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Share your Best Fish Recipe to win a £25 Lidl Voucher!

Community Manager

Hi Lidlers,

 

After having ofFISHicially won a MSC award for our fish produce we thought it would be a great idea to ask you guys what's your favourite fish recipe! We want to hear all your ideas for the chance to win a £25 Lidl Voucher.

 

All you have to do is enter your recipe in the comment section below and you’ll be entered into a prize draw to win a £25 Lidl Voucher.

 

Screen Shot 2018-10-02 at 10.53.48.png 

 

The competition closes on the 20th October at 11pm GMT . You can find the full terms and conditions here.

 

Good luck ! 

 

Sophie 

20 Comments
Respected Contributor

Will have to give this one a miss as don't eat fish.....   

Respected Contributor

generally not a fish eater but just before I read this I was about to make a fish finger sandwich. I then went and did just that! The ‘recipe’ below:

 

4 Lidl fishfingers, put on a baking tray and heated in the oven for 20 minutes or so, turning once or twice during cooking.

2 slices of Seeded white Deluxe bread buttered of course!

ketchup from Lidl

mayonnaise from Lidl jar

Sea salt

Vinegar

 

take cooked fish fingers out of oven, season with salt and vinegar.

put onto buttered bread 

add ketchup and mayonnaise to taste.

cut in half

enjoy with a cup of tea.

 

seriously that’s my best fish recipe!

Respected Contributor

Excellent @Sx   Woman LOL   

New Contributor
I'll never understand folk who put posts on a site like the first one,it's for fish recipies? Why post you don't eat fish ?That's not going in the back of anyones cookery book. I'm off to find a website about the benefits of breastfeeding and put a post in saying i don't have breasts. This had the potential to also be a useless post were it not for me mentioning "stap" a Shetland word for a fish recipe my Granny used to make when we were up there. I'm not wanting to win a prize so you'll have to google search it i'm afraid. She didn't use fish heads either btw! It's adaptable. Your curious now?Good luck.
Visitor

COD bought of course from Lidl. Put into  dish with chorizo sliced good quality piccolo tomatoes, salt, pepper and garlic peeled and sliced . Simple but absolutely delicious. Bake in oven gas Mark 5 towards the top/middle of oven until fully cooked.


@Lidl wrote:

Hi Lidlers,

 

After having ofFISHicially won a MSC award for our fish produce we thought it would be a great idea to ask you guys what's your favourite fish recipe! We want to hear all your ideas for the chance to win a £25 Lidl Voucher.

 

All you have to do is enter your recipe in the comment section below and you’ll be entered into a prize draw to win a £25 Lidl Voucher.

 

Screen Shot 2018-10-02 at 10.53.48.png 

 

The competition closes on the 20th October at 11pm GMT . You can find the full terms and conditions here.

 

Good luck ! 

 

Sophie 


 

Regular Visitor

My favourite fish recipe is a straight forward fish pie

DSCN3798.JPG

 

Serves 4

  • 400ml/14fl oz whole milk
  • 1 small onion, thickly sliced
  • 2 bay leaves
  • 500g/1lb 2oz thick white fish fillets, preferably cod, haddock or pollock, skinned
  • 40g/1½oz butter
  • 40g/1½oz plain flour
  • 150g/5½oz frozen peas
  • 200g/7oz large raw prawns, peeled
  • sea salt and freshly ground black pepper
  • 800g/1lb 12oz medium potatoes, peeled and cut into quarters
  • 40g/1½oz butter, cubed
  • 3 tbsp milk
  • 100g/3½oz mature Cheddar cheese, grated
  1. To make the filling, pour the milk into a large lidded pan and add the sliced onion and bay leaves. Season with salt and black pepper.

  2. Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.

  3. Remove the pan from the heat and leave to stand and infuse for 20 minutes. Drain the fish through a colander into a bowl, then pour the milk into a jug.

  4. Meanwhile, make the mash for the topping. Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.

  5. Drain the potatoes and return them to the pan. Mash with the butter, milk and three-quarters of the grated cheese. Season to taste with salt and black pepper.

