Sustainable Fish Recipes

RECIPES FROM AIDAN MCMANUS – chef and proprietor of King Sitric restaurant in Howth.

Hake, available nearly all year - Allow 6/8 ozs , 175/ 200 grms per person

Baked Hake with a Herb Crust, Tomato & Chilli Dressing

Herb Crust
4 Slices of Stale White Bread (not dried hard)
3 tbsp mixed chopped Fresh Herbs (parsley, basil, dill. tarragon etc)
100 mls Olive Oil
Seasoning to taste
Mix all above in a blender.

Tomato & Chilli (optional) Dressing
4 Ripe Tomatoes
1 tbsp Balsamic
1 tbsp Hot Chilli Sauce optional
100 mls Olive Oil
Juice of ½ Lemon
Blend the tomatoes, remove & strain.
Return to blender & mix all the other ingredients. Season to taste.

Hake 6/8 ozs, 175/210 grms per portion
Place the fillets on a baking sheet. Spread the herb mix on top of each fillet & place in a preheated oven for 10/15 mins., depending on the thickness of the fillet. Plate and drizzle the dressing around and on top of the fish. Garnish with some whole herb leaves. Any dressing not used will keep refrigerated for some time.

Mackerel, oil rich fish & a great source of Omega 3. Available all summer, cheap & cheerful.

Grilled Mackerel with Rhubarb Dressing For 4 Persons

8 Mackerel Fillets
1 Lemon
100 grms Dijon Mustard

Dressing
200grms Rhubarb
1 tblsp Balsamic Vinegar
100 mls Olive Oil

First make the Dressing
Rough chop the rhubarb & poach in a little water until soft. Remove and cool. Blend into a fine puree and strain. Return to blender and add oil & vinegar, season to taste.

Spread the mustard on the flesh side of the fish. Place the fish on a tray, skin side up. Squeeze the lemon juice on top & cook under a preheated grill for about 5 mins.

Serve with the dressing and a little salad.
A very cheap & healthy lunch.

Haddock, available all year
Grilled Haddock with Regato Cheese for 4 persons

200 grms grated Regato
6/8 ozs 175/210 grms Haddock Fillets

Remove the pin bones if any.
Place the fish skin side up on an oiled tray and put under a preheated grill for 2/3 mins.
Turn the fish and spread 50grms of the grated cheese on each fillet. Return to grill.
Cook till the cheese has completely melted, about 2/3 mins.
Plate & serve with a wedge of lemon and a tsp of English Mustard.