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Pan-Seared Salmon with Lemon Butter
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⏱ 20 min
👤 4
🧺 Ingredients
- 4 salmon fillets (150-180g each) skin-on
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 garlic cloves thinly sliced
- 2 lemons — 1 juiced 1 sliced
- 2 sprigs fresh thyme
- 2 tbsp fresh flat-leaf parsley
- 1 tsp fine salt, ½ tsp black pepper
- Capers optional
👨🍳 Instructions
- Pat salmon fillets completely dry with paper towels. Season generously on both sides with salt and pepper.
- Heat olive oil in a large non-stick or cast iron skillet over medium-high heat until shimmering.
- Place salmon skin-side down. Press gently with a spatula for the first 30 seconds to prevent curling. Cook without moving for 4-5 minutes until skin is crispy and the flesh has turned opaque halfway up the side.
- Flip salmon carefully. Cook 2-3 more minutes — it should still be slightly translucent in the very center.
- Reduce heat to medium-low. Add butter, garlic slices, and thyme. As butter foams, tilt pan and baste salmon continuously for 1-2 minutes.
- Add lemon juice and capers if using. Swirl the pan.
- Plate salmon, spoon butter sauce over each fillet. Garnish with fresh parsley and lemon slices.
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Classic Fish and Chips
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⏱ 45 min
👤 4
🧺 Ingredients
- 4 white fish fillets (cod or haddock 180g each)
- Beer batter: 240g (2 cups) flour, 1 tsp baking powder, 1 tsp salt
- Beer batter: 330ml (1 bottle) cold beer
- 60g (½ cup) flour for dusting
- Oil for deep frying
- Chips: 4 large potatoes, oil for frying
- Tartare sauce: 4 tbsp mayo, 1 tbsp capers, 1 tbsp gherkins, 1 tbsp dill, lemon
- Mushy peas: 300g (2 cups) frozen peas, 1 tbsp butter, salt
👨🍳 Instructions
- Make chips first: peel and cut potatoes into thick batons. Parboil in salted water for 5 minutes. Drain and dry thoroughly. Fry at 140°C (285°F) for 5 minutes. Remove and increase oil to 190°C (375°F).
- Make beer batter: whisk flour, baking powder, and salt. Add cold beer and whisk until smooth. Keep cold.
- Make tartare sauce: mix all ingredients, season well. Refrigerate.
- Mushy peas: heat peas with butter, mash roughly, season.
- Pat fish very dry. Dust each fillet in flour, shake off excess. Dip in batter letting excess drip.
- Fry fish at 180°C (355°F) for 6-8 minutes until deeply golden. Drain on paper towels.
- Fry chips a second time at 190°C (375°F) for 3-4 minutes until golden and crisp. Season immediately with salt.
- Serve fish and chips together with tartare sauce, mushy peas, and malt vinegar.
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Prawn Pad Thai
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⏱ 20 min
👤 4
🧺 Ingredients
- 300g (10 oz) dried flat rice noodles
- 300g (10 oz) large prawns peeled and deveined
- 3 large eggs
- 150g (1½ cups) bean sprouts
- 3 green onions cut into 1 inch pieces
- 3 garlic cloves minced
- 2 tbsp neutral oil
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp tamarind paste
- 2 tbsp palm sugar or brown sugar
- 1 tsp chili flakes
- 3 tbsp roasted peanuts roughly chopped
- 2 limes wedges, fresh cilantro to serve
👨🍳 Instructions
- Soak noodles in cold water for 20 minutes until pliable. Drain.
- Mix pad thai sauce: fish sauce, soy sauce, tamarind paste, and sugar. Stir until sugar dissolves. Taste — balance is salty, sour, sweet.
- Heat wok over highest heat. Add oil, stir-fry prawns for 2 minutes until pink. Remove.
- Add garlic, cook 20 seconds. Add drained noodles and pour sauce over. Toss 2 minutes.
- Push noodles to the side. Crack eggs into the empty space, scramble quickly until just set then toss with noodles.
- Return prawns to wok. Add bean sprouts and green onions. Toss 1 minute over high heat.
- Serve topped with chopped peanuts, lime wedges, extra chili flakes, and cilantro.
