We’ve compiled the latest and delicious fish recipes , sustainable seafood from around the world. Find new ways to present sustainable seafood with delicious recipes from MSC.
Put the watercress, most of the dill, fresh cream, lemon juice and zest, black pepper, olive oil and a pinch of salt in a blender and blend until spicy and runny; If it looks too thick, add a tablespoon of water. Cool the salmon while cooking and heat the non-stick pan over medium-high heat. Brush the salmon fillets with a little sunflower oil and season generously. Put it in the pan, skin-side down, for 2-3 minutes, until the skin is browned and crispy. Turn carefully, add the butter for 1-2 minutes and whisk for a minute, add the capers and leave it to rest for a minute, place the salmon and capers in two plates, put on top. Serve with watercress sauce and, if you like, new potatoes and vegetables.
Grilled haddock covered with pepper asparagus chorizo:
Put the chorizo, bread, garlic and some spices in a food processor and blend until it forms a dough (if it doesn’t come together, drizzle some olive oil into the mixture). Place the pasta between two pieces of parchment paper and gently press until it is large enough to cover both fish fillets. Remove the top paper and cut the pasta in half. Heat the grill over high heat. Season the haddock, put it on a baking sheet, then use a spatula to put the chorizo table on top. Drizzle asparagus and red bell pepper around the fish, drizzle olive oil over the fish and place the pan on the middle shelf of the oven. Fry for 15 minutes until vegetables and fish are cooked. If it needs to be crispy, move the haddock to the top shelf for the last minute. Drizzle with sherry vinegar and serve with a large salad and crunchy bread to dry the juices from the pan.
Cod with chorizo sauce tomato and olive:
Put the Bulgarian wheat in a bowl, pour enough freshly boiled water to cover it, season, and put a plate on top. While making the sauce, let it rise, heat the olive oil with the lid in a large pan and cook the chorizo until the oil comes out. Add the garlic and cook for 3 minutes, then add and season the tomatoes and cook for 10 minutes or until thickened. Dip the cod fillet and olives in it.Drain well, mix half the parsley and season. Pour into deep dishes and add cod, sauce, and a pinch of parsley.
Ras el hanout salmon:
Put the couscous, raisins and a pinch of salt in a bowl and pour over 200 ml of freshly boiled water. Cool it down. Add the oil, lemon juice and honey and mix well. Add the red pepper, sugar candies, small gems and herbs and mix well again, lightly coat the salmon fillets with oil, then place ras el hanout on a plate with ample seasoning and roll to cover. Cook the salmon skin-down in a skillet over medium-high heat for 3-4 minutes or until really crispy. Turn the salmon and cook for 2 minutes, remove from heat and cook for another minute, divide the couscous salad into two plates and place the salmon fillet on top. Sprinkle with pomegranate seeds and grated almonds.
Roast cod with slow Baked delicious fish recipes:
it is also one of the most delicious fish recipes.Put the cod fillets on a tray and sprinkle with sea salt. Let sit in the fridge for 1 hour, then gently wash the salt under cold running water and pat dry. Heat a little oil in a pan and cook the cod fillets by inverting them for 2-3 minutes until the crust is crispy. Remove from heat, place on a lightly greased baking sheet, skin up, bake for 8 minutes or until fully cooked. To test it, a skewer should be easily pushed through the middle of a steak.
Cook the peas in boiling water in a large pot for 5-10 minutes if fresh, or 1-2 minutes if frozen. Drain well, put 3 tablespoons of olive oil and garlic in a bowl, add the peas and gently mix until the oil is covered with the peas and the garlic is well combined. Let it cool to room temperature, then add the basil and mint leaves (this is done after the mixture has cooled down to prevent the leaves from fading). Put the cod fillets with the sprouts on 4 plates, squeeze the peas and lemon slices. . Put it on the peas and serve.
Baked cod and butter beans delicious fish recipes :
Baked cod and butter beans is one of the most delicious fish recipes. Heat 1 tablespoon of olive oil in a heat-resistant pan. Cook the onion and garlic for 8 minutes until tender. Add the cherry tomatoes and cook. Cook for 15 minutes until slightly thickened. Add the beans and season. Put the cod in the spicy beans. Mix breadcrumbs, rosemary and Parmesan in a small bowl and season, then add the remaining olive oil and mix well. Sprinkle breadcrumbs evenly over the fish and cook for 15 minutes until golden brown and the fish is fully cooked.
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