Fast fish recipes, from seafood pasta to grilled lobster

[Celerity]

The Cornish chef Emily Scott whips up easy fish dishes from her latest cookbook — all ready in under 25 minutes

https://www.thetimes.com/life-style/food-drink/article/fast-fish-recipes-emily-scott-tr856kb73

https://archive.ph/Xlquf


Grilled lobster with red chilli and garlic butter; clams with fregola, fennel pollen and saffron broth

Nothing transports you to a summer holiday spent on the beach quite like the sound of fish sizzling on the barbecue or the smell of a bowl of seafood spaghetti, whether on the coast of Italy or Carbis Bay in Cornwall. Someone who knows this very well is the Cornish chef Emily Scott. Known for her simple, fresh seafood dishes, she has appeared on TV with Rick Stein and once hosted a dinner for G7 world leaders at her previous restaurant overlooking Watergate Bay. Her third book, Home Shores, is out now and filled with 100 ideas for cooking fish.

Whole mackerel with chimichurri



Fresh herbs are everything — and they’re quick to blitz up. Green sauce always pops up in my kitchen in various guises, and this classic chimichurri has added allium notes from the garlic and shallots. You can swap the mackerel for bream or whiting if you like.

Serves 4. Preparation: 20-25 minutes. Cooking: 10-12 minutes

Ingredients

• 4 mackerels, scaled and gutted
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• 2 lemons, sliced
• Wilted greens, to serve (optional)

For the chimichurri

• 1 bunch of coriander, leaves and stalks
• 1 bunch of flat-leaf parsley, leaves and stalks
• 2 garlic cloves
• 1 banana shallot, finely diced
• 1 green chilli, deseeded
• 6 tbsp olive oil
• 2 tbsp red wine vinegar
• Sea salt and freshly ground black pepper

Method

1. Heat the grill. To make the chimichurri, blitz together the herbs, garlic, shallot and chilli in a food processor. Stir in the oil and vinegar. Season with salt and pepper to taste.
2. Make three or four cuts in the skin of each mackerel, then rub them with olive oil and season. Stuff each cavity with lemon slices. Place on the grill for 5-6 minutes on each side.
3. Transfer the grilled mackerels to warm plates and top each with a generous spoonful of chimichurri. I love serving this with some wilted greens.

Spaghetti with mussels, white beans and tomato



This is a great recipe for feeding a crowd, although it can easily be halved. A glass of white to go with it is essential. White beans are a larder staple for me and work so well with shellfish. I tend to use queen butter beans, which are creamy and juicy.

Serves 4. Preparation: 15-20 minutes. Cooking: 20-25 minutes

Ingredients

• 4 tbsp olive oil
• 4 garlic cloves, chopped
• 1 tsp dried chilli flakes
• 1 x 400g tin cherry tomatoes
• Sea salt and freshly ground black pepper
• 350g wholemeal spaghetti
• 1 x 200g tin white beans, rinsed
• 175ml dry white wine
• 350g mussels, cleaned (discard any that are open)
• 2 tbsp flat-leaf parsley, chopped
• 1 tbsp tarragon leaves

Method

1. Heat 2 tbsp olive oil in a large heavy pan over a medium-low heat. Add the garlic and chilli flakes and cook until softened, then add the cherry tomatoes in their juice, stir well and simmer over a medium heat until the sauce thickens (5-10 minutes).
2. Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions, stirring occasionally, until al dente. Drain, reserving 150ml of the water.
3. Add the beans and wine to the sauce and reduce for a further 5 minutes, then add the mussels and reserved pasta water. Cover and cook until the mussels open (discard any that don’t open). Stir in the pasta, then add the parsley and tarragon, reserving some for garnish. Season with salt and pepper.
4. Divide among warm bowls, drizzle with the remaining 2 tbsp olive oil and garnish with the reserved parsley and tarragon, then serve.

snip

[sheshe2]

1. OMG

My mouth is watering. I love seafood and those dishes look amazing! 🤩

I grew up summers on the Cape, a fishing town, the seafood came straight from the docks. There were times when mom was cooking dinner she would tell us to go down to the jetty and pick a basket of fresh muscles! 😍

[justaprogressive]

2. by any chance did you do that

at muscle beach?