This is a one-pan meal with fish baked in cream on top of a potato gratin with a golden crunchy topping. It’s a cross between a casserole, gratin and a pie. Fabulously cosy, rustic, oven baked fish recipe that’s effortless yet company worthy!

Creamy baked fish on potato gratin

This dish gives off very French-country vibes. Which, in hindsight, is rather unsurprising given it’s a recipe that our very own Chef JB just casually threw together one day. We ate it, loved it so much, declared it was “website-worthy” then proceeded to remake it…oh, I don’t know. Maybe 10, 12 times before we were fully happy with it and closed out all the “what ifs”?

Basically, it’s a creamy potato gratin, heavy on the leek (or onion), with fish that is baked on top at the same time, covered in a crunchy golden breadcrumb topping. So essentially, the breadcrumb topping acts as a lid, keeping everything steamy and succulent as the fish bubbles away in the creamy sauce while the gratin soaks up the tasty fish juices.

It’s just an all-out cosy dish of deliciousness!

Ingredients

Here’s what you need to make this:

Best fish

This recipe is best made with the more delicate white fish fillets that are around 2 cm (0.8″) thick. We don’t want fillets too thin else they will overcook. (UPDATE: Readers have made and loved it with salmon – read feedback in comments section!)

Our favourite fish to make this with is barramundi which is a popular Australian fish. Here are some more fish with similar cooking characteristics that will work great:

• barramundi (pictured), John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, and salmon (readers have tried and loved – see recipe comments!).

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thicker cuts, aiming for 2cm/0.8″ thick. Pictured above is barramundi which is a thicker fish so we used the tail.

Skin on or off? Either is fine, it really won’t affect the bake time. But the skin won’t be crispy. If this is a turn-off for you, just eat the flesh and leave the skin.

Fish to avoid

I recommend avoiding:

• Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Unless you’re extremely careful they can become dry inside so are very prone to overcooking in the oven. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare (also see Tuna Steak);

• Oily, “fishy” fish – Like mullet and sardines (try this recipe for sardines!).

For the potato gratin and creamy sauce

And here’s what you need for the rest of the dish:

• Potatoes – Floury (starchy) and all-rounder potatoes work best to achieve a lovely potato gratin flavour.
  – Australia: the cheap dirt-brushed potatoes sold everywhere (called Sebago) are ideal
  – US: Russet
  – UK: Maris Piper

• Leek – Flavour base for the gratin. Feel free to substitute with a standard onion!

• Garlic – Flavour base.

• Chardonnay or other dry white wine – This gives the sauce depth of flavour. Without, it tastes more one dimensional and like it’s missing “something”. Chardonnay is my favourite but any dry white wine that’s not too sweet or too woody will work fine. Non alcoholic substitute – More vegetable stock.

• Vegetable stock/broth – For semi braising the potatoes in a flavoured broth, tastier than using just water!

• Butter – For pan sautéing the potatoes before finishing them off in the oven.

• Panko, parmesan and olive oil – The crunchy topping!

How to make Creamy Fish on Potato Gratin

This is a one pan meal that starts off on the stove and is finished in the oven. It would be handy if the whole dish could just be done in the oven, but we tried and the flavour was not as good. Whereas using the stove-to-oven method makes it company-worthy good!

1. Crunchy topping – Mix the panko and olive oil together, then stir through the parmesan.

2. Sauté the leeks and garlic, then cook the sliced potatoes for 6 minutes or until they are partially cooked. During this step, the potatoes absorb the flavour of the leek and garlic which is what makes the gratin so good!

3. Braise the potatoes firstly in wine for 1 minute (simmer rapidly to almost fully reduce to cook out the alcohol) then the vegetable stock for 1 1/2 minutes until reduced by half.

4. Top with fish pieces (which we first sprinkle with salt and pepper). Then pour over the cream, aiming for as much coverage as possible.

5. Topping – Sprinkle the entire surface with the crunchy topping.

6. Bake for 30 minutes – I PROMISE THE FISH DOES NOT OVERCOOK!! You would think it does, but it doesn’t. All that creamy goodness under the breadcrumb topping keeps everything moist and succulent!

   Broil/grill 4 minutes – Then to finish it off, I like to give it a quick 4 minute blast under the oven grill/broiler to give the topping lovely colour.

   Rest 5 minutes – Place on the counter and let it rest for 5 minutes before serving. Don’t skip this step! This is when the juices in the fish gets reabsorbed into the fibres so when you cut into the fish, it stays in the fish flesh (and ends up in your mouth) rather than running out onto the plate.

What to serve with Creamy Fish on Potato Gratin

All you need to finish off this meal is a fresh, crisp salad to serve on the side. Just toss leafy greens in French Dressing, or if you’re cooking for company, try the French Bistro Salad. On theme with the French-ish vibes going on in this dish!

