Sea Bream with Blue Cheese Linguine

BR6 with Blue Cheese Linguine

  • 1 Sea Bream Fillet
  • 75g Linguine
  • 50g Stilton
  • 25ml Single Cream
  • Black Pepper

Boil the kettle and heat a saucepan. Add the water to the pan along with a generous pinch of salt. Add the linguine to the water and cook until al dente. Now for the fish…

In a cold pan with a little oil, lay the fish skin side down and let the pan heat up.

Once it’s cooking nicely wait until the colour of the flesh begins to change and then flip and finish the fish off. As the fish cooks heat the cream and then crumble in the stilton. Melt the cheese off the heat, this will stop the sauce from having that weird grainy texture.

Remove the fish from the pan to rest and in the same pan add the cooked linguine followed by the cheese sauce. Make sure it is coated nicely then plate up with the fish on top.

Butterflied Sea Bass with Stilton

Stilton Sea Bass












Ingredients <Serves 2>

  • 2 small sea bass butterflied
  • 2 slices of stilton cheese
  • Seasoning
  • Splash oil


  • Cover a grill pan in foil and cover with the oil
  • Seasoned the oiled pan and place the sea bass on it skin side down
  • Lightly season the fish and grill until lightly golden on the top
  • Turn the fish and crisp the skin then serve!

Baked Coley in a Cheese and Mustard Sauce


  • 2-4 Coley Steaks Skinned
  • 100g Grated Cheddar Cheese
  • 1 tbsp Wholegrain Mustard
  • 1 tbsp Cream


  • Lightly grease an over proof dish and add the Coley
  • In a small bowl mix together the cheese, mustard and cream
  • Cover the fish in the mixture, then oven bake on a medium heat for around 15-20 minutes!

Pan Fried Cod with Paprika and Sautéed Potatoes

Ingredients <Serves 2>

  • 2 Cod Steaks
  • 2 pinches smoked paprika
  • 1 large potato thinly sliced


  • In one pan heat some oil and gently fry the cod skin side down
  • In another pan heat a little more oil and lightly fry the potato slices until golden brown
  • Sprinkle the paprika over the fish and serve!

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