🫕 7 Classic Seafood Dinner Recipes

Cookware

• Large baking tray
• Baking paper
• Mixing bowls
• Knife
• Chopping board

Ingredients

• 2 white fish fillets (cod or haddock, about 150 g each)
• 400 g potatoes, cut into thick chips
• 1 tbsp olive oil
• 40 g plain flour
• 1 egg, beaten
• 60 g panko breadcrumbs
• 1 tsp paprika
• ½ tsp garlic powder
• Salt, to taste
• Black pepper, to taste

Yogurt Tartare Sauce

• 120 g 0% Greek yogurt
• 1 tbsp finely chopped pickles
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 tsp fresh dill, chopped
• ½ tsp garlic powder
• Salt, to taste
• Black pepper, to taste

Optional Additions

• Lemon wedges
• Fresh parsley
• Mushy peas

Instructions

1. Preheat the oven to 220°C (425°F).
2. Toss the potato chips with the olive oil, a pinch of salt, and black pepper. Spread them over one side of a lined baking tray and bake for 15 minutes.
3. Meanwhile, season the fish with paprika, garlic powder, salt, and black pepper.
4. Place the flour, beaten egg, and panko breadcrumbs into three separate bowls. Coat each fillet in the flour, then the egg, and finally the panko, pressing gently so the breadcrumbs stick well.
5. After the chips have baked for 15 minutes, turn them over and place the breaded fish on the other side of the tray.
6. Return the tray to the oven and bake for another 18–20 minutes, flipping the chips halfway through, until the fish is golden and flakes easily with a fork and the chips are crisp.
7. Meanwhile, combine all of the yogurt tartare ingredients in a small bowl and stir until smooth.
8. Serve the fish alongside the chips with the yogurt tartare sauce and your favourite toppings.

💚 Chloe's Tip

Dry the fish with kitchen paper before coating it. The breadcrumbs stick much better, giving you an extra crispy crust.

Easy Substitutions

• Swap cod for haddock, pollock, or hake.
• Use wholemeal breadcrumbs instead of panko.
• Replace the potatoes with sweet potato chips.
• Serve with peas, green beans, or a simple side salad.

Meal Prep

The tartare sauce can be prepared up to 3 days in advance and stored in the refrigerator. The fish is best enjoyed fresh, but leftovers can be reheated in the oven or air fryer to help restore the crispy coating.

Approximate Nutrition (Per Serving)

• Calories: 585 kcal
• Protein: 42 g
• Carbohydrates: 49 g
• Fat: 22 g
• Fibre: 5 g

Cookware

• Large baking tray
• Baking paper
• Small mixing bowl
• Knife
• Chopping board

Ingredients

• 2 cod fillets (150 g each)
• 400 g baby potatoes, halved
• 200 g green beans, trimmed
• 1 tbsp olive oil
• 20 g unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice
• ½ tsp paprika
• Salt, to taste
• Black pepper, to taste

Optional Toppings

• Lemon wedges
• Extra parsley
• Fresh chives

Instructions

1. Preheat the oven to 200°C (390°F).
2. Toss the baby potatoes with the olive oil, salt, and black pepper. Spread them onto a lined baking tray and roast for 15 minutes.
3. Meanwhile, combine the melted butter, garlic, parsley, lemon juice, paprika, salt, and black pepper in a small bowl.
4. Remove the tray from the oven, turn the potatoes, and add the green beans to one side. Place the cod fillets on the tray and spoon the garlic butter mixture evenly over each fillet.
5. Return the tray to the oven and bake for 15–20 minutes, depending on the thickness of the cod, until the fish flakes easily with a fork, the potatoes are golden and tender, and the green beans are just tender.
6. Serve immediately with lemon wedges and a sprinkle of fresh parsley.

💚 Chloe's Tip

If your cod fillets are on the thicker side, check them after 15 minutes by gently flaking the centre with a fork. Perfectly cooked cod should be opaque, moist, and flake easily.

Easy Substitutions

• Swap cod for haddock, pollock, or hake.
• Replace the green beans with broccoli or asparagus.
• Use sweet potatoes instead of baby potatoes.
• Fresh dill works just as well as parsley.

Meal Prep

Roast the potatoes and prepare the garlic butter mixture up to 2 days in advance. Store everything separately in the refrigerator and bake the fish just before serving for the best texture.

