Something fishy for Friday…

Trying to persuade kids to eat fish isn't always easy, but I've found that if you serve it with something they like, for example pasta, they'll usually finish their plates. Here are some lovely recipes for you – Annabel Karmel's Fish Pies and Lesley Waters' Chunky Salmon Fishcakes, plus a yummy pasta dish. Enjoy!

Creamy Fish Pasta 

Serves 4

675g (1Ib 8oz) monkfish fillet, skinned and cubed
30g (1oz) butter
85g (3oz) button mushrooms, sliced
1 courgette, chopped
1 x 350g tub cheese sauce or 1 x 29g packet cheese sauce and 600ml (1 pint) milk
2 x 15ml spoon (2 tablespoons) fresh chopped chives
115g (4oz) tricolour pasta twists or egg noodles, cooked
black pepper
fresh basil leaves and Parmesan shavings to garnish (optional)


Heat the butter in a large pan, add the courgette and mushrooms and cook for 2-3 minutes
Meanwhile, prepare the cheese sauce
Add cheese sauce and chives to the pan. Slowly bring to the boil, reduce the heat and add the fish. Cover and simmer for 5-8 minutes.
Stir in the cooked pasta or noodles, season, and top with Parmesan and basil if liked.
Serve with a green salad and garlic bread.

Recipe: Seafish (Recipe courtesy of Seafish and  Efamol) To request a free ‘Fish for Thought’ guide with tips on buying, storing and cooking fish for the family email [email protected]

Chunky Salmon Fishcakes

written by Liz Jarvis