Quick and easy fish dishes for 2025

As we ease into 2025, healthy eating remains high on many people’s New Year’s resolutions. Another resolution is often to cut down costs after the most expensive time of the year and cooking at home is an easy solution.

When you are back to work and short for time this January, there is nothing quite as quick and easy to cook as fish - and the best part is it’s delicious, too.

As islanders, too many of us lack this wonderfully high-quality source of protein which keeps both our hearts and brains healthy. For this reason, this week’s two recipes are Tuna Steak with Ceviche and Turmeric Salmon. If you find fish can be bland, these flavoursome twists are guaranteed to change your mind.

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Tuna Steak with Ceviche Sauce

(Serves 2)

Ingredients

Tuna

· 2 tuna steaks, around 150g each

· 1 tbsp rapeseed oil

Ceviche

· 2 shallots, finely diced

· 1 cucumber, cut in half lengthways, deseeded

· 1 red chili, finely diced, deseeded

· 2 limes, juiced

· Zest of 1 lime

· 100ml olive oil

· 1 tbsp coriander, chopped

· Sea salt

· Black pepper

Method

· To begin, heat your pan and add the oil.

· Next, hot fry the tuna for roughly one minute on each side, depending on your preferences.

· For the ceviche, add the cucumber, chilli, lime juice and zest, shallots and olive oil to a bowl. Season with salt and pepper and top with the coriander. Serve alongside the tuna.

Turmeric Baked Salmon with Spicy Celery

(Serves 1)

Ingredients

· 150g skinned salmon fillet

· 130g tomatoes, quartered

· 100ml vegetable stock

· 40g of red onion, finely diced

· 60g cooked lentils, drained and rinsed

· 50g celery, chopped into 1cm slices

· 1 tsp ground turmeric

· 1 tbsp extra-virgin olive oil

· ½ lemon, juiced

· 1 tsp extra-virgin olive oil

· 1 garlic, clove, finely chopped

· 1cm of ginger, peeled and grated

· 1 chilli, chopped

· 1 tsp curry powder

· 1 tbsp parsley, chopped

Method

· To begin, heat oven to 200C.

· Place the oil in a frying pan and heat, adding in the onion, garlic, ginger and chilli.

· Mix well and add the chopped celery, frying for three to four minutes until soft but not coloured.

· Next, add in the curry powder for a further minute. Then, add in the vegetable stock, tomatoes and lentils, placing on a simmer over a gentle heat for 10 minutes.

· Next, mix the turmeric, oil and lemon juice, and pour over the salmon.

· To cook the salmon, place on a baking tray in the oven for eight minutes.

· To serve, plate up the salmon with the celery, tomatoes and lentils on the side.