Jamie's Fish Supper
About the Show
Bite-sized programmes from Jamie Oliver featuring delicious and easy new recipes to inspire fish-lovers to try different, more plentiful types of fish and seafood
Series 1 Summary
Jamie Oliver demonstrates delicious and easy recipes to inspire fish-lovers to try different, more plentiful types of fish and seafood
Episode 1 - Jamie's Fish Supper
Jamie shares ten delicious and easy recipes that use less-pressured species, including crab, trout, squid, pouting and sardines, in this special compilation episode
Episode 2 - Pan-seared Trout with Beets and Horseradish Sauce
Jamie uses farmed fish as he cooks trout with beets and horseradish sauce
Episode 3 - Coley Korma
Jamie cooks up a cracking korma with a neglected member of the cod family, coley.
Episode 4 - Asian-flavoured Mackerel
Jamie Oliver takes a traditional British fish, the mackerel, and gives it an eastern twist.
Episode 5 - Creamy Mussels with Smoky Bacon and Cider
Jamie Oliver serves up some delicious new recipes to inspire fish lovers. This time he cooks up creamy mussels with smoky bacon and cider.
Episode 6 - Pan-cooked Mediterranean-style Dab
Jamie dishes up pan-cooked Mediterranean-style dab - a cheap, delicious alternative to flatfish like sole and plaice
Episode 7 - Crab Cakes with a Hot, Blackened Salsa
Jamie Oliver turns to a great British shellfish for inspiration as he cooks up delicious crab cakes with a hot, blackened salsa.
Episode 8 - Chargrilled Squid with Rustic Guacamole
Jamie gets to grips with squid, giving it a Mexican twist.
Episode 9 - Pouting Fish Fingers
Jamie cooks up a familiar dish using a rather less well-known fish: pouting. He uses it to make fish fingers, and in so doing, demonstrates that it's a fantastic alternative to cod.
Episode 10 - Herring Linguini
Jamie aims to inspire the nation to fall back in love with herring - a great British fish which is now mainly exported. Here, he gives it an Italian spin, serving it with linguini.
Episode 11 - Harissa Sardines with Couscous Salad
Jamie introduces the Cornish sardine, commonly called the pilchard. He shows how good it can be with a Moroccan-style recipe.