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Fish & Seafood Recipes

Cornish Ling with Wild Garlic Pesto


Sustainable Cornish Ling Fillets with Wild Garlic Pesto

A simple supper with fresh delicious ingredients best enjoyed in the spring. With this recipe you can make the pesto yourself or we have our amazing Wild Garlic Pesto which can be used to make this a quick, easy and truly delicious meal for all the family. 

Although Ling is relatively unknown and not widely used in everyday cooking, it has an excellent firm and textured meat with a pleasantly strong taste.

Ling is firm, tender and moist, with great texture and large flakes.


To make this recipe you will need:

If you want to make your own pesto:

And here’s how to do it…

If you are making your own pesto:

  1. Scatter the almonds into a small food processor or you can use pestle and mortar.
  2. Add the grated parmesan along with the mint leaves and the wild garlic.
  3. Grate in the lemon zest and squeeze in the juice.
  4. Add 3 tbsp rapeseed oil and a good pinch of salt and pepper.
  5. Whizz till everything is finely chopped and combined into a pesto.
  6. Put in a bowl and keep aside.
  7. If you are using the amazing Cornish Wild Garlic Pesto then move onto the step below.
  8. Pour 1 tbsp oil into a frying pan and warm to a high heat.
  9. Sprinkle the ling fillets with a pinch of salt and pepper.
  10. When the pan is hot, add the ling fillets, skin side down.
  11. Fry on the skin side for 5 mins, then use a slice to carefully turn the fillets over.
  12. Remove the pan from the heat and allow to cook for 2-3 mins in the risidual heat of the pan.
  13. Serve the ling fillets topped with spoonfuls of the wild garlic pesto, with your choice of potatoes and seasonal greens on the side.


Roasted Mackerel & Rhubarb Salad

mackerel and rhubarb recipe


Roasted Mackerel & Rhubarb Salad

A fresh vibrant dish that makes the most of the spring abundance. 

Rhubarb and mackerel go incredibly well together with the sharp sourness of the rhubarb making the perfect contrast to the oily rich taste of the mackerel fillets. 

This dish is perfect for a simple yet beautiful supper .



cornish rhubarbcornish rhubarb

To make this recipe you will need:

From your Cornish Food Box & store cupboard

  • 500g salad potatoes, halved or quartered
  • 4 Mackerel Fillets
  • 250g rhubarb, cut into 2cm pieces1 tbsp sunflower oil, plus 2 tsp for the fish
  • Half a small red onion peeled, finely chopped
  • Small bunch coriander leaves, chopped
  • Watercress to serve 
  • 1 tbsp clear honey
  • 8cm piece cucumber
  • Half teaspoon freshly ground black pepper
  • Zest of 1 small orange
  • 1 red chilli, de-seeded and finely chopped
  • Creamed horseradish to serve


And here’s how to make it…


1. Pre-heat the oven to 190°C. Boil the potatoes in salted water for 5 minutes.

2. Drain the potatoes, put in a roasting tin and toss in 1 tablespoon of the oil. Cook in the top of the oven for 40 minutes until cooked through and golden.

3. Put the mackerel in a roasting tin in a single layer and brush with oil. Cover with foil and bake for 25 minutes. Drain off any juices.

4. Mix the rhubarb with the orange, black pepper, chilli, honey and a drizzle of oil. Roast in the oven for 8-10mins until just tender. Reserve the juices to drizzle over.

5. Halve the cucumber lengthways, scoop out the seeds, and cut into small cubes. Add to the chopped onion and coriander.

6. Serve the mackerel, with the potatoes and rhubarb alongside the watercress and cucumber salad.

Serve with some creamed horseradish.

Fish Preparation - Whiting

How to prepare and cook whiting

Selecting Fresh Whiting: When purchasing whiting, look for fish that has bright, clear eyes, firm flesh, and a fresh, ocean-like scent. At The Cornish Food Box Company, we offer high-quality, sustainably sourced whiting that is perfect for all your culinary adventures.

Cleaning the Fish: Rinse the whiting under cold water and pat dry with paper towels. Remove any scales, if present, by scraping them off with a knife or fish scaler. Trim off any fins and use kitchen shears to snip off the dorsal fin, if desired.

Removing the Innards: Make a small incision along the belly of the whiting and carefully remove the innards, being sure to discard them properly. Rinse the cavity thoroughly under cold water to remove any remaining traces of blood or debris.

Optional: Filleting the Fish: If you prefer boneless fillets, you can fillet the whiting by making a cut behind the head and along the backbone, then carefully removing the fillets with a sharp knife. Alternatively, you can leave the whiting whole for a more traditional presentation.

whiting filletswhiting fillets

Cooking Techniques

Simple Pan-Frying: One of the easiest and most delicious ways to cook whiting is by pan-frying it. Season the whiting fillets with salt, pepper, and your favourite herbs or spices. Heat a skillet over medium-high heat and add a splash of oil or butter. Once hot, add the whiting fillets to the skillet and cook for 2-3 minutes on each side until golden brown and cooked through.

Baking in the Oven: Preheat your oven to 200°C (400°F). Place the seasoned whiting fillets on a baking tray lined with parchment paper. Drizzle with olive oil and a squeeze of lemon juice, then bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

Grilling: Fire up the grill to medium-high heat. Season the whiting fillets as desired and place them directly on the grill grates. Cook for 3-4 minutes on each side, or until grill marks form and the fish is cooked through.

Steaming: For a healthier cooking method, try steaming the whiting fillets. Season the fish and place it in a steamer basket over simmering water. Cover and steam for 6-8 minutes, or until the fish is opaque and flakes easily.

