Fish recipes
Fish recipes bring a taste of the sea to weeknight dinners – our chefs pick the ingredients, delivered to your door.
- Pad Thai with Lime Marinated Prawns, Kale and Peanuts & smooth chocolate mousse
- Sea Bream with Sautéed Vegetables and Mashed Potatoes
- Poke Bowl with Smoked Salmon, Mango, Edamame and Sriracha Mayo
- Chicken Strips in Coconut Satay Sauce with Vegetables and Rice
- Rice Noodles with Chicken, Stir-Fried Vegetables and Pad Thai Sauce
- Cod Fish with Lemon Caper Sauce with Mashed Potatoes
- Baked Trout with Butter, Potatoes and Arugula
- Pad Thai with Lime Marinated Prawns, Kale and Peanuts
- Thai Curry Soup with Salmon, Pak Choi and Potatoes
- Smoked Salmon Pasta with Cream Cheese and Spring Onion
- Pasta in Tomato Sauce with Tuna, Basil, and Italian Cheese
- Pan-Seared Salmon in Creamy Mustard Sauce with Potatoes and Salad
- Smoked Mackerel Spread Sandwiches with Egg and Fresh Vegetables
- Baked Spiced Salmon with Potato Wedges and Cabbage Salad
- Quick Tuna Quesadillas with Pesto and Vegetable Salad
- Teriyaki Salmon with Silky Egg Noodles and Fresh Spinach
- Tuna Bowl with Rice, Marinated Cabbage and Spring Onion
- Mild Spicy Coconut Curry with Salmon and Veggies
- Roasted Potato Salad with Apples, Capers and Halloumi & Salmon Tartare on Tapas Bread
- Thai Tom Kha Coconut Milk Soup with Chicken
- Fresh salmon spread with cottage cheese and herbs
- Codfish in Ginger-Coconut Broth with Jasmine Rice
- Salmon with Roasted Potatoes and Creamy Fennel-Cabbage Stew
- Scandinavian Smoked Salmon Soup
- Creamy Pasta with Smoked Salmon, Peas and Spinach
- Pad Thai with Lime Marinated Prawns, Kale and Peanuts & Chocolate Pralines & Dried Raspberries
- Creamy Pasta with Mackerel, Dill and Spring Onion
- Roasted Potato Salad with Tuna and Balkan Cheese
- Avo Sandwiches with Tuna, Lettuce, and Roasted Potatoes
A fish fillet is cooked when its core temperature reaches about 55–60 degrees, or when the flesh flakes easily away from the bones with a fork – overcooked fish dries out quickly. In an oven at 200 degrees, a thin fillet cooks in about 10–15 minutes depending on its thickness.
In most recipes you can swap the fish for a similar one, for example pollock for cod or rainbow trout for salmon, without significantly changing the cooking time. Oilier fish, such as salmon, tolerates slightly longer cooking without drying out.
Fish makes a quick weeknight dinner because it needs no long marinating or cooking. In Ruokaboksi's recipes, the fish fillets and sides come pre-measured for four people.
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