fish seasoning

This light and aromatic mix of herbs and spices will bring an instant lift to home-cooked fish.

Shop Cooks' Ingredients Fish Seasoning

Sprinkle over a traybake of meaty monkfish fillets and wedges of potato and fennel before roasting.
Use to season a fishcake mix of flaked salmon, mashed potato and chopped spring onion.
Mix into breadcrumbs for a herb crust to crown chunky cod fillets for roasting.
Blend with butter to pan-fry white fish fillets, then use to season them when cooked.
Use to ramp up the flavours of home-cured gravadlax.
Bring to the table as a seasoning for fish pies and seafood paellas.

Baked fish goujons

This is good with any meaty white fish – try using cod, haddock, sole or hake.

Tip flour into 1 bowl, beat and couple of eggs in a second and tip breadcrumbs into a third. Season both the flour and the breadcrumbs with Fish Seasoning and arrange all 3 bowls next to the hob.
Dip chunky strips of white fish fillet into the flour, dusting off any excess. Dip into the egg, allowing the excess to drip off. Finally, dip into the breadcrumbs, rolling to coat.
Place on a parchment-lined tray and cook in a hot oven for 10-15 minutes, until crisp, golden and cooked through. Serve with chips, peas and tartare sauce.

It might be called Fish Seasoning, but that doesn’t mean you can only use it with fish. Its flavour notes of lemon, dill and parsley mean that it would also work well in meatballs – try Middle Eastern lamb kofte, accessorised by cinnamon and sumac, or Swedish-style, with minced pork in a creamy sauce.

FISH SEASONING

This light and aromatic mix of herbs and spices will bring an instant lift to home-cooked fish.

Shop Cooks' Ingredients Fish Seasoning

what does it taste like?

A citrussy and herbal blend of sea salt, parsley, dill, black pepper and lemon zest.

tips, tricks & hacks

Sprinkle over a traybake of meaty monkfish fillets and wedges of potato and fennel before roasting.
Use to season a fishcake mix of flaked salmon, mashed potato and chopped spring onion.
Mix into breadcrumbs for a herb crust to crown chunky cod fillets for roasting.
Blend with butter to pan-fry white fish fillets, then use to season them when cooked.
Use to ramp up the flavours of home-cured gravadlax.
Bring to the table as a seasoning for fish pies and seafood paella.

easy meal idea

Baked fish goujons

This is good with any meaty white fish – try using cod, haddock, sole or hake.

Tip flour into 1 bowl, beat and couple of eggs in a second and tip breadcrumbs into a third. Season both the flour and the breadcrumbs with Fish Seasoning and arrange all 3 bowls next to the hob.
Dip chunky strips of white fish fillet into the flour, dusting off any excess. Dip into the egg, allowing the excess to drip off. Finally, dip into the breadcrumbs, rolling to coat.
Place on a parchment-lined tray and cook in a hot oven for 10-15 minutes, until crisp, golden and cooked through. Serve with chips, peas and tartare sauce.