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Baked sea bass with lemon caper dressing

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

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Beer-battered fish and triple-cooked chips

Debbie Major's ultimate British seaside treat is bought to the table with her brilliant fish and chips recipe served with mushy peas and tartare sauce.

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Japanese-Style Salmon with Noodle Stir-Fry

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Slimming World's spicy hot-smoked salmon noodles

It doesn't take long to whip up Slimming World's spicy hot-smoked salmon noodles. This healthy stir-fry combines salmon fillets with a light soy sauce and lots of veggies, including onion and carrot. It's really easy to make and is the perfect mid-week meal when you're in the mood for something low on fat but not on flavour. This recipe takes 30 mins to prepare and cook and serves 4 people. This smokey flavour of the salmon gives this easy pasta dish a real depth of flavour. The ground…

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Recipe : Pan-fried Fillet of Welsh Seabass with Shrimp Butter and Crushed New Potatoes with Peas : Gwesty Cymru

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Fish on Friday ~ Real English Fish and Chips in Beer Batter

Fish and Chips:

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Sea bass with sizzled ginger, chilli & spring onions

Sea bass with sizzled ginger, chilli & spring onions. Stove Top. Fried. Ingredients 6 x sea bass fillets, about 140g/5oz each, skin on and scaled about 3 tbsp sunflower oil large knob of ginger , peeled and shredded into matchsticks 3 garlic cloves , thinly sliced 3 fat, fresh red chillies deseeded and thinly shredded bunch spring onion , shredded long-ways 1 tbsp soy sauce

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Pan-fried cod fillet with polenta mousse, anchovies, fried capers and candied tomatoes

A stunning cod fillet recipe from Matteo Metullio, this dish pairs golden pan-fried fish with creamy polenta, sweet candied tomatoes and crispy capers. A fantastic Italian fish recipe to impress your guests.

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Pan-fried sea bass with citrus-dressed broccoli

Pan-fried sea bass with citrus-dressed broccoli Lunch | Valentines Day | #alittlethoughtforfood

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Salmon with sauce vierge

A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.

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