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Hake with Orange and Dill

Hake with Orange and Dill Serves 4

  • 4 170g (6oz) hake steaks, defrosted
  • 300ml (10fl oz) fish or chicken stock
  • 1 15ml spoon (1 tbsp) fresh dill
  • salt and freshly milled black pepper
  • 1 15ml spoon (1 tbsp) cornflour
  • 75ml (5 tbsp) fresh orange juice
  • 2 oranges, peeled and cut into segments
  • fresh dill, to garnish


  • Poach the hake steaks in the fish stock with the dill and seasoning for 8-10 minutes.
  • Drain, reserving the poaching liquid and transfer to a warmed serving dish.
  • Mix the cornflour to a paste with the orange juice and add to the poaching liquid along with the orange segments.
  • Cook, stirring until thickened and hot.
  • Spoon some of the sauce over the fish and garnish with fresh dill. Serve remaining sauce separately.

Recipe kindly donated by The Seafish Industry

Fish in Beer Batter

Fish in Beer Batter Serves 4
4 170g (6oz) haddock fillets, defrosted
oil for deep frying
seasoned flour
Beer Batter:
115g (4oz) plain flour
pinch of salt
2 15ml spoon (2 tbsp) oil
150ml (5fl oz) light beer
1 large egg white
Preheat the oil to 180°C/350°F
Prepare batter: sieve flour and salt into a bowl, make a well in the centre, pour in oil and beer, and carefully mix into the flour.
Whisk the egg white until stiff and fold into the batter.
Coat the fish in seasoned flour and dip into the batter; drain and lower into the hot oil.
Fry until the batter is crisp and golden.
Remove from the oil and drain on absorbent paper.
45g Protein; 7g Fat; 23g Carbohydrate; 1g Fibre

Recipe kindly donated by The Seafish Industry

Garlic and Herb Fishy Tagliatelle 

Garlic and Herb Fishy Tagliatelle Serves 4
455g (1lb) haddock or cod fillets, defrosted and cubed
115g (4oz) dried tagliatelle pasta
1 10ml spoon (1 dssrtsp) olive oil
2 courgettes, sliced
55g (2oz) mushrooms, sliced
225g (8oz) garlic and herb soft cheese
2 15ml spoon (2 tbsp) milk
grated Parmesan cheese, to garnish
Cook the pasta, following pack instructions.
Heat the oil in a large saucepan. Add the courgettes and mushrooms, cook for 2-3 minutes.
Add the soft cheese and milk, stir then add the fish. Reduce the heat and cook for 5-7 minutes.
Drain the pasta and add to the fish. Stir gently and serve sprinkled with the grated cheese.
Serve with a mixed leaf salad.
NUTRITIONAL VALUES PER PORTION (APPROX) 314 Kilocalories; 28g Protein; 22g Carbohydrate 13g Fat; 1g Fibre.

Recipe kindly donated by The Seafish Industry

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