Recipes for success

Smelly, expensive, bony... fish doesn’t always have the best reputation, but it’s packed full of nutrients and there’s a whole ocean of flavours to explore. Why not kick of the New Year with a good old piece of fresh fish from the British Isles and a spot of home cooking? Here are two fin-tastic recipes

By The Newsroom
Saturday, 4th January 2014, 5:00 am
Seabass with Bombay potatoes and fried egg.  PA Photo/Fish is the Dish.
Seabass with Bombay potatoes and fried egg. PA Photo/Fish is the Dish.


(Serves 2)


Pollock with a crusty topping. - PA Photo/Fish is the Dish.

2 x 200g pollock fillets

70g breadcrumbs

2tbsp pesto

20g parmesan cheese

2 sun-dried tomatoes, chopped

50ml olive oil


Mix the breadcrumbs with the grated parmesan cheese and then rub through some of the olive oil to moisten the breadcrumb mix.

Grease a tray, lay the pollock fillets on it side by side and lightly brush them with oil.

Spread the pesto on top of the fillets, then scatter the sun-dried tomatoes on top of the pesto. Now top each of the fish fillets with the breadcrumb mix prepared earlier.

Place the ingredients under a preheated grill and cook until the breadcrumbs just start to colour, then place in an oven at 180C for five minutes, or until the fish is just cooked.


(Serves 2)


2 seabass fillets

2 large potatoes peeled and diced into 1cm chunks

1 clove garlic crushed

½ chilli, sliced

1tbsp curry powder

½tsp mustard seeds

1tsp grated ginger (optional)

3 spring onions, sliced

2 eggs


Boil the potatoes in salted water until just tender but retaining a slight bite, then drain.

Slash the skin of the seabass three of four times, then brush the fillets with oil and season. Cook under a preheated grill, skin side up, until the skin is crispy and then turn over and cook the flesh side for one minute.

Heat a little oil in a non-stick pan, add the mustard seeds and allow to pop. Next add the ginger, garlic, chilli and curry powder, cook for one minute, then add the potatoes. Continue to cook, turning gently until they are brown and crispy. Remove from heat.

Fry the eggs.

Spoon some potatoes onto a plate and top with a seabass fillet, then a fried egg.