• 280g butter
• 2 tablespoons Dijon mustard
• juice of half a lemon
• 2 cloves garlic, chopped
• half a bunch fresh parsley, chopped
• 1kg medium raw prawns, peeled with tails attached, and deveined

PREPARATION

1. Preheat oven to 230 C. 

• • 2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. When the butter melts completely, remove from heat.

    3. Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12 to 15 minutes or until the prawns are pink and opaque.

     

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    FISH PIE

    The flavours of white fish, smoked fish, salmon and prawns interweave with one another in this luxurious seafood pie topped with creamy mashed potatoes.

    INGREDIENTS

    • 1 small onion, peeled and thinly sliced
    • 8 black peppercorns
    • 2 bay leaves
    • 2 sprigs parsley
    • 375 g  hake, cod or other meaty white fish fillet
    • 250 g smoked cod fillet
    • 2 cups milk
    • 375 g tail end of salmon
    • 2 slices lemon
    • 6 medium potatoes, peeled and quartered
    • 90 g butter
    • 1/4 cup plain flour
    • Salt and freshly ground black pepper
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons lemon juice
    • 200 g fresh prawns, cooked and peeled
    • 8 tablespoons milk
    • 1 egg, beaten

    PREPARATION

    1. Put half the onion slices, 4 peppercorns, a bay leaf and a parsley sprig into a large frying pan, and the same into a saucepan. Add the ling and smoked fish to the frying pan and pour in the milk.
    2. Put the salmon in the saucepan, barely cover with water and add the lemon slices. Bring both pans to the boil, remove from the heat, cover and leave to stand for about 10 minutes.
    3. Meanwhile, cook the potatoes in boiling water for 20–25 minutes. Preheat the oven to 190°C. Using a nylon sieve, strain the milk from the ling and smoked fish into a measuring jug. There should be about 2 cups. If there is less, make up the difference with a little extra milk. Remove the salmon from the saucepan and discard the cooking water and flavourings from both pans.
    4. Remove the skins and bones from all the fish, then flake the flesh and set aside. Melt 30 g of the butter in a large saucepan, stir in the flour and cook over low heat for 1 minute. Gradually stir in the strained milk. Bring to the boil, stirring continuously, then reduce the heat and simmer for 2 minutes. Remove from the heat and season to taste with freshly ground black pepper. Stir in the parsley and lemon juice and gently mix in the flaked fish and prawns. Pour into a large, shallow, ovenproof dish and set aside.
    5.  Drain the cooked potatoes well and pass them through a potato ricer or sieve, or mash them well. Stir in the remaining butter and add enough milk to make a smooth, creamy, but fairly firm mixture. Season to taste with salt and pepper and spread or pipe over the fish mixture, covering it evenly. Brush the top of the potatoes with the beaten egg.
    6.  Bake the pie in the oven for 35 minutes, or until golden brown and heated through. Serve with steamed broccoli and cauliflower, or with a green salad.

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    SALMON WITH LEMON DILL SAUCE

    Baking salmon with a small amount of liquid and shallots produces exceptionally moist and succulent results. The creamy sauce is a cinch to make, with a base of low-fat yogurt and horseradish cream and brightened with fresh herbs and lemon.

    INGREDIENTS

    SALMON

    • 4 small salmon fillets (about 150 g each skin on
    • 2 tablespoons dry white wine or water
    • 1 medium shallot, finely chopped
    • freshly ground black pepper to taste
    • lemon wedges

    SAUCE

    • 125 g low-fat yogurt
    • 1 teaspoon horseradish cream
    • 1 teaspoon chopped fresh dill
    • ½ teaspoon lemon zest
    • cooked green beans, to serve
    • boiled small chat potatoes, to serve

    PREPARATION

     

     1.  Preheat the oven to 220°C. Coat a shallow baking dish with cooking spray. Place salmon pieces, skin side down,in the dish.Sprinkle with wine (or water), then sprinkle with shallot and season with pepper. Cover with aluminium foil and bake until the   salmon is opaque in the centre, 15 to 20 minutes.
    2. To make the sauce: whisk all ingredients together.
    3. Divide salmon among 4 plates. Spoon sauce over the salmon and serve with lemon wedges, beans and potatoes.

