Cooking: surprisingly simple fish recipes

Bord Bia’s latest campaign allows them to promote the benefits of eating Irish whitefish and support Irish fishermen.

High in protein and low in fat, Irish hake, haddock and whiting caught by dedicated Irish fishermen are quick and easy to prepare, making them an essential part of a balanced diet.

Bord Bia offers a series of delicious Irish white fish recipes on that are perfect for those who want to try something different in the kitchen.

Haddock with Hot Tomato Relish

This dish can be on the table in about 10 minutes, with very little work. It really is surprisingly simple!

For 4 people


l 4 haddock fillets, about 150g each, with the skin on

l Salt and freshly ground black pepper

l 3 tbsp. olive oil

l 250g cherry tomatoes, cut in half

l 8 green onions, chopped

l 1 teaspoon. Granulated sugar

l A dash of white wine vinegar

l A few sprigs of thyme, leaves only

l A small handful of chopped fresh cilantro


Season the haddock with salt and pepper. Put 2 tbsp. of olive oil in a pan and heat gently. Add the fish to the pan, skin side down. Fry for 3-4 minutes, until the skin is golden and crisp and the fish is two-thirds cooked through. Turn the fish over and cook for another 2-3 minutes on the flesh side until it crumbles. Transfer to a paper towel lined plate to drain; Keep warm.

Add the remaining tablesp. olive oil in the pan and sauté the tomatoes and green onions for a minute.

Add the sugar and a dash of wine vinegar. Cook over high heat for a minute or two until the tomatoes are a bit soft but retain their shape. Season the tomatoes and add the thyme.

Divide between 4 hot plates. Place the haddock fillets on top, skin side up, and serve immediately with steamed potatoes and buttered zucchini or good bread to soak up the juice! Garnish with cilantro.

Baked hake, broccoli and cheddar cheese

This recipe is perfect as a starter or main course. If you’re serving as a starter, just use individual serving dishes instead of the large baking dish.

For 4 people

Duration: 20 minutes


l 700g hake, skinless, boneless and cut into 4cm pieces

l 200 g of broccoli, cut into small florets

l Salt and freshly ground black pepper

l 300 ml light cream

l 200 ml of fish or vegetable broth

l 1 tbsp. Dijon mustard

l 2 garlic cloves, peeled and chopped

l 2 bay leaves

l 150g grated cheddar

l 1 tbsp. capers


l 25g of butter

l 50g of stale white breadcrumbs

l 2 tbsp. chopped parsley


Place the broccoli florets in a pot of salted boiling water. Bring back to a boil then lower the heat and simmer for one to two minutes until the broccoli is just tender. Immediately remove from heat and drain well. Transfer to an ovenproof dish (approximately 24 cm x 24 cm). Reserve time to prepare the sauce.

Add the cream, broth, mustard, garlic and bay leaves to the pot and bring to a boil. Add the hake and simmer very gently for 4 to 5 minutes. Remove from heat and gently stir in most of the grated cheddar cheese, keeping 2 tbsp for garnish. Add the capers and season with salt and pepper. Then pour this mixture over the broccoli. Mix gently.

In a separate saucepan, melt the butter then add the breadcrumbs, reserved cheese and chopped parsley. Toss then sprinkle on top of the hake and broccoli mixture. Brown under a hot grill and serve with steamed potatoes and a tomato salad.

Cooked Rice with Hake

A one-pot dish with tons of flavor and very few dishes!

For 4 people

Duration: 45 minutes


l 4 hake fillets of 150 g, skinless and boneless

l 3 tbsp. rapeseed or olive oil

l 100g of locally made bacon or chorizo, finely chopped

l 1 onion, finely chopped

l 2 garlic cloves, peeled and thinly sliced

l A few sprigs of thyme

l 250g of arborrio rice

l 100 ml of white wine or water

l 600 ml chicken stock

l A handful of flat-leaf parsley leaves, chopped

l 2 tbsp. lemon juice


Heat the Mark 4 gas oven to 180 ° C (350 ° F).

Heat 1 tablespoon of oil in a 30 cm casserole dish. Cook bacon / chorizo ​​and onion, stirring frequently, for about 6 minutes or until bacon is crisp and onion is soft. Lower the heat and add the garlic and thyme. Cook for another 2 minutes, then add the rice and mix well to coat the rice with oil. Then add the wine or water, broth and seasoning and bring to a boil. Put in the oven uncovered for 10 minutes, then remove and nest in the hake fillets. Season the hake and drizzle with a little oil. Cover and cook for another 15 minutes. After 10 minutes, remove the cover.

To serve: Combine the parsley, lemon juice, remaining 2 tablespoons of oil and a little seasoning. Drizzle the fish and serve.

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