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 β 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.
Make chips first: peel and cut potatoes into thick batons. Parboil in salted water for 5 minutes. Drain and dry thoroughly. Fry at 140Β°C (285Β°F) for 5 minutes. Remove and increase oil to 190Β°C (375Β°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 180Β°C (355Β°F) for 6-8 minutes until deeply golden. Drain on paper towels.
Fry chips a second time at 190Β°C (375Β°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.
πPrawn Pad Thai
β± 20 minπ€ 4
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π§Ί Ingredients
300g (10 oz) dried flat rice noodles
300g (10 oz) large prawns peeled and deveined
3 large eggs
150g (1Β½ 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
π¨βπ³ 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 β 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.
πMediterranean Baked Sea Bass
β± 35 minπ€ 4
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π§Ί Ingredients
4 sea bass fillets (or whole small sea bass)
4 tbsp extra virgin olive oil
4 garlic cloves thinly sliced
2 tomatoes diced
Β½ 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 (ΒΌ cup)
Fresh flat-leaf parsley to serve
π¨βπ³ Instructions
Preheat oven to 200Β°C (400Β°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.
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.
πFish Tacos with Mango Salsa
β± 25 minπ€ 4
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π§Ί Ingredients
600g (1.3 lbs) white fish (cod, tilapia, or mahi-mahi)
Fish coating: 120g (1 cup) flour, 1 tsp cumin, 1 tsp paprika, Β½ tsp garlic powder, salt
1 egg beaten, 120g (1 cup) panko breadcrumbs
Oil for shallow frying
Mango salsa: 1 mango diced, Β½ red onion, 1 jalapeΓ±o, cilantro, lime juice
8 corn tortillas
Chipotle mayo: 3 tbsp mayo, 1 tsp chipotle paste
Shredded cabbage and lime wedges to serve
π¨βπ³ Instructions
Make mango salsa: combine diced mango, red onion, jalapeΓ±o, 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 β 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.
πCreamy Garlic Prawn Pasta
β± 20 minπ€ 4
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π§Ί 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 (Β½ cup) dry white wine
240ml (1 cup) heavy cream
60g (Β½ cup) Parmesan freshly grated
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley
Β½ tsp red pepper flakes
Salt and white pepper
π¨βπ³ 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.
πThai Green Fish Curry
β± 30 minπ€ 4
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π§Ί 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
π¨βπ³ 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 β 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.
πLemon Herb Baked Cod
β± 25 minπ€ 4
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π§Ί 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
Β½ tsp salt, ΒΌ tsp black pepper
Lemon slices for serving
Cherry tomatoes on the vine (optional)
π¨βπ³ Instructions
Preheat oven to 200Β°C (400Β°F). Line a baking dish with parchment.
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 β swordfish continues cooking.
Serve each steak with a generous spoonful of salsa verde on top.