Used to use those crab stick (no crabs were harmed …) to bulk out my prawn dish, cheap seafoody flavour. Mrs d00d won’t touch them nowadays. 
They are very low in calories.
High in protein too. But of questionable origin.
Sometimes the simplest recipes are the best.
Salmon or rainbow trout fillet with or without skin.
Salted or drained and rinsed in clean water after removing from the brine.
Bake for 12-13 minutes (depending on thickness) at 350°F. (180°C)
In the meantime, prepare the sauce.
Melt the butter over low heat, add lemon juice, and heat gently.
At the end, add a little honey to taste. This is the simplest version.
You can also add a little dry white wine plus lemon juice in advance. Reduce the sauce and add honey at the end.
This delicate sweet-sour butter sauce goes perfectly with trout.
As an addition, e.g. jasmine rice plus broccoli or another vegetable.
It tastes delicious
1 Like
when we were in Cornwall my dad was a keen fisherman and caught some nice sea bass. mother cooked them in milk??? if my memory servers me correctly
It could be. Milk contains natural enzymes and lactic acid, which help to break down muscle fibers in meat, e.g. pork loin. This makes the meat incredibly tender and juicy.
In the case of fish, soaking it in milk beforehand also deprives the fish of its intense smell.
I am also a keen fisherman and I really like eating fish. We don’t have such a large selection of sea fish here. However, I recommend freshwater fish.
Trout, perch, and zander - these are the best-tasting fish when it comes to predators.
Louisiana shrimp boil (Cajun)
This is the what I eat most often. There are different levels of spicy. And I don’t know about Europe, but this, you eat with your hands.
We like White Fish, often cod done in breadcrumbs and herbs. Then lemon poured over just before you bung it in the oven.
I regularly do a cheesy fish bake to a Mary Berry recipe.
Boring plain old white fish, usually just a bag of Basa Fillets at half a kilo-ish.
I start with a Roux sauce of butter and flour and about half a litre of milk. Due to dietary restrictions I use almond milk. A tub of 0% fat Greek yoghurt as a thickener, then chuck in chopped up bits of cooked bacon, a cup of wine, and a few handfuls of grated cheese, all done in a frying pan.
In goes the fish, chopped into chunks, mix it all up then pour into a casserole dish, then completely covered with a layer of sliced spuds and another sprinkling of cheese. I sometimes chuck in quartered boiled eggs as well before the layer of spuds.
Into a preheated oven for 50 - 60 minutes at Fan 180 c. It feeds our family of four adults.