One Pan Pescatarian: Three Uncomplicated Fish Recipes from Tom Walton | Fish

There’s something truly magical about one-pot cooking: it screams comfort and nutrition, and you always feel like you’re winning when it effortlessly churns out flavor.

Grilled fish on a platter with bouillon beans, capers and lemon

This is delicious, no-fuss cuisine perfect for a quick lunch or dinner. If you don’t have a sauté pan that can go in the oven, simply place the brothy beans in a baking dish, then top with the fish.

It serves 4

‘Perfect for a quick lunch or dinner’ – a hearty grilled fish on the go. Cinematography: Rob Palmer

80ml olive oilplus extra to spray
½ small leek
chopped up
4 cloves of garlic
sliced
2 sprigs of rosemary
4 anchovy fillets
(optional)
45g capers
rinsed and drained
Sea salt flakes and ground black pepper
1 lemon
in juice and finely grated, plus 1 extra lemoncut into wedges
¼ bunch kale leaves
thinly sliced
1 bunch of broccolini
cut into shorter pieces
500ml
Vegetables soup
2 cans of 400 g cannellini beans
rinsed and drained
a handful of flat-leaf parsley leaves
coarsely chopped
600 g blue-eyed trevalla
or other firm, skinless, white-fleshed fish fillet
115g salmoriglio
(see below)

Preheat the oven to 200C.

Place a large ovenproof skillet over medium-high heat. Add 60 ml of olive oil and the leek, garlic, rosemary, anchovies (if using), capers and a pinch of salt. Cook, stirring, for three minutes to soften the leek and break up the anchovies, then add the lemon zest, kale, and broccolini and cook until the kale softens a bit, about a minute. Add the broth and cannellini beans and bring to a boil, then toss with the parsley and lemon juice. Season to taste with a little salt and pepper.

Place fish in a shallow bowl, season with salt and pepper, and drizzle with remaining olive oil to coat. Place the fish in the broth beans and place the entire pan in the oven for six minutes, until the fish is cooked.

Pour the salmoriglio over the fish and serve with the lemon wedges and a drizzle of olive oil.

Salmoriglio

This herb sauce (also known as your best friend) is the taste of southern Italy. Use as a dressing, marinade, or spooned over fish. Traditionally, it’s paired with swordfish, but any grilled fish, shellfish, or vegetables would work wonders. I also mix it with yogurt, spoon it into soups, or use it to marinate fish before roasting or grilling, and finish with a little more sauce after cooking. It also makes a spectacular pasta sauce.

Does 330ml

2 cloves of garlicfinely ground
1 bunch of oregano
collected leaves
A large handful of flat-leaf parsley leaves
juice of 2 lemons
200 ml of extra virgin olive oil
Sea salt flakes and ground black pepper

Place all ingredients in a blender or food processor and blend until you have a rustic sauce that isn’t too emulsified, you want it loose.

Alternatively, use a mortar and pestle to mash the garlic and herbs into a paste, then mix in the lemon juice and oil and season to taste.

Transfer to an airtight container or jar and store in the refrigerator for up to a week.

Smoked beans with fish and rice

This recipe uses a poaching technique, which is one of the gentlest ways to cook fish. It’s perfect if you’re just starting out, and it’s great for small kitchens, as you don’t need a lot of space and there are fewer stuck-on odors afterwards. Just remember to season your sauce before adding the fish.

The fish in this recipe is poached, a great technique for beginners and no terrible, long-lasting odors.
The fish in this recipe is poached, a great technique for beginners and no terrible, long-lasting odors. Cinematography: Rob Palmer

It serves 4

60ml olive oil
1 small brown onion
finely chopped
1 small red bell pepper
finely chopped
2 cloves of garlic
sliced
Sea salt flakes and ground black pepper
1–2 tablespoons homemade hot sauce
or use store-bought chipotle in adobo
2 teaspoons sweet smoked paprika
1 tablespoon ground cumin
200g basmati or long grain rice
1 can of 400g of crushed tomatoes
800 ml of vegetable or chicken broth
500 g skinless, boneless ling fillet
or any other firm, white-fleshed fish such as blue-eyed trevalla, hake, or snapper
1 can of 400 g of beans with butter
rinsed and drained
a handful of flat-leaf parsley leaves
coarsely chopped
a handful of mint leaves
coarsely chopped, plus additional whole leaves for serving
2 tablespoons extra virgin olive oil
juice of 1 lemon
1 tablespoon za’atar
(optional)
130 g plain Greek-style yogurt

Place a large, shallow saucepan or skillet over medium-high heat and add the olive oil, onion, bell pepper, garlic, and a good pinch of salt and pepper. Cook, stirring frequently, for four minutes, until the vegetables are tender, then add the chili or chipotle sauce, paprika and cumin and stir. Cook for one more minute, then add the rice, crushed tomatoes, and broth, and bring to a boil.