Approximate Nutrition (Per Serving)

One Serving: 1 cod fillet with vegetables

• Calories: 520 kcal
• Protein: 37 g
• Carbohydrates: 39 g
• Fat: 20 g
• Fibre: 6 g

Cookware

• Large saucepan
• Large frying pan
• Large baking dish
• Potato masher
• Wooden spoon
• Knife
• Chopping board

Ingredients

• 600 g potatoes, peeled and cubed
• 300 g white fish (cod, haddock or pollock), cut into bite-sized pieces
• 150 g salmon, cut into bite-sized pieces
• 150 g prawns, peeled and cooked
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 200 g frozen peas
• 250 ml semi-skimmed milk
• 150 ml vegetable stock
• 20 g plain flour
• 20 g unsalted butter
• 60 g reduced-fat cheddar, grated
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste

Optional Toppings

• Extra parsley
• Fresh chives
• Cracked black pepper

Instructions

1. Preheat the oven to 200°C (390°F).
2. Cook the potatoes in salted boiling water for 18–20 minutes until fork tender.
3. Meanwhile, heat the olive oil in a large frying pan over medium heat. Cook the onion for 4–5 minutes until softened, then add the garlic and cook for another 30 seconds.
4. Stir in the butter and allow it to melt. Sprinkle over the flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in the milk followed by the vegetable stock until smooth. Stir in the Dijon mustard and simmer for 3–4 minutes until the sauce thickens.
6. Add the white fish, salmon, peas, and parsley. Cook gently for 4–5 minutes, then fold in the cooked prawns. Season with salt and black pepper.
7. Drain the potatoes and mash until smooth. Season lightly with salt and black pepper.
8. Transfer the fish mixture to a baking dish. Spread the mashed potatoes evenly over the top and sprinkle with the grated cheddar.
9. Bake for 20–25 minutes until the topping is golden and the filling is bubbling around the edges.
10. Allow the pie to rest for 5 minutes before serving.

💚 Chloe's Tip

Rough up the mashed potato with the back of a fork before baking. Those little peaks become beautifully golden and crispy in the oven.

Easy Substitutions

• Swap the salmon for extra white fish.
• Replace the peas with sweetcorn or spinach.
• Use reduced-fat mozzarella instead of cheddar.
• Add chopped leeks with the onion for extra flavour.

Meal Prep

Assemble the fish pie up to 24 hours in advance and keep it covered in the refrigerator. Bake just before serving, adding an extra 5–10 minutes if cooking straight from the fridge.

Approximate Nutrition (Per Serving)

Serving Size: ¼ of the fish pie

• Calories: 525 kcal
• Protein: 39 g
• Carbohydrates: 38 g
• Fat: 23 g
• Fibre: 5 g

Cookware

• Large soup pot
• Wooden spoon
• Knife
• Chopping board

Ingredients

• 400 g cod fillets, cut into bite-sized pieces
• 200 g salmon fillet, cut into bite-sized pieces
• 300 g potatoes, peeled and diced
• 150 g carrots, diced
• 100 g celery, diced
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 20 g unsalted butter
• 750 ml fish stock
• 200 ml semi-skimmed milk
• 100 ml cooking cream (light)
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste

Optional Toppings

• Extra parsley
• Fresh chives
• Cracked black pepper
• Wholegrain bread

Instructions

1. Heat the olive oil and butter in a large soup pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 6–7 minutes until softened, then stir in the garlic and cook for another 30 seconds.
3. Add the potatoes, fish stock, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
4. Pour in the milk and cooking cream, stirring gently to combine.
5. Add the cod and salmon pieces and simmer gently for 6–8 minutes, or until the fish flakes easily with a fork. Avoid boiling the chowder once the dairy has been added.
6. Remove the bay leaf, stir in the parsley, and season with salt and black pepper to taste.
7. Serve hot with your favourite toppings.

💚 Chloe's Tip

Keep the chowder at a gentle simmer after adding the fish. Boiling it too vigorously can cause the fish to break apart and the dairy to lose its smooth texture.

Easy Substitutions

• Swap the cod for haddock or pollock.
• Replace the salmon with extra white fish.
• Use sweetcorn instead of celery for a touch of sweetness.
• Fresh dill works beautifully instead of parsley.

Meal Prep

Store the chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally, and avoid boiling to keep the fish tender.

