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      Fish w Onion and Prosciutto

      Salmon & Lemon w Caper Butter

      Tuna & Basil Pesto

      Fish Curry

Fish fillet recipes

Fish with Onion and Prosciutto
Prep & cook time 40 mins - Serves 4
We used snapper fillets in this recipe, but you can use any firm white fish fillets

Fish with Onion and Prosciutto

Ingredients:
400g spring onions, trimmed, halved lengthways
1 medium lemon
2 stalk fresh rosemary
4 x 200g snapper fillets, cut in half
4 slices prosciutto (60g), halved
Rosemary Marinade:
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons finely chopped rosemary
1 teaspoon thyme leaves
1 clove garlic, crushed

Method:
1:
Preheat oven to 220°C/200°C fan forced. Heat an oiled large shallow baking dish in oven.

2: Make rosemary marinade - combine ingredients in screw top jar, shake well.

3: Combine onion, lemon, rosemary and rosemary marinade in large bowl; add fish, turn to coat in marinade. Place fish in hot dish, top with onion mixture and prosciutto. Roast uncovered for 15-20 minutes.

4: Divide onion mixture among serving plates; top with fish and coarsely chopped prosciutto.

 

Salmon & Lemon with Caper Butter
Prep & cook time 20 mins + freezing - Serves 4

Salmon & Lemon with Caper Butter

Ingredients:
30g butter, softened
2 teaspoons finely chopped fresh flat leafed parsley
2 teaspoons rinsed, drained baby caper, chopped finely
1/2 teaspoon finely grated lemon rind
1 drained anchovy fillet chopped finely
4 x 200g salmon fillets, skin on

Method:
1:
Combine butter, parsley, capers, rind and anchovy in small bowl. Place mixture on plastic wrap, shape into a log, wrap lightly and freeze until firm.

2: Cook fish, skin-side down, in heated oiled large frying pan about 5 minutes or until skin is crisp. Turn fish, cook about 3 minutes. Remove fish from pan, cover; stand 5 minutes.

3: Serve fish with slices of lemon caper butter.

 

Tuna with Basil Pesto
Prep & cook time 45 mins - Serves 4

Tuna with Basil Pesto

Ingredients:
1kg kipfler/chat potatoes, chopped coarsely
20g butter
2 teaspoons olive oil
4 x 200g tuna steaks
80g baby rocket leaves
Basil Pesto:
1 cup fresh basil leaves
1 tablespoon finely grated parmesan cheese
1 clove garlic, quartered
2 tablespoons lemon juice
1 tablespoon olive oil

Method:
1:
Preheat oven to 220°C/200°C fan-forced. Oil oven tray; line with baking paper.

2: Boil, steam or microwave potato until tender; drain. Mash potato coarsely in large bowl with butter. Place potato on tray; drizzle with oil. Roast, uncovered, in oven, about 30 minutes.

3: Meanwhile, make basil pesto - blend or process ingredients until just combined.

4: Cook fish on heated oil grill plate (or grill or barbecue) until cooked as desired. You can cook tuna from rare to well done.

5: Divide rocket and potato among serving plates; top with fish and pesto.

 

Fish Curry
Prep & cook time 40 mins - Serves 4
We used snapper fillets in this recipe, but you can use any firm white fish fillets

Ingredients:
2 tablespoons olive oil
1 large brown onion, sliced thinly
5cm piece of ginger (25g), grated
3 cloves garlic, crushed
1 teaspoon brown sugar
2 teaspoons garam marsala
2 teaspoons sweet paprika
1 ½ teaspoons ground turmeric
1/2 cup chicken stock
1 cup buttermilk
4 x 200g white fish fillets
Steamed Jasmine Rice:
1 cup jasmine rice
2 cups of water

Method:
1:
Heat half the oil in medium saucepan; cook onion, ginger, garlic and sugar, stirring, until caramelised lightly. Add spices; cook, stirring until fragrant.

2: Add stock to pan; bring to the boil. Reduce heat; simmer, uncovered, about 2 minutes or until slightly thickened. Add buttermilk; cook, stirring, 1 minute.

3: Make steamed jasmine rice – rinse rice under cold water until water runs clear; drain. Bring the water to the boil, covered, in medium saucepan; add rice. Cook, covered, over low heat, 10 minutes. Remove from heat; stand, covered 10 minutes. Fluff rice with fork.

4: Heat remaining oil in large frying pan; cook fish until browned both sides and cooked through.

5: Divide rice among serving bowls; top with fish and curry sauce.

