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  • Writer's pictureDanny Joyce | Editor

National Fish Week recipes from Donegal Catch

Donegal Catch, Ireland’s number one frozen fish brand for almost 40 years, is encouraging Irish households to choose Irish white fish this National Fish Week (20th – 26th February) and throughout the year!

To celebrate National Fish Week, Donegal Catch is launching a new TV campaign and have created some delicious recipes from with their Donegal Catch Range for you to try..

Breaded Haddock Fajita Traybake

Serves: 4

Total time: 50 minutes


• 4 Donegal Catch Breaded Irish Haddock fillets

• 1 yellow pepper, deseeded and sliced

• 1 red pepper, deseeded and sliced

• 1 green pepper, deseeded and sliced

• 2 red onions, finely sliced

• 3 tablespoons natural oil

• 2 tablespoons fajita spice

• Salt and freshly ground black pepper

• 2 packets microwave brown rice

• 1 tin black beans, drained and rinsed

• Coriander leaves, lime wedges & sour cream, to serve


1. Pre heat the oven to 200 C / 180 C fan.

2. Place the sliced peppers and red onions on a large baking tray and drizzle with the oil. Sprinkle over the fajita spice mix and season with salt and pepper then toss everything together to coat.

3. Place into the oven for 10 minutes then remove and add the Donegal Catch Breaded Haddock fillets and place back into the oven for 20 minutes.

4. Microwave the rice according to the packet instructions.

5. After 20 minutes, remove the fish from the tray and set aside, then add the rice and black beans to the tray, stir everything together to coat and season again with salt and pepper.

6. Replace the fish back on top and cook for a further 10 minutes until everything is hot. Serve scattered with coriander alongside some lime wedges and sour cream for everyone to help themselves.

Breaded Whiting Mexican Bowl with Tomato Rice

Serves: 4

Total time: 1 hour


• 4 Donegal Catch Breaded Whiting fillets

• For the rice:

• 2 tablespoons olive oil

• 1 red pepper, finely chopped

• 1 white onion, finely chopped

• 1 tomato, finely diced

• 1 garlic clove, finely chopped

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• 1 tablespoon tomato puree

• 250 grams basmati rice

• 500ml chicken stock

• 1 x 400g tin pinto beans, or black beans, drained and rinsed

For the guacamole:

• 2 avocados

• 1 jalapeno pepper

• 2 spring onions

• 1 garlic clove

• Juice of 2 limes

• Handful of coriander leaves

• Salt and pepper

• For the salsa

• ½ a red onion, finely diced

• 1 mango, flesh finely diced

• 1 large tomato, finely diced

• Handful of freshly chopped coriander

• Juice of ½ a lime

• To assemble

• Tortilla chips

• 2 spring onions, finely sliced

• Coriander leaves


1. Pre heat oven to 200C / 180 C fan.

2. Heat the oil in a large saucepan, then add the chopped pepper and onion and fry for 5 - 7 minutes until softened but not coloured.

3. Add the chopped tomato and chopped garlic and cook for a further 3 minutes until the tomato is just beginning to break down. Stir in the spices and the tomato puree and cook out for a minute then stir through the basmati rice.

4. Pour the stock over the rice and veg and bring to a boil then turn down to a simmer, stir through the beans and cook until all of the water has evaporated - about 10 minutes. Cover the rice with a tea towel and set aside.

5. Place the Donegal Catch Breaded Whiting Fillets onto a baking tray and place into the oven to cook for 20 minutes, or until piping hot throughout.

6. Whilst the fish cooks, blitz all the ingredients for the guacamole together in a small food processor until completely smooth. Season to taste and set aside.

7. For the salsa, mix the chopped red onion, mango, tomato and a pinch of salt together then stir through the coriander and lime juice. Set aside.

8. To assemble, place spoonfuls of rice into 4 bowls then add the guacamole and mango salsa. Chop the cooked fish into bite sized pieces and place into each bowl. Add a few tortillas and sprinkle with some spring onions to serve.

Chunky Hake with Chorizo and Onion Potato Hash

Serves: 2

Total time: 50 minutes


• 2 Donegal Catch Chunky Hake fillets

• 350 grams floury potatoes, peeled and cubed

• 1 onion, finely sliced

• 100 grams chorizo sausage, cut into cubes

• Salt and freshly ground black pepper

• 1 garlic clove, sliced

• ½ teaspoon dried thyme

• 100 grams roasted red peppers, from a jar, sliced

• 150 grams spinach

• Chopped parsley, to serve


1. Preheat oven to 200 C / 180 C fan.

2. Place potato cubes in large pan of cold, salted water and bring to a boil. Boil for 2 minutes then drain and allow to steam for a few minutes.

3. Place a large frying pan over a medium heat and add a drizzle of the oil from the jar of roasted peppers then add the potatoes and season with salt and pepper. Cook, for about 10 - 15 minutes, stirring occasionally, until the potatoes are golden and crispy. Remove from the pan and set aside.

4. Place the fish on a baking tray and place into the oven for 25 minutes, until cooked through.

5. Meanwhile, in the same frying pan, add a little more oil from the jar and add the sliced onion. Fry for 10 minutes until translucent and softened then add the chorizo and fry for a further 5 minutes until it becomes crispy and releases its oils. Add the sliced garlic clove, paprika and thyme and cook for 2 minutes then add the potatoes back into the pan. With the back of a form, crush a few of the potatoes to expose the soft middles and continue to fry for 10 minutes, stirring to make sure nothing catches.

6. Just before serving, stir through the spinach and roasted peppers. Cook for a few minutes until the spinach wilts and the peppers heat through then plate up with the fish. Sprinkle with parsley to serve.

Cider Haddock BLT

Serves: 2

Total time: 50 minutes


• 4 fillets Donegal Catch Cider Haddock

• 1 bag Green Isle Straight Cut Chips

• 8 slices streaky bacon

• 4 bread rolls

• Mayonnaise

• 2 vine tomatoes, finely sliced

• ½ head iceberg lettuce, finely shredded


1. Pre heat oven to 200C / 180 C fan.

2. Place the Donegal Catch Cider Haddock onto a baking tray and place into the oven for 25 minutes until cooked through and piping hot throughout.

3. Place the Green Isle Straight Cut Chips onto a separate baking tray and cook for the same amount of time.

Lay the bacon on a cold pan and place over a low heat.

4. Gently increase the heat, cooking until the bacon is crisp.

5. To serve, toast the bread rolls and spread with mayonnaise.

6. Top with some shredded iceberg and sliced tomatoes - season the tomatoes with salt and pepper! - and then add the cooked Cider Haddock.

7. Finish with the crispy bacon and sandwich with the bread roll lid.

To find out more and to see the new ad campaign, visit this post.

Slán go fóill.


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