List of 96 recipes from category Sea food

Baked salmon fillet

This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.

Baked sea bass fillet with lemon and tarragon

This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.

Canapés of red mullet with poppy seeds

Tasty morsels of red mullet, fried with poppy seeds and served as canapés on toast with feta, basil and preserved tomatoes.

Cod loin with saffron

A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.

Cretan-style salmon

Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.

Crunchy little pieces of fish

Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.

Curried tuna cubes

In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.

Erika's ceviche

Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.

Fillet of pollack cooked in two stages

This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and melting in the middle.

Fillet of salmon meunière

A fillet of salmon can be cooked in a similar way to sole: à la meunière. The fish is lightly floured, pan-fried in butter and served drizzled with lemony butter and flat-leaved parsley. Every bit as good as sole.

Fillet of sea bass and Jerusalem artichokes with lemon

The combination of Jerusalem artichokes and sea bass is not a common one, but you'll see that it works very well in this recipe, where grilled sea bass fillets are served with diced Jerusalem artichokes, also grilled and lemony.

Fillets of sole Dieppoise

In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and boiled potatoes. The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve.

Fillets of sole meunière

Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone.

Firied fillet of sea bream with polenta

A fillet of blackspot sea bream (though you can use another fish), fried rapidly and served with a creamy cheese polenta and sautéed cherry tomatoes.

Fish "à la Bordelaise"

Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.

Fish fillet in express cooking envelope

Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.

Fish fillet with leeks and mustard cream

Fish fillets cooked on the side, to which a thinly sliced leek is added, gently cooked in a mustard cream.

Fish fillet with preserved lemons

A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.

Fish fillets with cabbage and curry

For this recipe, we'll use a thinly sliced cabbage, steamed and creamed, to which we'll add pieces of curried fish.

Fish in a salt crust

Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best way to ensure that the fish is cooked to perfection.

Fish in a seed crust

Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.

Fish in a sesame crust

Fish portions cooked in 2 stages: first in the pan, then in the oven, covered with a sesame paste which turns crisp when baked.

Fish in white wine

This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine. It is served in a light sauce, made with the cooking juices and a little lemon juice.

Fish Mousselines

Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.

Fish petals, vegetables julienne, and beurre blanc

This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.

Fisherman's Ragout

This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.

Gravlax

Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.

Grilled fillet of salmon with corn-salad cream

A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...

Mackerel Fillets in White Wine

Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.

Marinated tuna and cabbage

Grilled tuna, marinated in lemon and herbs, accompanied by finely sliced cabbage, which is cooked in the tuna cooking pan to enjoy the flavours.

Marinated tuna with herbs

Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.

Nicholas's fish

This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.

Pan-fried fish fillets, braised cabbage with Noilly Prat

In this recipe, finely shredded cabbage is braised rapidly, then finished with Noilly Prat and a little cream. This is served to accompany a simple but delicious pan-fried fillet of fish.

Pan-fried salmon with white cabbage

In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.

Parcels of fish fillet in spinach

These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of your choice.

Pollack fillet baked with rice and vegetables.

This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven.

Pollock Fillet with Green Asparagus and Almonds

For this recipe, a simply grilled pollock fillet, served with delicious green asparagus with Parmesan and toasted slivered almonds.

Red Mullet Fillet with Zucchini

Grilled red mullet fillets with herbs, and julienned zucchini that is quickly cooked after the fish.

Red mullet fillets in a quick marinade

For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice.

Red mullet fillets with a reduced white-wine sauce

For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very concentrated and flavoursome, so you only need serve a tablespoonful to each guest.

Red sea bream fillets in a soy-sauce marinade

In this recipe, fillets of red sea bream are marinated in a mixture of soy sauce, lime juice and olive oil before being pan fried.

Rolls of fish in smoked ham

Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.

Rosemary steamed fish

In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.

Salmon "en papillote" with small vegetables

A fresh salmon escalope just salt and pepper with small dices of small vegetables.

