Lunch + Fish recipes (53)

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Bulgur wheat and fish salad in a lemon dressing

Recipe by: Brenda Houghton

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A gutsy fish salad using orange roughy, a New Zealand import with a hint of shellfish flavour.

Cannellini Bean, Tuna and Caper Salad

Recipe by: SunFlower

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I serve this on a bed of lettuce or in a wrap. I love its fresh Mediterranean flavour.

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Crispy fish goujons

Recipe by: Maggie Pannell

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You can use any white fish for these home-made fish fingers coated in a sesame seed crumb, so see what is on offer and buy the best of the day.

Curried Salmon with Fruit Chutney

Recipe by: MICHELLE0011

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The coolness of the fruit tastes great with the spicy salmon.

Devil's Tom Yum Soup

Recipe by: FAIQAH

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You can easily get the ingredients in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum! You can use chicken instead of fish if you prefer.

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Easy pasta niçoise salad

Recipe by: Jan Cutler

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For the best flavour, add the vinaigrette to the pasta while still hot, then serve warm. However, you can also prepare the salad ahead to serve cold, if you have time.

Fennel, apple and herring salad

Recipe by: Norma MacMillan

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Oily fish such as herring are traditionally served with tart or pungent ingredients that offer a refreshing piquancy to balance the rich fish flavour. In this Scandinavian-style salad, apple, fennel and lemon juice offer the complementary contrast. Serve the salad for lunch or supper.

French fish soup

Recipe by: Maggie Pannell

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Served in true French style, this hearty soup is topped with crisp baguette toasts spread with spicy rouille and a sprinkling of grated Gruyère – perfect for a one-bowl-meal.

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Gravlax

Recipe by: Suzanne

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Gravlax is salt-cured salmon popular in Scandinavian cuisine. Some, like this one, are made with vodka.

Grilled salmon in ciabatta

Recipe by: Norma MacMillan

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Here fresh salmon fillets are marinated, then lightly grilled and served in warm ciabatta rolls with mixed salad leaves and a basil mayonnaise, to create a very tempting and special lunch dish. Lightening the mayonnaise with yogurt reduces the fat without losing out on any of the creaminess.

Grilled salmon salad

Recipe by: Azmina Govindji

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Conjure up the colours and flavours of a tropical island with this unusual warm salad. The rich flavour of salmon is perfectly balanced by the gentle acidity of orange and the sweetness of mango and papaya. Serve with an accompanying salad of mixed long-grain and wild rice or bulghur wheat.

Home-made smoked salmon

Recipe by: sarah81783

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If you don't have a smoking pan, you can use a thick, deep rosting tin. Then just have a rack where you can put the salmon on. Even with a lid, smoke will come out of it so cover the pan with foil first before putting on the lid. Also, line the base with foil so that the uncooked rice won't stick to the pan and is easier to dispose of. The salmon is wonderful with mango salsa or tartar sauce and the leftovers are good for brekkie with scrambled eggs.

Hot and spicy tuna rolls

Recipe by: Norma MacMillan

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Here, the soft interiors of large crusty bread rolls are hollowed out to provide a crisp casing for a gently spiced mix of tuna, sweetcorn and red kidney beans, and then warmed in the oven. For a light lunch that is satisfying and well-balanced, serve with a mixed tomato and leaf salad.

Middle Eastern salad

Recipe by: Azmina Govindji

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Based on ‘fattoush’, the colourful, crunchy salad served throughout the Middle East, this version adds tuna fish for extra flavour and protein. Make sure you grill the pitta bread until really crisp to prevent it from going soggy when mixed with the other ingredients, and serve the salad as soon as possible after making.

Mixed shellfish and pasta salad

Recipe by: Brenda Houghton

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A cool pasta salad tasting of the sea makes a luxurious starter or a lovely dish to take on a grand picnic.

Monkfish and mussel kebabs

Recipe by: Azmina Govindji

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To create these succulent mini kebabs, marinated cubes of monkfish fillet and fresh mussels are threaded onto skewers with a selection of colourful vegetables, then lightly grilled. They make an extra special hot nibble to hand round at a celebration party or present on a buffet table. You can use any firm fish that will hold it's shape.

Pan-fried cod and cos

Recipe by: Jan Cutler

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Flaked cod and cos lettuce flavoured with a mustard, vinegar and caper dressing makes a delightful light lunch or dinner.

Pesto pasta

Recipe by: Jan Cutler

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Pasta, pesto and smoked salmon make a quick, delicious midweek meal.