Serving Suggestions
Serve pan-fried whiting fillets with a squeeze of lemon juice and a side of roasted vegetables for a simple and nutritious meal.
Pair baked whiting fillets with a fresh salad or steamed greens for a light and satisfying lunch or dinner.
Enjoy grilled whiting fillets with a tangy salsa or homemade tartar sauce for a burst of flavour.
With these simple tips and techniques, you can easily prepare and cook whiting to perfection. Whether you prefer it pan-fried, baked, grilled, or steamed, whiting is a delicious and healthy addition to any meal.

From the Cornish Seas to your Plate: Recipes for Monkfish

How to make the most of your Cornish monkfish

Monkfish Wrapped in Bacon


500g monkfish fillets, cut into chunks
8 slices of streaky bacon
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish


Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Season the monkfish chunks with salt and pepper.
Wrap each monkfish chunk with a slice of bacon and secure with a toothpick.
Heat the olive oil in a large skillet over medium-high heat.
Add the wrapped monkfish to the skillet and cook for 2-3 minutes on each side until the bacon is crispy.
Transfer the monkfish to the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the fish is cooked through.
Serve the monkfish wrapped in bacon hot, garnished with fresh parsley.

monkfish tail wholemonkfish tail whole



Monkfish Curry


500g monkfish fillets, cut into chunks
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
400ml coconut milk
1 red pepper, sliced
1 green pepper, sliced
Handful of cherry tomatoes, halved
Fresh coriander for garnish
Cooked rice or naan bread, to serve
Salt and pepper to taste
Lime wedges for serving

Heat a tablespoon of oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and cook until softened.
Stir in the curry powder and cook for another minute until fragrant.
Add the coconut milk to the skillet and bring to a simmer.
Add the monkfish chunks to the skillet and cook for 5-7 minutes until the fish is cooked through.
Stir in the sliced peppers and cherry tomatoes, and cook for another 2-3 minutes until the vegetables are tender.
Season the curry with salt and pepper to taste, and garnish with fresh coriander.
Serve the monkfish curry hot with rice or naan bread, and lime wedges on the side.

Monkfish Recipes & Preparation

How to prepare and cook monkfish


Monkfish, with its unique appearance and succulent flesh, is a true gem of the sea and is often referred to as 'poor mans lobster'. Known for its firm texture and sweet flavour, monkfish is a versatile fish and pairs well with strong flavours such as curry or salty ingredients like black pudding or bacon. 

So what is Monkfish?
Native to the North Atlantic Ocean, monkfish—also known as anglerfish or lotte—is a deep-sea species prized for its meaty texture and mild, sweet taste. Despite its intimidating appearance with its wide mouth and sharp teeth, monkfish yields delectable fillets that are perfect for a variety of cooking methods. You can usually buy monkish as fillets from the tail, whole tails with the backbone still in, or monkfish cheeks.

How to Prepare Monkfish
If you buy monksih fillets it wil already have been skinned, cleaned and prepared ready for cooking.  However if you buy the whole tails preparing monkfish is relatively straightforward.  It's essential to remove the thin membrane covering the fillets before cooking. To do this, simply use a sharp knife to cut away the membrane and any dark spots, then rinse the fillets under cold water. From there, you can cut the fillets into portions or leave them whole, depending on your preference.


Cooking Suggestions
Monkfish's robust texture and mild flavour make it suitable for a wide range of cooking methods. 

To establish whether monkfish is cooked, insert a sharp knife into the thickest part of the flesh – if it’s cooked through the knife will come out hot to the touch; the flesh should also feel springy.

Whether cooking monkfish tail or fillet make sure that you rest the cooked fish for about 5 minutes before serving.

Monkfish fillets can be pan-fried or roasted to give the fillets colour. An average-sized monkfish fillet (around 100g) will take around 5–6 minutes.

Monkfish suits being grilled or barbecued because the robust flesh doesn’t fall apart easily. It can be cubed and skewered to make kebabs. Marinating it first is a good idea, because monkfish soaks up flavours well.

Here are a few suggestions to make the most of it:

Grilling: Marinate monkfish fillets in a mixture of olive oil, garlic, lemon juice, and herbs, then grill them over medium-high heat until they're cooked through and slightly charred on the outside. Serve with a squeeze of fresh lemon juice for a simple yet delicious meal.
Pan-Searing: Season monkfish fillets with salt, pepper, and your favourite herbs or spices, then sear them in a hot skillet with butter or olive oil until they develop a golden crust on both sides. Finish by basting the fillets with butter and lemon juice for added flavour.
Baking: For an easy and elegant dish, wrap monkfish fillets in parchment paper with sliced vegetables, herbs, and a splash of white wine. Bake in a preheated oven until the fish is cooked through and the vegetables are tender, then serve with crusty bread for a delightful meal.

Monkfish is a versatile and delicious seafood option that is really easy to use in lots of dishes. Whether grilled, pan-seared, baked, or skewered, monkfish offers endless possibilities for creating memorable dishes. 

monkfish tailmonkfish tail

Recipe Ideas
Monkfish with Garlic Butter and Capers: Sauté monkfish fillets in a skillet with garlic-infused butter until golden brown. Add capers, lemon zest, and a splash of white wine to the pan, then simmer until the sauce is slightly reduced. Serve the monkfish with the sauce spooned over the top, garnished with fresh parsley.

Monkfish and Chorizo Skewers: Thread chunks of monkfish and sliced chorizo onto skewers, alternating between the two ingredients. Grill the skewers until the monkfish is cooked through and the chorizo is crispy, then serve with a side of aioli for dipping.

Looking for more ideas?

See our recipes for Monkfish wrapped in Bacon or Monkfish Curry

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