5 Easy Summer Fish Dishes Ready in Under Twenty Minutes
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5 Easy Summer Fish Dishes Ready in Under Twenty Minutes

Being based just a stone’s throw from the beach in East Wittering, summer is one of our favourite times of the year. We love seeing our community come alive in the sunshine and visitors flocking from across the country and beyond to enjoy our beautiful area and charming beaches - even more so when they mark the occasion with some lovely fish suppers.

Whether you’re a holiday maker or not, the last thing most of us want in the hot weather is to spend an hour standing in front of a hot oven labouring over a complicated meal. But at Something Fishy, we come bearing good news - fish is one of the quickest proteins to cook, making it perfect for healthy, flavour-packed summer meals that aren’t reliant on getting the BBQ out.

Whether you’re feeding the family, impressing someone special on a first weekend away, or cooking for one, these five simple recipes are all ready in around 20 minutes - with the seafood doing most of the hard work!

Note: for ease, these recipes are tailored to serve 2, but can be adapted to suit your needs!

Garlic, Chilli and Lemon King Prawn Linguine

When you’re short on time but still want something absolutely delicious, prawns are hard to beat. They cook in just a few minutes and work wonderfully with simple Mediterranean ingredients like garlic, chilli and fresh herbs. The result is a vibrant pasta dish that really gives those holiday feelings. 

Using fresh prawns ensures a particularly sweet and succulent flavour, but frozen will also work in a pinch! Essential is that generous squeeze of lemon just before serving and you’ll have a quick dinner that’s fresh, satisfying and perfect for sharing on a sunny evening. 

Ingredients

  • 250g king prawns
  • 200g linguine
  • 2 - 4 garlic cloves depending on taste!
  • 1 tsp chilli flakes
  • 2 tbsp olive oil
  • 200g cherry tomatoes
  • Small handful of flat-leaf parsley
  • Zest of 1 lemon
  • Juice of ½ lemon
  • Salt and ground black pepper
  • 25g freshly grated parmesan

Method

  1. Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions (usually 9 - 11 minutes)
  2. Meanwhile, heat 2 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and chilli flakes and cook gently for around 30 seconds until fragrant
  3. Add the king prawns and cook for 2-3 minutes, turning once, until they’re cooked and pink through
  4. Stir in the halved cherry tomatoes and cook for another 2 minutes, just until they begin to soften
  5. Drain the pasta, reserving a splash of the cooking water. Add the linguine to the pan with the chopped parsley, lemon zest and the lemon juice. Toss everything together, adding some of the pasta water to loosen the sauce
  6. Season with salt and pepper, finish grated parmesan if using

Grilled Mackerel with Butter Bean Salad

Mackerel is one of Britain’s best seasonal fish, and summer is the perfect time to enjoy it at its freshest. Rich in flavour and packed with healthy omega-3 oils, it’s a fantastic choice if you’re looking for something both nutritious and incredibly satisfying. 

This recipe stays light and summery with a colourful salad of butter beans, juicy tomatoes and fresh herbs. It’s ideal for warm evenings, garden lunches or even taking to the beach in a container to dig into after swimming in the sea! If you’ve never cooked mackerel before, don’t worry - it grills beautifully in just a few minutes.

Ingredients

  • 2 whole or filleted mackerel
  • 1 tin of butter beans
  • 200g cherry tomatoes, halved
  • ½ small red onion, finely sliced
  • 60g rocket
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • Handful of fresh basil, torn
  • Juice of ½ lemon
  • Salt and ground black pepper
  • Optional: ½ a block of feta to scatter over the salad!

Method

  1. Preheat your grill or get your BBQ (if you have one and want to get it out) to a medium-high heat. Pat the mackerel dry, drizzle lightly with olive oil and season both sides with salt and black pepper. 
  2. Grill whole mackerel for 4-5 minutes per side, or fillets for 3-4 minutes skin down, until the flesh flakes easily.
  3. Meanwhile, place the butter beans, cherry tomatoes, red onion and rocket into a large bowl.
  4. Whisk together the olive oil, red wine vinegar and lemon juice before pouring over the salad. Toss gently to combine. 
  5. Scatter over the torn basil and feta if using, season to taste
  6. Serve the warm grilled mackerel alongside the salad

(Delicious served with warm crusty sourdough, roasted new potatoes or grilled ciabatta!)

Seared Tuna Steaks with Sesame Soy Greens

Not only are fresh tuna steaks unbelievably meaty and tender, but they are incredibly quick to cook! A hot pan, a minute or two on each side and dinner is ready. Keeping the centre beautifully pink allows the tuna to stay super tender and full of flavour. 

The sesame vegetables add freshness and crunch, with the soy giving that umami goodness, while microwave rice keeps the whole meal comfortably within 20 minutes.

