Hello Seafood Lovers,
We at SeafoodFriday hope you and your family are doing well and are staying safe! 🙏🏻
As all of you know we are unfortunately not able to eat out in restaurants or have big dinner parties at home. But this doesn’t mean you cannot prepare healthy and delicious dishes at home yourself! We have put together a list of 9 easy recipes which you can enjoy in the comfort of your own home during the lockdown period (or of course after it).
All recipes are ready in 30 minutes or less and include our seafood products which you can find in every recipe. We hope you will enjoy our creations and look forward to see your home cooked dishes on Instagram! And don’t forget to #loveit #shareit #eatit @seafoodfriday 

Sea Bass fillet with Pea and Potato Salad

Sea Bass fillet with Pea and Potato Salad
Serves 4 people, ready in 30 minutes!
Seafood included in this recipe: Sea Bass Fillet
  • 4 sea bass fillets
  • 150g sugar snaps, trimmed and shredded lengthways
  • 600g potatoes, scrubbed and roughly chopped
  • 250g frozen peas
  • 25g butter
  • 1 tbsp sunflower oil
  • 5g fresh tarragon, leaves roughly chopped
  • 25g watercress
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  1. Put the sugar snaps in a heatproof bowl and cover with boiling water. Leave to stand for 1 min, then drain and rinse under cold running water. Shake off the excess water, dry with kitchen paper and set aside.
  2. Put the potatoes in a saucepan and cover with cold water. Cover, bring to the boil and cook for 8-10 mins until tender. Add the peas for the last 2 mins of cooking. Drain well; return to the pan.
  3. Add the butter to the potatoes and peas, then crush gently with a fork; re-cover to keep warm.
  4. Rinse the sea bass and pat dry with kitchen paper. Brush a large frying pan with a little sunflower oil and heat over a medium-high heat. Add the fish, skin-side down, and cook for 3 mins. Reduce the heat to low, brush the top of the fillets with the remaining sunflower oil, turn over and cook for 2 mins until just cooked through. You may need to cook in 2 batches.
  5. Toss the tarragon with the watercress, sugar snaps, vinegar and half the olive oil; season. Pile the crushed potato mix onto a warm serving plate, top with the fish, then the watercress salad. Drizzle with the remaining oil and serve immediately.

Fresh Cod with Leek and Couscous

Fresh Cod with Leek and Couscous
Serves 4 people, ready in 30 minutes!
Seafood included in this recipe: Cod Fillet
  • 1kg Cod fillets (4 fillets)
  • 1 cup couscous
  • 1 orange
  • 1 leek, white and light green parts only, cut in half lengthwise, then sliced ½ in. thick
  • 3 cups baby kale
  • 1 tbsp olive oil
  • Kosher salt and pepper
  1. Heat oven to 220°C. Tear off four squares of parchment paper and arrange on two baking sheets. In a bowl, combine couscous with ¾ cup water.
  2. Cut orange in half, then peel one half and coarsely chop fruit. Fold orange into couscous along with leek and baby kale. 
  3. Divide couscous mixture among pieces of parchment and top each with a piece of cod. Drizzle with oil and sprinkle with ½ tsp salt and ¼ tsp pepper, then squeeze remaining orange half over top. 
  4. Cover each with another piece of parchment and fold each edge up and under three times, tucking edge underneath. Roast 12 minutes.
  5. Transfer each packet to a plate. Using scissors or a knife, cut an “X” in the center and fold back the triangles.

Green Thai Curry Salmon

Green Thai Salmon Curry
Serves 4 people, ready in 25 minutes!
Seafood included in this recipe: Salmon Fillet
  • 4 x 200g salmon fillets
  • 1 tbsp vegetable oil
  • 1 x 200g Green Thai Curry Simmer Sauce
  • 270ml coconut milk
  • 125g cherry tomatoes, cut in half if large
  • 250g zucchini noodles
  • Âľ cup (90g) frozen peas
  • Juice of a lime, plus extra wedges to serve
  • Fresh coriander to garnish
  • Steamed jasmine rice to serve
  1. Pat salmon fillets dry with paper towel and season with a little salt.
  2. Heat oil in a large pan over medium-high heat. Sear salmon fillets on top side only for 1-2 minutes or until golden. Remove and set aside.
  3. Reduce heat to medium and stir in Green Thai Curry Simmer Sauce, coconut milk and cherry tomatoes. Simmer for 3 minutes, then add zucchini noodles.
  4. Return salmon fillets to pan, seared side up and scatter over peas. Cover with lid and cook for a further 5-8 minutes or until salmon is cooked to your liking.
  5. Squeeze over lime juice and top with fresh coriander. Serve with steamed jasmine rice and extra lime wedges.