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    CREAMY SEAFOOD & DILL CREPES

    INGREDIENTS

    • 2 tablespoons olive oil
    • 1 medium leek, thinly sliced
    • 2 tablespoons plain flour
    • 1 1/2 cups fish stock
    • 1/2 cup pure cream
    • 2 tablespoons dijon mustard
    • 1/4 cup chopped fresh dill leaves
    • 600g firm white fish fillets, chopped
    • 400g green king prawns, peeled, deveined
    • 1 quantity Basic crepes (see related recipe)
    • 2 tablespoons stale white breadcrumbs

     

    PREPARATION

    1. Heat oil in a large frying pan over medium heat. Add leek. Cook, stirring occasionally, for 5 minutes or until soft.
    2. Add flour. Cook, stirring, for 1 minute. Combine stock and cream in a jug. Gradually add stock mixture to pan. Bring to the boil. Reduce heat. Add mustard and 2 tablespoons dill. Simmer for 2 minutes. Reserve one-quarter of the sauce. Add fish and prawns to pan. Simmer for 5 minutes or until fish is just cooked through.
    3. Meanwhile, make Basic crepes (see related recipe).
    4. Preheat grill on medium-high. Spoon 1/2 cup seafood mixture over 1 crepe. Roll up to enclose filling. Place in a flameproof, ovenproof dish. Repeat with remaining crepes and filling. Spoon over reserved sauce. Top with breadcrumbs.
    5. Place dish under grill. Grill for 5 minutes or until lightly browned. Stand for 5 minutes. Top with remaining dill. Serve.

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    ROASTED SILVER BREAM WITH NUT STUFFING

     

    INGREDIENTS

    • 4 (about 350g each) whole silver bream, scaled, cleaned
    • Olive oil, for brushing fish

    NUT STUFFING

    • 105g (3/4 cup) chopped pecans
    • 50g (1 cup) fresh breadcrumbs
    • 3 button mushrooms, chopped
    • 2 tbs chopped fresh chives
    • 2 tbs chopped fresh continental parsley
    • 1 egg, whisked
    • 2 tbs grated Parmesan
    • 1 tbs olive oil
    • 1 tbs fresh lemon juice

     

    PREPARATION

    1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper.
    2. Wash the cleaned and gutted fish and wipe inside and out with paper towel. Use poultry scissors to trim the side fins, cut off both the dorsal (at the back) and belly fins and trim the tails to a V-shape. Use a sharp knife to cut 2 slashes, about lcm deep, in the thickest part of the flesh on both sides.
    3. To make the stuffing, combine the pecans, breadcrumbs, mushrooms, chives, parsley, egg, Parmesan, olive oil and lemon juice in a medium bowl and mix well.
    4. Spoon the stuffing into the fish cavities, pressing in firmly. Place the fish onto the lined baking tray and brush each fish with the olive oil.
    5. Bake in preheated oven for 10-12 minutes or until fish is just cooked through and flesh flakes when tested with a fork in the thickest part.

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    BATTERED FLATHEAD FILLETS & ROSEMARY POTATO WEDGES

    INGREDIENTS

    • 4 medium (about 650g) desiree potatoes
      2 tbs olive oil
      2 tbs chopped rosemary
      12/3 cups (250g) self-raising flour
      1 cup (250ml) cold beer
    • ½ cup (125ml) cold water (approximately)
      Vegetable or canola oil, to deep-fry
      8 small (about 700g) flathead fillets (or other boneless white fish)
      Lemon wedges, to serve
      Green salad leaves, to serve

