Recipe by Martin Shanahan
This is a great way of cooking your favourite fish while keeping the flavour intact. These magic cooking bags are normally used for roasting poultry but work really well with fish.
From: Martin & Paul's Surf 'n' Turf
The taste of organic sea trout grown in the clean, clear waters of the west coast of Ireland comes very close to my first memories of wild salmon. I used wild violet and rocket. My advice is forage with an expert who knows what’s edible!
From: Martin's Still Mad About Fish
To finish, place some parsnip crisps on top of salad.
From: Martin's Mad About Fish
A delicious treat from Martin Shanahan.
From: The Afternoon Show
A sizzling prawn dish!
Fancy some fish tonight? Martin Shanahan shows you how!
A burger with a difference.
From: Home for Christmas
With Glazed Carrots, Purple Sprouting Broccoli, Roast Sweet Potatoes
Another delicious fish dish from Martin Shanahan.
You can prepare the pie and refrigerate to cook later in which case it would take about 20-40 minutes to heat through fully.
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