Good Friday Fish Dishes

Enjoy fresh and delicious inspo for your Good Friday fish supper. From Harissa Cod Traybake, to Crispy Chipotle Salmon with Avocado and Mango Salsa, we've got six scrummy recipes to spice up your fish dishes.

Crispy Chipotle Salmon with Avocado & Mango Salsa

Ingredients

• 220g Salmon fillets
• 150g Mango
• 1 tsp chipotle chilli paste 
• 1 avocado
• 1 red onion
• 1 lime
• 1 sweet potato

Method

1. Preheat the oven to 180°C.
2. Slice the sweet potatoes into discs, place into a baking tray drizzle over a little olive oil and season with salt and pepper. Bake for 20 minutes, turning halfway through.
3. To make the salsa chop the mango chunks into smaller chunks. Slice
   the avocado in half and carefully remove the stone. Scoop the flesh out
   of the avocado, slice into chunks. Shred the coriander leaves. Peel and
   finely slice the onion. Mix the mango, avocado, shredded coriander and
   onion together in a bowl. Juice and zest the lime and mix in half the juice
   into the salsa, set aside.
4. Lay the salmon fillets on a clean plate, spread the chipotle paste over the salmon fillets and set aside.
5. Heat a teaspoon of oil in a non-stick frying pan over a medium heat. Add the salmon to the pan and fry skin side down for 5 minutes. Reduce the heat to low and carefully turn over and fry the other side for 2 minutes or until the salmon is cooked through.
6. Remove the potatoes from the oven and divide between 2 plates. Place
   the cooked salmon fillets over the potatoes and then spoon over the
   avocado and mango salsa. Season with pepper and little salt and dig in.

---

Cod, Chorizo and Butterbean Bake

Ingredients

• 2 cod fillets
• 140g diced spanish chorizo
• 250g baby plum tomatoes
• 15g rose harissa paste
• 150g green beans, trimmed
• 15g mayonnaise
• 1 lemon
• 2 garlic cloves
• 400g butter beans in water 

Method

1. Preheat the oven to 200°C. Slice the tomatoes in half, tip into a baking tray with a drizzle of oil. Bake for 10 minutes. 
2. Spread the harissa over the top of the cod and set aside.
3. Add the chorizo to a frying pan set over a medium heat and gently fry for 5 minutes.
4. Drain and rinse the butter beans then add them to the pan with the chorizo, stirring so the beans get coated in the chorizo oil. Cook for 5 more minutes.
5. Remove the tomatoes from the oven. Pour the chorizo and beans into the
   baking dish along with any chorizo oil from the pan. Place the fish fillets on top of the chorizo, beans and tomatoes and return to the oven for another 15 minutes until the fish is cooked through.
6. Juice and zest the lemon and grate the garlic. Mix together with the
   mayonnaise and season to taste with salt and pepper.
7. Bring a pan of water to the boil and cook the green beans for 3-5 minutes.
   Until bright green and tender.
8. When the fish is cooked through, remove the dish from the oven. You can
   easily remove the skin of the fish if you don't like it by peeling it off - it should come off very easily. Serve everything together with a dollop of the Aioli.

Pesto Salmon Traybake

Ingredients

• 220g salmon fillets
• 30g green pesto
• 250g baby plum tomatoes
• 2 baking potatoes
• 170g green beans, trimmed
• 75g rocket
• 1 lemon

Method

1. Preheat the oven to 190°C. Slice the potatoes into bite sized chunks and tip onto a baking tray, season with salt and pepper, drizzle with some oil and bake for 15 minutes. 
2. Spread the pesto over the top of the salmon fillets and set aside.
3. Slice the tomatoes in half, wash the green beans. Grate the lemon zest into a bowl and set aside.
4. When the potatoes have had 15 minutes, remove from the oven and add the tomatoes, green beans and lemon zest. Give the tray a shake so everything is evenly distributed and place the salmon fillets on top of the veg. Return to the oven for 12 - 15 minutes until the salmon is cooked through.
5. When the salmon is cooked remove the tray from the oven and plate up. You can easily remove the salmon skin from the cooked salmon if you do not like the skin. Slice the lemon into wedges. Serve everything together with the rocket and the lemon wedges.

