Grilled Lemon Herb Fish
A refreshing, zesty dish that highlights the natural taste of the fish with a simple lemon and herb marinade.

Ingredients:
2 fish fillets (salmon, tilapia, or any firm white fish)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste

How to Cook:
Start by mixing olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper in a small bowl to create a flavorful marinade. Place the fish fillets in this mixture and coat them evenly. Let it marinate for 15 minutes. Meanwhile, preheat a grill pan or outdoor grill over medium heat. Once hot, place the fillets on the grill and cook for 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork. Serve warm with a side of grilled veggies or a green salad.

2. Spicy Baked Fish with Veggies
A one-pan oven-baked dinner that’s colorful, spicy, and packed with nutrition.

Ingredients:
2 fish fillets
1 cup mixed vegetables (bell peppers, zucchini, carrots)
1 tbsp olive oil
1 tsp paprika
1/2 tsp cumin powder
1/2 tsp chili flakes
Salt and pepper to taste

How to Cook:
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper and place the fish fillets on it. In a mixing bowl, toss the vegetables with olive oil, paprika, cumin powder, chili flakes, salt, and pepper until evenly coated. Arrange the veggies around the fish on the tray. Bake in the preheated oven for 15-20 minutes or until the fish is fully cooked and the vegetables are roasted to tenderness. Garnish with fresh herbs and lemon wedges before serving.

3.Fish Stir-Fry
A fast and nutritious stir-fry with lean fish, crunchy vegetables, and Asian-style flavors.

Ingredients:
200g boneless fish pieces
1 cup mixed vegetables (broccoli, carrots, beans)
1 tbsp soy sauce
1 tsp ginger-garlic paste
1 tsp sesame oil or olive oil
Salt and pepper to taste

How to Cook:
Begin by heating sesame oil in a wok or large skillet over high heat. Add ginger-garlic paste and sauté for about 30 seconds until fragrant. Add fish pieces and stir-fry for 3-4 minutes until slightly golden. Next, toss in the mixed vegetables and continue stir-frying for 4-5 minutes until the vegetables are cooked but still crisp. Pour in the soy sauce, season with salt and pepper, and stir everything well to combine. Serve hot with brown rice, quinoa, or noodles for a filling meal.

4. Fish Tacos with Yogurt Sauce
A vibrant and wholesome taco night recipe, featuring crispy fish and creamy yogurt sauce wrapped in warm tortillas.

Ingredients:
2 fish fillets (cut into strips)
1/2 cup whole wheat flour
1 tsp paprika
Salt and pepper to taste
1/2 cup plain yogurt
1 tsp lemon juice
1 garlic clove (minced)
4 small whole wheat tortillas
Shredded lettuce and sliced tomatoes for topping

How to Cook:
Season the fish strips with paprika, salt, and pepper. Lightly coat them in whole wheat flour. Heat a non-stick skillet over medium heat with a small amount of oil. Pan-fry the fish strips for 3-4 minutes per side or until golden and fully cooked. While the fish is cooking, prepare the yogurt sauce by combining plain yogurt, lemon juice, and minced garlic in a bowl. Warm the tortillas on a dry pan or microwave. Assemble each taco by layering lettuce, tomatoes, fish strips, and a spoonful of yogurt sauce. Serve immediately for the best flavor and crunch.

5.Coconut Fish Curry
A comforting, mildly spiced coconut curry that’s surprisingly easy and perfect with a bowl of steamed rice.

Ingredients:
2 fish fillets (cut into chunks)
1 onion (chopped)
1 tomato (chopped)
1/2 cup coconut milk
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tbsp oil
Salt to taste

How to Cook:
Heat oil in a deep pan over medium flame. Add chopped onions and sauté until translucent. Stir in the ginger-garlic paste and cook for a minute. Add tomatoes, turmeric powder, and cumin powder. Cook until the tomatoes become soft and the spices blend well. Add the fish chunks gently into the mixture and stir to coat. Pour in the coconut milk and season with salt. Cover and simmer on low heat for 8-10 minutes or until the fish is tender and the curry is slightly thickened. Serve hot with rice or flatbread.