I also wouldn’t say no to some crusty bread for mopping the plate clean. And for dessert – anyone for a pile of fresh baked Madeleines? Fast becoming a go-to for dinner parties because the batter is made in advance (you can even freeze it!) and stored in piping bags or jugs. Then it literally takes 2 minutes to pipe into the pan and 10 minutes to bake. How good is that!!! – Nagi x

Suggested sides

Watch how to make it

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Creamy fish on potato gratin

Recipe video above. This is a one-pan meal with fish baked on top of a potato gratin in a creamy sauce with a golden crunchy topping. It's a cross between a casserole, gratin and a pie. The idea is that the panko acts like a lid, keeping the fish succulent as it bubbles away in the cream while the gratin soaks up the tasty fish juices.

This is a fabulous cosy, rustic oven baked fish recipe that's effortless yet company worthy!

Course Mains

Cuisine French-style, Western

Keyword baked fish, fish and potatoes, fish casserole

Prep Time 10 minutes

Cook Time 45 minutes

Servings 4

Calories 710cal

Author Nagi

Ingredients

• 4 x 160g/5oz white fish fillets , ~2cm / 0.8" thick, skinless (barramundi, snapper, tilapia, cod, salmon – Note 1)
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

Potato gratin:

• 3 tbsp / 50g unsalted butter
• 2 large leeks , white and pale green part only, washed, cut in half lengthways, sliced 5mm / 0.2" thick OR 2 onions (Note 2)
• 3 garlic cloves , minced
• 2 medium starchy potatoes (250g / 8oz each), peeled (Note 3)
• 3/4 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 1/2 cup dry white wine , any type, sub more veg stock (Note 4)
• 1/2 cup vegetable stock/broth , low sodium
• 1 cup thickened/heavy cream

Crunchy topping:

• 3/4 cup panko breadcrumbs
• 2 tbsp extra virgin olive oil
• 1/4 cup parmesan , finely shredded

Cups – Metric

Instructions

• Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle.
• Potatoes – Cut the potatoes into quarters, then sliced 4mm / 1/6" thick. Place cut potato in a large bowl of water (prevents from going brown, removes excess starch so it cooks quicker). Drain before use.
• Crunchy topping: Mix panko and olive oil in a bowl. Then stir in parmesan.
• Season fish: Sprinkle salt and pepper on both sides of the fish fillets. Set aside.
• Sauté – Melt butter in a large oven-proof skillet (30cm/12") over high heat until foamy. Add leek and garlic, then cook for 3 minutes.
• Sauté potatoes – Add potato, salt and pepper. Cook for 6 minutes, stirring regularly. The potatoes should be half cooked at this stage.
• Reduce wine and stock – Pour in white wine. Simmer rapidly until it is mostly evaporated – about 1 minute. Pour in stock, then simmer for 1 1/2 minutes or until reduced by half.
• Top with fish – Turn the stove off. Place fish on top of the potatoes, presentation side up. (Note 1) Pour cream all over, aiming for full coverage. Sprinkle with panko breadcrumbs.
• Bake for 30 minutes – I know this sounds like a long time but the fish stays succulent!
• Colour topping – Switch to the oven grill (broiler) on high and move the skillet up to the top shelf. Grill/broil 4 minutes or until golden.
• Rest – Remove and rest for 5 minutes, then serve! Eat the fish and gratin together with each mouthful for maximum eating pleasure!!

Notes

1. Fish – Best made with the more delicate white fish fillets that are around 2 cm (0.8″) thick. Not too thick (not enough flavour gets inside) and not too thin (overcooks). Our favourite fish is barramundi. Other suitable fish include: John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake. I wasn’t sure about salmon but readers were quick to try it and they loved it!

Other white fish fillets will work fine (like ling and monkfish) however, the flesh is a little firmer and meatier and for this dish, we really enjoyed it with slightly softer white fish fillets.

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thicker cuts!

Frozen fish works just fine, thaw then pat dry well before using.

Other proteins – Sorry to say I can’t think of alternatives for the recipe as written or with only minor tweaks. I think chicken would be bland. Shrimp/prawns might work but I’d have to reduce cook time.

Presentation side of the fish is the side that was cut off the bone which looks nicer when cooked ie the side the skin was on is NOT the presentation side.

2. Leeks washing – Chop the reedy dark green part off, only use the soft white & pale green part. Peel off and discard the first outer layer. Cut in halve lengthwise, wash. Shake excess water off well, then slice.

