Top 10 Ways of Preparing Fish

Fish is considered as the most consumed food after meat in the non veg. segment. Fresh water fishes are tastier and are a delight for our taste buds. Fishes can be prepared in a number of ways. There are various recipes of preparing fish and it varies largely from country to country or state to state. The South East Asia and India is the largest consumer of fish and a lot of recipe flows out of these regions. However, continental fish dishes are more popular across the world and here is a list of top ten ways of preparing fish or the ten best recipes of preparing fish:


1. Roasted Bass with Tomato Salad

For this recipe use a whole sea bass or sea bream. This recipe is a simple one which takes a total of 45 minutes to serve. The fish is first roasted or barbequed after scaled stuffing some lemon slices as well as herbs. Once this after those croutons are made separately prepare the tomato salad followed by salads. The ingredients for this dish are as follows:

2 small whole bass or sea bream, scaled and gutted

1 lemon, sliced; handful fresh herbs, such as parsley, thyme, basil or oregano, little olive oil

For the croutons: ½ ciabatta, cut into very thin slices

50g (2oz) fresh Parmesan, grated; 3tbsp olive oil

For the salad

16 vine tomatoes, quartered

2 red peppers, roasted, skinned and cut into strips

Handful fresh basil leaves, ½ red onions, thinly sliced, handful black olives.


2. Baked sea bream with lemon

This is the easiest way to cook bream and brings out the flavour of a great fresh fish. Bream has quite a mild taste and isn’t too fishy. Bake the fish stuffing parsley leaves and pouring some white wine and olive oil. The following are the ingredients:

8 sea bream, around 450g (1lb) each, scaled and gutted

1 small bunch flat-leaf parsley

2 lemons, sliced

100ml (4fl oz) white wine

4tbsp olive oil

2 large baking trays


3. Salmon with citrus butter

Melt some butter and then add the citrus Zests and juices and then put it in a separate cup and leave it for a while. Barbeque the salmon for some 5 to 8 minutes and then brush the cooked fish with the juicy butter and then serve it with salad. These are the ingredients required for this dish:

8 salmon fillets

150g (5oz) unsalted butter

Juice and zest 2 limes, 2 lemons, 2 oranges


4. Smoked trout with horseradish

This is a very simple recipe for preparing fish. Mix the horseradish with the crème fraiche to form a loose paste, and then season it well with freshly ground black pepper. Cut the trout fillets in half diagonally and sit in the middle of the plate. Place a small stack of beetroot on top of the fish, and then scatter over the cress. Spread the horseradish sauce around the fish and serve with the lemon wedges on the side, to squeeze over. The following are the ingredients:

4tbsp grated horseradish

4tbsp crème fraîche

4 fillets smoked trout

200g (7oz) cooked baby beetroot (preferably not in vinegar), halved if large

2 boxes mustard cress leaves trimmed from base

1 lemon, cut into wedges, to serve


5. Roast monkfish wrapped in Parma ham with minty mushy peas

Monkfish is a wonderfully meaty fish that complements the flavour of Parma ham. Brush the monkfish fillets with melted butter. Place 2 sage leaves on each fish, season and wrap each tail in 3 slices of Parma ham. Brush with the remaining butter, place on a baking tray and cook in the oven for 12 to 15 minutes. The fish should feel firm to the touch when gently squeezed. Make the pea and mint puree to serve along. The following are the ingredients:

4 monkfish fillets, approx 175g (6oz) each

50g butter, 8 sage leaves

12 slices Parma ham

300ml vegetable stock

350g frozen peas

1tbsp fresh mint leaves


6. Char-grilled sardines with lemon and sea salt

It is an easy way of preparing tasty fish. Dry the fish, then toss them in olive oil. Put them onto an oiled fish grill, scatter with salt, then grill for 1 or 2 minutes on each side. Serve with wedges of lemon. The following are the ingredients:

16 sardines, oil, to coat

Sea salt, wedges of lemon


7. Barbecued mackerel with fennel and orange salad

First you need to get the bone out of the mackerel. With tweezers or (clean) pliers, remove any remaining bones. Brush lightly with oil, season and place on an oiled fish grill and barbecue for a few minutes each side or until cooked through. After that, mix together the fennel and orange segments, with the olive oil, lemon juice and some seasoning. Serve with the fish. The following are the ingredients:

4 ultra-fresh mackerel, scaled, gutted and heads removed

2 fennel, trimmed and thinly sliced

6 oranges, peeled and segmented

3tbsp olive oil, juice 1 lemon


8. Chorizo, prawn and cod stew

Cook the chorizo until golden all over and remove from the pan. Turn the heat down low and add the onion to the pan and cook until soft. Add the garlic for a further minute, then add the oregano, tinned tomatoes, passata and stock and let it simmer for 20 minutes before adding the red wine vinegar and seasoning to taste. After it is done, add the chorizo, beans, prawns and cod to the pan just before serving and cook for about 5 minutes or until the prawns have turned pink, then fold through the basil and serve in bowls with warm crusty bread. The following are the ingredients:

100g cooked chorizo sausage, finely chopped onions

Chopped garlic clove, 2tsp dried oregano

2 x 400g tins chopped tomatoes

200ml passata, 200ml vegetable stock

1tbsp red wine vinegar

400g tin cannellini beans, drained and rinsed

200g peeled raw king prawns

2 x 150g pieces skinless cod,

2tbsp chopped fresh basil


9. Malabar prawn curry

Heat oil in a large sauté pan, and then add the mustard seeds. When they start to pop, add the curry leaves. Fry for a minute to infuse the oil, then add the onions, ginger and garlic. Cook over a low heat for 5 minutes, add the chilli powder, turmeric and coriander. Cook the spices for a minute or two. Add the tomatoes, coconut cream and milk. Bring to the boil and simmer for 15 minutes. Add the lemon juice and palm sugar and a pinch of salt. Add the prawns just before serving, as they only take a few minutes to cook. Garnish with fresh coriander sprigs and serve. The main ingredients are:

3tbsp flavourless oil, such as groundnut

½tsp mustard seeds, 12 curry leaves, thinly sliced onions

5cm piece fresh root ginger, peeled and grated

Crushed garlic cloves

4 large tomatoes, roughly chopped

200ml coconut cream, 200ml coconut milk

1tbsp palm sugar (or soft brown sugar)

600g large raw tiger prawns, peeled


10. Thai green monkfish and prawn curry

Heat the oil in a casserole dish. Add the green curry paste and fry, stirring, for 5 minutes, until it smells aromatic. Add the coconut milk, water, fish sauce, palm sugar, lime leaves and new potatoes. Stirring, bring to the boil. Reduce heat and simmer for 10 minutes until the potatoes are tender. Add the prawns, monkfish and bamboo shoots. Simmer for 5-10 minutes until the prawns and monkfish are cooked. Stir in the shredded basil, sprinkle with green chilli and serve. The following are the ingredients:

2 tbsp sunflower oil, 2-3 tbsp green curry paste

400ml tin coconut milk, 300 ml water, 1 tbsp fish sauce

1 tbsp palm sugar or dark brown sugar, 6 lime leaves

6 new potatoes, halved

24 prawns, raw and headless, 700 g monkfish, cubed

225 g bamboo shoots


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