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Egg free + Fish recipes (148)

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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 Trout

Recipe by: Mayelle

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Mmmm! I had never had trout before, definitely not a fish lover, but my boyfriend said he wants more fish in his diet and I like creating with foods so we had rainbow trout for our tea. I actually liked it.

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Baked trout with cucumber sauce

Recipe by: Azmina Govindji

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Orange and lemon slices add a great flavour to this simple recipe for baked fish, and a cucumber and yogurt sauce provides a refreshing contrast. New potatoes are roasted in the oven with the fish.

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.

Barbecued Scallops with Butter and Lemon

Recipe by: MAINJUMP

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This is a simple, quick and delicious preparation for scallops.

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.

Broccoli soup with salmon cakes

Recipe by: Norma MacMillan

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Salmon goes so well with broccoli and watercress, both in flavour and colour. Here the fish is combined with potato and dill in miniature cakes that are delicious served in the fresh green vegetable soup.

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.

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!

Cheesy haddock and potato bake

Recipe by: Maggie Pannell

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Here's a really simple supper dish of smoked haddock with a crispy topping of sliced potatoes finished with cheese. Preferably, choose undyed smoked fish fillets – a pale gold colour rather than the tan-coloured dyed fish. Peas and leeks add vitamins, minerals and fibre.