    PREPARATION 

  1. Preheat oven to 250°C. Cut unpeeled potatoes into thin wedges (about 10-15mm thick). Place potato in a medium bowl with olive oil and rosemary. Season with salt and freshly ground black pepper and gently toss to combine. Arrange potato on two greased oven trays. Bake, swapping tray positions halfway through cooking, for 30 minutes or until brown and crisp.
  2. Meanwhile, sift flour into a medium bowl. Use a whisk to gradually whisk in beer and enough water to form a batter the consistency of thickened cream. Whisk until smooth (do not overbeat). Set aside for 20 minutes to rest. 
  3. Place enough oil in a large, deep saucepan or wok to create a depth of 7cm. Place over medium heat until 180°C (to test when oil is ready, a cube of bread will turn golden brown in 20 seconds). Dip one fish fillet in batter and carefully lower into hot oil. You may only be able to cook 2 to 3 at a time. Cook, turning occasionally, for 4-5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in three more batches with remaining batter and fish, reheating oil between batches.
  4. Place fish and chips on serving plates. Serve immediately with lemon wedges and salad leaves, if desired.
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      PARMESAN-CRUMBED BAKED KINGFISH

      INGREDIENTS
    • 1/2 cup fresh multi-grain breadcrumbs
  • 1/4 cup flat-leaf parsley leaves, finely chopped
  • 1/3 cup finely grated parmesan cheese
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon olive oil
    • 4 (about 200g each) thick Kingfish steaks
    • olive oil cooking spray
    • steamed green beans, boiled chat potatoes and lemon wedges, to serve

       

      PREPARATION

      1. Preheat oven to 200°C. Combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil. Stir until breadcrumbs are coated in oil.
      2. Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.
      3. Place fish, skin-side down, onto a baking tray. Spray with oil. Bake for 15 minutes or until crumbs are light golden and fish is just cooked through. Serve with steamed beans, potatoes and lemon wedges.

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      MACADAMIA CRUSTED BARRAMUNDI FILLETS

      INGREDIENTS
    • 2 1/2 cups roasted macadamia nuts
    • 1 1/2 cups fresh breadcrumbs
    • 2 eggs, lightly beaten
    • 2 teaspoons water
    • 480g barramundi fillets
    • 1/4 cup olive oil
    • lemon wedges, aioli and green salad, to serve
    •  

      PREPARATION

      Process nuts and breadcrumbs in a food processor to fine crumbs. Remove to a shallow dish. Season with salt and pepper.

      Lightly beat eggs and water together in a shallow dish. Dip both sides of fish fillets into egg mixture. Coat with breadcrumb mixture, pressing on with your fingertips. Transfer to a plate. Cover with plastic wrap. Refrigerate for 20 minutes.

      Heat oil in a non-stick frying pan over medium heat. Cook fish for 3 to minutes each side or until golden.

      Serve fish with lemon, aioli and salad.

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      BAKED WHITING FILLETS WITH BREADCRUMBS, CHILLI & LEMON

       

       INGREDIENTS

      AIOLI

      To make your own aioli, roast 1 head garlic at 180°C for 45 minutes or until soft. Squeeze flesh from skin. Mash flesh. Stir through 1 cup whole-egg mayonnaise.
    1. 18 whiting fillets, skin on
    2. Olive oil
    3. 4 thick slices day-old white bread, crust removed
    4. Pinch dried chilli flakes
    5. Grated zest of 1 lemon
    6. 1 tbs chopped dill
    7. 1 tbs chopped flat-leaf parsley leaves
    8. Salt/freshly ground black pepper
    9. Extra-virgin olive oil
    10. Lemon wedges
    11. Preheat the oven to 170C.
  •    PREPARATION
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        • Remove any bones from the whiting fillets by running a sharp knife underneath the bones.
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                          Cut 6 pieces of baking paper, about 12cm square. Brush the paper with olive oil. Lay the whiting fillets, slightly overlapping and skin-side down on the paper then place on baking trays.

                          Put the bread in a food processor with the chilli flakes and lemon zest and process briefly until roughly crumbed. Transfer to a bowl. Stir in the dill, parsley, salt, black pepper and 60ml (¼ cup) extra-virgin olive oil.

                          Season whiting portions with salt and black pepper then scatter over the crumb mixture, pressing down lightly on the fish. Drizzle lightly with a little extra-virgin olive oil.

                          Bake in the oven for 12 minutes, or until the fish is just cooked through and the topping is golden.

                          Using a spatula, carefully lift the whiting fillets from the paper to serving plates.

                          Serve with a green salad, hand-cut chips, tartare sauce and lemon wedges.