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Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
Fragrant curried red snapper in coconut sauce paired with aromatic basmati rice and traditional flaky, hand-clapped flatbreads.
A flavorful Caribbean-inspired seafood stew featuring marinated fish, prawns, and crab served with handmade roasted sweet potato dumplings.
Pan-fried lemon sole served with herb-infused pan juices, toasted almonds, and a garlic and sugar snap pea rice.
Crispy beer-battered haddock served with seasoned mushy peas, golden sweet potato chips, and a homemade herbed tartare sauce.
Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.
Pan-fried salmon served over turmeric-infused rice with a reduced tomato and fish stock dressing and toasted pine nuts.
Succulent haddock in a creamy herb sauce topped with crisp, thinly sliced sweet potato and grilled until golden brown.
Pan-fried sea bass served with homemade basil pesto, a rich tomato reduction, and tender butter-poached baby leeks.
Crispy pan-fried red snapper served with steamed rice, spicy simmered okra, and a creamy coconut basil sauce.
Scottish oat-coated herring fillets served with a warm salad of new potatoes, kale, and cucumber in a zesty dressing.
A Scandinavian-inspired fish pie featuring tuna, pasta, and caraway seeds topped with crisp breadcrumbs and anchovies.
Crispy beer-battered lemon sole goujons served with homemade tartare sauce and fresh watercress garnish.
Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.
Flavorful baked sea bream stuffed with aromatics, served alongside a warm potato and baby spinach salad with mustard dressing.
A mild, flavorful Indian fish curry made with coconut milk, whole spices, and fresh aromatics suitable for the whole family.
Spiced halibut steaks rubbed with ginger and garlic, lightly floured, and pan-fried until crisp and golden.
A versatile Italian seafood stew featuring mixed fish and shellfish simmered in a rich tomato, wine, and fennel sauce.
Fish fillets rolled with a coarse green olive and herb tapenade, oven-baked in white wine and served with roasted tomatoes.
A fragrant Moroccan-style monkfish stew with dried fruits, nuts, and spices, slow-cooked in a rich tomato and saffron sauce.
Flavorful fish kebabs marinated in green curry and coconut milk served alongside stir-fried rice noodles with shallots and peanuts.
Whole sea bass baked in a fragrant herb and lemon salt crust, served with a velvety sorrel-infused hollandaise sauce.
A comforting smoked haddock and potato hash topped with perfectly soft poached eggs and finished with parmesan and Greek yoghurt.
Spicy white fish patties blended with aromatics, fried until crisp, and served with a refreshing, tangy cucumber and peanut salad.
Firm white fish fillets baked in a rich tomato sauce with fresh basil, baby spinach, and boiled new potatoes.
Crispy fried cod fillets marinated in Indian spices and served with a fresh cucumber and tomato salad.
John Dory fillets marinated in a vibrant green spice paste, pan-fried and served with a warm, spiced apple salad.
Grilled plaice fillets marinated in spices, layered with a savory spiced crabmeat filling, served with fresh tomatoes and cress.
Scored grey mullet marinated in ginger, garlic, and spices, grilled until tender, and served with sautéed savory cep mushrooms.
Whole red snapper shallow fried until crisp and served with a zesty, steamed Caribbean vegetable escovitch sauce.
Sauté aromatics and spices, simmer with tomatoes and water, then cook white fish and chickpeas until tender and fragrant.
Crispy pan-fried white fish served with a refreshing herb salad and a homemade sweet and sour lime dressing.
An authentic Indonesian fish dish packed with exotic spices, stuffed with lemon-basil and bay leaves, then baked in banana leaves.
A smooth purée of poached haddock and boiled potatoes blended with garlic, olive oil, and fresh chervil.
Pan-fried lemon sole and warm brown shrimps served over a zesty herb salad with a mustard vinaigrette.
A delicate soup made by simmering homemade turbot stock with peas, white wine, and finished with double cream.
Pan-seared mullet fillets served with golden new potatoes, brown shrimp, and fresh herbs in a bright lemon-butter sauce.
Baked lemon sole fillets filled with a shrimp and vegetable rice pilaf, served with a creamy herb shrimp sauce.
Lightly spiced cured hake served over sautéed cavolo nero with a rich cream, butter, and clam pan sauce.
Flour-dredged turbot fillet pan-fried and served with a rich mushroom, bacon, and red wine reduction sauce.
Pan-roasted haddock served with a creamy pea and onion sauce, topped with crispy deep-fried onion rings.
Oven-poached haddock fillet topped with mushrooms and served in a rich white wine, dill, and cream butter sauce.
A classic smoked trout pâté blended with cream cheese and horseradish, served with a fresh chive dressing and sourdough.
Haddock fillet topped with a Stilton and herb crust, baked until golden, and served with a lemon butter sauce.
Pan-fried lemon sole fillets served with buttery baked leeks, crispy deep-fried shrimp, capers, and a lemon parsley beurre noisette.
Steamed sole fillets prepared in parchment parcels with Mediterranean vegetables, served alongside a creamy, herb-infused wet polenta.
Pan-fried sea trout served with blanched peas, carrots, and bacon in a rich buttery horseradish sauce.
A stunning Chinese seafood feast featuring steamed whole sea bass, palourde clams, and a quick goji berry and swede pickle.
A Mediterranean classic featuring smooth salt cod brandade topped with griddled squid, garlic croutons, parsley oil, and ink vinaigrette.
Brill fish baked in seaweed, served with white bean purée, glazed coco beans, clams, and a fresh fennel salad.