  6. Preheat the oven to 200C/400F/Gas 6.

  7. To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.

  8. Spread one third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.

  9. Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.

  10. Spoon the mash over the fish mixture, spreading to the edges with a palette knife. Fork the surface and sprinkle over the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

 

Senior Visitior

As with Amy_Cov, my best favourite fish dish is the fish pie. The recipe I follow is from the Hairy Bikers, it's a bit of messing about but it is great.

(From BBC website) Ingredients For the potato topping
  • 1.5kg/3lb 5oz potatoes
  • salt and pepper
  • butter to taste
  • 100g/3½oz grated cheese (gruyere is good)
For the poaching broth
  • 1 litre/1 pint 15fl oz fish stock
  • 4 tbsp dry vermouth
  • 1 onion, roughly chopped
  • 1 small bulb of fennel, cored and chopped
  • 1 small carrot, chopped
  • 1 small stick of celery, chopped
  • 1 bay leaf
  • pinch of saffron
For the fish pie
  • 750g/1lb 10oz white fish (such as haddock, cod or hake)
  • 250g/9oz smoked haddock
  • 200g/7oz salmon
  • 120g/4oz raw prawns
For the parsley sauce
  • 75g/2½oz unsalted butter
  • 75g/2½oz plain flower
  • 150ml/5fl oz full-fat milk
  • large handfulparsley, finely chopped
  • 150ml/5fl oz double cream
  • salt and pepper
To assemble the pie
butter, to grease the dish
  • 125g/4½oz leaf spinach
  • 4 hard-boiled eggs
  • 25g/1oz bread crumbs
  • 25g/1oz grated parmesan cheese
Method
  1. For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender.

  2. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste.

  3. Stir in the gruyère and set aside the potatoes, keeping them warm.

  4. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil.

  5. Reduce the heat and simmer for five minutes.

  6. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside.

  7. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half.

  8. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste.

  9. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes.

  10. Preheat the oven to 180C/350F/Gas 4.

  11. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper.

  12. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie).

  13. Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well.

  14. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach.

  15. Cover with the mashed potatoes.

  16. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie.

  17. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over.

My other favourite is one I learned on a fish prep/cooking course.

KEDGEREE
INGREDIENTS
30g butter
1 medium onion finely chopped
2 cardamom pods, split open
¼ tsp turmeric
½ small stick of cinnamon
1 fresh bay leaves or 1 dried
225g basmati rice
550ml fish stock
320g un-dyed smoked haddock fillet
3 soft boiled quails egg
1tbsp chopped fresh parsley
½ lemon juiced
RECIPE METHOD
1.Melt the butter in a large saucepan (about 20cm across), add the onion and
cook gently over a medium heat for 2 minutes, until soft but not browned.
2. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, then
cook for 1 minute.
3. Tip in the rice and stir until it is all coated in the spicy butter.
4. Pour in the stock, add a pinch of salt and bring to the boil, stir once to
release any rice from the bottom of the pan.
5. Cover with a closefitting lid, reduce the heat to low and leave to cook very
gently for 12 minutes.
6. Meanwhile, bring some water to the boil in a large shallow pan and cook the
quail eggs 2minutes 20 sec, chill on cold running water
7. Uncover the rice and remove the bay leaves, cinnamon stick and cardamom
pods if you wish to. Now add the haddock dice in the pan and cover again with
the lid leave for 3 minutes to warm and cook the haddock.
8. Gently stir in the parsley and lemon juice, and season with a little salt and
black pepper to taste. Serve with the quail eggs cut in half on top
Regular Contributor

Ok...a quick and easy one if a bit messy

Fish cakes

Equal parts of cooked fish (any fish will do) and mashed potato

(I usually use about 250g of each which makes about 8)

Chopped chives (1 use a couple of tablespoons and if you haven't got any you can use finely chopped spring onions)

Salt and white pepper to taste

Mix them all together and shape into balls

Coat in egg and breadcrumbs, flatten to form fish cake shape and fry in butter with a bit of olive oil, as the ingredients are pre cooked you only need to fry until they are heated through and the outside crisp

Great for using up left overs.

