If you’re looking for some quick and easy fish recipes for your next family gathering, look no further! In this blog post, we will share four of our favourite recipes that are both delicious and easy to make.
Whether you’re a beginner who doesn’t know how to crumb fish or a chef with years of experience, these recipes will be sure to please everyone at the table.
Crumbed Fish Fillets with Roasted Potato Wedges
Ingredients:
- 500g Fish fillets (we recommend using flounder, snapper or whiting)
- ½ Cup plain flour
- ½ Cup breadcrumbs
- ½ Teaspoon garlic powder
- Salt and pepper
- Oil for frying
Instructions:
Preheat your oven to 200 degrees Celsius. Cut the fish fillets into even-sized pieces and set aside. In a shallow bowl, combine the flour, breadcrumbs, garlic powder and a good pinch of salt and pepper. Dip each piece of fish in the mixture, making sure it is well-coated on all sides.
In a large frying pan, heat a sufficient amount of oil to cover the bottom of the pan. When the oil is hot, add the crumbed fish fillets and cook for two to three minutes on each side until golden brown and cooked through. Remove them from the pan using a slotted spoon. Finally, drain on a paper towel.
While the fish is cooking, prepare the roasted potato wedges. Cut two or three large potatoes into wedges and toss in a tablespoon of olive oil. Season with salt and pepper and roast in the oven for 20-25 minutes until golden brown and crispy.
Serve the fish fillets with the roasted potato wedges and your favourite dipping sauce.
Pan-Fried Fish with Lemon and Herb Butter
Ingredients:
- 500g Fish fillets (we recommend using salmon, trout or barramundi)
- ½ Cup plain flour
- Salt and pepper
- Butter
- Lemon juice
- Fresh herbs (we love using parsley or dill)
Instructions:
Season the flour with salt and pepper and then set it aside. Place a large frying pan over medium-high heat and add butter. When the butter has melted, add the fish fillets to the pan. Cook for about three to four minutes on each side until golden brown and then remove from the pan and keep warm.
To the same pan, add a little more butter and the lemon juice. Let it sizzle for a minute then add your choice of fresh herbs. Spoon the lemon and herb butter over the cooked fish fillets and serve immediately.
One-Pan Salmon with Roasted Veggies
Ingredients:
- 500g Salmon fillets
- Salt and pepper
- Olive oil
- Lemon juice
- Assorted vegetables (we recommend using cherry tomatoes, zucchini, eggplant and capsicum)
Instructions:
Preheat your oven to 200 degrees Celsius. Season the salmon fillets with salt and pepper and set aside.
Cut the vegetables into small pieces (bite-size) before placing them on a baking tray. Drizzle with olive oil as well as lemon juice, and then season with salt and pepper. Toss to coat evenly, and then roast in the oven for 20-25 minutes until tender and slightly charred.
Meanwhile, heat a large frying pan over medium-high heat and add a little olive oil. When the pan is hot, add the salmon fillets and cook for three to four minutes on each side until golden brown and cooked through.
Serve the salmon with the roasted vegetables and your favourite dipping sauce or salad.
Fish Tacos with Mango Salsa
Ingredients:
- 500g Fish fillets (we recommend using snapper, salmon or barramundi)
- ½ Cup plain flour
- ½ Teaspoon smoked paprika
- Salt and pepper
- Oil for frying
- Tortillas
- Mango salsa (see recipe below)
- Creamy chipotle sauce (see recipe below)
Instructions:
Preheat your oven to 200 degrees Celsius. Cut the fish fillets into even-sized pieces and set aside. In a shallow bowl, combine the flour, smoked paprika and a good pinch of salt and pepper. Dip each piece of fish in the mixture, making sure it is well-coated on all sides.
Get a large frying pan. Heat just enough oil to cover its bottom. When the oil is hot, add the crumbed fish fillets and cook for two to three minutes on each side until golden brown and cooked through. Remove them from the pan using a slotted spoon and then drain on a paper towel.
Warm the tortillas in the oven for a few minutes until soft, then assemble your tacos with fish, mango salsa and chipotle sauce. Serve immediately.
Mango Salsa
Ingredients:
- ½ Red onion, diced
- ½ Red capsicum, diced
- ½ Green capsicum, diced
- ½ Teaspoon sugar
- ½ Lime, juiced
- Salt and pepper
- 200g Mango, diced
Instructions:
In a medium bowl, combine all the ingredients and then mix thoroughly. Season to taste with salt and pepper, then set aside.
Creamy Chipotle Sauce
Ingredients:
- 250g Sour cream
- ½ Chipotle pepper in adobo sauce, diced (or more to taste)
- ½ Lime, juiced
- Salt and pepper
Instructions:
Combine all of the ingredients in a small food processor or blender and blend until smooth. Season to taste with salt and pepper, then set aside.
Serves:
- Mango salsa: ¼ – ½ cup per person
- Creamy chipotle sauce: ½ – 1 tablespoon per person
- Fish tacos: two tacos per person
