for family meals :
recipe for Coronation Style Coley comes from Seafish
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Coronation Style Coley
(1 lb) coley or ling fillets, skinned and cubed
4 x 170g (6oz) baking potatoes, rinsed
1 onion, chopped
pinch of chilli powder or paprika
4 x 15ml spoon (4 tablespoons) reduced calorie mayonnaise
4 x 15ml spoon (4 tablespoons) natural yogurt or fromage
1 x 15ml spoon (1 tablespoon) tomato purée
2 x 5ml spoons (2 teaspoons) curry paste or powder
30g (1oz) raisins
1 x 298g can apricots in natural juice, drained and
roughly chopped, reserving 1 x 15ml spoon (1 tablespoon)
chilli powder, to garnish
to make Coronation Style Coley
Power: 800 Watt
the skins of the potatoes and cook on HIGH for 8-10
minutes. Leave to stand whilst preparing the filling.
the fish, onion, chilli powder or paprika and apricot
juice in a bowl, cover and cook on HIGH for 4 - 5
minutes, stirring half way through the cooking time.
Leave to stand for 2 minutes.
the sauce ingredients together.
a deep cross over the top of each potato and open
the fish filling over each potato and pour over the
sauce, sprinkle with extra chilli powder or paprika
hot or cold with a watercress salad.
with the permission of Seafish - www.seafish.org