Grain + Fish recipes (9)

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Baked sea bass with barley pilaf and watercress

Recipe by: Chrissie Lloyd

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Barley and celery add vitamins and minerals to this dish, while their textures enhance the delicate flesh and wonderful flavour of sea bass.

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.

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Crispy Oat Crusted Fish

Recipe by: Pierre

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Porridge oats make a crispy coating for fish. Serve warm with chips and lemon or with a salad.

Fish soup with pepper polenta

Recipe by: Azmina Govindji

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Good stock provides the flavour base for this delicate broth. If you are not making your own low-salt stock, try a high-quality commercial stock sold chilled, rather than a stock cube, but still keep added salt to the minimum. The polenta accompaniment is prepared in advance, so the soup is simple to cook at the last minute.

Grilled Lemon Plaice with Golden Couscous and Fennel

Recipe by: Jan Cutler

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A bed of couscous spiced with turmeric and flavoured with fennel soaks up the buttery cooking juices from grilled plaice – an amazingly fast meal that looks and tastes terrific.

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Grilled sardines with lemon and caper couscous

Recipe by: Maggie Pannell

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Tasty sardines are super-healthy and here they are stuffed with a refreshing, zesty couscous. Ask your fishmonger to bone the fish for you, so they're ready to fill.

Herring in oatmeal

Recipe by: Chrissie Lloyd

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This is a traditional Scots way with heart-friendly herring and oatmeal. Using fresh damp fish and fine oatmeal is healthier than coating the fish in a heavier mixture of flour, egg and breadcrumbs.

Oat-crusted mackerel fillets with orange and mustard

Recipe by: Norma MacMillan

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The crisp coating on these fillets seals in all the flavour of the fish, as well as adding texture and beneficial fibre. They can be served with baked or boiled potatoes or bread, plus a salad or seasonal vegetables.

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Sole and prawn parcels with couscous

Recipe by: Maggie Pannell

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For this elegant dish, fillets of sole are wrapped around a filling of prawns, asparagus and spring onions, subtly flavoured with lemon and ginger, then steamed over couscous with courgettes and peas.