Lemon baked Dover Sole with Potatoes

Fresh fish on plate
Serves 2 people, ready in 30 minutes!
Seafood included in this recipe: Dover Sole
  • 2 dover sole fillets
  • 250g baby potatoes, thinly sliced
  • 2 medium leeks, thinly sliced into ÂĽ  thick rings
  • 2 tsp olive oil
  • â…› tsp salt and pepper
  • zest from ½ a lemon
  • 1 tsp olive oil 
  • pinch salt and pepper
  • zest from other ½ half a lemon
For the dill oil:
  • 2 tbsp fresh dill, chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • â…› tsp salt
  1.  Preheat oven to 200°C
  2. Place sliced potatoes and leeks in a medium bowl and toss with olive, oil, salt, pepper and lemon zest.
  3.  Bake for 20 minutes, tossing halfway through.
  4. Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
  5. Make the dill oil by mixing ingredients together in a small bowl.
  6. Once the potatoes are fork tender ( after about 20 minutes) lay the fish over top and place it back in the oven.
  7. Bake for 8-10 minutes or until fish is cooked to desired doneness.
  8. Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs.

Easy lemon baked Turbot fillet

oven fried cod fillet
Serves 2 people, ready in 30 minutes!
Seafood included in this recipe: Turbot Fillet
  • 250g Turbot fillet
  • Butter
  • Garlic
  • Lemon
  • Herbs like oregano, thyme, rosemary, parsley and dill are all delicious with fish.
  • Salt and pepper
  • Asparagus, green beans, broccoli, sugar snap peas can all be used.
  1. Make the lemon butter: Add butter, garlic and lemon juice to a saucepan and bring to a simmer. Cook for 2-3 minutes until the sauce is fragrant then set aside.
  2. Bake the fish: Line a sheet pan with parchment/baking paper. Add  fish fillets and asparagus (green beans, sugar snap peas or broccoli can be substituted). Pour the lemon butter sauce over the fish and asparagus and season with salt and pepper. Bake in a pre-heated oven until the fish and asparagus until cooked through, approximately 12-15 minutes.

Healthy Prawn Taco's

shrimp taco
Serves 4 people, ready in 30 minutes!
Seafood included in this recipe: Peeled Prawns
  • 500 gr peeled prawns
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½  tsp chili powder
  • 8-10 medium flour tortillas
  • Toppings (optional, to taste): sour cream, salsa, avocado, red cabbage, coriander, etc.
  1. Prep your prawn. Run them under cool water until thawed.
  2. Meanwhile, prep your toppings.
  3. Add the shrimp to a skillet along with the olive oil and spices. Cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (about 5-6 minutes).
  4. Assemble tacos as desired and serve immediately.

Mussels in White Wine

fresh steamed mussels
Serves 4 people, ready in 15 minutes!
Seafood included in this recipe: Blue Mussels
  • 1kg Dutch Blue Mussels
  • 1 tbsp butter
  • 1 small red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 large tomato, chopped
  • Salt to taste
  • 1 cup white wine
  • 1  tsp saffron (optional)
  • Chopped fresh parsley for garnish
  1. Heat the butter in a large stockpot over medium heat.
  2. Add the onion and garlic and cook for 5 minutes, until the onion is translucent.
  3. Add the tomato and cook for 2 to 3 minutes, until softened.
  4. Season with a pinch of salt.
  5. Pour in the wine and add the saffron (if using), then dump in the mussels.
  6. Cover and cook until the mussels have opened, about 5 minutes (discard any that don’t open).
  7. Season again with a few pinches of salt and top with parsley.
  8. Serve the mussels straight from the pot, or in individual bowls, with hunks of bread to sop up the juices at the bottom.

Easy Tuna Poke Bowl

Easy Tuna Poke Bowl
Serves 4 people, ready in 15 minutes!
Seafood included in this recipe: Tuna Loin 
  • 500 gr Tuna Loin steaks(2 pieces)
  • 4 cups cooked brown rice
  • 1 avocado, deseeded and thinly sliced
  • 2 cups thinly sliced red cabbage
  • 2 Lebanese cucumber, thinly sliced into ribbons
  • 1 cup edamame, cooked
  • ½ cup pickled ginger
  • ÂĽ cup coriander leaves
  • black sesame to garnish
Sesame Dressing: 
  • ÂĽ cup light soy sauce
  • 2 tbsp tahini
  • 2 tbsp lime juice
  • 1 tsp finely grated ginger
  1. Slice or cut all the ingredients you can find on the ingredient list!
  2. Now comes the fun part, divide the rice between four bowls, top with the fresh tuna sashimi, arrange the rest of the ingredients, drizzle with the sesame dressing, sprinkle with black sesame seeds and dig in. Just be warned, there are never any left overs!
Sesame Dressing: 
  1. To make the sesame dressing: chuck all the ingredients into the bowl of a small food processor and blitz until smooth. That’s it, your dressing is done!

Pappardelle with Crab Meat

crab meat pasta
Serves 4 people, ready in 25 minutes!
Seafood included in this recipe: Crab Meat
  • 100g crab meat, drained
  • 350g pappardelle 
  • 2 tbsp cold unsalted butter
  • 1 tbsp finely grated orange zest
  • 1/4 cup fresh orange juice
  • 1 tbsp olive oil
  • 225g sugar snap peas, halved on a diagonal
  • 2 red chiles, thinly sliced
  • 1 tbsp fresh lemon juice
  • 1/4 cup basil leaves
  1. Cook pasta per packaging directions. Drain pasta and toss with butter, orange zest, and orange juice.
  2. Meanwhile, heat oil in a large skillet on medium-high. Cook snap peas until lightly browned, 2 minutes. Add chiles and cook for 1 minute. 
  3. Remove from heat and toss with pasta, lemon juice, crab, and basil.