3. Potatoes – Floury (starchy) and all-rounder potatoes work best to achieve a lovely potato gratin texture.
– Australia: the cheap dirt-brushed potatoes sold everywhere (called Sebago) are ideal
– US: Russet
– UK: Maris Piper

4. Wine adds more flavour into this dish but doesn’t make it taste winey because we cook the alcohol out. Substitute with more vegetable stock.

Leftovers will keep for 3 days in the fridge. Not suitable for freezing.

Nutrition per serving.

Nutrition

Calories: 710cal | Carbohydrates: 41g | Protein: 37g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 1041mg | Potassium: 1396mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2052IU | Vitamin C: 33mg | Calcium: 194mg | Iron: 3mg

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The best handbag a girl can ask for!

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Kedgeree – a traditional English dish comprised of curried rice with smoked fish and boiled eggs. Think of it like a British biryani! A fabulous, economical fish and rice recipe that’s easy to make and seriously delicious.

Kedgeree – English smoked fish and rice

Is it totally uncouth to call Kedgeree an “English biryani”?? It’s just how I sometimes think of it and I mean it in the most flattering way. It’s a pretty well established fact that I consider biryani to be one of the great rice dishes on this planet.

In all seriousness though, Kedgeree is a wonderful example of true fusion food. It brings together rice and spices from the Subcontinent with classic English breakfast foods like boiled eggs and smoked fish. The result is a delicious and unique Anglo-Indian whirlwind of flavours and textures.

Traditionally kedgeree was a breakfast dish in Britain but these days it’s served at anytime throughout the day. Straightforward to make, if you’re new to using smoked fish in meals, it’s an excellent way to start!

Ingredients in Kedgeree

I’m sure there are fancy versions of kedgeree out there but we’re making a traditional version today. The hero ingredient is the smoked fish. Smoked haddock is probably the most traditional choice though cod makes an excellent alternative.

• Smoked haddock (or cod) – Smoked haddock is a preserved fish fillet product sold at grocery stores at the seafood counter, deli or packed in the fridge section. Oh, also fish mongers of course! It offers an especially economical way to use fish in a meal because smoked haddock/cod is firstly much cheaper than most fresh fish, only about $15/kg here in Australia compared to, say, raw snapper fillets which are around $50/kg. Being packed with flavour, a little also goes a long way.

  What exactly is smoked haddock? Smoked haddock is fresh haddock (a northern European cod) that’s been brined (ie. infused with salt) then cold smoked to infuse it with a lovely smokey flavour. When haddock is naturally smoked, it is a pale yellow-brown colour. Commercial produced smoked haddock tends to lack colour so is often dyed an orange colour to make it look more like the “real thing”.

  The fish is poached and then flaked into chunks. We use the flavoured poaching liquid to then cook the rice.

• Boiled eggs (9 minute eggs using my boiled eggs recipe) – Traditional addition along with smoked fish. Eggs also stretch the fish by adding further protein.

• Peas – For pops of freshness, colour and introduce some good vegetable matter into our rice dish.

• Coriander/cilantro – For stirring through and garnish.

Rice and curried butter

The thing that makes Kedgeree special is the spiced butter!

• Rice – Carries the bulk of the dish! Long grain or basmati rice is best for this dish, for nice long-shaped rice grains and the desired fluffy texture. Medium grain and short grain (sushi) rice will work too though the rice is a little sticker, as is the nature of the rice.

  Recipe is not suitable for risotto rice, paella rice, brown rice, wild rice, quinoa or faux rice (cauliflower rice etc).

• Spices: Curry powder and turmeric – You can really use any curry powder here though traditionally used is an English / Western curry powder (as opposed to authentic Indian or Asian curry powder mix). It’s not spicy (unless you opt for the HOT type!), it’s a mix of warm spices including cumin, coriander, clove and turmeric. I use Clives of India and Keens.

  We add a little extra turmeric to brighten the dish’s colour, otherwise the rice can look a little brown.

• Curry leaves and cardamom – Additional nods to the Indian heritage of this dish. Curry leaves for fragrance and because it looks attractive, while cardamom for its unique perfume and flavour. However both are optional!

  Curry leaves – A magnificent ingredient used in Indian/Sri Lankan cooking! Fairly widely available these days in grocery stores in Australia (Coles, woolies, Harris farms), leftovers freeze 100% perfectly. Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. Also easy to grow (I have a plant *says the plant-killer, smugly*) (PS. curry plants are indestructible)
  

• Butter – For sauteing and rich flavour.

• Onion and garlic – Usual base flavourings.

• Chicken stock – Cooking the rice in the chicken stock flavoured with the fish imparts a deliciously savoury taste to the rice that’s a step up the flavour ladder from plain water.

  Why not fish stock? Because mass produced store bought fish stock is not very nice! However if you have fresh fish stock and prefer a more seafood-y tasting biryani, go for it!

