Elevate your dinner game with Scott Gooding and Matilda Brown's show-stopping barramundi with crispy rosemary potatoes and a ...

Mix the potatoes, peppers, bay ... Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately. Save money by buying frozen fish fillets and cooking them from frozen.

Fish: A lot of us are unaware that using a pressure cooker to cook fish is unhealthy ... For this reason, cooking most vegetables especially leafy greens in a pot or skillet is the preferred method.

Add potatoes and carrots ... Cover pan and cook 10 minutes longer or until fish is cooked throughout. To serve, garnish with fennel fronds. Recipe courtesy of The Heart-Smart Diabetes Kitchen ...

Needing only 20 minutes of prep time and seven ingredients, this creamy mash potato-topped fish pie is a brilliant winter ...

(If the potatoes are placed on their skin side, they won’t need turning.) Bake for 15 minutes. Take the tin out of the oven and add the fish fingers to the tray, nestling them amongst the wedges.

Any combo of fish and potatoes does it for me and this is a good one. Baking the fish in between the vegetables and the crumbs means that the fish stays moist and even reheats well without drying out.

Swapping a traditional potato topping for waffles saves time on ... Simmer for 5 minutes, stirring frequently, until the fish is cooked through and the veg is tender. Sprinkle with a handful ...

To get nice crispy skin on the fish, push down on the fish (while it is skin-side-down in the pan) with a fish slice, so that all the skin makes contact with the hot pan.