Summer Fish Pie

 Summer Fish Pie

A wonderfully light and summery fish pie, absolutely delicious!

Serves 4

Prep time: 15-20 minutes

Cooking time: 40 minutes

Ingredients

For the fish

300g/10½oz cod loin, skin removed, cut into chunks

200g/7oz salmon steak, cut into chunks

200g/7oz raw king prawns, heads and shell removed

1 lemon, juice, zest of ½ lemon

salt and freshly ground black pepper

3 tbsp chopped fresh chives

For the sauce

50g/2oz butter

1 onion, chopped

½ lemon, zest only

3 tbsp plain flour

175ml/6fl oz milk

125ml/4fl oz double cream

175ml/6fl oz dry white wine

2 tbsp crème fraîche

4 boiled eggs, peeled, halved

100g/3½oz asparagus spears, woody ends trimmed, cut into 5cm/2in lengths

75g/3oz fresh peas

For the pastry

500g/1lb 1oz ready-made puff pastry

1 egg, beaten

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      For the fish, place the salmon, cod and prawns into a bowl, add the lemon juice and zest and season with salt and freshly ground black pepper. Add the chives, stir well and set aside to marinate in the fridge for at least 30 minutes.

3.      Meanwhile, for the sauce, melt the butter in a frying pan and fry the onion until softened.  Stir in the lemon zest and flour and mix well and cook for 2-3 minutes, stirring constantly, then slowly stir in the milk, cream and then white wine and cook for a further 2-3 minutes, or until the sauce has thickened. Stir in the crème fraîche and season to taste, with salt and freshly ground black pepper.

4.      Pour the sauce over the fish and stir gently until well combined. Spoon half of the fish into a large pie dish, add the eggs, asparagus and peas, then top with the remaining fish mixture.

5.      For the pastry, roll the puff pastry out thinly until large enough to cover the pie dish. Brush a little beaten egg around the rim of the pie dish. Place the pastry on top of the dish, crimp the edges with a fork and trim off any excess pastry.

6.      Brush the pastry with beaten egg.  Make fish shapes with the excess pastry and place onto the pie with a little more beaten egg.

7.      Cut a steam hole in the top of the pie and cook for 10 minutes. Reduce the oven to 170°C/325°F/Gas 3 and bake for a further 20 minutes, or until the pastry is risen and golden-brown and the pie filling is bubbling.

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Cod & Chorizo with Orzo Pasta

Cod & Chorizo with Orzo

A tasty and very easy dish to make!  Cod & Chorizo, what a beautiful combination...

Serves 4

Prep time: 15 minutes

Cooking time: 10-30 minutes
Ingredients

200g/7oz orzo pasta

225g/8oz cod fillet, skinless & boneless

Freshly ground salt & pepper

3 tbsp olive oil

200g/7oz cooking chorizo, roughly chopped

½ tsp smoked hot paprika

90g/3 ½ oz roasted red peppers (from a jar), cut into strips

3 tbsp fresh flat leaf parsley, chopped

½ lemon, juice only

Method

1.  Preheat the oven to 200°C (390 F), Gas mark 6.

2.  Bring a large pan of salt water to the boil and cook the orzo per packet instructions, drain and set aside.

3.  Season the cod with salt & pepper.  Heat an ovenproof frying pan and add 1 tbsp olive oil and fry the cod for 1-2 minutes on each side and place in the oven for 3-4 minutes.

4.  Remove the fish from the oven and flake onto a plate.

5.  Heat a pan until hot and then add 2 tbsp of olive oil and the chorizo and fry for 2-3 minutes or until all the oils are released from the chorizo.  Using a slotted spoon, remove the chorizo and set aside.

6.  Add the orzo and smoked paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes then add the roasted peppers, cod and chorizo.  Mix well and season with salt and pepper to taste and then stir in the lemon juice and parsley.

7.  To serve, spoon onto warm serving plates.

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What's cooking tonight? - Roast Cod on a bed of spiced Puy Lentils

Roast Cod on a bed of spiced Puy Lentils

An easy Cod recipe to prepare on a tasty bed of Puy lentils – a healthy alternative to fish & chips!

Serves 4

(Ready in 35 minutes)

Ingredients

For the roast Cod

4 x 200g thick cod fillet

2 tbsp olive oil

2 tsp mild curry powder

For the spiced Puy Lentils

275g Puy Lentils

1 tbsp olive oil

2 fat garlic cloves, finely chopped

½ tsp ground cumin

1 small red onion, finely chopped

4 tbsp fresh chicken stock

Lemon juice, to taste

3 tbsp chopped fresh coriander

Low-fat natural yogurt, cayenne pepper and fresh coriander sprigs to garnish

Method

1.       Preheat the oven to 220°C/fan 200°C/gas 7

2.       In a medium sized pan of simmering water cook the Puy Lentils for 20 minutes (or until tender).

3.       After 15 minutes mix the olive oil for the cod with the curry powder, brush all over the fish and season with salt and pepper.

4.       Heat an ovenproof frying pan over a medium/high heat.  Grease with a little oil and add the cod, meaty side down.  Fry for 2 minutes until they are light golden, turn over and transfer the pan to the oven to roast for 5 minutes.

5.       Drain the lentils and heat the oil in a clean pan.  Add the garlic, chilli and cumin, when sizzling stir in the lentils, onion and stock until warmed through.  Add the lemon juice and seasoning to taste and stir in the coriander.

6.       Spoon the lentils onto warm plates.  Place the cod on top and serve with the yogurt, paprika and coriander.

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