How to make Kedgeree

Kedgeree is made by poaching the fish, then cooking the rice in the poaching liquid. The rice is then tossed in a flavourful curried butter before tossing the fish back in and finishing with boiled eggs.

Cooking the smoked fish

Cold smoked fish (other than salmon or other sashimi grade fish) needs to be cooked before eating. For Kedgeree, the fish is gently poached in stock which is then used to cook the rice. Flavour retention to the max!

1. Poach fish 8 minutes – Bring the stock to a boil. Place the fish in then turn the heat down so the liquid is barely rippling. Poach for 8 minutes or until the flesh flakes.

2. Remove skin – Remove the fish from the poaching liquid and transfer to a plate. Remove and discard the skin – I find a butter knife helpful.

3. Flake the flesh into large chunks. Keep them large as they will break a little more when tossed through the rice.

4. Reserve 1/2 cup liquid – Measure out 1/2 cup (125 ml) of the poaching liquid. Set aside – we will drizzle this over the finished dish to moisten the rice.

Cook rice

Fish done. Now we cook the rice in the flavoured poaching liquid and make a cured butter to toss the rice in. You know this is going to be good!

1. Add the rice into the poaching liquid then bring it to a simmer on high heat without the lid.

2. Cook 13 minutes – Place the lid on then turn the heat down to low. Cook for 13 minutes or until all the liquid has been absorbed. No peeking, no stirring!

3. Rest and fluff – Remove from the stove with the lid still on and rest for 10 minutes (lid still on!). Then fluff the rice, ready to toss into the curried butter!

4. Curried butter – While the rice is resting, start the curried butter. Melt the butter in a large skillet or pot (large enough to fit all the rice). Add the cardamom pods and curry leaves and stir for 30 seconds. Sauté the garlic and onion then stir in the spices. Be prepared for amazing smells!

5. Add the rice and toss to coat in the curried butter. Add the reserved stock and toss through – this moistens the rice.

6. Peas and coriander – Add the thawed peas and most of the coriander (reserve a bit for garnish) and toss through. The heat from the rice is all that’s needed to cook warm through the thawed peas.

7. Fish – Add the flakes of fish and toss through gently, taking care to ensure there are some nice large chunks.

8. Stud with eggs – Tops with halved eggs and sprinkle with coriander. Then serve!

To serve, just spoon into bowls and eat as is. There’s no need for sauce – the rice is nice and moist, and there’s certainly no need for extra flavour!

It will keep for a few days in the fridge but it’s best freshly made as rice tends to dry out in the fridge overnight. Reheating is best done in the microwave with a sprinkle of water to make the rice nice and steamy again.

If you try this, tell me if you agree with my description of it as an English biryani!!! – Nagi x

Watch how to make it

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Kedgeree – British curried rice and fish

Recipe video above. Traditional English smoked fish and rice dish – think of it as an English biryani! Smoked haddock or cod tossed through a butter spiced rice studded with eggs, this is true fusion food at its best.

Course Main

Cuisine British, English

Keyword fish and rice, kedgeree

Prep Time 15 minutes

Cook Time 30 minutes

Servings 5

Author Nagi

Ingredients

• 4 cups/ 1 litre chicken stock/broth , low-sodium
• 500g/1 lb smoked haddock or cod , skin-on (or other smoked fish, Note 1)
• 2 1/4 cups long grain rice , uncooked
• 75g / 5 tbsp unsalted butter
• 15 curry leaves (Note 2)
• 6 green cardamom pods , lightly crushed (Note 3)
• 1 brown onion , diced
• 2 garlic cloves , finely minced
• 2 tsp curry powder (anything! Use spicy if you want, I use mild)
• 1/2 tsp turmeric powder
• 1 cup frozen peas , thawed
• 1/2 cup coriander/cilantro leaves , roughly chopped (sub green onion or parsley)
• 3 hard boiled eggs , halved or quartered (9 minute cook)