 

Frequent Visitor

A firm favourtie in our household is fish souffle. It sounds complicated but is super easy.

 

2 pieces of fish (Completely your choice) – I usually use Cod or Haddock

75g of lancashire cheese – I have also used Cheddar and Red Leicester and it works just as well

25g paramasan – If you don’t like paramasan you can just add more of the cheese above.

3 egg whites

 

Hope youe enjoy x

Visitor

Salmon in Orange and Mint, serve with new potatoes and mange tout / sugar snap peas / peas / runner beans / green beans 

 

Put the zest and juice of two oranges in a shallow pan with a small handful of finely chopped fresh mint, poach salmon fillets or steaks for a few minutes each side, remove and reduce liquid slightly.

 

30 minutes start to table - a family favourite.

Visitor
Although I like all fish, I have a definite preference for white fish. My favourite is probably one of the easiest to prepare that you could think of: Poach thick/loin fillets of smoked cod or haddock - quantity depends on hungry you are - in semi-skinned milk with a couple of bay leaves and peppercorns. Serve on a bed of steamed leaf spinach with a handful of baby/miniature steamed potatoes. That's it - no sauces to disguise the tastes, which complement each other wonderfully.
Regular Visitor

MOROCCAN FISH And RICE

Serves 2

Ingredients:

500g cod loin cut into chunks

Marinade: 2 heaped teaspoons Ras Al Hanout, 1 teaspoon chilli flakes,  turmeric and curry powder. Add handful chopped parsley, 6 tbs olive oil, 2 cloves crushed garlic. Mix these ingredients in bowl. 

Dressing: juice of 1lemon, olive oil, 2tbs chopped coriander. Mix these ingredients in bowl add a

Salt and pepper. Taste to get balance correct add more olive oil if necessary. 

Rice (1 large cupful)

Handful chopped almonds - fry in dry pan until browned. 

Method: mix fish chunks in marinade chill in fridge for a few hours. Cook rice. Heat a frying pan add the chunks of fish and fry for 2 minutes each side. Add the almonds and half the coriander dressing mix to rice and put in serving dish. Place fish on top of rice and garnish with the remaining coriander dressing and some extra chopped coriander. Serve

 

Regular Visitor

Put some plain cod in pie dish Cover with generous serving of parsley sauce Cover in creamed potatoes Place in oven until golden and heated thoroughly A great family meal Quick to make and very healthy served with lidl frozen veg of your choice

New Contributor

This is the easiest fish pie recipe ever. Some of us don't like sweetcorn or peas, so I throw in some frozen cooked prawns instead, and cook some veg separately

 

Ingredients ● 1kg Maris Piper potatoes, peeled and halved ● knob of butter ● splash of milk ● 25g butter ● 25g flour ● 4 spring onion, finely sliced ● 400ml milk ● 1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size) ● 1 tsp Dijon or English mustard ● 1⁄2 a 25g pack or a small bunch chives, finely snipped ● handful frozen sweetcorn ● handful frozen petits pois ● handful grated cheddar

 

1. Preheat the oven to 200C/ 180 fan/ gas mark 6. Put the potatoes in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and some butter. Season with ground black pepper.

 

2. Meanwhile, put the butter, flour and spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1 -2 mins. Gradually whisk in the milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3 – 4 minutes until thickened.

 

3. Take off the heat and stir in the cheese (if using), fish, mustard, chives, sweetcorn and peas. Spoon into an ovenproof dish or 6- 8 ramekins.

 

4. Spoon the potato on top and sprinkle with cheddar cheese. Pop in the oven for 20 - 25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

New Contributor

Lightly fry some cod or other white fish. Dust with black pepper and squeeze over some lemon juice.

Serve with chips and seasonal vegetables. 

Simple and delicious

Frequent Visitor

We are not big fish eaters, but enjoy mackerel for lunch. 

 

Its heated under the grill and is either flaked over couscous or rice. Simple & quick.

