As summer comes to an end, and students return to school and college, our routines can go askew, as families are busier than ever.
Two portions of fish per week are what we should all be aiming to eat, and that’s why the Donegal Catch frozen fish range is so perfect. It saves time as it cuts out a lot of food preparation, it helps to reduce food waste and in turn, saves money as no food is thrown out – a win-win for all the family!
Check out these recipes from Donegal Catch that will make Back to School that little bit better and help with the Fish intake..
Basque-Style Breaded Haddock Traybake
Time: 45 minutes
Serves: 4 people
Ingredients:
• 4 Donegal Catch Breaded Haddock fillets
• 1 red onion, cut into wedges
• 1 white onion, cut into wedges
• 1 red pepper, cut into 2-inch pieces
• 1 yellow pepper, cut into 2-inch pieces
• 200 grams cherry tomatoes, on the vine
• 4 tablespoons olive oil
• 100 grams chorizo, cut into rounds
• 1 red chilli, sliced
• 50 grams black olives, chopped
• Salt and pepper
• Coriander, to garnish
Method:
1. Preheat the oven to 200 C / 180 C fan.
2. Arrange the chopped onions, chopped peppers and cherry tomatoes on a large roasting tray and drizzle over the olive oil. Season with salt and pepper and place into the oven for 20 minutes.
3. After 20 minutes remove from the oven and nestle the Donegal Catch Breaded Haddock fillets in between the vegetables. Dot the chorizo around and add the red chilli.
4. Place back into the oven for a further 20 minutes, until the fish is cooked through.
5. To serve, sprinkle over the black olives and a few coriander leaves.
Salt and Vinegar Haddock Bites with crispy roasted potatoes, peas and carrots
Total time: 50 minutes
Serves: 4
Ingredients:
• 2 packets Donegal Catch Salt and Vinegar Haddock Bites
• 700 grams potatoes, cut into wedges
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 150 grams Green Isle Frozen Peas
• 3 carrots, peeled and roughly chopped
Method:
1. Preheat oven to 200 C / 180 C fan.
2. Add the potato wedges to a large pan of cold, salted water and set over a high heat. Bring to the boil and boil for 5 - 7 minutes then drain and set aside to steam for 10 minutes.
3. When the potatoes have steamed, toss them with the olive oil and a good pinch of salt and pepper. Place onto a baking tray and put into the oven for 15 minutes.
4. After 15 minutes place the Donegal Catch Salt and Vinegar Haddock Bites onto a separate tray and add to the oven alongside the wedges. Cook the wedges and bites for 20 minutes, until the bites are cooked through and piping hot.
5. Whilst they cook bring a separate pot of salted water to the boil. 10 minutes before the end of the cook time, add the carrots to the water and cook for 5 minutes then add the peas and cook for a further 4 minutes. Drain and serve with the wedges and salt and vinegar haddock bites.
Salt and Vinegar Haddock Bites Sliders with slaw
Total time: 30 minutes
Serves: 4
Ingredients:
• 1 packet Donegal Catch Salt and Vinegar Haddock Bites
• 200 grams red cabbage, finely sliced
• 100 grams white cabbage, finely sliced
• 1 red onion, finely sliced
• Handful of flat leaf parsley, finely chopped
• Juice of ½ a lemon
• 4 heaped tablespoons mayonnaise
• Salt and freshly ground black pepper
• Mini slider buns, to serve
• Salad leaves, to serve
Method:
1. Preheat oven to 200 C / 180 C fan.
2. Place the Donegal Catch Salt and Vinegar Haddock Bites onto an oven tray and place into the oven. Cook for 20 minutes, until the bites are cooked through and piping hot.
3. Whilst the bites cook, mix the red and white cabbage, red onion, chopped parsley, lemon juice, mayonnaise and some salt and pepper together in a large bowl and set aside.
4. Toast the slider buns in a pan or underneath the grill.
5. When the bites are cooked through, build your sliders by filling each with a little slaw and topping with one of the salt and vinegar haddock bites. Serve any remaining slaw on the side - perfect for sharing!
Breaded Whiting with Mexican green rice, sweetcorn and tomato salsa and tortillas
Total time: 50 minutes
Serves: 4
Ingredients:
• 4 fillets Donegal Catch Breaded Whiting
• 200 grams basmati rice
• 50 grams coriander
• 1 teaspoon dried oregano
• 1 green jalapeño, roughly chopped
• 3 spring onions, roughly chopped
• 2 cloves garlic, roughly chopped
• 400 ml water
• 100 grams Green Isle frozen Sweetcorn
• 100 grams cherry tomatoes, chopped
• Lime wedges, to serve
• Sliced avocado, to serve
• Flour tortillas, to serve
Method:
1. Preheat oven to 200 C / 180 C fan.
2. In the bowl of a small food processor blitz together the coriander, dried oregano, jalapeño, spring onions, garlic cloves and 100ml water until as smooth as possible. Add to a medium saucepan along with the rest of the water and ½ teaspoon salt. Add the rice and then place over a medium heat until all the water has evaporated - this should take about 10 - 15 minutes. Cover with a clean tea towel and set aside.
3. Place the Donegal Catch Breaded Whiting on a tray and place into the oven for 20 minutes.
4. Whilst the fish cooks bring a pan of salted water to the boil. Add the Green Isle Sweetcorn and cook for 4 minutes. Drain and place into a bowl with the chopped cherry tomatoes, some salt and pepper and the juice of ½ a lime.
5. Once the fish has cooked, serve with the rice, tomato and sweet corn salsa, tortillas and extra lime wedges. Garnish with fresh coriander, if desired.
Creamy Haddock and spinach pasta bake with salad
Total time: 45 minutes
Serves: 4
Ingredients:
• 4 fillets Donegal Catch Natural Haddock
• 400 ml whole milk
• 25 grams plain flour
• 25 grams butter
• 1 teaspoon Dijon mustard
• 125 grams mature cheddar cheese
• A few rasps of nutmeg, optional
• 500 grams casarecce pasta
• 100 grams Green Isle frozen peas, defrosted
• 100 grams spinach
• 50 grams grated mozzarella cheese
• 50 grams panko breadcrumbs
• Salad leaves, to serve
Method:
1. Place the Donegal Catch Natural Haddock Fillets into a saucepan and cover with the milk. Poach for 8 minutes then remove the fish to a plate and set aside. Pour the milk into a jug and clean out the pan then place the butter into the pan and melt.
2. Add the leeks and sauté for 5 minutes until softened then add the flour and cook for a minute. Gradually stir the reserved milk into the leeks, adding it slowly until all incorporated. Stir in the Dijon, 75 grams cheddar cheese and the nutmeg.
3. Cook the pasta according to the packet instructions and turn the oven to grill.
4. Once the pasta is cooked stir it into the sauce along with the peas and spinach. Flake the haddock and stir into the pasta - taking care not to break it up too much more. Place everything into an ovenproof dish.
5. Mix together the remaining cheddar cheese, mozzarella and panko breadcrumbs in a small bowl and sprinkle over the pasta. Place underneath the grill for 5 - 7 minutes until golden brown and bubbling then serve to the table with a bowl of green salad.
For more information on Donegal Catch Freezer essentials and the nutritional benefits of fish for the whole family, visit this blog post.
Slán go fóill.