Cups – Metric

Instructions

• Poach fish – Bring chicken stock to a boil in a large saucepan or small pot. Place fish in (it should all be just about submerged, Note 4) and adjust heat so the stock is barely rippling. Poach it gently for 8 minutes or until the fish flakes apart. Remove fish onto a large plate.
• Flake fish – When cool enough to handle, discard skin (gently scrape with a butter knife) and flake fish into large pieces, checking for any bones.
• Reserve stock – Measure out 1/2 cup of the poaching liquid and set aside for later (drizzle on at end to juice up the rice).
• Cook rice 13 min – Add rice into the poaching liquid in the saucepan. Bring to a simmer over high heat. Cover with lid then reduce heat to low. Cook for 13 minutes.
• Rest rice 10 min – Remove the saucepan from the stove with the lid on and rest for 10 minutes. Fluff rice using a rubber spatula.
• Curried butter – While the rice is resting, melt the butter in a very large (30cm/12") non stick skillet or pot, over medium-high heat. Add the cardamom pods and curry leaves and stir for 30 seconds. Add the onions, garlic and sauté for 5 minutes until browning at the edges, stirring regularly.
• Toss rice – Lower heat to medium. Stir in the curry powder and turmeric, and then the rice. Toss the rice in the spiced butter until well coated and uniformly yellow. Pour over the reserved 1/2 cup of fish poaching stock, and toss to mix through (it moistens the rice).
• Peas & fish – Stir through the peas and most of the coriander (hold some back for garnish). Then gently fold through the fish, taking care to keep some pieces in large chunks.
• Serve – Spoon out rice onto one large platter or individual plates to serve. Top with boiled egg halves, and garnish with the remaining coriander. EAT!

Notes

1. Smoked haddock (or cod) – one of the most economical options at the deli of grocery stores (Coles, Woolies) and fish mongers, stained an orange/yellow colour. Technically raw so we need to cook it. By poaching in the liquid we use to cook the rice, we are not wasting a drop of flavour!

2. Curry leaves – Magnificent ingredient frequently used in Indian cooking! Fairly widely available these days in grocery stores in Australia (Coles, woolies, Harris farms), leftovers freeze 100% perfectly! Use in Vindaloo, Dal, South Indian eggplant curry and Samosa Pie. (I have a plant *says the plant-killer, smugly*) (PS curry plants are indestructible)

3. Cardamom pods – Sold at every stores, to lightly crush just use side of knife and press down to break shell slightly to release flavour.

4. Poaching fish – It’s ok if a bit of the surface of the fish is above the liquid as it will steam-cook.

5. Leftovers will keep for 3 days in the fridge. It will freeze without the eggs for 3 months.

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When I took the photo for a big Mother’s Day KitchenAid giveaway currently happening on Instagram….

…..there’s just no way this wasn’t going to happen!! 😂

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Tuna pasta is such a great dinner to make when you don’t have much in the cupboard. For canned tuna recipe cynics out there – it’s time to take a leap of faith! This is seriously tasty, very economical and super fast – it comes together in 15 minutes flat, from start to finish.

Yes – canned tuna CAN be delicious!

I feel like the words “tasty meal” and “canned tuna” aren’t usually in the same sentence. Bad memories of poor cash strapped university days and crash diets, hastily thrown together tuna and rice, bland tuna salads, mayo-laden tuna sandwiches.

But you can make canned tuna delicious!!! Just a little bit of thought, a bit of imagination, a smidge of effort and a lot of anticipation for a hot, tasty meal as your reward.

Today’s reward in question? Tuna pasta. A spritz of lemon, a sprinkle of capers, and using the oil from the tuna can. You never knew a canned tuna pasta could be so delicious!!!

Ingredients in canned tuna pasta

No capers? Chop pickles instead. No lemon? Add a dash of vinegar. No anchovies? Still worth making! We get a really good (free) flavour boost by using the oil from the cans of tuna. Anchovies just makes it that little bit more special!

Garlic missing from the photo – oops!

• Canned tuna – Tuna in oil is the go here! We use the oil from the can of tuna for the sauce to sauté the garlic until golden. No tuna in oil? It’s ok! Just use olive oil instead and tip the liquid from the can of tuna into the sauce.

  TIP – Not all canned tuna is created equal. Premium canned tuna in a good fruity olive oil will set you back more than a generic home brand in tasteless canola oil. But also, premium canned tuna piled on crusty bread with a drizzle of the oil from the can is pure joy. I hope you try it one day.

• Anchovies – Anchovies make everything taste better! Finely minced then sautéed in oil so they dissolve and lose the fishiness, just leaving great savouriness into the dish. I always have a jar in the fridge. Always! Anchovy paste – use 1 teaspoon.

• Capers – For a pop of fresh tang! I like to use baby capers. If you only have large ones, give them a rough chop. No capers? Chop pickles instead!

• Lemon – Juice for sour and zest for lemon flavour. It really does lift the dish so I hope you have it! Lemon is a staple ingredient I always have on hand. But if you don’t, this dish is still worth making. Add a dash of vinegar instead.

• Chilli flakes / red pepper flakes – For a hum of warmth. This isn’t a spicy pasta. Substitute with finely chopped fresh chilli or a smidge of chilli paste or sauce (add this at the end). Or leave it out for no spiciness at all.

• Parsley – For freshness. Not critical.

Pictured below is the tuna I’ve used, a mid-range one sold at supermarkets in Australia. I use 3 x 95g/3.5oz small cans which I feel is the right amount of protein for a pasta which serves 2 people. However, the recipe can take more or less tuna so don’t get too hung up on exact tuna quantity!

