Mark Hix’s Budget-Friendly Seafood Recipes

Huss has a very firm texture and a single bone running through the middle, which makes it easy to eat. We often use it for curry at The Oyster & Fish House, or serve it that way with a barbecue marinade, which you can adjust with various ingredients from the cupboard. If your fishmonger can’t get a pod, monkfish is a great alternative.


Preparation time: 20 minutes

Cooking time: 15-20 minutes




For the fish

  • 4 pieces of pods of 200g
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of clear honey
  • 1 tbsp freshly grated
    ginger root

For the winter salad

  • 1 small red onion, thinly sliced
  • 2-3 hispi cabbage leaves or similar, finely grated
  • 120g celeriac, grated
  • 120g rutabaga, grated
  • 1-2 tablespoons mayonnaise


1. Heat the oven to 200C/180C/thermostat 6. Place the fish pieces in a shallow roasting pan or on a sturdy baking sheet. Mix the remaining ingredients for the fish to make a marinade and lightly brush the husk. Bake for 15 to 20 minutes, brushing once or twice more with the marinade during cooking.

2. Meanwhile, to make the coleslaw, toss the vegetables with enough mayonnaise to coat them, then season to taste.

3. Serve the huss with a dollop of winter coleslaw on the side.

Welsh Rabbit

No, I didn’t make a spelling mistake. For years, like most people, I thought “rarebit” was correct and “rabbit” was a misprint. If anything, it’s the other way around.

After reading what acclaimed food writers like Jane Grigson have to say on the subject, I became determined to see the return of “rabbit” – the original name for this cheese on toast. That’s how it all started in the early 1700s, when there was a difference between English, Scottish and Welsh rabbits.

Perhaps the “rarebit” adaptation was a Welsh joke that caught on, or it was thought to sound more polished. Either way, Welsh Rabbit is fine cheese on toast with savory additions. I find that a bloomer style bun is the perfect bun for this.

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