3 quick and easy fish supper recipes

A little trip to Plymouth last week to visit a friend who has just launched his new harbour-side cafe selling yummy fresh-fish dishes (check out The Boathouse Cafe, definitely worth looking up if you're in town) has inspired me to go searching for some similarly delicious recipes. A healthier option to my usual dinner (don't ask), these mouth-watering fish supper recipes are a delight. There's a take on Luxury Fish Pie (heart warming after a long, rainy day), Salmon Fish Cakes With Capers (light and fresh and perfect for a sunny evening) and Mediterranean Cherry Pepper and Prawn Tagliatelle (simple to make after a hard day's work)...


Serves 4


675g/11/2lb floury potatoes

50g/2oz Glenilen Farm Handmade Country Butter

1 large leek, trimmed and finely shredded

Nutmeg kernel

3 tbsp plain flour

350ml/12fl oz milk

4 tbsp single cream

350g/12oz firm white fish e.g. cod or haddock fillet, skinned and cut into large chunks

225g/8oz Dublin Bay Prawns, peeled

125g/4oz Kinvara Smoked Salmon slices

125g/4oz cooked Fastnet Mussels, removed from their shell

125g/4oz Carrigaline cheese, grated


Butter a 1.7litre/3pint shallow ovenproof dish and set aside.  Peel the potatoes and cut into 5mm/1/4inch thick slices. Bring a large pan of lightly salted water to the boil and add the potatoes. Cook for 4-5 minutes. Drain well and set aside.  Meanwhile, preheat the oven to 190*C/fan oven 170*C/Gas mark 5.

Melt 75g/3oz of the butter in a large frying pan (remove and reserve 1 tablespoon) and saute the leeks for 2-3 minutes until just softened. Grate over some nutmeg. Sprinkle over the flour and stir well. Gradually add the milk and stir until thickened and creamy. Season to taste. Stir in the cream.

Mix together the white fish, prawns and mussels and scatter over the base of the buttered dish. Arrange ruffles of the salmon randomly over the top. Spoon over the sauce to cover and crumble over the cheese. Arrange the potatoes overlapping over the surface of the sauce.  Brush the potatoes with the reserved butter (remelted if necessary) and sprinkle over the remaining cheese. Season and bake for 45 minutes until golden and bubbling.

Cook's tip

For an extra crispy golden top finish under a hot preheated grill for 3-4 minutes.


Serves 4

For the salad:

6 medium ripe tomatoes

12 cherry tomatoes

3 spring onions, trimmed and in strips

1 tsp Grey Poupon Dijon mustard

1 tbsp white wine vinegar

1 tsp Tabasco

3 tbsp oil

salt and freshly ground black pepper

basil sprigs

350g/12oz salmon fillet

450g/1lb potatoes, peeled and in chunks

25g/1oz butter

2 tsp Tabasco

1 tbsp capers, drained and roughly chopped

sifted flour for sprinkling

2 tbsp sunflower oil


First make the salad.  Halve tomatoes, and place in a bowl with cherry tomatoes and spring onion.  For the dressing place Dijon mustard, vinegar, Tabasco in a bowl and whisk.  Gradually add oil to make an emulsion.  Season with salt and freshly ground black pepper, then pour over tomato mix and lightly toss.  Reserve.

Place salmon in a pan and cover with water.  Bring to bubbling, then turn down to simmer for 5 minutes.  Turn off heat and allow fish to cool in the liquor.

Cook potatoes in lightly salted boiling water until tender.  Drain well, then mash with butter.   Transfer to a bowl.  Remove skin from salmon, and any bones, then flake flesh in large chunks onto mash.  Season with salt, freshly ground black pepper and Tabasco.  Add capers and tarragon.  Using the hands carefully turn the mix over to combine.

Using the hands again, shape into chunky tall cakes.  Lightly sprinkle with flour.  Heat extra oil in a pan and fry fish cakes on both sides to brown and heat through.  Serve with tomato salad decorated with basil sprigs.


An irresistible, spicy dish of tagliatelle with juicy pan-fried Tiger prawns, Aleyna Cherry Peppers, coriander, lemon and olive oil.

Serves 4


350g/12oz tagliatelle

Salt and freshly ground black pepper

8 Aleyna Cherry Peppers, de-stalked and sliced

2 tbsp sunflower oil

16 raw Tiger prawns, shelled and de-veined

1 tbsp fresh coriander, finely chopped

Juice and zest of a lemon

3 tbsp extra virgin olive oil


Cook tagliatelle in salted boiling water for 10 minutes, or until just al dente.  Drain pasta, then stir in Aleyna Cherry Peppers.

Heat extra virgin olive oil in a pan and cook Tiger prawns over high heat until they turn pink. Remove with a slotted spoon and add to tagliatelle with coriander. Squeeze over lemon juice and drizzle with extra virgin olive oil. Season with freshly ground black pepper.

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Emily Peck, Editor

View all posts by Emily Peck, Editor