Full of Omega 3 - and simple and quick to make - these fish dishes couldn’t be easier, healthier or more scrumptious.  

 

Which is why this coming 25 March 2016 doesn’t have to be all about the battered cod.

 

You’ll be getting no complaints about fish on the menu with these 3 alternative (and very versatile) recipes that are sure to impress your whole family!

 

 

Recipe 1: Easy fish tacos

 

What you will need (for 4 people):

 

550 g fish fillet (your choice – bass, snapper or even salmon)

 

1 cup tomato salsa

 

4 cups shredded lettuce

 

3 tomatoes (seeded and chopped)

 

2 tbsp fresh (chopped) coriander 

 

½ cup sliced onion (red or white – optional)

 

1, 5 cups grated cheddar cheese

 

8 small flour tortillas

 

Sour cream (optional)

 

Wedges of lemon or lime

 

Method:

 

Bake the fish according to package instructions. Then remove from the oven and halve each fillet.  Fill the tortillas with salsa, lettuce, coriander, tomato and onion and then top with pieces of fish and some grated

cheese.  Dollop sour cream on top and serve with lemon or lime wedges. Voila! Easy!

 

Recipe 2: Spaghetti with Tuna, Cherry Tomatoes and Wild Rocket

 

What you will need (for 4 people):

 

455 g packet dried spaghetti 

 

425 g canned tuna (in oil)

 

500 g sweet cherry tomatoes (halved or quartered)

 

2 cloves garlic, peeled and chopped

 

¼ cup green or black olives (halved)

 

2 tbsp lemon juice 

 

2 tsp lemon rind (finely grated)

 

50 g wild rocket

 

1-2 tsp dried red chilli (optional)

 

Salt & Pepper (to season)

 

Method:

 

Cook spaghetti according to package instructions.  Then, in a pan, on low heat, gently stir fry your garlic until golden brown.  Next, add your tuna (with oil), tomatoes, olives, rocket, lemon juice and lemon rind and toss to combine.  Sprinkle some red chilli on top, season with salt and pepper and serve with a warm French loaf or baguette on the side.  Comfort food at its best!

 

Recipe 3: Super Simple Salmon Fish Cakes

 

What you will need (for 4 people):

 

450 g salmon fillet (you can use canned if preferred)

 

450 g potatoes (peeled, chopped into small pieces)

 

1 tbsp parsley (coarsely chopped)

 

1 tbsp dill (chopped)

 

2 tbsp butter

 

2 tbsp mayonnaise

 

Fresh breadcrumbs (white or brown bread)

 

2 tbsp melted butter

 

Method:

 

Preheat your oven to 200°C.  Boil your potatoes until soft and then drain and put aside.  Next, if using fresh salmon, cut into smaller pieces, place on a foil sheet, top with dots of butter and wrap into a foil parcel. Put into the oven and bake for approximately 15 minutes until the fish is properly cooked through and flakes easily.  

 

Then, mash your potatoes in a dish with the buttery fish juice and to it add your flaked fish, herbs and mayonnaise, and mix until all the ingredients are well combined.  Next, divide your mixture into 12 round fish cakes, roll in the breadcrumbs and then put them on a dish and into the fridge (covered) to chill for about half an hour.  Once chilled, turn your oven up to 220°C, place your fish cakes on a lightly greased baking tray, brush with melted butter and bake in the oven for about 25 minutes or until golden brown and deliciously crispy.  

 

These can be served with any number of side dishes including potato wedges, vegetables or fresh salad. Enjoy!