Smoked Haddock Frittata



180g cooked smoked haddock, cut into chunks

4 large eggs

3 tbsp. semi-skimmed milk

10 fresh chives, chopped

1 tbsp. sunflower oil

50g baby spinach leaves, washed

75g mature cheddar cheese, grated


Preheat the oven to 180ºC/fan 160ºC/gas mark 4.

Beat the eggs in a bowl with a fork, combining with the milk and chopped chives.

Heat the vegetable oil in an ovenproof frying pan over a medium heat and gently fry the haddock for 2 minutes, turning it over half way through.

Add the spinach leaves and cook for 3 minutes, until wilted.

Pour the egg mixture into the frying pan, making sure it spreads evenly around the fish. Cook over a low heat for 3-5 minutes, until the egg is set around the edges.

Sprinkle with the grated cheddar cheese, then place the frittata in the oven for 6 minutes until the egg is cooked through and spongy. While the frittata is in the oven, preheat the grill to a high setting. When the frittata is cooked, place under the grill and allow the cheese bubble.

Serve the fritatta from the pan – it’s perfect with a mixed salad.

Recipe from Love Seafood -

Sea bass traybake recipe

2 x Wild Bass fillets or 4 x farmed Seabass fillets

3 red peppers, de-seeded and cut into chunks

250g pack cherry vine tomatoes

1 red onion, chopped

2 tbsp. olive oil

100ml dry white wine

15 green or queen olives, pitted

3 garlic cloves, finely sliced

2 tbsp. toasted pine nuts

Zest of 1 lemon and juice of ½, plus wedges to serve

Handful fresh basil leaves, chopped

Fresh coriander leaves, chopped

4 tbsp. plain low-fat yoghurt

4 folded flatbreads, warmed, to serve

Pre-heat the oven to 180ºC/fan 160ºC/gas mark 4.

Toss the red peppers, tomatoes and onion in a roasting tin with the oil, and season with salt and pepper. Roast for around 30 minutes. Halfway through the cooking, add the white wine and olives, and toss the vegetables together.

Remove the tray from the oven. Arrange the sea bass, skin-side up, in the tray and top with the garlic. Bake for 5-6 minutes until almost cooked through.

Pre-heat the grill to high and pop the tray under the grill for 2-3 minutes to crisp up the skin.

Scatter the fish with the pine nuts, lemon zest, basil and coriander and a pinch of pepper.

Mix the yoghurt with the lemon juice.

Serve the fish with the yoghurt, flatbreads and a squeeze of lemon juice.

Recipe from -

Crab with tarragon tagliatelle



200g fresh white and brown crab meat

400g fresh tagliatelle

50g butter

2 garlic cloves, crushed

3 red chillies, deseeded and finely diced

50ml double cream

15 tarragon leaves, chopped, plus extra for garnish

Lemon juice, to taste

Salt and ground black pepper


Cook the pasta according to the packet instructions, then drain (reserving a cup of the cooking water) and set aside.

Meanwhile, melt half the butter in a large pan and add the garlic and chillies. Allow to cook for a few minutes.

Carefully stir in the white crab meat and cream. Shake to incorporate and then remove from the heat.

Add the brown crab meat, remaining butter and the chopped tarragon. Toss and stir well to combine, adding a little of the pasta cooking water to create a sauce to coat the pasta

Finish with some lemon juice, salt and pepper, plus more chilli if desired. Garnish with shredded tarragon and serve in a pasta bowl.

Recipe from Love Seafood

Monkfish Coconut Curry


500g monkfish, cut into 2.5cm chunks

2 tbsp vegetable oil

3 onions, finely chopped

3cm piece ginger, peeled and grated

3 cloves garlic, finely chopped

8 curry leaves

2 red chillies, finely chopped

2 green chillies, finely chopped

½ tsp ground cumin

1 tsp turmeric

2 tbsp tamarind paste

1 tsp ground coriander

Juice of 1 lime

400ml can reduced-fat coconut milk

300g long grain rice

Chopped fresh coriander, to garnish


Heat the oil in a large pan over a medium heat, then add the onions, ginger, garlic and curry leaves. Cook for about 5 minutes, until the onions are browned, then add the chillies, cumin, turmeric and ground coriander. Cook for 1-2 minutes then add the tamarind paste, lime juice and 150ml water.

Add the monkfish to the pan. Pour in the coconut milk and bring to the boil, then turn down to a gentle simmer. Season with salt and pepper and allow to cook gently for 5-10 minutes or until the fish is just cooked.

While the curry is simmering, cook the rice according to the pack instructions, then drain. Serve the rice with the monkfish curry, garnished with fresh coriander.

Recipe from Love Seafood -