Salmon chard rolls

For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.

Salmon marinated like herring

In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.

Salmon with sorrel

Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.

Sea bass fillet Cretan style

Delicious flavors of lemon and oregano in this simple recipe for Cretan-style sea bass fillet.

Sea bass with coriander cream en papillote

In this recipe, the fillets of sea bass are laid on a julienne of leeks (the white part), covered with a coriander cream sauce and cooked "en papillote".

Sea bass with Indian spices

In this recipe, the whole secret is in the cooking. The sea bass (or other fish of your choice) is simply fried with an Indian spice mix.

Seared tuna with lemon and lime

This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked beforehand, then just heated through in the left-over marinade.

Spicy seafood plancha

A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha. The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.

Stock-pot fish

A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.

Summer Salmon Blanquette

This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.

Tahitian style fish

Little pieces of fish marinated overnight a night in lime juice.

Tender tuna

Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender.

Turban of sole with langoustines

The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.

White fish and leek fondue à la comtoise

A fondue of leeks, small pieces of fish, bound together at the last moment with a dollop of cancoillotte.

Whiting fillet en papillote with carrots, lemon and leeks

A quick, simple and delicious recipe: A fillet of whiting, placed on a bed of carrot, leek and lemon, and baked en papillote.

Whiting fillet with mustard carrots

For this recipe, a 2-cooked fillet of whiting with tarragon, topped with a mixture of grated carrots, cream and mustard.

"Land and sea" kebabs

For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer.

Creamy "terre et mer" pots

Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.

Normandy seafood stew

A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is rather long to prepare, as there is a lot of peeling, but it is really quite easy to make.

Breton style shellfish and vegetable soup

For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.

Ch'ti mussel tarts

A blind-baked puff pastry case, filled with shelled mussels in a velvety sauce made with beer and Maroilles cheese.

Chilli langoustines

The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.

Cockles and cabbage with smoky cream sauce

I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.

Crab Cakes

These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.

Creamy spaghetti with cockles and parsley

Parsley-flavored spaghetti with cockles, tied together with a creamy sauce made from the cockles cooking juices.

Crispy prawn rolls

The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.

Crusty cockle tart

A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).

Curried mussels with cabbage

The mussels are cooked "à la marinière", then shelled and served in a creamy curry sauce with shredded, barely-tender cabbage.

Langoustine and leek tarts

Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.

Langoustine gratin

This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days. The end result is well worth all the effort.

Langoustine sabayon tart

For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon.

Lobster Thermidor

In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.

Mussels marinière

This is the most classic way of preparing mussels, simple and delicious.

Mussels with arroz negro

The famous Spanish arroz negro (black rice) is prepared by adding squid ink towards the end of cooking. This gives the rice not only its curious dark colour, but delicious marine flavours. In this recipe it forms the bed for mussels, cooked simply and served out of their shells – a perfect combination.

Mussels with beurre d'escargot

In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.

Quick prawn curry

A very quick way to prepare a creamy prawn curry with lime and spring onion.

Scallops au gratin

Scallops rapidly pan-fried, then arranged in shells on a bed of finely chopped leeks, topped with a bechamel sauce and browned in the oven.

Scallops with cabbage julienne

Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.

Scallops with crunchy vegetables and wine sabayon

This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.

Scallops with fondue of leeks

In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.

Scallops with green asparagus tips and parmesan

In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.

Scallops with sorrel and Noilly Prat

Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.

Scrambled eggs with langoustines and asparagus tips.

For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.

Seafood feuillantines

Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.

Sesame fried scampi

Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.

Spaghetti with mussels and basil

Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.

Tagliatelle with cockles

In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle are cooked alongside, then the cockles are added with spring onions and the sauce.

Fish terrine with spinach and tomatoes

This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.

Koulibiak in pie dish

Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.

Mackerel rillettes

This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.