Coley Fillet with Teriyaki Vegetables

  • 200g Coley fillet (Skinned)
  • 100g Samphire
  • 100g Tenderstem Broccoli
  • 100g Beansprouts
  • 20g Chopped Red Chilli
  • 1 tsp Garlic Powder
  • 30g Honey
  • 60ml Kikkoman Soy Sauce

In a small bowl mix the garlic, soy and honey together. Then, in a saucepan boil the tenderstem and samphire for around 3 minutes, drain and leave to one side. In a heavy bottom pan or wok heat some oil and after seasoning well, pan fry the fish until its crispy on both sides and leave to rest in a warm place.

In the same pan stir fry the beansprouts and chilli before adding the tenderstem and samphire. Add the soy sauce mix little by little making sure the veg is properly coated.

All that’s left is to put the veg on a plate, top with the fish and enjoy!

PG

Paprika and Panko crusted Wild Halibut with Chorizo, Pickles and Samphire

  • 200g Chunk of Wild Halibut
  • 2 tbsp Mayonnaise
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Mixed Herbs
  • 50g Samphire
  • Thumb sized piece of Chorizo
  • 1 Small Dill Pickle
  • 2 tbsp Panko Breadcrumbs

In a bowl mix the mayo, garlic, paprika and mixed herbs together. Put the mixture on top of the the fish and top with the panko. Bake the fish in the oven at 180c for about 15 minutes, until cooked through.

While the fish cooks, Cut the chorizo into small dice and fry in a little oil until just cooked (leave to one side). In another pan, add the samphire and just enough water to cover. Bring to boil and then turn off and leave to one side. Cut the pickle into rounds.

Once the fish is done, put on a plate, scatter the chorizo and pickle and top with the samphire. Now you have some fancy fish for your dinner!

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