gills removed; Bunch of fresh herbs, basil, rosemary and flat-leaf parsley; 2 lemons; Sea salt and ground pepper; Olive oil; Bunch spring onions, trimmed; 1 buld of fennel, heby tops reserved in cold water; 4 Anchovey fillets in oil; A few little knobs of butter; 1 large egg; 250ml white wine; 50ml double cream; 200g of washed baby spinach.

Method: (1) Preheat the oven to 240c/gas9. Lay the bass on a board and score on both side at 2cm intervals. Rub the herbs into the cavity of the fish, then finely slice the lemons and put a few in with the herbs. Sprinkle both sides of the fish with salt & pepper and drizzle over a little olive oil.  (2) Tear of a piece of extra wide tin foil that's twice the length of the fish. Using a large roasting tray place the foil on top, leaving half hanging off one end of the end of the tray.  Finely slice the spring onions, fennel and Anchovies, then arrange on the tray end of the foil and lay the fish on top.  Dot little knobs of butter around the fish.  Lay remaining lemon slices on toop.  Beat an egg and use a pastry brush 2cm of egg along the edges of the foil.  Fold the over hanging foil  over the fish and seal the two long sides, folding them up tightly so they're about 2cm away from the fish inside.  Pour the wine into the open end of the foil bag, making sure it doesn't spill out, then fold and seal.  Put the roasting tray at the bottom of the oven and cook for 35mins for a 2kg bass, around 25mins for a 1.5kg bass. Don't open the door during the cooking time. (3) At the end of the cooking time, take the tray out of the oven and carefully cut open the top puffed-up bag.  Go straight to the thickest part of the fish, right behind the head; if the flesh comes away from the bone easily, then it is cooked.  Pour in the cream and let it mix with all the juices, the sprinkle the spinach into the juices and mix it around gently to help it wlit down.   Scatter over the reserved fennel tops.   Serve the fish in the roasting tray, or snip it out of the foil and put on a serving platter.   Serve it in nice pieces  with boiled new potatoes, minted peas or asparagus.

Lemon Sole with Crab & Tarragon Butter Sauce

Ingredients for 2 prople: 50g butter; 1tbsp chopped tarragon leaves; 50g crab - half white meat, half brown meat; 1 Lemon, zested, then cut into thin slices; Salt & freshly ground black pepper; 1 large whole lemon sole or 2 small ones, descaled and gutted washed & dried; 50ml white wine; 1tbsp capers, drained and rinsed; 2tbsp double cream.

(1) Heat oven to 200c/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat, zest and seasoning; (2) Make a few deep slashes across the fillets on both sides of the sole, the place the fish, dark-skin up, in a large roasting tin.  Season, the stuff the crab butter into the cuts on the skin, spreading any remaining butter on top; Lay a few lemon slices over the fish, then pour over the wine;  (3) Bake until the flesh flakes away easily from the bone, around 20 mins (depending on the size of the fish); (4) Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while making the sauce.  Set the tin over a low heat, add 2tbsp of water and bring to the boil. Let the sauce buble for a few minutes, then stir in the capers and cream.  Pour the sauce over the fish and serve with steamed potatoes and green salad.

Whole Fish Baked in Salt

1 whole fish (about 2kg for 6 people) gutted but unscaled and 1.5kg of fine grain sea salt.

You will need a baking tray large enough to hold the whole fish, a grill pan might do with the fish laid diagonally and if you have a small oven you might have to remove the head and tail before cooking.

Preheat the oven to 250C/230C fan.  Tip the salt into a large bowl and add just enough water to wet it, so it has the consistancy of firm sand.  lay a sheet of foil on the base of the baking tray, scatter over half the salt levelling it into an even layer.  Lay the fish on to and cover the fish with the remaining salt, leaving the head and tail (if present) uncovered.  Bake for 25-30 minutes by which time this size of fish should be just cooked.  Take it out of the oven, lift off the upper crust of slat, peel of the skin and slice the fish fillets off the bone.

Serve with melted unsalted butter, lemon wedges, ground black pepper, chopped fresh parsley and new potatoes.

Skate Wings with Black Butter 

Serves 1 but to increase for more

1 skate wing; vegetable oil for frying; 50g salted butter; small handful capers; handful flat-leaf parsley, chopped; 3tsp red wine; lemon wedges to serve.

Lightly season the skate wing with salt.  Heat a little of the oil in a frying pan and cook skate for 3 mins on each side, until the flesh is firm and golden.  Slowly melt the butter in a small heavy pan and cook until it just turns brown, not black and burnt.  Remove from the heat and quickly stir in the capers, parsley and vinegar.  Pour the butter over the fish.  Serve with a wedge of lemon and steamed vegetables.

Good source of omegs-3.   Roasting is a fool proof way of cooking fish.  It's simpler then grilling and here it intensifies the peppers' sweetness, while keeping the fish moist.  Use the biggest pan you have so the fish roasts rather than steams.

