9 recipes

Miso marinated arctic char noodles

A light, simple, Asian dish with sweet and savoury flavours

Cooking timeReady in 60 mins


Steamed mussels with bay and chilli

Quick and delicious

Cooking timeReady in 10 mins


Rainbow trout with hazelnuts and sage

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 rosem

Cooking timeReady in 25 mins

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Hake Cooked in the Basque Style with Garlic and Romesco Sauce

In San Sebastian we enjoyed a simple preparation of hake split through the head and roasted over a fire. It was dressed with olive oil, vinegar and sliced dried peppers. It has encouraged us to use more vinegar in our cooking.

Cooking timeReady in 35 mins


Chargrilled Dover Sole with Spiced Butter

What can be better than a beautifully grilled, fresh Dover sole that you know has been responsibly caught off the nearest coastline?

Cooking timeReady in 12 mins

Gravad Arctic Char Nigiri

Gravad arctic char nigiri

Curing the fish takes up to a week, but it's well worth the wait!

Cooking timeReady in 90 mins

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Shime Saba- Japanese cured mackerel

This cured mackerel dish is the precursor to modern day sushi. It’s a deliciously simple, elegant dish and really makes the mackerel sing. Freshness is key here, handline caught mackerel is your best bet, but Scottish mackerel is also a good choice.

Cooking timeReady in 130 mins

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Pan-fried Cajun trout fillet with red pepper & hazelnut salsa

This light lunch/brunch dish really let's the trout sing. The tangy salsa and Cajun spice really cut through the richnessof the trout. The crispy fish skin and hazelnuts add great texture. A light, summery meal to impress your friends.

Cooking timeReady in 45 mins

Golden Ginger Hake Curry

Golden ginger hake curry

A vibrant, zingy curry - this makes a perfect midweek meal or dinner party dish.

Cooking timeReady in 30-40 mins



of the seafood we eat in the UK is made up of just 5 species. Why not try something new?

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