font loading for Top nav

Free store collection|Free delivery when you spend €50|Free returns for online orders

Chris Baber’s fish recipes

Looking for inspiration for tonight’s dinner? Give one of our chef’s super-tasty fish dishes a go
Scottish salmon with creamy leeks and crispy potatoes

Scottish salmon with creamy leeks and crispy potatoes

“Put responsibly sourced, super-succulent Scottish salmon centre stage with this easy-peasy idea that packs in maximum flavour with minimum fuss”
See the recipe

 

    • 1.5kg Maris Piper potatoes, cut into 2cm chunks
    • 4 M&S Scottish salmon fillets
    • 600g leeks, chopped
    • 1 pot (300ml) M&S lighter crème fraîche
    • 1 lemon, zested and juiced
    • 1 tbsp mustard
    1. Preheat the oven to 160°C fan/180°C/gas mark 4.
    2. Add the potatoes to a baking tray, season with salt and pepper and drizzle with olive oil. Toss together to coat evenly.
    3. Roast for 40 minutes until crispy, stirring halfway through.
    4. Place the salmon onto a separate, lined baking tray, season well and then place in the oven for the final 12 minutes of the potatoes’ cooking time.
    5. For the creamy leeks, heat 1 tbsp olive oil or butter in a large non-stick frying pan over a medium heat.
    6. Add the leeks, season with salt and pepper and fry for 8-10 minutes until they soften, stirring occasionally.
    7. Reduce the heat to low and stir in 1-2 tbsp of the crème fraîche, lemon zest and mustard. Season to taste and add a splash of water if you prefer a slightly looser sauce.
    8. To serve, divide the crispy potatoes between the serving plates, add a spoonful of the creamy leeks, layer the salmon on top and finish with lemon juice.
Mediterranean-style cod and chickpea stew

Mediterranean-style cod and chickpea stew

“Fancy a taste of the Mediterranean to lift your spirits as the nights draw in? Try this hearty stew, which uses top-quality cod fillets and spicy flavours, guaranteeing smiles and sunshine all round”
See the recipe

 

    • 1 pack (380g) M&S Icelandic cod fillets
    • 1 onion, finely sliced
    • 1 red pepper, finely sliced
    • 2-3 tbsp M&S Mediterranean paste
    • 2 tins (400g each) chopped tomatoes
    • 2 tins (400g each) M&S organic chickpeas, drained
    • 25g flat-leaf parsley, leaves picked and roughly chopped
    • ½ lemon, zest and juice
    1. Place the cod on a baking tray, season with salt and pepper and drizzle with 2 tbsp extra virgin olive oil. Bake in the oven according to the packet instructions.
    2. Meanwhile, heat 1 tbsp extra virgin olive oil in a large non-stick frying pan over a medium-high heat.
    3. Add the onion and red pepper, season and cook for 5 minutes until they begin to soften.
    4. Stir in the Mediterranean paste and cook for one more minute.
    5. Add 100ml water to the pan, along with the chopped tomatoes and drained chickpeas. Add another pinch of salt and pepper and cook for 10-15 minutes until the sauce thickens, stirring occasionally.
    6. Stir in most of the parsley, saving some for a garnish, then add the lemon juice and zest.
    7. Divide between serving dishes, then layer the cod on top, scatter with parsley and drizzle with extra virgin olive oil to finish.
Easy lemon butter trout

Easy lemon butter trout

“M&S Select Farms trout is the star of this deliciously zesty dish. Serve it up at your next garden party or barbecue, or as a fuss-free lunch”
See the recipe

 

    • 4 M&S Scottish loch trout fillets
    • 60g M&S Cornish Gold butter with sea salt, softened
    • 1 lemon, ½ juiced and ½ cut into wedges
    • 2 M&S pesto salad kits
    1. Heat a splash of oil in a non-stick frying pan over a medium heat.
    2. Fry the trout for around 2 minutes on each side, until golden.
    3. Add the butter to the pan. Once it begins to foam, add the juice of half the lemon, then use a spoon to baste the trout in the lemon butter. Turn off the heat.
    4. Toss the salad leaves with the pesto and parmesan shavings included in the kit, then divide between four bowls.
    5. Serve the trout with a drizzle of the lemon butter on top of the salad, and the remaining lemon cut into wedges.
Soy, ginger and garlic steamed sea bass

