Baked John Dory in a magic bag

From: Today

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.

Grilled Sea Trout served on artisan bread on a bed of wild mixed leaves.

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!

Warm Chilli Seafood Salad

From: Martin's Still Mad About Fish

To finish, place some parsnip crisps on top of salad.

Homemade Fish and Chips

From: Martin's Mad About Fish

A delicious treat from Martin Shanahan.

Whole Prawns

From: The Afternoon Show

A sizzling prawn dish!

Pan Fried Cod

From: Martin's Mad About Fish

Fancy some fish tonight? Martin Shanahan shows you how!

Point-to-Point Salmon

From: Martin's Mad About Fish

A burger with a difference.

Baked Salmon with Lime Butter Sauce

From: Home for Christmas

With Glazed Carrots, Purple Sprouting Broccoli, Roast Sweet Potatoes

Hake with Fennel, Beetroot and Orange

From: Martin's Still Mad About Fish

Another delicious fish dish from Martin Shanahan.

ICA Fish Pie

From: Martin's Still Mad About Fish

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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