Reduce heat to a simmer and cook vegetables and rice for six minutes, stirring frequently, until rice is partially cooked.

Lightly season the fish with salt and pepper, then arrange it in the vegetables and rice. Gently shake the pan to allow the fish to settle. Pour some sauce over the fish, then cover the pan with a lid and cook for about six minutes. Remove the pan from the heat and let the fish rest for five minutes.

Meanwhile, place the butter beans in a bowl with the herbs. Dress with extra virgin olive oil, lemon juice, and a little salt and pepper, and toss to combine.

Spoon the butter beans and dressing around the fish. Sprinkle with the za’atar (if using) and serve with the yogurt and additional mint leaves.

Green Shakshuka, quinoa and fish

This is a great version of the classic shakshuka for those who can’t eat tomatoes or want to try a different version. I love to make this recipe up to an hour ahead of time and then gently reheat it on the stovetop before serving. Leftovers are great the next day too.

If you don’t have quinoa, use basmati or freekeh rice. Choose any combination of vegetables that you like or have on hand. If you’re catering to multiple dietary needs, bake the fish in a separate pan and keep the shakshuka plant-based.

It serves 4

80ml olive oil
½ small leek, or 1 small brown onion
finely chopped
2 cloves of garlic
sliced
Sea salt flakes and ground black pepper
1½ tablespoons ras el hanout
available in well-stocked supermarkets and some grocery stores
1 small head of broccoli
finely chopped, stem and all
½ bunch kale or cavolo nero
thinly sliced ​​leaves, stems discarded
2 courgettes
grated
200 g of mixed quinoa
rinsed
625ml
Vegetables soup
600 g of firm white meat fish fillet
such as the blue-eyed trevalla, the gem or the ling
80ml store-bought dairy-free pesto
140g frozen peas
a handful of coriander leaves
coarsely chopped
140 g plain Greek-style yogurt or whipped garlic tahini
(see below)
2 lemons
cut into wedges

Versatile Veggies – Add whatever veggies you have and substitute rice for the quinoa if you like.
Versatile Veggies – Add whatever veggies you have on hand and substitute rice for the quinoa if you like. Cinematography: Rob Palmer

Place a large, shallow saucepan or skillet over medium-high heat. Add two tablespoons of olive oil, the leek or onion, the garlic and a pinch of salt. Cook, stirring, for about three minutes until the leek is soft, then add the ras el hanout and broccoli and continue cooking for one minute. Add the kale, zucchini, and a pinch of pepper and cook for two minutes, until the kale begins to wilt.

Add the quinoa to the plate or pan and stir, then pour in the vegetable broth and stir until evenly distributed. Adjust the seasoning and bring to a boil. Cover, reduce heat to a simmer and cook for 10 minutes.

Season the fish with salt and pepper and gently toss with the remaining olive oil and half of the dairy-free pesto. Arrange fish on vegetables and quinoa, sprinkle frozen peas on top and cover with a lid.

Continue to simmer for another 10 minutes, keeping an eye on the fish as it cooks; you don’t want to overcook it.

Remove the dish or pan from the heat and let it sit for five minutes. Drizzle with remaining pesto, sprinkle cilantro on top and serve with whipped garlic tahini or yogurt and lemon wedges.

Tahini whipped with garlic

This is my sauce for everything. It also makes a great dip and is a great vegan substitute for yogurt. I love this sauce just the way it is, but you could add lots of other flavors to it, like chili, spices, or miso.

If your sauce is too runny, just add a little more tahini. If you do this by hand, your tahini may look like it has split or may clump together, but that just means it needs more water and churning. For a lighter version, do this in a blender.

More fish, more vegetables by Tom Walton.
Cinematography: Rob Palmer

Does 350g

135g shelled tahini
juice of 1 lemon
2 cloves of garlic
finely ground
Sea salt flakes and ground black pepper

Place all ingredients in a blender with 170 ml of water and blend until smooth. Adjust the water and lemon juice until it has a silky consistency.

Alternatively, combine ingredients in a bowl with a whisk or fork, whisking in water slowly until smooth and combined. Transfer to an airtight container or jar and store in the refrigerator for up to a week.

  • This is an edited excerpt from More Fish, More Veg by Tom Walton, published by Murdoch Books (RRP39.99). Photography by Rob Palmer

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