Fish + Beans recipes (8)

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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.

Cod with spicy Puy lentils

Recipe by: Azmina Govindji

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Dark green Puy lentils, grown in the south of France, have a unique, peppery flavour that is enhanced by chilli. They do not disintegrate during cooking and their texture is a perfect complement for the flakiness of fresh cod. Serve this satisfying dish with warm crusty bread and a mixed salad.

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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.

Lemony Puy Lentils with Curry-dusted Scallops

Recipe by: Jan Cutler

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Dainty dark-green puy lentils are regarded as the best-tasting lentils and they cook the fastest, too. For a midweek treat, serve them with fresh scallops, jazzed up with a little curry spice, and rice or bread.

Natasha's Jamaican(ish) Stew

Recipe by: IyeImade

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This is a very easy and warming stew that is perfect for the slow cooker. Easily tweaked according to your own taste and preferences. You can omit the salmon and have it as a vegetarian meal and adjust the amount of pepper depending on how hot you like it. I put this on in the morning before leaving for work and come home 9 hours later to a yummy dish! Serve with crusty bread or Jamaican sweet bread for extra authenticity.

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Pan-fried swordfish steaks with Mexican salad

Recipe by: Norma MacMillan

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The lively flavours of Mexico combine in this supper dish of spicy swordfish steaks paired with a salsa-style kidney bean salad based on the famous avocado dip, guacamole. Serve with boiled brown or white rice or, to carry through the Mexican theme, warm flour tortillas.

Quick smoked salmon pâté

Recipe by: Brenda Houghton

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Smoked salmon trimmings blended with fresh herbs and white beans make a delicious pâté that needs no cooking.

Spicy cod with chickpeas and spinach

Recipe by: Maggie Pannell

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Succulent chunks of creamy white cod, gently cooked in an aromatic, slightly spicy sauce with a colourful mix of vegetables and chickpeas, makes a satisfying, yet low-fat meal. If liked, serve with French bread.

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