Supper Club: 3 fish recipes you’ll love this summer

Fearne Cotton’s haddock burrito
Serves 2

Ingredients

• 1 tbsp olive oil
  
• 200g skinless and boneless haddock fillet, cut into bite-sized pieces
  
• 1 clove garlic, crushed
  
• 1/2 tsp sweet smoked paprika
  
• 2 wholegrain tortillas (gluten-free if you prefer)
  
• 100g cooked white or brown rice
  
• 1/2 head of baby gem lettuce, roughly chopped
  
• small handful of fresh flat-leaf parsley or coriander leaves, roughly chopped
  
• 1 lime, cut into wedges
  
• sea salt and freshly ground black pepper

For the salsa

• 200g cherry tomatoes, finely chopped
  
• 2 spring onions, finely chopped
  
• 1/2 red chilli, halved lengthways, deseeded and finely chopped
  
• 2 tsp extra virgin olive oil
  
• grated zest and juice of – lime

For the guacamole

• 1 large ripe avocado, halved and stone removed
  
• 1 clove garlic, crushed
  
• 1 spring onion, finely chopped
  
• 1/2 red chilli, halved lengthways, deseeded and finely chopped
  
• 2 tsp extra virgin olive oil
  
• grated zest and juice of – lime

Method

1. To make the salsa, combine all the ingredients in a bowl and season to taste. Set aside. 
2. To make the guacamole, scoop the avocado flesh into a bowl and mash it together with the remaining ingredients. Season to taste with salt and pepper and set aside.
3. Heat the olive oil in a frying pan over a medium-high heat, add the haddock, garlic and smoked paprika, and season with salt and pepper. Fry for 2-3 minutes, until the fish is cooked through, then transfer to a warm plate.
4. When ready to serve, place a dry frying pan over a high heat. Warm the tortillas, one at a time, for about 30 seconds on each side or until softened.
5. To assemble the burrito, transfer the tortillas to 2 plates, divide the rice, lettuce and haddock between them and add as much salsa and guacamole as you like. Scatter with parsley or coriander and fold over the tortillas to enclose the filling. Serve the lime wedges on the side to squeeze over.

Extracted from Cook Happy, Cook Healthy by Fearne Cotton (Orion Books).

Darina Allen’s fish with dill and pangratatto
Serves 6-8

This perfect one-pot dish can be cooked ahead and reheated – just make sure there’s lots of cheese sauce, otherwise, it’ll be dry and uninteresting instead of juicy and unctuous. Mussels, shrimps, periwinkles or prawns can be added to make for a more elaborate and expensive version. Buttered leeks, piperonata, sautéed mushrooms or tomato fondue are other options – simply put a tablespoon or two either on top of the fish or underneath it in the gratin dish.

Ingredients

• 1.1kg cod, hake, haddock or grey sea mullet fillets
• flaky sea salt and freshly ground black pepper
• 2 bay leaves
• 15g butter
• 600ml milk
• approx 50g roux, (made by blending 25g softened butter with 25g plain flour in a small bowl)
• ¼ tsp Dijon mustard
• 150–175g grated Cheddar cheese or
• 75g grated Parmesan cheese
• 1 tbsp chopped dill (optional)

For the pangrattato

• 50-75ml extra virgin olive oil
• 1 garlic clove, finely chopped
• 50g soft, white breadcrumbs

Method

1. Preheat the oven to 180°C/gas mark 4.
2. To make the pangrattato, combine all of the ingredients in a little bowl and set aside.
3. Skin the fish and cut it into 6 or 8 portions. Season with salt and freshly ground pepper.
4. Place the bay leaves in a lightly buttered sauté pan and lay the pieces of fish on top. Cover with the milk and bring slowly to the boil. Simmer for 4-5 minutes, or until the fish changes colour from translucent to opaque. Remove the fish with a slotted spoon to a plate and set aside.
5. Bring the milk back to the boil and whisk in the roux to thicken the sauce to a light coating consistency. Stir in the mustard and two-thirds of the grated cheese, and season to taste with salt and pepper. Add the dill, if using.
6. Return the fish to the pan and sprinkle the remaining cheese over the top, followed by the pangrattato.
7. Cook in the oven for 15-20 minutes or until the fish is heated through and the top is golden brown and crisp. Serve with a salad of organic leaves.

Smoked monkfish with Parma ham and rosemary
Serves 4

Smoked monkfish has a delicate flavour and it tastes wonderful when it is wrapped in Parma ham and roasted. These parcels make an easy and impressive Friday night dinner.

Ingredients

• 4 generous chunks hot-smoked monkfish, weighing about 150g each
  
• 4 small sprigs of fresh rosemary
  
• 8 slices Parma ham
  
• sea salt and freshly ground black pepper
  
• wilted spinach and lemon wedges, to serve

Method

1. Preheat the oven to 180?C/fan 160?C/gas mark 4.
2. Start by seasoning the monkfish fillets. Place a sprig of rosemary on each piece and wrap each one in Parma ham using 2 slices per portion. Sit the parcels on a non-stick baking tray and bake for 20-25 minutes until the Parma ham is really crispy.
3. Serve as soon as the fish is cooked, with some wilted buttered spinach and lemon wedges on the side.

Extracted from Smoked by Charlotte Pike (Kyle Books). Photography by Tara Fisher.