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Easy Fish Supper in 15 Minutes, 3 Fish 3 Flavours, 3 Recipes

In this episode of Peter Sidwell's Kitchen I went down to my local supermarket Booths and purchased some cracking fresh fish to make these easy, tasty and delicious recipes for dinner.

Mediterranean Sea Bass with Tomato, Fennel and Olive

Serves 2


3 Sea bass fillets

400g Tin chopped tomatoes

1 Lemon

70g Green pitted olives

100ml White wine

1 tsp Fennel seeds

Salt and pepper

1 tsp Olive oil

6 Basil leaves

1 clove of garlic

Here’s how

Pour the tinned tomatoes through a sieve over a bowl to catch the excess liquid and drain away, this will help improve the flavour.

Take 4 pieces of baking parchment or foil approx 40cm long by 20cm wide.

Divide the tinned tomatoes between the two pieces of paper and place in the centre.

Sprinkle over some fennel seeds and a little salt for seasoning.

Add the pitted olives and tear up the basil before placing on top of the tomatoes.

Pour a splash of dry white wine and drizzle of extra virgin olive oil over the tomatoes.

Crack the garlic clove with the back of your knife and add to the parcel for added flavour.

A squeeze of lemon juice will complete the sauce.

Add the sea bass fillet skin side up so that the flavour and moisture travels up into the fish.

Fold the parcel up and bake in the oven for 12-15 minutes pre heated oven 170c

Smoked Haddock with Leek,Potatoes and Tarragon Cream

Serves 2


1 Fillet of naturally smoked haddock

250g Baby potatoes sliced thinly

1 Large leek sliced

1/2 tsp Salt and some black pepper

1 Lemon

1 tsp Dried tarragon

50ml Sour cream

100ml Dry white wine

Here’s how

Slice the new potatoes as thin as possible and place in a bowl with the sliced leeks.

Season with the salt and pepper before mixing together.

Place the leeks and potatoes onto a large sheet of baking parchment or foil to create a base for the fish to sit on.

Spread out the vegetable to approximately the same size as the fish.

Add a sprinkle of dried tarragon along with the juice of half a lemon.

Spoon the sour cream onto the vegetables, this will create a sauce as the fish is cooking.

Add a splash of wine before placing the fish skin side up on top of the leeks and potatoes, this is important as you want the flavours and liquid to steam up into the fish while cooking.

Fold the parcel up to seal in the flavour and bake in a pre heated oven 170c for 20 minutes or until the fish is cooked.

Asian Style Salmon with Tender Stem Broccoli

Serves 2

400g Fillet of salmon cut into 2 portions

8 Stems of broccoli

1 thumb ginger sliced

1 Red chilli chopped

1 Garlic clove crushed

1 Lime

2 tbsp Dark soy sauce

1 tbsp Sesame seeds

Here’s how

Take the tender stem broccoli and trim the bottoms.

Slice the ginger skin on is fine and add to the broccoli.

Chop the red chillis and crush the garlic before adding to the broccoli.

Take your baking parchment and layout on the work top, 2 sheets approx 40cm x 20cm.

Mix the broccoli, ginger, chilli and garlic together before placing on the parchment paper with a drizzle of olive oil and a sprinkle of black pepper.

Pour a drizzle of the soy sauce and a sprinkle of sesame seeds.

Cut the lime in half a squeeze half over each parcel.

Add the salmon on top of the broccoli skin side to make sure all the flavour can travel up into the fish.

Fold the parcels up and place in a pre heated oven 170c for 12-15 minutes.


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