How to make canned tuna pasta

Get the pasta cooking then start preparing the ingredients for the sauce. That’s how you’ll get this on the table in 15 minutes flat, from start to finish!

1. Cook the pasta in salted water per packet directions minus 1 minute. The pasta will be slightly under al dente (ie underdone) but that’s ok. The pasta will finish cooking with the sauce, during which time it will absorb the tasty flavours of the sauce!

2. Reserve pasta cooking water – Just before draining, scoop out 1 cup of cooking water then drain the pasta. Why? Because we will be using this to make the sauce for the pasta. The starch in the pasta cooking water will react with the oil in the sauce to make it thicken so it clings to the pasta strands instead of remaining as a watery sauce at the bottom of the pan.

3. Tuna oil – Pour the oil from the tuna can(s) into the same pot and heat over medium heat.

4. Sauté garlic, anchovies and chilli flakes for 1 minute.

5. Pasta and water – Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes. During this step, the oil and the starchy pasta cooking water will thicken into a sauce that clings to the pasta. Also during this step the pasta will finish cooking from just under al dente to al dente. If the pasta is still too firm for your taste, add more of the pasta cooking water and keep cooking the pasta.

6. Add tuna – Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently so the tuna stays in chunks and doesn’t crumble into tiny little bits.

   Then serve immediately!

As with all pastas, this is at its prime freshly made, right off the stove, when the pasta is hot and slippery with sauce! If it’s sitting around for a while and the pasta cools down and dries out, it can be easily rejuvenated with a splash of the reserved pasta cooking water and a toss on the stove for 30 seconds or so, to reheat the pasta and make it slick with sauce again.

To make it a complete meal, don’t hesitate to throw in a couple of handfuls of rocket/arugula or baby spinach at the end. Else, serve it with a simple garden salad or whatever leafy greens / steam vegetables you’ve got tossed with an everyday salad dressing.

Enjoy! – Nagi x

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The most amazing canned tuna pasta!

Recipe video above. One of the pantry-pasta greats. I love this recipe because it really showcases what great food you can make using canned tuna! Fabulous flavour beyond just canned tuna thanks to the anchovies, the freshness of lemon and tangy capers.

The oil from the can of tuna is used as the sauce so don't be tempted to use tuna in brine!

Course Mains

Cuisine Italian

Keyword canned tuna recipe, pantry pasta, tuna pasta

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2

Calories 637cal

Author Nagi

Ingredients

• 200g / 7oz spaghetti , or other thin long pasta
• 1 tbsp cooking salt , for cooking pasta

Tuna sauce:

• 285g/ 10 oz (approx) canned tuna in oil , drained, oil reserved (I use 3 x 95g/3.5oz cans, Note 1)
• 2 clove garlic , finely minced
• 2 anchovy fillets , minced (Note 2)
• 1/2 tsp chilli flakes / red pepper flakes (can skip, Note 3)
• 2 tsp baby capers (or finely chopped pickles)
• 1 tbsp parsley , finely chopped (ok to skip)
• 1 tsp lemon zest
• 2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

Instructions

• Cook pasta – Bring 3 litres / 3 quarts of water to the boil with the 1 tablespoon of salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.
• Sauté aromatics – In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies and chilli flakes. Cook and stir for 1 minute.
• Toss pasta – Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes.
• Add tuna – Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through – try to keep some tuna chunks.
• Serve immediately!

Notes

1. Tuna – Don’t get too hung up on tuna quantity here, the recipe can take a little more or a little less. I use 3 x 95g/3.5 oz cans, the small “lunch size” cans. You just want enough tuna to serve 2 people.

If you only have tuna in brine, use 2 tablespoons of extra virgin olive oil instead.

2. Anchovies add great flavour here. Substitute with 1 tsp anchovy paste. If you don’t have either, it’s still worth making if you’re using tuna in oil as the oil has good flavour too!

3. Chilli flakes add just a background hum of warmth in this recipe. Feel free to dial it up or down.

4. Leftovers will keep for 2 days in the fridge though pasta never really reheats well, especially these types of pasta that don’t come with loads of tomato or creamy sauce. Microwave reheating is best, with a splash of water (or better yet, keep some pasta cooking water!)

Nutrition

Calories: 637cal | Carbohydrates: 77g | Protein: 41g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 4157mg | Potassium: 531mg | Fiber: 4g | Sugar: 3g | Vitamin A: 257IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 4mg

Got canned tuna? Dinner’s half done!

Tuna Mornay (Tuna Casserole Pasta Bake)

Tuna Pasta Bake

Nicoise Salad (French Salad with Tuna)

Life of Dozer

At my local coffee shop, Zubi in Newport (Sydney Northern Beaches). Best coffee in my area – I searched wide and far!!