Approximate Nutrition (Per Serving)

Serving Size: Approximately 450 ml

• Calories: 430 kcal
• Protein: 34 g
• Carbohydrates: 23 g
• Fat: 22 g
• Fibre: 4 g

Cookware

• Large paella pan or wide frying pan
• Wooden spoon
• Knife
• Chopping board

Ingredients

• 250 g paella rice (or Arborio rice)
• 200 g raw prawns, peeled
• 200 g mussels, cleaned
• 150 g squid rings
• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 150 g cherry tomatoes, halved
• 700 ml seafood or fish stock
• 1 tsp smoked paprika
• ½ tsp turmeric
• A pinch of saffron threads (optional)
• 100 g frozen peas
• 1 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges
• Salt, to taste
• Black pepper, to taste

Optional Toppings

• Extra parsley
• Lemon wedges
• Chilli flakes

Instructions

1. Heat the olive oil in a large paella pan or wide frying pan over medium heat.
2. Add the onion and bell pepper and cook for 5–6 minutes until softened. Stir in the garlic and cook for another 30 seconds.
3. Add the paella rice, smoked paprika, turmeric, and saffron (if using). Stir well for 1 minute until the rice is lightly coated in the spices.
4. Pour in the seafood stock and add the cherry tomatoes. Bring to a gentle simmer and cook for 18 minutes, stirring only occasionally.
5. Stir in the peas, prawns, squid rings, and mussels. Continue cooking for 5–7 minutes until the rice is tender, the prawns are pink, the squid is cooked through, and all the mussels have opened. Discard any mussels that remain closed.
6. Remove the pan from the heat and let the paella rest for 5 minutes.
7. Sprinkle with the fresh parsley and serve with lemon wedges.

💚 Chloe's Tip

Resist the urge to stir the rice too often once the stock has been added. Letting it cook mostly undisturbed helps create the lightly golden layer of rice on the bottom that's loved in traditional paella.

Easy Substitutions

• Swap the mussels for extra prawns if preferred.
• Use a frozen seafood mix instead of buying each type of seafood separately.
• Replace the squid with scallops.
• Swap the peas for green beans.

Meal Prep

Spanish seafood paella is best enjoyed freshly cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan with a splash of stock or water to keep the rice from drying out.

Approximate Nutrition (Per Serving)

Serving Size: Approximately 1½ cups

• Calories: 510 kcal
• Protein: 34 g
• Carbohydrates: 52 g
• Fat: 17 g
• Fibre: 4 g

Cookware

• Large baking tray
• Small mixing bowl
• Knife
• Chopping board
• Large salad bowl

Ingredients

• 2 salmon fillets (150 g each)
• 400 g baby potatoes, halved
• 1 tbsp olive oil
• 1 tsp fresh rosemary, finely chopped
• Salt, to taste
• Black pepper, to taste

For the Honey Garlic Glaze

• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp Dijon mustard
• 1 tsp lemon juice

For the Green Salad

• 60 g mixed salad leaves
• 100 g cucumber, sliced
• 100 g cherry tomatoes, halved
• ¼ small red onion, thinly sliced
• 1 tsp olive oil
• 1 tsp lemon juice
• Salt, to taste
• Black pepper, to taste
• Optional Toppings
• Fresh parsley
• Sesame seeds
• Extra lemon wedges

Instructions

1. Preheat the oven to 200°C (390°F).
2. Toss the baby potatoes with the olive oil, rosemary, salt, and black pepper. Spread them onto a lined baking tray and roast for 15 minutes.
3. Meanwhile, whisk together the honey, garlic, soy sauce, Dijon mustard, and lemon juice in a small bowl.
4. Remove the tray from the oven, turn the potatoes, and place the salmon fillets beside them. Brush the honey garlic glaze generously over each fillet.
5. Return the tray to the oven and bake for 18–20 minutes, or until the salmon flakes easily with a fork and the potatoes are golden and tender.
6. Meanwhile, combine the salad leaves, cucumber, cherry tomatoes, and red onion in a large bowl. Toss with the olive oil, lemon juice, salt, and black pepper.
7. Serve the glazed salmon with the rosemary potatoes and fresh green salad.

💚 Chloe's Tip

Brush the salmon with a little extra glaze during the last 5 minutes of baking. It caramelises beautifully without burning and gives the fillets a glossy finish.

Easy Substitutions

• Swap the salmon for trout.
• Use maple syrup instead of honey.
• Replace the rosemary with thyme.
• Add avocado or sliced radishes to the salad.

Meal Prep

Roast the potatoes and prepare the glaze up to 2 days in advance. Store them separately in the refrigerator and bake the salmon fresh before serving. The salad is best prepared just before eating.

Approximate Nutrition (Per Serving)

Serving Size: 1 salmon fillet with rosemary potatoes and green salad

• Calories: 600 kcal
• Protein: 38 g
• Carbohydrates: 43 g
• Fat: 30 g
• Fibre: 5 g