Ingredients

  • 2 tuna steaks
  • 2 tbsp sesame seeds
  • 1 tbsp oil (rapeseed or vegetable is best for searing)
  • 1 tbsp light soy sauce
  • 1 pack of tenderstem broccoli (around 200g)
  • 2 pak choi
  • Microwave rice of your choosing - we like jasmine most!
  • 2 spring onions, sliced
  • Optional: lime wedges and small handful of chopped coriander

Method

  1. Pat the tuna steaks dry and season lightly with black pepper (as the soy sauce adds plenty of salt). Press both sides into the sesame seeds until evenly coated
  2. Heat 1 tbsp of oil in a frying pan over a high heat until just smoking
  3. Sear the tuna for 1-2 minutes on each side for a rare centre, or 2-3 minutes if you prefer it a bit more well done
  4. Remove the tuna to a board and rest for 2 minutes
  5. Meanwhile, heat the sesame oil in another pan or wok and stir-fry the tenderstem broccoli, pak choi and spring onions for 4-5 minutes until just tender
  6. Heat microwave rice according to packet instructions
  7. Slice and the tuna and serve over the rice and vegetables. Drizzle over the soy sauce and finish with a squeeze of lime and fresh coriander, if using

Crispy Squid Tacos with Lime Yoghurt and Crunchy Slaw

If you’re looking for something a little different this summer, crispy squid tacos are a great choice. Not just a starter at a restaurant, squid also makes a fantastic filling for fresh, flavour packed tacos that are ideal for hot weather. 

Paired with crunchy, homemade slaw, creamy lime yoghurt and a squeeze of zingy lime, these tacos strike a perfect balance of freshness, texture and spice. These tacos are great fun constructed around a table with friends and family over icy cold beers.

To save yourself time, request prepared squid in store!

Ingredients

Squid

  • 300g prepared squid rings
  • 2 tbsp plain flour
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp chilli flakes
  • Salt and freshly ground black pepper
  • 1 tbsp vegetable or rapeseed oil

Slaw

  • 150g shredded white cabbage
  • 1 small carrot, grated
  • ½ small red onion, finely sliced
  • Juice of ½ lime
  • 1 tbsp olive oil
  • Pinch of salt

Lime Yoghurt

  • 4 tbsp Greek yoghurt
  • Juice of ½ lime
  • Small handful chopped coriander
  • Pinch of salt

To serve

  • 6 small corn or flour tortillas
  • 1 ripe avocado
  • Fresh coriander
  • Lime wedges

Method

  1. In a bowl, combine the flour, smoked paprika, garlic powder, cumin, chilli flakes, salt and pepper. Toss the squid rings until lightly coated
  2. In a separate bowl, mix together the cabbage, carrot and red onion with the lime juice, olive oil and a pinch of salt to make the slaw
  3. Stir together the Greek yoghurt, lime juice, chopped coriander and a pinch of salt to make the lime yoghurt
  4. Heat the vegetable oil in a large frying pan over a high heat. Add the squid in a single layer and cook for 1½–2 minutes, turning once, until lightly golden and just cooked through. Avoid overcooking, as squid becomes tough very quickly
  5. Warm the tortillas in a dry frying pan for around 30 seconds on each side
  6. Spread a generous spoonful of the lime yoghurt over each tortilla before topping with the slaw, crispy squid and avocado slices
  7. Finish with fresh coriander and an extra squeeze of lime before serving

Simple Pan-fried Sea Bass with Lemon Butter and New Potatoes

Sea bass is one of those fish that prove that simple cooking is often the best. With beautifully crisp skin and delicate white flesh, it needs very little to let its natural flavour shine. Get ready for a restaurant-worthy meal without spending hours in the kitchen.

This recipe is ideal for warm summer nights when you want something light yet satisfying. Paired with buttery potatoes and seasonal green veg with a bit of bite, it’s a healthy, balanced meal with a fish that’s easy to master.

Ingredients

  • 2 sea bass fillets
  • 300g baby new potatoes
  • 150g green beans or asparagus
  • 25g unsalted butter
  • 1 tbsp extra virgin olive oil
  • Juice of ½ lemon
  • Small handful fresh flat-leaf parsley, finely chopped
  • Salt and freshly ground black pepper
  • Lemon wedges, to serve

Method

  1. Bring a pan of salted water to the boil and cook the baby new potatoes for 12–15 minutes, or until tender. Add the green beans or asparagus for the final 3–4 minutes of cooking
  2. Meanwhile, pat the sea bass fillets dry with kitchen paper and season both sides with salt and freshly ground black pepper
  3. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the sea bass skin-side down and press gently with a spatula for 20–30 seconds to stop the skin curling
  4. Cook for 4–5 minutes until the skin is crisp and golden. Carefully turn the fillets and cook for a further 1 minute, or until the flesh is just cooked through
  5. Remove the fish from the pan and keep warm. Reduce the heat slightly, then add the butter, lemon juice and chopped parsley to the same pan. Stir until the butter has melted and the sauce is well combined
  6. Drain the potatoes and vegetables, then divide between two plates. Top with the sea bass and spoon over the warm lemon butter sauce
  7. Serve immediately with extra lemon wedges on the side

Adam’s Tip: "Always cook sea bass skin-side down for most of the cooking time. It gives you beautifully crisp skin while keeping the flesh moist and delicate.”