4 Bites: Fast fish dishes

Spaghetti and fish balls

500g tarakihi fillets, chopped
1 small handful chives mixed with fresh dill or chervil
Zest and juice of 1 lemon
1 Tbsp capers
1 tsp flaky sea salt
50g panko crumbs
100g ricotta cheese
1 egg
Tomato passata
Spaghetti (optional) to serve with passata

1. Blitz tarakihi, chives and dill (or chervil), lemon zest and juice, capers, sea salt and ground black pepper to taste in a food processor. Process just to combine.
2. Remove to a bowl. Add panko crumbs and ricotta beaten with the egg. Fold together. Roll into medium-sized balls.
3. Fry fish balls until coloured and firm and serve with a hot tomato passata on spaghetti. Alternatively poach the fish balls in the passata.

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Mustard fried fish

½ cup American mild mustard
1 egg
2 Tbsp hot sauce (I used Culley's brand)
½ cup finely ground cornmeal (polenta)
1/4 cup cornmeal flour
1 tsp paprika
½ tsp garlic powder
4 fillets gurnard, cut into fingers
1 glug vegetable oil for frying
Tartare sauce and bread to serve

1. Beat mustard with the egg and hot sauce.
2. In a separate bowl mix cornmeal (polenta), cornmeal flour, paprika, garlic powder, sea salt flakes and freshly ground black pepper.
3. Dredge fish in the mustard mix and then coat well in the crumb.
4. Shallow fry in hot oil until crisp and golden. Drain on paper towels and serve the fish as a sarnie with tartare sauce.

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Fish crumbles

1. Steam some baby kale or spinach (1 bag will serve 4). Cool and squeeze dry.
2. Roughly chop and season with lemon zest and fresh pepper.
3. Make a crumb with equal parts ground macadamia nuts, fresh or panko breadcrumbs and finely grated parmesan.
4. Cut skin-on snapper fillets into similar-sized portions and season with sea salt flakes and freshly ground pepper.
5. Line a baking tray with baking paper and arrange small beds of spinach/kale on it. Top with fish and sliced tomatoes. Sprinkle with chopped herbs of your choice and some of the crumb mix.
6. Drizzle with a little olive oil and bake in a hot oven until fish is just cooked through. Serve with lemon wedges.

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Indian spiced fish kebabs

If using bamboo skewers for your kebabs, remember to soak them in water for 30 minutes before assembling and cooking to ensure they don't burn.

1 generous handful chopped fresh coriander
2 cloves garlic
1 small knob fresh ginger
Zest and juice of 1 lemon, plus lemon wedges to serve
1 tsp each ground coriander, ground cumin, ground turmeric
Good glug olive oil
1 large fillet kingfish, chopped into chunks

1. Blitz a large handful of chopped coriander, garlic cloves, ginger, the zest and juice of 1 lemon, the ground spices and olive oil with sea salt flakes and freshly ground black pepper in a food processor until smooth.
2. Marinate kingfish in the mix for 2-3 hours or overnight.
3. Thread 2-3 pieces of fish on to skewers and grill or barbecue until firm. Serve with lemon wedges.

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