Spice Crushed Sea Bream Fillets With Couscous (serves 4)

The flavours and golden colour that the spices add to the fish make this an easy but stunning meal

1tsp ground cumin; 1/2tsp ground coriander; 1tsp paprika; 1tsp turmeric; 1tsp ground ginger; 2 cloves garlic, crushed and chopped; 1 lemon zested and juiced; 1 onion; 4 x 150g sea bream fillets; 200g couscous; 1tbsp olive oil; 50g sultanas; 25g toasted almonds; bunch coriander, chopped.

Mix the cumin, corriander, paprika, turmeric and ginger in a large bowl.  Add the garlic and lemon zest and finely grate in the onion.

Mix well and add the sea bream, coating well all over in the spice mix.  Cover and place in the fridge for an hour or more (overnight is best).

Put the couscous, sultanas and lemon juice in a bowl, heat the kettle and just cover with boiling water.  Cover the bowl with a plate.

Heat the oil in a large frying pan and turn the grill to high.  Place the bream fillets in the pan skin side down and cook for 2 minutes, then put the fillets, still in the frying pan, under the grill and cook for 3 minutes more.

Mix the couscous with a fork to break it up and divide it between 4 plates.  top with the grilled bream, sprinkle over the toasted almonds and coriander.  Serve with a lemon section.

HERRINGS

Herrings come as spanking fresh whole fish, smoked kippers, rollmops, soused, marinated or canned.  Anglers/fishermen can only land herrings that are more than 20cm long. They are usually sold whole and a fresh fish will have been out of the water less than 24 hours, with bright clear eyes, glistening silvery blue skin, vibrantly red and fresh gills.  Remove the scales before cooking by scraping with the back of a knife up the body of the fish from tail to head.  Gut the fish by making an incision along the belly using a sharp knife, remove the contents of the belly, then clean the belly and rinse the fish well.  Once prepared, herrings can be cooked whole or filleted first.

Cooking methods include grilling, pan-frying and roasting, as these allow the fish to be 'naturally' basted in its own oil (supplying plenty of omega-3 and vitamin D).  The classic way to enjoy herring is by coating it in oat-meal and pan-frying with a little bacon fat.  This month's recipe is even better and takes about 30 mins to prepare, 20 mins to cook and serves 4.

Herrings rolled with mustard and pancetta

What you need: 8 herring fillets; 2 tbsp Dijion mustard; 8 thin slices pancetta; 8 bay leaves; 1 lemon cut into 8 thin slices; and 1 tbsp olive oil.

What you do: Heat oven to 220C; Lay fillets skin-side down, brush with mustard and lay a slice of pancetta on each; Roll up, from tail end, with the pancetta into a spiral and secure with a toothpick.  Put a bay leaf and slice of lemon on to one end of each stick; Put the rolled fillets in a baking tray, drizzle with olive oil, then roast for 15-20 mins until cooked through and starting to go brown at the edges.  Serve 2 fillets per person with new potatoes or a crunchy apple and onion salad.

John Dory is the most delicious of all fish, firm succulent white flesh on par with turbot.   It is a top predator eating a variety of fish, especially schooling fish, such as sardines and occasionally they eat squid and cuttlefish.  No wonder they are tasty.

What you need:

200g any potatoes, peeled and diced; 30g unsalted butter; 2 tbsp sage, chopped; 2tbsp chives, chopped; 2 tbsp flat leaf parsley, chopped; 6 tbsp olive oil; salt; freshly ground black pepper; 2 John Dory fillets; 110g sun dried tomatoes; 2 garlic cloves, peeled and crushed; small red onion, peeled and chopped; 2tbsp fesh basil leaves, finely chopped.  Mini food processor.

What you do:

Cook the potatoes in a large pan of boiling salted water until tender, abut 8-10 minutes.  While the potatoes are cooking, heat 2 tbsp olive oil in a frying pan.  Season the John Dory fillets and fry for 3-4 minutes on each side.  Make the dressing by placing the tomatoes, garlic, onion, and 4 tbsp olive oil into the mini food processor.  Blend until smooth, pass through a sieve into a small bowl and then mix in the fresh basil.  Drain the cooked potatoes, add a knob of butter and roughly mash/crush then stir in the fresh herbs.  Spoon the potatoes on to the serving plates and serve the John Dory fillets on top of the crushed potatoes and drizzle with the tomato dressing.

Dover sole with buttered leeks and shrimps (serves 2)

Classically, Dover sole is grilled or pan-fired, but the easiest way of cooking it is to roast with a splash of white wine.   This keeps the flesh moist, and the pan juices make a great base for an accompanying sauce.

Stuff you need:

50b butter; 2 Dover sole, about 350g each, trimmed and top skin removed; Small glass of white wine (125ml).; 4 leeks, cut into large chunks; 100g tub of potted shrimps; small bunch of chives, snipped.  A few cooked new potatoes. 

