Not so long ago, most people’s idea of take-away was limited to good old traditional fish and chips – a hunk of battered cod with vinegar-soused chips cooked in a deep fat fryer, accompanied by gravy sauce or perhaps tomato ketchup.
These days, baking and grilling are much more popular, especially at home, and what better oil to use in your delicious fish dish than La Española Olive Oil for roasting and grilling, or La Española Light in Colour Olive Oil for baking and frying?
So here are some alternative versions, using those fundamentally filling and nutritious ingredients of fish and spuds, whether you prefer a one-dish oven solution, a creamy fish pie or a zingy grilled fillet.
Oven-baked fish with potatoes and red pepper
An easy, tasty fish dish with all the ingredients cooked together.
- 2.2kg potatoes, peeled and sliced
- 1 red pepper, sliced
- 1 onion, sliced
- 4 tbsp La Española Olive Oil
- 4 fresh rosemary sprigs
- 4 garlic cloves, peeled
- salt and freshly ground black pepper
- 1k fillet sea bass or sea bream
- Preheat the oven to 200°C/Fan 180C/Gas Mark 6 (check conversion 400F).
- Place the sliced potato, onion and peppers in the baking dish, pour 2 tbsp of the olive oil over them, add the rosemary, garlic, salt, and pepper. Toss thoroughly so they’re well-coated. Put the dish in the preheated oven.
- After 15 minutes, turn the vegetables over. Cook until the potatoes are tender, about another 10 minutes.
- Remove the dish from the oven. Move the vegetables aside so the fish fits in the centre, skin side down. Add salt and pepper, and sprinkle the remaining 2 tbsp olive oil over the fillet.
- Return the dish to the oven and bake for a further 15 minutes. Remove the garlic before serving.
A warming British classic, guaranteed to be a hit with the whole family. Well worth the extra time and effort.
- Mashed potato topping
- 1kg potatoes, peeled
- 50ml La Española Extra Virgin Olive Oil
- 100g crème fraîche
- 3 tbsp warm milk
- salt and pepper
- Fish filling
- 400ml milk
- 200g smoked haddock
- 200g cod
- 150g salmon
- 1 onion
- 1 bay leaf
- 2 leeks, washed and chopped
- 1 tbsp La Española Light in Colour Olive Oil
- 3 tbsp flour
- salt and pepper
- 1 tbsp finely chopped fresh parsley
- Preheat the oven to 190C/Fan 170C/Gas Mark 5.
- Dice the potatoes and boil until soft. Drain and mash with the extra virgin olive oil, crème fraîche and warm milk. Season with salt and white pepper. Set aside and keep warm.
- Heat the milk in a large pan, add the smoked haddock and cod. Peel and cut the onion in half, and place one half into the pan with the milk, fish and bay leaf. Bring the milk up to the boil, reduce the heat and simmer gently for 6-7 minutes. Remove the fish from the pan, and set aside to cool. Keep the milk in the pan.
- Meanwhile, finely chop the remaining half onion and the leeks. Heat the olive oil in a small frying pan and gently fry the onion and leeks for 5 minutes until soft.
- Add the flour to the leeks and stir well to combine. Fry for one minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir in well each time. Heat gently until the sauce has thickened.
- Add the fish into the sauce and season.
- Spoon the fish mixture into an ovenproof dish, sprinkle parsley over and top with the mashed potato.
- Bake in the oven for 30 minutes, or until golden brown and bubbling.
Honey-grilled thai salmon with new potato salad
A healthy, super-quick, spicy-sweet, finger-licking-good Asian-inspired fish dish. Add chillies to serve for some fiery heat, and a potato salad as the perfect accompaniment.
- 2 sticks fresh lemon grass
- 1 tbsp La Española Olive Oil
- 75ml low-salt dark soy sauce
- 1 bunch fresh coriander, stalks finely sliced, leaves set aside
- 1 small piece fresh ginger, peeled and finely grated
- 4 garlic cloves, crushed
- 1 large salmon fillet (about 1kg)
- 4 tablespoons runny honey
- 2 red chillies, deseeded and finely sliced - optional
- 4 spring onions, finely sliced
- 2 limes
- Crush your lemon grass and mix it with the olive oil, soy sauce, coriander stalks, ginger and garlic then rub all over the salmon fillet. Leave it to marinate for an hour.
- Preheat your grill to high. Remove the salmon from the marinade, brush with honey and grill for 10 minutes.
- Serve sprinkled with the chillies, spring onions, and coriander leaves, then squeeze over the lime.
- 800g new potatoes
- 4 spring onions finely chopped (white part and green leaves)
- 3 tbsp La Española Extra Virgin Olive Oil
- 1tbsp La Española 1840 Sherry Vinegar
- 1 tsp Dijon mustard
- salt and pepper
Boil in salted water until just tender. Drain, leave to cool, cut into chunks, and add the spring onions. Mix together the olive oil, vinegar and mustard, and pour over the potato mix and season.