There’s nothing more comforting on a winters day than cooking and eating your catch.
While fishing is a great hobby and pastime, it is also a great way to enjoy fresh seafood without the supermarket price tag. While delicious served barbecued with a cold salad dish in the summer, fish is also a fantastic winter warming ingredient.
With this in mind, here are our top 3 winter fish recipes. Simply grab your sea fishing gear, land a catch and get cooking.
Dover sole with caper butter sauce
2 whole Dover sole, skinned
Olive oil, for greasing
Salt and pepper to taste
Caper butter sauce
Juice 2 lemons
50g (2oz) butter
4tbsp capers, drained and rinsed
2tbsp parsley, finely chopped
2 tbsp dill, roughly chopped
1 shallot, roughly chopped
Method: The fish
1. Heat the grill to medium-high. Season the fish to your liking and then gently massive each fish with olive oil to grease.
2. Place the each fish on to a well-oiled baking tray.
3. Grill for 10-15 minutes without turning until the fish are cooked and beginning to flake
Method: The caper butter
1. To make the caper butter, place all the ingredients except the capers and the parsley into a food processor and blitz to a smooth paste.
2. Remove from the food processor into a bowl and add the capers and parsley. Mix well.
3. Spoon the mixture onto a piece of cling film and form into a roll. Twist both ends of the cling film.
4. Place in the fridge until ready to use
Method: To finish
1. Remove the butter from the fridge, remove the cling film and slice the butter roll in to 0.5cm slices
2. To serve, place the fish onto a serving plate and top with several slices of the caper butter. Place under a hot grill to melt the butter
Family-friendly fish pie
500g white fish (e.g. coley, pollock)
125g raw peeled king prawns
6 to 8 large potatoes
1 1/2 tablespoons plain flour
2 tablespoons chopped parsley
100g grated cheese
2 sticks celery
2 small red chillies
1. Preheat oven to 200 C / Fan 180 C / Gas mark 5. Place the fish in an oven-proof dish and cover with the milk. Bake in the oven uncovered for 30 minutes or until the fish is cooked through.
2. Peel and chop the potatoes, and boil with a pinch of salt until soft.
3. When the fish is done drain the milk into a jug and put aside. Flake the fish with a fork and leave in the dish.
4. Once potatoes are done, drain, then add 30g of the butter and a splash of the reserved milk and mash.
5. In another saucepan melt the remaining 20g of butter on a medium heat and slowly add the flour stirring constantly until you get a smooth paste.
6. Add the remaining milk, stirring constantly, until you get a sauce-like consistency.
7. Add the parsley and stir well. Cook for 5 minutes, constantly stirring.
8. Add the sauce to the flaked fish and prawns and mix well. Also grate the carrot and celery and chop the chillies and add.
9. Squeeze in the juice of the lemon.
10. Top with the mashed potato and spread evenly. Sprinkle the grated cheese evenly over the potato topping.
11. Place back in the oven for 30-40 minutes, or until the cheese is bubbling and slightly golden brown.
12. Take out of the oven and leave to cool for 5 to 10 minutes.
Super scrummy sea mackerel sandwich
4 large mackerel fillets, boned
Flour for dusting
1 egg, beaten
40-50g fresh white breadcrumbs
1 small loaf of good-quality bread
Vegetable or corn oil for frying
100g light Philadelphia cream cheese
1 tablespoon creamed horseradish
1 red onion
1 punnet of cress
Method: the fish
1. Prepare three separate bowls, one containing the flour seasoned with salt and pepper, another with the egg and the final with the breadcrumbs
2. Lightly coat the mackerel fillets in the flour, shaking off any excess, then pass through the egg and then the breadcrumbs.
3. Heat the oil in a frying pan and cook the mackerel fillets for a couple of minutes on each side until crisp and golden; remove and drain on some kitchen paper.
Method: the sauce
1. Finely grate the zest of one of your lemons, then cut it in half.
2. Put the cream cheese into a large bowl with the creamed horseradish and add the lemon zest.
3. Finely chop the red onion and mix in with the cream cheese and horseradish mixture
4. Season with salt and pepper to taste
Method: to finish
1. Spread the horseradish and cream cheese sauce on to the bread
2. Gently place two of fried the mackerel fillet per sandwich
3. Sprinkle with cress and serve
Whether a light afternoon snack in the form of a sandwich, or a delicious winter filler pie for the whole family, these recipes ensure that your love of fishing goes beyond just the catch. Using the fish you catch is a great way to save valuable cash as well as producing a greatly satisfying meal sourced from the sea, straight to the table.