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Mediterranean Baked Sea Bass
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⏱ 35 min
👤 4
🧺 Ingredients
- 4 sea bass fillets (or whole small sea bass)
- 4 tbsp extra virgin olive oil
- 4 garlic cloves thinly sliced
- 2 tomatoes diced
- ½ cup Kalamata olives halved
- 2 tbsp capers
- 1 lemon sliced
- Fresh thyme and rosemary sprigs
- 1 tsp dried oregano
- Salt and pepper
- White wine 60ml (¼ cup)
- Fresh flat-leaf parsley to serve
👨🍳 Instructions
- Preheat oven to 200°C (400°F).
- Score fish fillets 3 times diagonally on each side if using whole fish. Season generously with salt, pepper, and oregano.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear fish skin-side down for 2-3 minutes until golden.
- Flip fish. Scatter garlic, tomatoes, olives, and capers around the fish.
- Add lemon slices, thyme, and rosemary. Pour white wine around (not over) the fish.
- Transfer to oven and bake 12-15 minutes until fish flakes easily with a fork.
- Spoon pan juices over the fish. Garnish with fresh parsley.
- Serve with crusty bread to soak up the incredible Mediterranean sauce.
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Teriyaki Salmon Bowl
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⏱ 25 min
👤 4
🧺 Ingredients
- 4 salmon fillets (150g each) skin removed
- Teriyaki sauce: 4 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake or dry sherry, 1 tbsp sugar
- 300g (1½ cups) short grain sushi rice, cooked
- 1 cucumber thinly sliced
- 2 cups edamame shelled
- 2 avocados sliced
- 4 tbsp pickled ginger
- Sesame seeds, green onions, nori strips
- Sriracha mayo: 3 tbsp mayo, 1 tbsp sriracha
👨🍳 Instructions
- Make teriyaki sauce: combine soy sauce, mirin, sake, and sugar in a small pan. Simmer 3 minutes until slightly thickened.
- Brush salmon fillets generously with teriyaki sauce on both sides.
- Cook salmon in a non-stick pan over medium-high heat for 3 minutes per side, basting with more sauce. Salmon should be caramelized and just cooked through.
- Cook or defrost edamame. Cook rice according to package directions.
- Assemble bowls: rice as base, then arrange salmon, cucumber, edamame, and avocado in sections.
- Add pickled ginger on the side. Drizzle sriracha mayo over everything.
- Sprinkle sesame seeds, sliced green onions, and nori strips.
- Serve with extra teriyaki sauce on the side.
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Fish Tacos with Mango Salsa
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⏱ 25 min
👤 4
🧺 Ingredients
- 600g (1.3 lbs) white fish (cod, tilapia, or mahi-mahi)
- Fish coating: 120g (1 cup) flour, 1 tsp cumin, 1 tsp paprika, ½ tsp garlic powder, salt
- 1 egg beaten, 120g (1 cup) panko breadcrumbs
- Oil for shallow frying
- Mango salsa: 1 mango diced, ½ red onion, 1 jalapeño, cilantro, lime juice
- 8 corn tortillas
- Chipotle mayo: 3 tbsp mayo, 1 tsp chipotle paste
- Shredded cabbage and lime wedges to serve
👨🍳 Instructions
- Make mango salsa: combine diced mango, red onion, jalapeño, cilantro, and lime juice. Season and set aside.
- Make chipotle mayo: mix mayo and chipotle paste.
- Cut fish into 5-6cm strips. Season with salt and pepper.
- Set up breading: flour mixed with cumin, paprika, garlic powder in one dish; beaten egg in another; panko in third.
- Dredge fish in seasoned flour, then egg, then panko — pressing firmly.
- Shallow fry in 1cm hot oil for 2-3 minutes per side until golden and cooked through. Drain on paper towels.
- Warm corn tortillas over a gas flame or dry pan.
- Build tacos: chipotle mayo, shredded cabbage, crispy fish, mango salsa, and squeeze of lime.
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Creamy Garlic Prawn Pasta
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⏱ 20 min
👤 4
🧺 Ingredients
- 450g (1 lb) linguine or spaghetti
- 500g (1.1 lbs) large prawns peeled and deveined
- 6 garlic cloves thinly sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 120ml (½ cup) dry white wine
- 240ml (1 cup) heavy cream
- 60g (½ cup) Parmesan freshly grated
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley
- ½ tsp red pepper flakes
- Salt and white pepper
👨🍳 Instructions
- Cook pasta in generously salted water until al dente. Reserve 1 cup pasta water before draining.
