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Five Great Meals with Fish

By Edited May 16, 2015 1 0

Red Roman with Lemon and Dill

When I was young the thought of eating herbs did not appeal to me, too much like eating plants, but now I can't imagine cooking without them. For this dish I used a lot of dill and just stuffed it wherever I could find a place.

The flavor of the dill and the lemon is fantastic so give it a try. Red roman seabream is a native ocean fish in South Africa, but you can also use similar fish like trout or red snapper.


  • 1 red roman
  • 4 Tbsp olive oil
  • salt and pepper
  • 1 lemon, sliced
  • 1 bunch dill
  • 1 Tbsp lemon juice


red roman


  • Set the oven to 400°F.
  • Rub some olive oil on the fish and season it with salt and pepper.
  • Lay the fish on its side.
  • Score the fish on either side, making small pockets.
  • Insert lemon slices and dill in the pockets. If the lemon slices don't fit just cut them in half.
  • You can also put some in the middle of the fish.
  • Put the fish in the oven and let it bake for 20 minutes or until done.
  • When the fish is ready, take the lemon and dill out.

Serves 4

deboning fish

Calamari with Bacon, Cherry Tomatoes and Pesto

This is like the surf and turf combo of meat and fish that you get at restaurants. I usually serve it with pasta like penne or linguini


  • 4 cups penne
  • 4 Tbsp olive oil½ cup calamari
  • 2 strips of bacon, cut into 4 pieces each
  • 4 cherry tomatoes, cut in half
  • 2 Tbsp basil pesto
  • salt and pepper


  • Prepare the penne.
  • Put some olive oil in a pan.
  • Fry the calamari for about 2 minutes.
  • Remove the calamari from the pan.
  • Put the bacon and cherry tomatoes in the pan and cook until the bacon is done and the tomatoess are soft.
  • Add the calamari back in for 30 seconds.
  • Add the pesto.
  • Add salt and pepper and mix with the penne.

Serves 4

Marinated Tuna

To me this is more like a steak than a fish. Since you can eat this raw, you only have to sear it for 1 minute on either side. It's a fish you either like or you don't, but it can taste excellent in the marinade.


  • 4x 3.5 oz. tuna steak
  • salt and pepper


  • 1 Tbsp red wine vinegar
  • 1 lemon juice + zest
  • 3 Tbsp olive oil
  • 1 tsp soy sauce
  • 1 tsp honey
  • 1 tsp ginger, grated
  • 2 cloves garlic, crushed
  • 1 red chili, deseeded and chopped
  • 1 tsp coriander, chopped


  • Season the tuna with salt and pepper.
  • Mix all the marinade ingredients together and place the tuna in the marinade for 5 minutes.
  • Make sure the griddle or frying pan is really hot.
  • Sear the tuna for 1 minute on either side.
  • Brush the rest of the marinade over the tuna while grilling.

Serves 4

Best Fish Pie

This was one of the first things I tried when I got into cooking. You can use different vegetables like leeks, celery or even broccoli for more of a variety.


  • 1 roll frozen puff pastry, defrosted
  • 1x bechamel sauce recipe
  • 11 oz. white fish
  • 4 carrots
  • 7 baby potatoes
  • 2 red onions
  • 4 cloves garlic
  • 1 lemon, zested
  • 1 Tbsp lemon juice
  • bunch dill, chopped
  • 1 Tbsp flour
  • 1 Tbsp butter
  • 1 cup milk
  • 3 Tbsp peas, frozen


  • Set oven to 180°C/350°F.
  • Cut the potatoes in half.
  • Cut the carrots at a diagonal and place potatoes and carrots in a pot of boiling water.
  • Add the peas when the potatoes are ready and leave for another 5 minutes.
  • Slice the onions into rings and chop the garlic.
  • Add some oil to a pan and fry the onions and garlic over a gentle heat.
  • Add the lemon, zest and dill. Add the fish.
  • Make a bechamel. Add the potatoes, carrots and peas to the bechamel and then add to the fish. Let the mixture cool down for about 20 minutes.
  • Roll out the pastry as a pie shell and line it. When the mixture has cooled down, add it to the shell and secure the top crust. Beat an egg and use a pastry brush to paint on top of the pie so it turns a nice golden color.
  • Make a couple of patterns on top of the pie with a fork and make a hole in the middle to let the steam out. Bake the pie in the oven until pastry turns golden brown.

Salmon with Olive Pesto

A fish like salmon is such a good quality fish that adding a heavy sauce would spoil it.


  • 4x salmon filets
  • Salt and pepper
  • Olive oil
  • Olive pesto




  • Season the salmon. Put some olive oil in a hot pan and fry the salmon skin side down for 2 minutes on either side.
  • Warm the pesto sauce.
  • Place the salmon on a plate and add the sauce.

Serves 4



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