Today we’re having fish… But how should I cook it? Three original, tasty recipes

23 November 2016

Does panic set in whenever fish is on the menu at home? If so, don’t worry, you just need to use your imagination and give your usual recipes a fresh twist. Here are some ideas for you to get your teeth into. What are you waiting for? Go!

With coconut crumbs

This new take on traditional breadcrumbs creates new flavours that will surprise and delight the whole family. You can use any kind of fish you would usually breadcrumb, such as filets of hake, dogfish or perch, for example. Simply dry the fish, cover with salt and flour, dip in beaten egg and finally crumb with grated coconut. Fry in hot extra-virgin olive oil until they are golden brown.

With a citrus sauce

The perfect idea for fatty fish, such as salmon, because they are perfectly balanced by citrus fruits, which also take the edge off the strong flavour of blue fish. You’ll need 3 oranges and 1 lime, lemon or grapefruit, and 1 spoonful of sugar and fresh parsley for every 500 g of fish. Squeeze the fruit and heat with the sugar. Once the sugar has dissolved, add the finely chopped fresh parsley. Add some extra-virgin olive oil and flour to a broad frying pan. Stir and add the warm fruit juice. Keep stirring for about 3 minutes. Salt and sear the fish in another frying pan and then add it to the thickened sauce to finish it off.

With a crusty yogurt topping

Fresh, fun and ideal for steamed or boiled fish. For 250 g of natural skimmed yogurt, you’ll need the grated zest of half a lemon, some finely chopped fresh coriander and pepper to taste. Stir together and pour the mixture on top of the freshly steamed fish. Pop in the over for a few minutes and you’re good to go. You can also use this sauce with crumbed fish and, provided your kinds are happy with a bit of garlic, you can also add a couple of cloves of finely chopped garlic.

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