Fish is so simple and quick to cook. We eat fish at home most nights a week and it always amazes us how many peopare are intimidated by cooking fish when in fact there is nothing simpler than either baking or frying a piece of fish.
Try out some of our recipes below and you will be amazed at how simple they are and how tasty they are. Or even better why not pop in to see what fish we have in and if you like we can give you cooking suggestions over the counter
Oven Baked Hake with Roasted Red Pepper & Garlic Oil
The deep sweet taste of the roasted red peppers in this dish, really compliment the flavours of the Hake. However, should Hake not be available this dish tastes just as good with Monkfish, Cod, Halibut, Brill or Turbot
Serves 4 - Cost per person approximately €6.00
Preparation 10 minutes
Cooking 15 minutes
4 * 200g Hake fillets
Ask you fishmonger to remove the bones and should you wish ask for the fillets to be skinned.
25g of plain flour
For the Roasted Red Pepper Oil
3 Roasted Red Peppers sliced
Half a red onion roughly chopped
4 cloves of garlic smashed and roughly chopped
A couple of sprigs of fresh thyme
Salt and Pepper
200ml Olive Oil
A small bunch of fresh coriander
To Roast the Red Peppers
- Most delicatessens will sell ready roasted red peppers of a good quality
- Should you wish to roast the red peppers yourself, place the peppers on a baking tray and bake in the oven at 180°C until the skin blackens. Once the skin is blackened, remove the peppers from the oven, transfer to a dish and cover with cling film and leave to rest. After approximately 30 minutes the skin will remove easily from the peppers. Also remove the seeds
To prepare Roasted Red Pepper Oil
- Gently heat a glug of olive oil on a frying pan and add the red onion and garlic. Should you wish to add the chorizo, add it now
- Heat gently for a couple of minutes until the onions and garlic begin to soften. Make sure not to heat too quickly as this can lead to a sharp taste.
- Transfer the softened onions and garlic (and chorizo) to a small saucepan, add the fresh thyme leaves and the salt and pepper. Heat very gently and leave to infuse over a very low heat for about 10 minutes whilst you prepare and cook the fish.
To cook the fish
- Place the flour in a shallow bowl and add salt and pepper.
- Lightly dredge each fillet in the flour and shake off the excess
- Add a good glug of olive oil to a frying pan and heat. Fry the hake fillets for about 1 minute on each side until the flour is browned
- Transfer the fish to an oven proof dish or tray, drizzle with a little olive oil and cook in an oven preheated to 180°C for about 10 minutes (depending on the size of the fish fillet
- Place the fish fillet on the centre of a round plate
- Chop the coriander including the stalks and stir through the roasted red pepper oil.
- Gently spoon the roasted red peppers over the fish and drizzle the plate with some oil.
- Garnish with a sprig of coriander and serve with a side salad and some steamed baby potatoes. Be sure to add plenty of butter to the potatoes because everything tastes better with butter!
Recipes from TV3 BBQ show available here
BBQ Dublin Bay Prawns with Lemon Oil
Tian of Crab with Tomato Salsa
Whole Salmon with Fennel & White Wine
Whole Turbot with Roasted Garlic
Leeks & Smoked Bacon
Whole Hake with Salsa Verde
Lobster with Garlic Butter
Smoked Mackerel with Melba Toast
Baltimore Rope Mussels with Garlic & White Wine
Sea Bass with Salsa Verde
Baked Whole Sea Trout with Green Herbs & White Wine