New Contributor

I love fish and seafood.

my favourite is using any fillet of fish lay on a good size square of tinfoil with a small piece of baking paper underneath the fish to stop it sticking. Mix some sweet chilli dip with butter and  chill till firm. Place a nice thick slice on the fish. Make a parcel with the foil to make sure you seal all the edges so the fish steams in the foil. Cook for approx 20 mins on med heat in the oven. Careful of the steam when opening the foil. I love my fish with rice and veggies. Tasty and filling. 

Occasional Visitor

Roast Cod with Tomatoes and Chorizo

 

Serves 2

 

Ingredients

 

2 cod fillets
1 tin cherry tomatoes, drained of the juice
1 garlic glove
1 pepper – red, yellow or orange
Chorizo
1 ball mozzarella

 

 

Method

 

Place the cod fillets in an oven proof dish.
Chop up the pepper and a clove of garlic and add to the dish with the cod.
Dice a small length of chorizo and add that to the dish.
Evenly pour over the cherry tomatoes to cover the ingredients in the dish.
Dice a ball of mozzarella into small pieces and add to the top of the fish dish.
Sprinkle with salt and pepper.
Bake at 220° / Fan 180° for 30 mins.
Enjoy!

 

Occasional Visitor

Haddock & Leek Pie

 

  • Preparation time: 
10 minutes
  • Cooking time: 
15 - 20 minutes
  • Serves: 2

 

Ingredients

Knob of butter

2 leeks sliced very thinly

300ml tub of crème fraîche

25g approx. grated cheese, whichever type you like

Fresh breadcrumbs made with 2 slices wholemeal or seeded brown bread

2 x 150g Haddock Fillets, skinned. Can also use cod, salmon or other fish

 

Method

  1. Preheat the oven to 200ºC / 170ºC fan. Grease a small ovenproof dish.
  2. Heat the butter in a small frying pan and add the leeks. Gently cook for 5 minutes until softened.  
  3. Stir together the cheese and breadcrumbs. Spoon the leeks into the bottom of the dish and lay the fish fillets on top. Pour over the crème fraîche straight from the tub then scatter over the breadcrumb and cheese mixture.
  4. Bake for 15 - 20 minutes until the fish is cooked through and the breadcrumbs are golden brown.  

For extra crunch add a handful of pumpkin or other seeds through the breadcrumb and cheese mixture before scattering over the fish. 

Occasional Visitor

My favourite fish dish is from a BBC Good Food recipe:

 

 

Goan Fish Curry

Recipe by Good Food Member preenie24

COOKING TIME
PREP: 20 MINUTES
COOK: 30 MINUTES
SERVES 4
Ingredients
  • 4 tsp coriander seeds
  • 1 tsp cumin seeds
  • 4 dried chillis (add more if you like more heat!)
  • 2-3 cm piece of root ginger (peeled and grated)
  • 4-5 garlic cloves (crushed)
  • 1 tsp tumeric powder
  • 2 tbsp rapeseed oil
  • 1 medium onion finely chopped
  • 1 large plum tomato finely chopped
  • 400ml coconut milk
  • 1 tbsp soft light brown sugar (add less if you don't want a sweet curry)
  • 1 green chilli deseeded and finely sliced
  • 500g firm white fish, skinned and cut into chunks
  • 2 tbsp chopped coriander
Method
  1. Toast the coriander seeds, cumin and dried chillis in a dry frying-pan for about a minute. Grind in a mini food processor or pestle and mortar, then mix in the ginger, garlic, turmeric and 1 tsp salt.

  2. Heat the oil in a sauté pan over a medium heat, then add the onion and fry until soft and golden. Stir in the spice mix. Cook, stirring, for a couple of minutes, then add the tomato and cook until it has lost most of its moisture.

  3. Add the coconut milk, sugar, tamarind and green chilli and bring to just under the boil. Immediately turn down the heat and simmer for about five minutes, until the sauce has thickened slightly.

  4. Taste for seasoning. Season the fish with salt, then add it to the sauce and simmer gently for about four minutes until the fish is cooked through. Check again for seasoning. Add the coriander and serve.