We hope you are having fun cooking fish in as many ways as you can during Lent. This week, celebrated chef Dennis McIntosh shares his recipes for Rainforest Seafoods' gourmet trout steaks/sliced and our white fish fillet tray pack.

Poached white fish fillet stuffed with cabbage and carrots

Ingredients

4 white fish fillets

2 oz butter

Cabbage, sliced

Carrots, julienne

1 onion, sliced

2 clove of garlic, chopped

Salt and pepper

Method

1. Melt the better and sauté the onions and garlic.

2. Add the carrots and cabbage, stirring frequently until cooked. Season with salt and black pepper.

3. Allow to cool until needed.

4. Place an equal amount between each fillet and fold in half.

5. For the fish stock, make this in advance.

Ingredients

1 qt water

1/2 med onion, sliced

whole black peppercorns

whole pimento

1 lime, juiced

1 bay leaf

salt to taste

1/2 cup dry white wine

Method

Combine all ingredients in large skillet or Dutch pot.

Place all the ingredients in the skillet or Dutch pot.

Simmer for 20 minutes to extract flavours.

Add the fish fillets, cover and simmer over low heat for 8-10 minutes

Lift cooked fish carefully from liquid with wide spatula. Drain well.

For the sauce

1 onion, sliced

1 stalk scallion sliced

2 tomato, diced

2 cloves garlic

Chopped thyme

1/2 cup tomato juice

1. In a skillet, heat a little olive oil.

2. Add the garlic and onion and sauté for 2/3 minutes.

3. Add the tomatoes and thyme, followed by the tomato juices Season to taste and serve on the base of the plate. Place the fish on the sauce and serve.

Pepper-crusted grey snapper and zucchini

Pepper-crusted grey snapper and zucchini. - Contributed

Ingredients4 grey snapper fillets

Salt

1 oz white pepper

1 oz black pepper

1/2 oz pimentos

1 whole paprika

Method

1. Wash and season the snapper fillets.

2. Preheat the oven at 400F.

3. Coat them with the blend of peppers, pimento and paprika.

4. Preheat a skillet and add a little oil. Place the fish in the skillet and put in the oven.

The fish will cook in about 10 minutes.

For the zucchini sauce

2 zucchini, sliced

1 sliced onion

2 cloves chopped garlic

2 tomatoes, sliced

8 black olives, sliced

2 oz butter

1 oz olive oil

1/2 glass white wine

4 sprigs fresh rosemary

Method

1. In a skillet, heat the oil and butter then add the garlic, onion and zucchini.

2. Add the tomatoes and cook for a further 2-3 minutes. Fold in the rosemary.

3. Add the sliced black olives followed by the white wine and reduce.

4. To serve, place the sauce in the base of the plate and the sweet potato mash in the centre of the sauce.

5. Finish by adding the pepper-crusted fillet and garnish with a little fresh rosemary.