The Fishwife
Recipe Ideas
Have a look at some of our favourite fish recipes
As the oldest, family, smoking business in Grimsby, we've eaten a lot of fish in our time.
We are almost as passionate about cooking fish as we are about eating it (and believe us, we love to eat it). We would like to share some of our favourite recipes with you.
- Red Mullet stuffed with sundried tomatoes, olives, pine nuts and herbs
- Atkinsons Finest Smoked Haddock with free range poached egg and spinach
- Wester Ross Fresh Scottish Salmon stuffed with crab claw meat and dill
- Wild Sea bass with crunchy nutty Dukkah
- Wild Halibut, stir fried vegetables and coconut lime and ginger sauce
Do you know any mouthwatering fish dish recipes? We'd love to hear about your favourite fish dishes — you can email us your recipe ideas at ILoveToCookFish@thefishwife.co.uk. If your recipe features in store as our "Recipe of the Month", we'll send you a £5 voucher to use next time you pop in.
Red Mullet stuffed with sundried tomatoes, olives, pine nuts and herbs
Serves 2
What you need
- 2 prepared Red Mullet (available from The Fishwife)
- 1 handful of sun-dried tomatoes
- 1 handful of de-stoned olives
- 1 handful of fresh basil or marjoram
- 1 handful of pine nuts
What you do
- Pre heat the oven at 200 degrees
- Carefully score the skin on each red mullet
- Finely chop the tomatoes and olives and mix together with the herbs and pine nuts
- Stuff the Red Mullet with the mixture and rub mixture over the scored skin
- Drizzle with olive oil and a squeeze of lemon juice
- Bake in the oven for 15–20 minutes
- Serve with a crisp green salad
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Atkinsons Finest Smoked Haddock with free range poached egg and spinach
Serves 2
What you need
- 2 fillets of Atkinsons Smoked Haddock (available from The Fishwife)
- 2 fresh free range eggs (available from The Fishwife)
- 6 good handfuls of fresh spinach (allow 3 handfuls per serving)
- Black pepper to season
What you do
- Pre heat the oven at 200 degrees
- Place each fillet on a baking tray and season with black pepper and bake for 15–20 minutes
- Poach the eggs
- Steam the spinach and season
- Serve the poached egg on top of the fish with the spinach
Printer friendly version available here
Wester Ross Fresh Scottish Salmon stuffed with crab claw meat and dill
Serves 2
What you need
- 2 portions of Wester Ross Salmon fillet (available from The Fishwife)
- 150g of crab claw meat (available from The Fishwife)
- 4 sprigs of fresh dill
- 1 tablespoon of dill sauce — optional (available from The Fishwife)
- Black pepper to season
What you do
- Pre heat the oven at 200 degrees
- Take the two salmon fillet portions and slice a pocket in the side of each portion ready for stuffing
- Mix the crab claw meat with the dill sauce in a bowl and then stuff the mixture in the salmon pockets
- Season the stuffed fillet portion with black pepper and place in the oven to bake for 15 minutes
- Garnish with the fresh dill sprigs and serve with steamed mange tout
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Wild Sea bass with crunchy nutty Dukkah
Serves 2
What you need
- 2 fillets of wild sea bass (available from The Fishwife)
- 1 handful of aromatic dukkah (available from The Fishwife)
What you do
- Pre heat the oven at 200 degrees
- Place the two wild sea bass fillets skin side down on tin foil on a baking tray
- Sprinkle the dukkah over the top of the fish until covered
- Place in the oven and bake for 10 minutes
- Serve with roasted vegetables
Printer friendly version available here
Wild Halibut, stir fried vegetables and coconut lime and ginger sauce
Serves 2
What you need
- 2 portions of Wild Halibut fillet (available from The Fishwife)
- Vegetables for stir frying
- Coconut, lime and ginger sauce – or try the pineapple and red chilli sauce (both from The Fishwife)
- Parchment or grease proof paper
What you do
- Pre heat the oven at 200 degrees
- Place the wild halibut fillet portions on the parchment/grease proof paper
- Lightly drizzle the coconut, lime and ginger sauce over the fish
- Fold paper to seal
- Place in the oven and bake for 15–20 minutes.
- Stir fry the vegetables adding some coconut lime and ginger sauce just before serving
- Serve the wild halibut in the parchment/grease proof paper or on top of the vegetables