Poached Fish Cutlets with Herb Salad
Prep & cook time 40 mins - Serves 4
We used Spanish mackerel in this recipe, but you can use any white fish cutlets like swordfish

Poached Fish Cutlets with Herb Salad

Ingredients:
4 x 200g white fish cutlets
10cm (20g) stick of lemon grass-halved length ways
1 lime, sliced thickly
Herb Salad:
50g baby asian greens
1/2 cup coriander leaves
1/3 cup mint leaves
1/3 cup Vietnamese mint leaves
1/3 cup dill sprigs
Asian Dressing:
1/4 cup lime juice
2 tablespoons fish sauce
2 teaspoons peanut oil
2 teaspoons grated palm sugar
1 small red thai chilli, chopped finely
1 clove garlic, chopped finely

Method:
1:
Place fish, lemon grass and lime in large frying pan; barely cover fish with cold water. Bring slowly to a gentle simmer. Remove from heat; stand pan, covered, 10 minutes. Remove fish from liquid; drain.

2: Meanwhile, make herb salad and Asian dressing.

3: Herb Salad - combine all ingredients in a medium bowl.

4: Asian dressing - combine ingredients in a screw top jar, shake well.

5: Toss herb salad with half the dressing. Serve fish topped with salad and drizzle remaining dressing.

 

Chermoula - Crusted Fish
Prep & cook time 40 mins - Serves 4
We used barramundi fillets in this recipe, but you can use any white fish fillets

Chermoula - Crusted Fish

Ingredients:
1/2 cup breadcrumbs
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped coriander
2 cloves garlic, crushed
1 cm piece fresh ginger (5g), grated finely
1/2 teaspoon finely grated lemon rind
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon olive oil
4 x 200g white fish fillets
80g salad greens (mesclun)
1 medium lemon, cut into wedges

Method:
1:
Preheat oven to 220°C/200°C fan-forced. Oil oven tray; line with baking paper.

2: Combine breadcrumbs, herbs, garlic, ginger, rind, spices and oil in medium bowl. Place fish on tray; press breadcrumb mixture onto fish.

3: Roast fish, uncovered, about 15 minutes, or until cooked through.

4: Serve fish with mesclun and lemon wedges.

 

Fish Chowder
Prep & cook time 45 mins - Serves 4
We used emperor fillets in this recipe, but you can use any white fish fillets

Fish Chowder

Ingredients:
1 tablespoon olive oil
2 rindless shortcut bacon rashers (60g), chopped coarsely
1 medium brown onion, chopped finely
2 stalks celery, trimmed, chopped finely
2 cloves garlic, crushed
1 tablespoon plain flour
1 cup of milk, heated
600g kipfler/chat potatoes, sliced thickly
2 cups fish stock
1 cup water
600g white fish fillets, cut into 3cm pieces
1/2 cup coarsely chopped flat leaf parsley
1 teaspoon finely grated lemon rind

Method:
1:
Heat oil in large saucepan; cook bacon, stirring until crisp. Add onion, celery, garlic; cook, stirring until onion is soft.

2: Add flour to pan; cook, stirring, until mixture bubbles and thickens. Gradually stir in milk. Add potatoes, stock and water; bring to the boil, stirring. Reduce heat; simmer, uncovered, 10 minutes or until potato is tender.

3: Add fish to soup; cook, stirring occasionally, until fish is cooked through.

4: Remove from heat; stir in parsley and rind.

 

Fish & Chips
Prep & cook time 1 hour 15 mins - Serves 4
We used emperor fillets in this recipe, but you can use any white fish fillets

Fish & Chips

Ingredients:
1.5kg potatoes
Vegetable oil – for deep frying
4 x 200g fish fillets
Batter:
1/4 cup plain flour
1/4 cup self raising flour
1/3 cup warm water
1 egg, separated
1 tablespoon vegetable oil
Tartare Sauce:
2 tablespoons mayonnaise
1 tablespoon buttermilk
1 shallot chopped finely
1 tablespoon finely chopped gherkins
2 teaspoons rinsed, drained capers, chopped finely
2 teaspoons finely chopped flat leaf parsley
2 teaspoons lemon juice

Method:
1:
Make batter – sift flours into medium bowl. Gradually whisk in water, egg yolk and oil until smooth. Cover; stand 30 minutes. Beat egg white in small bowl with electric mixer until soft peaks form. Fold egg white into batter, in two batches.

2: Cut potatoes lengthways into 1cm chips; stand in large bowl of water 30 minutes.

3: Meanwhile, make tartare sauce – combine all ingredients in small bowl.

4: Drain chips; pat dry. Heat oil in large deep saucepan; cook chips, in three batches, about 4 minutes or until soft but not browned. Drain.

5: Reheat oil; cook chips, in three batches, until crisp and golden brown, drain. Dip fish in batter; cook in batches until brown. Drain.

6: Serve fish with chips and tartare sauce.