- Pat prawns dry, season with salt, pepper, and red pepper flakes.
- Heat olive oil in large skillet over high heat. Add prawns in single layer, cook 90 seconds per side until pink. Remove.
- Add butter and garlic to the same pan. Cook over medium heat 1-2 minutes until golden.
- Add white wine, simmer 2 minutes. Add cream and simmer 3-4 minutes until slightly thickened.
- Add pasta to the sauce, tossing well. Add pasta water as needed.
- Return prawns to pan. Add Parmesan, lemon juice, and zest. Toss everything together.
- Serve immediately topped with fresh parsley and extra Parmesan.
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Thai Green Fish Curry
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⏱ 30 min
👤 4
🧺 Ingredients
- 600g (1.3 lbs) firm white fish (cod or snapper) cut into 4cm chunks
- 2 cans (800ml) coconut milk
- 3 tbsp green curry paste
- 200g (7 oz) green beans halved
- 1 zucchini sliced
- 1 red bell pepper sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 tbsp lime juice
- Handful Thai basil leaves
- 2 kaffir lime leaves (optional)
- 2 tbsp neutral oil
- Steamed jasmine rice to serve
👨🍳 Instructions
- Heat oil in a large wok or deep pan over medium-high heat. Add green curry paste and stir-fry for 2 minutes until very fragrant.
- Pour in one can of coconut milk. Add kaffir lime leaves if using. Bring to a simmer, stirring.
- Add green beans and bell pepper. Cook 3 minutes.
- Add remaining coconut milk, fish sauce, and sugar. Stir to combine.
- Gently add fish chunks to the curry. Simmer over medium heat for 6-8 minutes until fish is just cooked through — do not stir too vigorously or fish will break apart.
- Add zucchini in last 2 minutes.
- Squeeze lime juice over. Taste and adjust fish sauce, lime, or sugar.
- Scatter Thai basil leaves on top. Serve over jasmine rice.
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Lemon Herb Baked Cod
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⏱ 25 min
👤 4
🧺 Ingredients
- 4 cod fillets (180g each)
- 4 tbsp olive oil
- 4 garlic cloves minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh dill
- 1 tsp smoked paprika
- ½ tsp salt, ¼ tsp black pepper
- Lemon slices for serving
- Cherry tomatoes on the vine (optional)
👨🍳 Instructions
- Preheat oven to 200°C (400°F). Line a baking dish with parchment.
- Mix olive oil, minced garlic, lemon juice, lemon zest, parsley, thyme, dill, smoked paprika, salt, and pepper together.
- Place cod fillets in the baking dish. Spoon the herb mixture generously over each fillet, coating both the top and sides.
- If using cherry tomatoes, arrange them around the fish.
- Let marinate 10 minutes at room temperature.
- Bake for 15-18 minutes until the fish is opaque and flakes easily when pressed with a fork.
- Spoon pan juices over the fish. Garnish with fresh lemon slices and extra herbs.
- Serve immediately with roasted vegetables, rice, or crusty bread.
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Grilled Swordfish with Salsa Verde
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⏱ 25 min
👤 4
🧺 Ingredients
- 4 swordfish steaks (200g each 2.5cm thick)
- 2 tbsp olive oil
- 1 tsp salt, ½ tsp black pepper
- 1 tsp dried oregano
- Salsa verde: 1 large bunch flat-leaf parsley
- Salsa verde: 1 bunch fresh basil
- Salsa verde: 2 tbsp capers
- Salsa verde: 2 anchovy fillets (optional)
- Salsa verde: 1 garlic clove
- Salsa verde: 1 tbsp Dijon mustard
- Salsa verde: 4 tbsp olive oil, 2 tbsp lemon juice, salt
👨🍳 Instructions
- Make salsa verde: blend parsley, basil, capers, anchovies, garlic, Dijon, olive oil, and lemon juice until slightly chunky but well combined. Season with salt. Set aside.
- Preheat grill or grill pan over high heat for 5 minutes.
- Brush swordfish steaks with olive oil on both sides. Season with salt, pepper, and oregano.
- Grill for 4-5 minutes without moving. A firm crust should form before flipping.
- Flip and grill 3-4 more minutes. Swordfish is done when it feels firm and has turned from translucent to opaque throughout.
- Rest 3 minutes — swordfish continues cooking.
- Serve each steak with a generous spoonful of salsa verde on top.