Spicy Indian-style fish cakes served with a fragrant, tangy tomato sauce flavored with cinnamon, tamarind, and ginger.
A traditional Parsee spiced fish dish cooked in a unique sweet and sour white egg-based sauce with fresh herbs.
Roasted daurade fillets wrapped in Parma ham, served with sautéed vegetables and a rich, creamy rosemary-infused butter sauce.
Pan-seared sea bass served with a potato, fennel, and pancetta ragoût, topped with a fresh, herby sauce vierge.
Fresh mackerel fillets seasoned and pan-fried until golden, served with a rich, emulsified butter and herb sauce.
A rich, creamy seafood soup featuring bacon, firm white fish, and mixed shellfish simmered with potatoes and fresh herbs.
A savory seafood tart featuring flaky cod, fresh parsley, and cheddar cheese in a homemade shortcrust pastry.
A rich seafood soup served with homemade cheesy puff pastry straws and a spicy saffron garlic rouille.
A layered picnic pie filled with marinated trout, roasted sweet potatoes, peppers, rice, and asparagus, served with homemade saffron mayonnaise.
Flavorful cod fillets topped with a spicy N'duja paste served alongside sautéed broccoli, sultanas, and pine nuts.
Gourmet fish and chips featuring sea bass in spicy batter, served with buttery balsamic samphire and homemade sauce gribiche.
Lightly spiced battered sea bream served with fresh cucumber relish, smoky tomato chutney, and sautéed samphire.
A flavorful haddock curry served over aromatic fennel citrus couscous with a sweet and savory honey soy dressing drizzle.
Pan-seared sea bass fillets served with a creamy blended rocket, courgette, and anchovy sauce finished with white wine.
Succulent sea bream fillets baked in a rich tomato and olive sauce, served with a refreshing marinated courgette salad.
Sole fillets wrapped in prosciutto, baked until tender, and served with a fragrant garlic and white wine bay leaf sauce.
Healthy fish and chips alternative featuring breaded lemon sole, crispy sweet potato wedges, and minted mushy peas.
Pan-fried fish fillets served with savory cabbage parcels filled with mushrooms, goat cheese, and toasted pumpkin seeds.
Golden-brown roasted brill served with a creamy onion fondue, blow-torched lettuce, and a zesty lemon vinaigrette.
A vibrant seafood stew featuring chorizo, mussels, prawns, and sea bass, served with a zesty fennel salad and garlicky bread.
Stone bass fillets cooked in parchment parcels with asparagus and leeks, served alongside buttered new potatoes and diced tomatoes.
Pan-fried breaded sea trout served with sautéed bananas and a rich lemon butter sauce.
A versatile seafood stew featuring white fish, mussels, and new potatoes simmered in a seasoned tomato and tarragon base.
A savory tart featuring a gluten-free almond pastry filled with yogurt, eggs, smoked mackerel, spinach, and spring onions.
Fillets of sole cooked en papillote in a rich satay sauce, served with basmati rice and a green salad.
Rich smoked mackerel pâté with cooling yogurt and crisp cucumber served as elegant sandwiches on buttered white bread.
Flavorful smoked fish and potato cakes served with a creamy lime and chive reduction sauce on fresh mizuna leaves.
A delicious blended fish pâté served with a vinaigrette dressing, mixed salad leaves, soft-boiled quails' eggs, and sliced beetroot.
Crispy smoked haddock fish cakes served with a creamy, spicy Thai-inspired chilli jam and cooling crème fraîche.
Simmer sea bass trimmings in vegetable stock before adding vegetables, mushrooms, and Asian seasonings for a light, flavorful fish soup.
Crispy battered pollock served in baguettes with homemade mushy peas, zesty lemon mayonnaise, and crunchy batter scraps.
Crispy battered sea bream served with traditional homemade marrowfat mushy peas and thick buttered white bread.
Deep-fried beer-battered hake fillets served with traditional homemade mushy peas, rapeseed oil tartare sauce, and thick buttered bread.
Soft rainbow trout with crunchy brioche crumbs, toasted almonds, fresh French beans, and a nutty lemon-caper brown butter sauce.
Buttered hake fillets baked en papillote, served with a luxurious shellfish saffron cream sauce, sautéed samphire, and caviar garnish.
A traditional family meal featuring poached smoked haddock, cod, and prawns topped with cheesy mashed potatoes and served with peas.
Healthy, luxurious sea bass baked in coriander paste, served with steamed broccoli, butter, and a refreshing cucumber coriander raita.
A light fish curry featuring a coconut and mango sauce, served with aromatic pilau rice and homemade coriander flatbreads.
Deep-fried fish and prawns served with flavour-packed homemade ketchup and a fresh, crunchy radish and fennel salad.
Pan-fried Dover sole served with a nutty shrimp and herb butter sauce alongside buttery steamed asparagus.
Pan-fried Dover sole served with a brown butter shrimp sauce, steamed new potatoes, and almond-topped French beans.
Crispy battered fish and homemade chips served with a unique twist of cold, crushed chilli and mint peas.
Sauté shallots, simmer with stock and cream, then bake fish and mushrooms under a mustard and cheese layered pastry crust.
Dover sole in a crisp beer batter, served with homemade chips and a savory, spiced cream curry sauce.
James Martin's traditional fish and chips featuring crisp beer batter, homemade mushy peas, and fresh tartare sauce.
Pan-fried plaice or lemon sole served over a hearty stew of chorizo, haricot beans, peppers, and savory herbs.
Simply cooked fillets of fish served with a creamy ginger-infused sauce and a medley of crunchy fried seasonal vegetables.