Many Christians, especially Catholics, refrain from eating meat on Friday, and this tradition is most popular on Good Friday. On the important date the church encourages followers to abstain from eating the flesh of warm-blooded animals on this day. Instead opt for the alternative which is fish. The Sphinx have put together some of the best fish recipes for everyone to enjoy!

To start, the classic homemade fish finger sandwich recipe is the quick and perfect lunchtime snack which can be easy to achieve in this step by step method:

To serve 4 – Ingredients: 300g skinless white fish fillet, 1 large egg beaten, 50g cornflakes bashed, 50g plain flour and 4 fresh bread rolls.

• Heat oven to 200C/180C fan/gas 6. Cut the fish into 4 equal-sized portions.
• Dip in flour, then the beaten egg and finally coat in cornflakes. Chill in the fridge for 10 mins.
• Cook the fish for 15 minutes or until golden brown.
• Serve in buns. A favourite sauce to add is tomato ketchup or tartare sauce to make the perfect sarnie!

A household favourite in my family and a twist on the usual… Thai Fish Cakes! Serve with a side salad for the perfect light lunch.

To serve 4 – Ingredients: 250g-300g white fish fillets, 2 cloves garlic (peeled and roughly chopped) 5cm ginger (peeled and roughly chopped), 1 stalk lemongrass (outer leaves removed and white part roughly chopped), 3 spring onions (finely chopped), 1 red chilli (roughly chopped or 4 dried chillies de-seeded and soaked in hot water for 10 minutes), handful of fresh coriander, 1 tbsp groundnut oil, 3 tsp fish sauce, half a tsp salt, zest of 1 lime, 1 tsp sugar, 1 egg lightly beaten, groundnut oil for frying and salad leaves with lime wedges and sweet chilli sauce to serve.

• Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and a tbsp of oil. Pulse until it is well chopped up.
• Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and handle for 3-4 minutes (this thickens and aerates the mixture). Chill the mixture for 15 minutes.
• Shape into little patties and shallow fry in a pan of oil for a few minutes on each side until golden and cooked through.
• Serve when hot with the side salad and sauce.

Here’s something for supper time…Monkfish risotto with dill & caper butter is the perfect dish to serve for gluten free guests to enjoy too!

To serve 4 – Ingredients: 75g soft butter, 1 finely chopped onion, 500g monkfish fillet pieces, 2 cloves of crushed garlic, 250g risotto rice, 150ml dry white wine, 1 litre hot Cooks’ Ingredients Fish Stock, 175g frozen petit pois, 20g pack dill (leaves chopped only) and 1 tbsp chopped capers.

• Melt 15g of the butter in a large saucepan and gently fry the onion for 3 minutes. Add the monkfish and fry for a further 3 minutes. Lift the fish out onto a plate, add the garlic and rice to the pan and cook, stirring for a further 2 minutes.
• Pour the wine into the pan and cook until bubbling and reduced. Add a ladleful of the stock and cook stirring for a couple of minutes until the stock is absorbed. Continue to cook, stirring frequently for about 20 minutes, gradually adding the stock a ladleful at a time until the risotto is thick and creamy – you may not need all the stock. The rice should be soft but retain a little bite.
• Stir in the peas, return the fish to the pan and heat through for 2-3 minutes. While heating, beat the dill and capers into the remaining butter. Season the risotto and ladle into warmed serving dishes. Spoon the flavoured butter on top for melting into the risotto.

Made with only just 6 ingredients, baked seabass with fennel is the easiest of all dishes to prepare! Served best with new potatoes or salad.

To serve 2 – Ingredients: 2 small sea bass, scaled and gutted (ask your fishmonger to do this), 1 sliced fennel bulb, 1 sliced lemon, handful of roughly torn basil leaves, small handful black olives and 1 tbsp of oil.

• Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Sprinkle the olives and any leftover fennel, basil and lemon into a roasting tin.
• Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

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