---

Harissa Cod Tray Bake

Ingredients

• 2 cod fillets
• 15g harissa paste
• 390g tin green lentils in water 
• 250g baby plum tomatoes
• 160g spinach
• 1 red onion
• 1 pepper
• 170g green beans

Method

1. Preheat the oven to 180°C. Slice the pepper into chunks and peel and slice the onion into strips. Rub the harissa paste over the cod fillets and set to one side (this is fairly spicy so use less if you are heat sensitive).
2. Tip the lentils into a colander and rinse under running water and tip into a baking tray along with the tomatoes, pepper, red onion and spinach. Give the tray a little shake so everything is mixed together. Season with lots of pepper and a drizzle of olive oil and 50mls of water and bake for 10 minutes.
3. Remove the tray with the veg from the oven, give the contents a good mix, then place the cod fillets on top. Return to the oven for 10 minutes until the cod is cooked through and piping hot.
4. Cook the green beans in a pan of simmering water set over a medium heat for 3 minutes. Until they are bright green and tender. Drain and keep warm till needed.
5. When ready to serve divide the cod, veg and lentils between 2 plates. Spooning over any juices that may be residing in the baking dish, and serving with the green beans.

Baked Salmon Gratin with Herby Oven Chips and Rocket

Ingredients

• 220g salmon fillets
• 35g garlic and herb cream cheese
• 2 baking potatoes
• 75g rocket
• 4g mixed herbs
• 36g parmesan
• 50g breadcrumbs
• 1 lemon

Method

1. Preheat the oven to 200c. Slice the potatoes into chips / wedges. tip into a mixing bowl along with a tablespoon of olive oil, the mixed herbs, parmesan and a little salt and pepper. Give the bowl a good shake so the potatoes are well coated. Tip out onto a baking tray and bake for 25 minutes, turning halfway.
2. Zest the lemon and mix the zest and bread crumbs together and season well. Heat a teaspoon of olive oil in a non stick frying pan and fry the breadcrumbs until golden brown - remove them from the pan as soon as they are brown so they don't burn and set aside.
3. Line a baking tray with foil or baking paper and lay the salmon fillets out skin side down. Spread the cream cheese over the top of the salmon fillet and top with the golden lemony breadcrumbs. Bake for 12 minutes until the salmon is cooked and piping hot throughout.
4. When the salmon and chips are done, remove from the oven and serve with a good handful of rocket and a squeeze of lemon juice. Enjoy!

---

Seared Salmon Fillets with Garlic Roasted Tomatoes

Ingredients

• 220g salmon fillets
• 1 lemon
• 250g baby plum tomatoes
• 10g fresh basil
• 2 garlic cloves
• 75g rocket
• 1 courgette
• 1 mediterranean couscous

Method

1. Preheat the oven to 180°C. Slice the tomatoes in half, tip into a baking tray, drizzle over a little oil and bake for 20 minutes.
2. Crush the garlic cloves, tear up the basil leaves, juice and zest the lemon and set these aside.
3. Slice the courgette into small pieces. Heat a little oil in a large non-stick pan over a medium heat. Gently fry the courgette for 5-8 minutes or so, turning regularly.
4. In a separate pan heat a drizzle of oil over a medium heat. Add the salmon fillets skin side down and cook for 3 minutes, carefully turn the salmon over and cook for another 3-5 minutes. Until the salmon is cooked through.
5. Whilst the salmon is cooking prepare the couscous using the instructions on the packet.
6. When the tomatoes are ready, remove from the oven. Tip the crushed garlic, torn basil, lemon juice and zest into the baking tray with the tomatoes. Give the tray a good shake so the roasted tomatoes are coated.
7. Make a bed of couscous on a plate, add some courgettes, the salmon fillet, top with the tomatoes and the juices from the pan and the rocket
   leaves. Season with a little pepper and dig in.

Shop Online For Easter

With hassle-free home delivery from Morrisons.com, you can have food, drink, gifts, flowers and more straight to your door in time for your Easter celebrations.