The post The most amazing canned tuna pasta appeared first on RecipeTin Eats.

These fish koftas are not your typical koftas because they’re made with fish, not meat. But I spice them the same and shape them the same – so koftas it is!! Serve with Jewelled rice pilaf for a stunning platter of food.

Fish koftas

When we think koftas, I know most people instantly think of skewers made with ground meat. But actually, koftas around the world come in all sorts of shapes and sizes, made with meat, fish and even vegetables. From the Indian sub-continent to the Middle East, Africa and the south-eastern area of Europe known as the Balkans, koftas come grilled, poached, steamed and baked with all sorts of various flavours, and all sorts of shapes. Not always on sticks!!

As for today’s fish koftas though, I’ve taken the lead from my Lamb Koftas in terms of flavouring, except we’re using fish instead. And I’ve stuck with sticks!!

Economical fish recipe

The other thing I like about this recipe is that it can be made with virtually any fish, and it’s not one of those recipes where I (strongly!) urge you to use the freshest and best fish you can afford. It works great with good value fish, even frozen fish.

Though, if you’ve got a fisherman in your circles – I’m jealous!

What you need for fish koftas

Here’s what you need for these fish koftas.

• White fish fillets – Pretty much any white fish will work here. I used snapper, barramundi and ling during various iterations of this recipe and they all worked great.

  However, avoid:
  – very lean fish (swordfish, tuna – use this recipe)
  – “fishy-fish” like sardines and mackerel (use this recipe for sardines, it’s a personal favourite!)
  – delicate fish (flounder, Dover sole)
  

• Egg and rice flour (or cornflour/cornstarch) – These are the two ingredients that make the blitzed fish mixture hold together, with the egg acting as a binder once the koftas are cooked.

  Rice flour makes the inside of the kofta softer and juicier than plain flour (all-purpose flour) which makes it more dense. If you don’t have rice flour, use cornflour / cornstarch instead which will produces a similar result.

• Spices – Regular spices, exotic combination! Cumin, coriander, cardamom, cinnamon (this is the secret spice that makes it smell so intoxicating).

• Danish feta – Little pops of creamy, salty goodness when you bite into the koftas! Not strictly traditional in any type of koftas, but certainly adds a touch of special here. Also, it improves the texture of the koftas to make up for the absence of fat in fish compared to meat like lamb.

  Danish vs Greek feta – Greek feta is more crumbly and firm whereas Danish feta is a bit creamy, more similar to goats cheese feta. Either Greek feta or goats cheese can be substituted in a heart beat.

• Red onion – For freshness without being as harsh as brown or white onion. I grate the onion so you don’t have to cook it before mixing in, and also the juices from the onion adds even more flavour into the koftas. (Onion grating is my secret reader-loved tip for meatballs, meatloaf and similar. It really works!)

• Parsley – For green bits. More visual than flavour so you can skip it. Or, substitute red onion with green onion instead.

How to make fish koftas

Blitz > shape > cook!

1. Fish and egg first – Cut the fish into pieces then put in a food processor with the egg white only (add the yolk to your scrambled eggs tomorrow morning).

2. Blitz fish until it’s a smooth paste without any lumps remaining.

3. Everything else – Add all the remaining kofta ingredients.

4. Blitz again until you can’t see the rice flour.

5. Feta – Fold through the feta gently, so it doesn’t disintegrate and smear. We want little chunks of feta!

6. Shape koftas – Use wet hands so the mixture doesn’t stick. Portion the mixture into 10 – 12 (70g each, about 1/3 cup), and shape into a 10cm / 4″ long cylinder. Thread onto skewers then slightly flatten so they are 1.75 cm / 2/3″ thick.

7. Cook half the koftas in a non stick pan over medium high heat for 2 minutes on each side, or until the internal temperature reaches 50°C/122°F.

8. Golden! This is the colour they should be. Gorgeous!! Remove onto a plate then cook the remaining koftas.

How to serve fish koftas

As mentioned in the opening, these fish koftas were created especially for Easter Good Friday, a day on which it is traditional to serve non-meat food. To be honest, the star recipe for Good Friday was the Jewelled rice pilaf I shared on Monday – it’s so colourful, how could it not steal the limelight!!

But I wanted a non-meat main to serve alongside it that was equally as delicious, even if it couldn’t rival the colour. Enter – these fish koftas. From a flavour perspective it certainly stacks up!