Soy, ginger and garlic steamed sea bass

“Liven up your mid-week cooking with this easy all-in-one fish dish. The sea bass is cooked in foil, meaning all the delicious aromatic flavours are sealed in”
See the recipe

 

    • 80g Tenderstem broccoli
    • 80g sugar snap peas
    • 90g M&S soy, ginger and garlic paste
    • 2 sea bass fillets
    • DRESSING INGREDIENTS
    • 1 bunch spring onions, sliced into chunks
    • 1 pack chopped chilli, ginger and garlic
    • 1 tbsp soy sauce
    • 1 handful coriander
    1. Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with 2 sheets of foil, creating a parcel shape.
    2. Layer the broccoli and sugar snap peas on to the foil. Lightly drizzle 1 tsp of the Cook With M&S soy, ginger and garlic paste and 1 tbsp of water over the veg.
    3. Take the 2 sea bass fillets and spoon 1 tsp of the paste on each fillet and sandwich them together, skin-side out.
    4. Lay on top of the veg and season with a pinch of salt.
    5. Close up the foil parcel, pinching at the top to seal. Cook for 15 minutes, until the fish is just cooked through.
    6. Heat a little vegetable oil in a medium frying pan until hot, add the spring onions and stir fry for 2 minutes.
    7. When the spring onions have charred, add the pack of chopped chilli, ginger and garlic, and cook for a further minute.
    8. Add the soy sauce and remove from the heat. Drizzle over the sea bass parcel and top with coriander leaves to serve.
Rose harissa prawn linguine

Rose harissa prawn linguine

“Give the classic prawn linguine a spicy twist with the addition of Cook With M&S harissa paste – with fragrant rose petals and chillis, it’s an instant flavour burst in a jar”
See the recipe

 

    • 1 tbsp olive oil
    • 4 garlic cloves
    • 300g linguine
    • 250g cherry tomatoes, halved
    • 1 tbsp M&S rose harissa paste
    • 165g raw Honduran king prawns
    • 50g parmesan, grated
    • 4 handfuls rocket
    1. Heat the olive oil in a frying pan over a medium heat and add the garlic. Cook for a minute or two, until caramelised and golden. Meanwhile, cook the pasta in a pan of boiling salted water.
    2. Add the cherry tomatoes to the frying pan containing the garlic. Add the Cook With M&S rose harissa paste and mix well, then continue to cook and reduce while the pasta cooks.
    3. Add the prawns to the frying pan and cook for a couple of minutes. When the pasta is still slightly al dente, add it to the frying pan along with 6 tbsp of the pasta cooking water.
    4. Toss everything together until the pasta is perfectly cooked and the sauce is glossy, then add the parmesan and toss through the sauce. Spoon into bowls and serve with a handful of rocket in each one.
Cod with grains, greens and pesto

Cod with grains, greens and pesto

“Like all M&S fish and seafood, this cod is responsibly sourced. Serve alongside stir-fried veggies and one of my favourite shortcuts – a pesto grain pouch, for a nutritious, light and fresh dinner in a flash”
See the recipe

 

    • 1 pack (380g) M&S wild Icelandic cod fillets, defrosted
    • 2 cloves garlic, finely sliced
    • 1 head broccoli, cut into florets
    • 2 courgettes, sliced into 4cm strips
    • 2 packs (250g each) M&S Italian-inspired pesto grains
    • 1 lemon, zest and juice
    • 4 tbsp green pesto
    • 1 tbsp olive oil
    1. Place the cod on a baking tray, season with salt and pepper and drizzle with oil. Cook in the oven according to the pack instructions.
    2. In a large non-stick frying pan, heat 2 tbsp olive oil over a medium-high heat.
    3. Add the garlic, broccoli and courgettes and stir-fry for a few minutes, then add 100ml water and cook for 3-5 minutes until tender.
    4. Meanwhile, heat the grains in the microwave according to the pack instructions, then stir into the veg along with the lemon juice and half the zest.
    5. Divide the grains and veg between four plates. Place the cod fillets on top, then drizzle 1 tbsp pesto over each dish. Finish each with a sprinkling of lemon zest.

Hungry for more?

Chef Chris Baber

Chris Baber’s here to help

Transform your mid-week meals for good with chef Chris Baber’s delicious recipe ideas
Be inspired
A selection of fresh juices

Go on a health kick

Discover our handy hacks to improve your wellbeing in our dedicated health hub
Let’s go
Food News

The latest food news

What’s new and wonderful in food right now, plus tips and recipes from our expert editors
Take a look