Stuff you do:

Heat the oven to 220C.  lightly butter a large roasting tray and lay the fish in it side by side; Pour over the wine and dot the fish with any remaining butter;  Season with salt and pepper; then bake for 15-20 minutes until flesh just starts to come away from the bones;  Meanwhile, cook the leeks in boiling salted water for 8-10 minutes, until soft, then drain; When the fish is ready, carefully lift on to a warm platter or plates;  Place the roasting tray over a low heat, add the butter, leeks and potted shrimps with the juices and heat until the butter is melted;  Stir through the chives, then serve alongside the fish with a few buttered new potatoes.  To eat the fish, simply lift the fillets away from the bone.

Fish Crumble (Serves 4)

450g white fish and salmon; 1/2pint milk; salt and pepper; 1tbsp sunflower oil; 75g butter; 1 medium onion peeled and finely chopped; 2 leeks trimmed and sliced; 1 carrot peeled and cut into small dice; 2 medium potatoes peeled and cut into small pieces; 175g plain flour; 1/2 pint vegetable or fish stock; 2tbsp whipping cream; 1 tsp freshly chopped dill.

Crumble Topping

75g butter; 175g plain flour; 75g grated cheese; 1/4 tsp cayenne pepper.

or

Potato Topping

500g floury potatoes cut into chunks; 1 medium Swede (600g) cut into chunks.

If using potato topping; cook the potatoes and swede in boiling water for about 20min until tender.

Pre-heat oven to 200C/Gas 6. Oil a 2 pint pie dish. Place the fish in a saucepan with the milk, salt and pepper. Bring to the boil, cover and simmer fot 8-10mins until fish is cooked. Remove with slo9tted spoon, reserving the liquid. Flake the fish into the prepared pie dish.

Heat the oil and 1tbsp butter in a small frying pan and gently fry the onions, leeks, carrots and potatoes for 2mins. Cover tightly and cook over a gentle heat for a further 10mins until softened. Spoon the vegetables over the fish.

Melt the remaining butter in a saucepan, add the flour stir and cook for 1min. Whisk in the reserved liquid and stock. Cook until thickened, then stir in the cream. remove from the heat and stir in the dill. Pour over the fish.

Crumble Topping: Rub the butter into the flour until it resembles breadcrumbs, then stir in the cheese and cayenne pepper. Sprinkle over the fish and baked in the oven for 20mins until piping hot.

or

Potato Topping: drain he potatoes and swede, mash them well and season with black pepper. Spoon the mash ovwer the fish to cover completely. Bake for 20mins until piping hot, then transfer to hot grill for a few minutes to brown the top.

Roasted Sea Bass with Chorizo, Red Onion and Cherry Tomatoes (Serves about 4)

Preheat the oven to 190C.  Heat 1 tbsp of olive oil in a frying pan over a medium heat.  Add 1 roughly chopped red onion, 1 roughly chopped garlic clove and 100g of chunky chopped chorizo.  Fry until the oil runs out of the chorizo, about 5 minutes, and the onions softens.  Add 1 sprig of tyme, 50g of black olives (stones removed), 8 cherry tomatoes and stir to combine.  Season well with salt and ground black pepper.  Transfer from the frying pan to an ovenproof dish.

Take a freshly caught Swansea Bay sea bass, about 500g  (head removed,scaled, and gutted), slash the skin diagonally along each side so that the flesh is exposed,chop up 2 sprigs of thyme and push in to the cuts.  Season with salt and black pepper and place on top of the chorizo mixture in the oven proof dish.  Drizzle over 1 tbsp of olive oil and roast in the oven until the fish is tender and cooked all the way through, about 20 minutes.

Take the dish to the table, serve and enjoy.  Yummy.

 Roasted sea bream with lemon and basil

There's nothing like a dish of well-prepared fish and this one is a cracker. For best results make sure you use one of your local line caught sea bream. Put this together and you have a yummy meal for 4.

Stuff you need:

Olive oil a couple of splashes; garlic 4 cloves, crushed; lemons 2, cut into wedges; fennel 2 bulbs, cut into wedges; red chillies 2 whole, split for the stalk, sea bream 2 large, cleaned and scaled; basil handful of leaves.

Stuff you do:

Heat oven to 200C, splash some olive oil into a roasting tin and put in the garlic, lemon, fennel and chilli.   Put the tin in the oven, to start everything roasting, for about 25 minutes. Take the tin out of the oven, and turn the heat down to 180C. Make several diagonal cuts into the flesh of the fish on both sides. Push the lemon pieces to the edge of the roasting tin and lay the fish on top of the vegetables. Splash some more olive oil over the fish and season well. Put back into the oven until the fish is cooked through, 15-20 minutes - it should feel firm and flaky through its skin. Scatter over the basil and serve with your favourite vegetables and chips.