More ways to serve fish koftas

• Like Shawarma wraps – with flatbread, lettuce, tomato and onion

• Over a simple fruit and nut pilaf, Chickpea Rice Pilaf, couscous or plain basmati rice with a big Tomato Salad on the side

• Alongside a vegetable tagine for a hearty Moroccan dinner

• Accompanied with a Spiced Chickpea, Tomato, Cucumber salad

So – what do you think? Is this platter of food Good Friday worthy? – Nagi x

Watch how to make it

Print

Fish koftas

Recipe video above. These fish koftas are like your favourite Middle Eastern lamb koftas – except made with fish. Adore the spicing! Serve with Jewelled rice pilaf for a stunning platter of food.

Makes 10 to 12 koftas, serves 4 to 5.

Course Main

Cuisine Middle Eastern, Persian

Keyword fish koftas, fish skewers

Prep Time 20 minutes

Cook Time 10 minutes

Resting time 5 minutes

Total Time 35 minutes

Servings 10 koftas

Calories 127cal

Author Nagi

Ingredients

• 500g/1 lb white fish fillets ,skinless, cut in pieces (Note 1)
• 1 egg white (add leftover yolk to scrambled eggs!)
• 1/2 red onion , grated using a box grater (keeps koftas soft!)
• 2 garlic , finely minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1 tsp cooking salt (kosher salt)
• 1/2 cup rice flour (sub cornflour/cornstarch)
• 2 tbsp chopped parsley
• 70g/ 2.5 oz danish feta , plus extra for optional garnish (Note 2)
• 2 tbsp extra virgin olive oil

Minted yogurt

• 3/4 cup plain yogurt , unsweetened
• 1/2 cup (tightly packed) mint leaves
• 2 tsp lemon juice
• 1/4 tsp cooking / kosher salt

Serving (optional, pictured)

• Parsley or coriander , roughly chopped
• Persian Jewelled Rice or plain basmati rice

Cups – Metric

Instructions

• Fish & egg blitz – Place fish and egg white in a food processor. Blitz on high until smooth. (30 sec to 1 minute) A stick blender also works but it will take a bit longer.
• Kofta mixture – Add onion, garlic, all the spices, salt, rice flour and parsley. Blitz on high until smooth (1 minute). Consistency should be like a paste. (Note
• Feta – Remove the blade, then crumble the feta in. Aim for chunks. Mix delicately (so the feta doesn't disintegrate).
• Form koftas – Use wet hands so the mixture doesn't stick. Portion the mixture into 10 – 12 (70g / 1/3 cup each), and shape into a 10cm / 4" cylinder. Thread onto skewers then slightly flatten to 1.75cm / 2/3" thick. (Note 3)
• Cook – Heat olive oil over medium high heat in a large non-stick pan. Cook half the koftas for 2 minutes on each side until golden, or until the internal temperature reaches 50°C/122°F.
• Rest – Remove onto a plate and cook the remaining koftas. (Internal temperature of cooked koftas will rise to 55°C/131°F).
• Serve with Minted Yogurt and Jewelled rice pilaf for a stunning platter of food!

Minted yogurt

• Blitz all ingredients in a tall jug just large enough to fit a stick blender. Keep refrigerated until required.

Notes

1. Fish – Most of the most common white fish fillets are great here.

Great for: snapper, John dory, silver dory, barramundi, bream, tilapia, pollock, cod, emperor fish, flathead, perch, ling, bass, basa, hake, hoki, monkfish (stargazer).

Avoid:

• super lean fish (swordfish, tuna)
• delicate fish (flounder, Dover sole)
• small whole fish like sardines or mackerel

Salmon and trout will work but not convinced it’s the best fish for the flavours in this recipe.

Frozen fish – thaw completely, pat dry then use per recipe.

2. Danish feta is a bit creamier than Greek feta which is crumblier. Greek feta will work but I’d suggest crumbling rather than cutting so the pieces meld into the fish kofta better.

3. Mixture too sloppy? Can happen if you use frozen thawed fish due to excess water. Just add minimum amount of extra rice flour needed until you can form kofta shapes using wet hands. Too much flour = koftas become firmer.

4. My skewers are 16.5cm / 6.5″ long.

5. Leftovers (cooked) will keep for 2 days in the fridge. Haven’t tried freezing but instinct tells me they should be ok (because Thai fish cakes freeze fine which are made in a similar way).

Make-ahead: Great one for entertaining as they can be assembled prior and are so quick to cook – they really are at their prime served freshly cooked! Assemble skewers in the morning then cook later that day. Put them in a single layer on baking paper, cover with cling wrap (or container). I don’t recommend doing it the day before as the salt in the filling may draw a little too much moisture out of the fish. Freezing will make the fish too watery, I think.

Nutrition per skewer (assuming 10 skewers).

Nutrition

Calories: 127cal | Carbohydrates: 8g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 345mg | Potassium: 184mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Life of Dozer

Caption this. (So many possibilities! 😂)

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