Easter fish recipes 

The custom for eating fish on Good Friday comes from the centuries-old Roman Catholic observance of not eating meat on the anniversary of Jesus's crucifixion. Also, in ancient cultures, meat was usually enjoyed as part of a celebration, whereas fish was more everyday. However you choose to spend the bank holiday, why not keep with the tradition and enjoy a classic baked salmon en croute or chilli monkfish stew this year

Poached salmon with pickled onion and horseradish sauce


Poached salmon with pickled onion and horseradish sauce >
Pan-fried sea bream with cannellini beans and tomatoes


Pan-fried sea bream with cannellini beans and tomatoes >
Wild salmon tagine with preserved lemons and olives


Wild salmon tagine with preserved lemons and olives >
Smoked haddock with cheesy mustard sauce


Smoked haddock with cheesy mustard sauce >
Ray wings with asparagus and rosemary salmoriglio


Ray wings with asparagus and rosemary salmoriglio >
Brian Turner’s seared scallops on a bed of succotash


Brian Turner’s seared scallops on a bed of succotash >
Garnish & Go cod with herb butter


Garnish & Go cod with herb butter >
Salmon en croute with artichokes


Salmon en croute with artichokes >
Chilli miso monkfish stew


Chilli miso monkfish stew >
 
Baked cod loin with sizzling spinach, ginger and chilli


Baked cod loin with sizzling spinach, ginger and chilli >
Simple seared tuna with chilli and pak choi


Simple seared tuna with chilli and pak choi >
Monkfish risotto with dill & caper butter


Monkfish risotto with dill & caper butter >
Mark Sargeant’s sea bass with creamed crab and chilli spelt


Mark Sargeant’s sea bass with creamed crab and chilli spelt >
Celeriac and cod fishcakes


Celeriac and cod fishcakes >
 
Smoked trout pâté with soda bread


Smoked trout pâté with soda bread >
Tea smoked salmon, fresh herbs and a lemon soy dressing


Tea smoked salmon, fresh herbs and a lemon soy dressing >