Fish of the month

Mulled Wine with Dulse Seaweed

Tony Coulson

Dulse gives a rich depth to mulled wine with its paprika smoky depth.

Spotted ray in brown butter and Chinese spices

Libby Ross

Ray have a very distinctive flavour and texture which can take big flavours spicy or acidic flavours work very well. The two best methods for cooking ray are poaching then finishing by frying briefly in Beurre Noisettee which is simply butter that is fried until it very light brown in colour and the aroma resembles toasted nuts, served with capers Lemon and chopped parsley. Or dipping in seasoned flour and pan fried. Recipe and recipe image supplied by Morrison chef, Jon Coates

Gravad arctic char nigiri

Silla Bjerrum

Miso marinated arctic char noodles

Silla Bjerrum

Margarita Seabass

Benjamin Bartlett

Inspired by the famous Mexican cocktail this tequila based marinade is a perfect partner for this celebrated seafish…

Seabass en papillote

Tom Kitchin

Black bream with warm tomato and caper salsa

Ian Jarmarkier

This is a lovely way to serve slightly stronger flavoured, fatty fish such as bream. Concentrated flavours of tangy tomatoes, piquant capers and pungent garlic cut through the oily, richness of the fish and are reminiscent of Spanish and southern Italian dishes. The sauce is embarrassingly simple to make and can be prepared well in advance but delivers a fantastic dish.

Sun-Drenched Bream

Catrin Thomas-Price

This dish is full of fresh Mediterranean flavours. Add more, if you like - green olives, courgettes, a few capers, sauteed spinach and small waxy potatoes sauted in butter are good further accompaniments.

Fish baked in a salt crust

Darina Allen

Although it may sound a new, trendy, way to cook fish, the reality is fish has been cooked in salt crust for hundreds of years. It is a great way to seal in flavour and it is a semi-forgotten skill that is well worth mastering. It always causes a stir when you bring it to the table. The fish will be moist and delicious and needs no more in the way of embellishment than a little butter with a few fresh herbs snipped into it or maybe a light beurre blanc. A few tiny new potatoes and salad leaves on the side would be a delicious accompaniment.

MSC certified cod loin with creamed leeks, brown shrimp and tomato concasse

Andrei Lussmann

Steamed summer cod with watercress hollandaise and seasonal vegetables

Caroline Rye

I never used to eat much cod due to concerns about sustainability, but now stocks are recovering I’m rediscovering this excellent fish and love to cook it for a special occasion, such as this lightly steamed summery dish. Steaming is a great way of cooking white fish and shows off its clean, robust flavour, perfect alongside seasonal vegetables and lots of lovely lemon, butter and watercress.

Coley, a great tasty fish!

Harry Niazi

I started my Fish and Chip shop takeaway in 1987 and expanded into a restaurant, then made the restaurant bigger. I enjoy my food especially when I am sharing, for some reason it tastes better.

Baked crab with brown crab butter

Alan Steer

Skippers Tip - use the brown crab as butter on the toast then top with a generous spoon full of the creamy crab mixture and enjoy.

Hot Crab Dip with Welshman's Caviar

Jonathan Williams

An indulgent and creamy crab dip, best served with our Ships Biscuits.

Cuttlefish and Chorizo Stew

Jose L Souto Fellow C.G.C

Cuttlefish taste like a cross between octopus and squid: They are fuller flavored than calamari, but not nearly as rich as their rivals the octopi.

Smoked haddock and leek rarebit

Kirsty Cruickshank

This recipe uses Eider stout, from the Seabird-inspired range of ales. 10p from the sale of each bottle in this range is donated to the Marine Conservation Society, so while you are enjoying this dish you are also supporting MCSs amazing work. Smoked fish, leeks, beer and strong cheese are a match made in heaven and this recipe is very rich and comforting. It also tastes fabulous with crusty bread and the left-over beer!

Barbeque herring, roasted cucumber, soy & dill dressing

James Sommerin

Pickled herring

Darina Allen

Steamed mussels from the Devon coast with bay and chilli

Mitch Tonks

Spice fried fish with red onion

Henry Dimbleby

This is a quick fish dish that works well as a side with a spread of vegetable dishes. Any sustainable white fish: coley, pollack or pouting all work well.

Recipe taken from Leon Naturally Fast Food by Henry Dimbleby and John Vincent, published by Conran Octopus.

The best fishfinger sandwich you'll ever eat!

Anna Turns

Children love any excuse to get messy in the kitchen and cooking from scratch together helps reconnect them with where their food comes from. So roll up their sleeves and encourage your little ones to get hands on creating these simple, delicious and healthy goujons for dinner. Recipe from Fish for Thought.

Salted pouting and parsnip fishcakes

Hugh Fearnley-Whittingstall

These deliciously savoury cakes are a wonderful way to use pouting and will also work with other white fish such as pollack. The light salting of the raw fish firms it up a little and seasons it beautifully.

Coriander and prawn soup with chilli prawn balls

Tom Aikens

Easy-peasy salmon and spring green stir-fry

Tomasina Miers

This recipe is thanks to my daughter, Tati. Wanting to feed her something healthy and delicious, I steamed greens from the fridge, cooked some noodles and then threw in all the ingredients I had lying around. The Spiced seeds were sitting temptingly on the side, she insisted on throwing them in. The scant amount of salmon stretches amazingly well, making it an affordable, healthy supper dish I would happily eat every week.

Salmon & Yuzu Salsa Tataki

Mike Lewis

Warm honey ginger salmon

Catrin Thomas-Price

This warming, Asian-style dish brings together sweet, sour and salty flavours, along with the pungency of spring onion and a little chilli heat, to great effect. The sesame seeds add a pleasing crunch, and any leftover marinade or glaze can be drizzled onto the noodles or additional veg.

Spicy Pepper Squid

Mike Lewis

This squid recipe is straight forward and delicious.

Bio aqua farm crispy trout bites with gremolata mayo

Antonio Paladino

Rainbow trout can be a clean and delicate flavour when farmed with Aquaponic methods, and a good source of Omega 3. This easy to make dish is a balanced blend of Mediterranean flavours. The crispy coating and smooth centred bites with the zesty gremolata complements a freshly mixed salad with an Italian dressing of olive oil, lemon, salt and pepper. I recommend to use local and organic where possible.

Rainbow trout with hazelnuts and sage

CJ Jackson

A delicate oil-rich fish with a distinctive herbaceous and sometimes earthy flavour. It makes a very good and less rich alternative to salmon.

To compliment the earthy flavour of trout robust flavoured herbs including sage, basil, tarragon, bay and rosemary work well with it. Citrus fruits also work well.

Turbot with pinto beans

Andrew Kojima (Koj)

Turbot served on a quick stew of beans and vegetables.

Beer battered whiting with mushy peas and tartar sauce

Matthew Couchman

Interestingly I have been asked “to do”” whiting which from manyareas rates fairly poorly on a sustainability scale.Whiting are mainly a bycatch species and fisheries suffer from high discard rates, mainly because of its low market value. However, sourced from the correct area and captured using nets with measures to improve selectivity and reduce discards it sits fine. Whiting is a member of the gadoid family (Cod and Haddocks) and shaped more like a haddock with soft flesh alike. It yields itself well to fish and chips!
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