Fish for Dinner: Delicious Seafood Recipes to Cook at Home

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Put the milk, garlic and bay in a pan, bring to a gentle simmer, then lay in the fish, turn off the heat and poach in the residual heat for six minutes. Lift out and flake into the bowl of a food processor, reserving the milk. Nathan Outlaw’s filo-wrapped hake cigars make the perfect starter or nibbles to serve with white wine on a sunny evening. Wrap flaky white fish in crisp filo and serve with saffron and herb yogurt. That’s when I started to really appreciate all the different species, the different textures, different seasons… What was sustainable and what wasn’t sustainable.” No one cooks fish like Nathan, one of the most talented chefs in the UK. This book brings all his talent to the home cook.’ Angela Hartnett

Nathan Outlaw’s hearty fish dinner recipes

When the pan is hot, add a drizzle of olive oil and carefully add the fish fillets skin-side down. Cook for 2 minutes, then transfer the pan to the oven and cook for a further 2–3 minutes. Remove the pan from the oven; the fish should still look a little translucent on the top Turkey might be traditional and more and more of us are choosing goose, venison or even beef for Christmas dinner, but don’t forget about fish. If you’re catering for pescatarians or just fancy feeling a little less bloated after the big meal, fish is an often overlooked option that can have everyone oohing and aahing as if it were a giant bird or cut of meat – and our collection of Christmas fish recipes is the perfect place to get inspired. One major mistake many home cooks make is overcooking the fish. “I’d say 80-85% can be eaten raw, for a start, so you never need to worry about [undercooking] with any species that you have at home. Even if it’s slightly undercooked, nothing’s going to happen,” says Outlaw. “It does seem the case that people err on the side of caution and overcook – and then unfortunately what happens is you probably have an experience that’s not great and it’s dry. Gently warm the oil in a pan. Blitz the fish to a puree, then, with the motor running, slowly add the warm oil and reserved milk. Once mixed, add the parsley and potatoes, and blitz for 30 seconds. Add most of the lemon juice and a good grind of pepper, then scrape into a bowl. Season to taste, and add more lemon juice if need be. We’re not a massive fish-eating nation, which is very strange because A, we’re an island, and B, we’ve probably got the best variety of seafood of anybody – and probably the best sustainable fishermen you can come across.A very good buy at the moment, that everyone thinks is expensive, is lobster,” says the two-Michelin star chef, who is famed for fish cookery. To serve, add the watercress, coriander (cilantro) and mustard cress to the shallots, season with salt and pepper and toss together, then divide the salad between 4 warmed plates. Place 2 potato pancakes on each plate, top with 3 pieces of fish and a dollop of chilli yogurt. While the fish finishes cooking, give the sauce a good whisk and pour it equally into 4 warmed bowls. Using a palette knife, carefully lift each fish fillet from the pan and place on top of the sauce. Finish with a generous drizzle of extra virgin olive oil and serve straight away Toss the slaw veg in two tablespoons of sugar and salt, and gently scrunch. Tip into a sieve and drain for 20 minutes. Meanwhile, heat a large pan over a medium head and add a little olive oil. When hot, add the onions, carrots, tomatoes, garlic and orange zest and sweat gently for 5 minutes until softened and lightly coloured

Nathan Outlaw: Lobster is actually quite affordable right now Nathan Outlaw: Lobster is actually quite affordable right now

Put the potatoes in a pan, add water to cover, a big pinch of salt and the saffron. Bring to a simmer and cook for about 15 minutes, until soft, then drain and leave to dry. To make the batter, sift the flour, baking powder, turmeric and garam masala together into a bowl and add a pinch of salt then mix in the mashed potato, yogurt, coriander (cilantro) and all the egg yolks. In a separate bowl, whisk the egg whites until firm, then fold them through Sometimes I like to cook with bold, strong ‘wake me up and slap my face’ flavours and this dish is one of them. The great thing about gurnard is its versatility – it’s a chef tournant (ask a chef) of the sea kitchen. Here, the classic Indian spices bring it to life and the potato pancake has a little twist to it, making it the perfect accompaniment.“ Nathan Outlaw verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Heat the oven to 200C (180C fan)/390F/gas 6. Put the bread on an oven tray, drizzle with olive oil, season and bake for 10 minutes, until golden and crisp. Tip out on a plate lined with kitchen paper to drain, and set aside.

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For the batter, mix the flour and cider until smooth. Heat the oil to 180C in a deep-fat fryer (or deep-sided, heavy-based pan) and season the fish. Dip each chunk of fish in the batter to coat, then deep-fry in batches for three to four minutes, until cooked and crisp. Gently lift out, drain on kitchen paper and keep warm.

Nathan Outlaw Recipes - Great British Chefs

The Guardian aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide. Lots of people don’t think of fish as a seasonal ingredient, like fruit and vegetables, but Outlaw says “it’s a huge seasonal thing”. Put the wine, vinegar and sugar in a pan, add a pinch of salt and bring to a gentle simmer. Put the shallots in a bowl, immerse in the hot liquor and leave to cool. Cover and marinate for at least 12 hours. (They’ll keep for three months in an airtight jar in the fridge.) For the filling, heat the oil in a frying pan and, when hot, add the onions, cumin and coriander and season with salt and pepper. Cook over a medium heat for 5-6 minutes, stirring occasionally. Add the garlic and cook for a further 2 minutes, then add the saffron, white wine and raisins. Cook everything down for roughly 20 minutes until the liquid has reduced to almost nothing and the onions are well stewed. Taste the onions at this point and season if required. Transfer the onion mix to a tray and spread out to cool. Once cool, portion into 12 little piles.

A BRAND NEW collection from the UK’s most celebrated fish chef that explains what fish to cook and how to cook it, and provides tasty and inspiring ways to cook seasonal and sustainable fish for dinner.