Dairy free + Fish recipes (108)

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Anchovy and sesame-topped tuna

Recipe by: Norma MacMillan

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Peppers, tomatoes and a touch of chilli make a zesty combination to partner tuna steaks, which are baked with a crisp topping. Tagliatelle is a good accompaniment, along with a crisp mixed salad or lightly steamed broccoli.

Anchovy Tapenade

Recipe by: Jim Clark

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Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pitta bread or crusty bread.

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Apricot and Ginger Glazed Salmon

Recipe by: ZBUGG11

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Grilled salmon with a sweet and spicy glaze.

Aromatic steamed Asian swordfish

Recipe by: Maggie Pannell

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Swordfish has a distinctive, firm, meaty texture, but can become dry if grilled. Here it is steamed with vegetables and spicy Thai flavourings in paper parcels to ensure the flesh stays tender and succulent.

Asparagus and Smoked Salmon Farfalle

Recipe by: Myra

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This is a light summery pasta salad that I love because the flavours go so well together. Lemon juice and a drizzle of good olive oil finish everything off nicely. It does taste best when chilled for 1 or 2 hours.

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Bacon and Red Mullet Surf and Turf

Recipe by: Curt Pond

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Surf and turf refers to any combination of seafood and meat. Using a square closeable fish basket for your barbecue, place fish fillets between layers of bacon and onions - you won't believe something so simple is this gorgeous!

Bacon Wrapped Scallops

Recipe by: JOELLEFLYNN

Reviews(2)

Scallops wrapped in bacon and cooked until crispy. A simple but lovely combination.

Baked mackerel with rhubarb and orange sauce

Recipe by: Maggie Pannell

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Tart, tangy rhubarb and orange sauce complements the rich flesh of mackerel wonderfully.

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Baked Salmon Parcels

Recipe by: Karen

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A tasty and easy way to bake salmon. Serve in parchment with buttered new potatoes, and forget about the washing up!

Baked whole fish with grapefruit

Recipe by: Norma MacMillan

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This colourful recipe offers an intriguing combination of citrus and fennel flavours that taste wonderful together. Serve with baked jacket potatoes and vegetables such as steamed baby carrots and marrow.

Barbecued Catch of the Day

Recipe by: shaggy

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The fresher the trout, the better the flavour.

Basic Fish Stock

Recipe by: SYLVIABC

Reviews(2)

Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but sole, brill and turbot make excellent stock. If in doubt, ask your fishmonger.

Black olive tapenade

Recipe by: Jan Cutler

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Use this quick tapenade to top bread or fish.

Bouillabaisse

Recipe by: Mary Young

Reviews(5)

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

Breaded Fish and Chips

Recipe by: COVIN

Reviews(4)

Try this breaded version of fish and chips with a more sustainable fish, such as pollock, seabass or red snapper.

Cajun Stuffed Peppers

Recipe by: Heidi Slonka

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A Cajun twist on a classic stuffed green pepper, with smoked sausage, prawns and Cajun seasoning.

Caribbean Cook Up

Recipe by: Kemoy

Reviews(2)

This is a Caribbean one-pot dish which includes a hearty combination of chicken, fish, rice and vegetables. Serve hot!

Chinese shrimp soup

Recipe by: Norma MacMillan

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This light, refreshing soup has flavours that are characteristic of Chinese cookery: sesame, ginger and star anise. The dried mushrooms and dried shrimps can be found in larger supermarkets and Oriental food stores.

Chinese-style steamed plaice rolls

Recipe by: Norma MacMillan

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Here rolled up plaice fillets, flavoured with oyster sauce, ginger and spring onions, are set on a bed of the sea vegetable samphire and then steamed. They're served with a mixture of long-grain and wild rice.

Chunky fish soup

Recipe by: Azmina Govindji

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Even though this soup contains bacon and root vegetables, it has a delicate flavour that makes it an appealing first course at any time of the year. Rich in B-complex vitamins, it is also low in fat and contains a good amount of fibre. Serve with crusty wholegrain rolls.