Scottish fish is quite simply the healthiest of foods.
As well as its delicious taste, seafood is packed with essential nutrients, vitamins and minerals and oily fish is a rich source of omega 3 which is known to help protect against coronary heart disease.
By eating at least two portions of fish a week you are contributing to a big boost in your health and with over 60 species sustainably caught off Scotland you will be spoilt for choice.
With kind help from our friends at Seafood Scotland we are delighted to present you with a mouthwatering selection of delicious recipes. Enjoy more of the fresh taste of Scottish seafood, with its low food miles and healthgiving properties.
Preheat the oven to 190°C/375°F, Gas mark 5. Melt the butter in a small pan or heatproof casserole dish and cook the leeks until softened.
Transfer to a shallow ovenproof dish if necessary, then arrange cubes of fish on top, add lemon juice, nuts and parsley (if used). Season, cover tightly and bake for 15-20 minutes until cooked. Serve in jacket potatoes and garnish with parsley.
For the batter, sift the flour, yeast and salt into a bowl. Gradually whisk the beer into the flour to make a smooth batter. Cover and leave at room temperature for 1 hour. Next, preheat the oven to 150C/300F/Gas2. Line a baking sheet with plenty of kitchen paper; set aside. Combine all the ingredients for the tartare sauce.
Blanch chips before deep frying for about 5 minutes, then empty them into a roasting tin. The aim is to cook the potatoes through without colouring them.
Season each piece of fish with salt and pepper and dip them into the batter. Deep fry for 7-8 minutes until crisp and a deep, golden brown. Drain on a paper-lined sheet. Deep fry the chips again until crisp and a deep, golden brown. Serve the fish and chips with the tartare sauce.
Sift the flour and spices into a bowl. Season. Make a well in the centre and add the beer until you have a smooth batter. Add the egg white. Place some oil in a frying pan enough to fill about an inch up the pan and heat gently.
Dust the fillets in some flour and then coat in the batter allowing the excess to drip off. Carefully lower into the oil and fry until golden brown on both sides. Drain on absorbent paper.
Cut the cherry tomatoes in half, heat a little oil in a pan and place them in cut side down. After 2 mins, once they start to become golden, pour in the balsamic vinegar and toss. Remove from the pan and leave to cool. Meanwhile pick the mint leaves and finely slice the spring onions. Once the tomatoes are cool place in a bowl with the other ingredients and toss to combine. Drizzle the oil and sprinkle on some cayenne pepper to serve.
Melt butter in a large frying pan, add onion and cook until soft. Remove from heat. Gradually add the parsley, rosemary, black pepper, breadcrumbs and 10 ml (2 teaspoons) of lemon juice and mix thoroughly.
Place fish onto a lightly greased tray and sprinkle with the remaining lemon juice. Spoon the breadcrumb mixture onto fish, gently pressing to form an even layer. Grill under medium heat for 8-10 minutes. Finish in oven for a further 10-15 minutes to ensure fish is cooked through.
Mix the sesame oil, peanut butter, smoked paprika, garlic and lemon juice together. Spread on to the fish fillets to completely cover. Season with freshly ground black pepper and sea salt. Bake in a moderate oven, 180°C or gas mark 5, for 15-20 mins.
Alternatively lightly grease a frying pan with sesame oil and place fish coated side up. Cover with a lid and cook gently for 10 mins.
Serve with lemon wedge and chives.
Place the fish in a frying pan and add a little freshly milled black pepper but no salt. Then pour in the milk (it won't cover the fish but that doesn't matter), bring it up to simmering point and simmer gently, uncovered, for about 8-12 minutes according to thickness if you’re using large pieces of smoked haddock or cod. You will be able to see quite clearly when it is cooked as the fish becomes pale and opaque.
Then carefully lift the fish onto a plate, add the crème fraîche to the pan and continue to simmer uncovered, for about 2-3 minutes until the sauce reduces and thickens slightly. Whisk in the butter and return the fish to the sauce briefly, scatter in the chives and grated cheddar, let it bubble for about 30 seconds. Then enjoy.
Put the mackerel and yoghurt in a bowl and mix together. Season with black pepper.
Split the pitta breads and spoon in the creamy mackerel, onion, cucumber and apple.
Serve wrapped in a napkin.
Preheat a griddle pan. Take the ciabatta and cut into 2 pieces. Arrange the tomato on the base of each piece. Mix together the mayonnaise and the cooked smoked cod and spread over the tomatoes, then top with the feta. Sandwich the ciabatta pieces together.
Place the ciabatta onto the griddle. Weigh down with a plate and cook for 1 - 2 minutes. Turn the ciabatta pieces over and repeat the process.
Heat the oil in a large frying pan, add the onions and cook gently for 3-4 minutes until softened but not browned. Add the peppers and cook for another 2-3 minutes. Add the tomatoes, thyme, chilli flakes and lemon juice, bring to the boil, season generously and simmer for about 5 minutes, stirring occasionally until the mixture has thickened slightly.
Place the cod steaks on top of the tomato mixture, cover the pan tightly and simmer for about 10-12 minutes until the fish is steamed through. You will be able to tell this because it will have taken on a delicious snow-white look. Garnish with parsley and serve with sautéed potatoes.