Zesty Spring Fish Recipes

Steps:

• Toss the fish with the soy sauce, garlic and ginger. Heat the oil in a non-stick wok or frying pan and add the fish and its marinade. Sizzle for 3 mins on each side, until fish is almost cooked.
• Throw in the greens and a splash of water and let everything simmer for 5 mins, until the greens have wilted. Spoon everything onto a plate and serve with rice or noodles.

Steps:

• Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
• Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
• Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.

Steps:

• On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
• In small bowl, mix sauce ingredients. Serve with fish.

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
• Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
• Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.