What is a good side dish for fish in sauce or grilled ?

If you’re looking for ideas to accompany your fish, you’ve come to the right place. We offer easy, tasty recipes to accompany your meals. We’ll share varied and original ideas for sublimating your fish and creating balanced dishes every time. Whether you’re an amateur or a professional chef, you’ll find recipes to suit all levels and tastes.

1. Savoury steamed rice

Ingredients for 4 servings:

• 200g rice
• 300 ml water
• 1/2 vegetable stock cube
• Salt, pepper (optional)

Preparation:

1. Place the rice in a steamer basket and add the chicken bouillon cube.
2. Fill the bottom of the pot with water and bring to the boil.
3. Once the water begins to boil, place the steamer basket in the pot and cover.
4. Steam the rice for about 15 minutes, or until cooked through.
5. Remove the steamer basket and drain the rice. Season to taste with salt and pepper.

2. Fried potatoes with garlic and herbs

Ingredients for 4 servings:

• 800 g potatoes
• 4 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper (optional)

Preparation:

1. Preheat oven to 200°C.
2. Peel and cut potatoes into 2 cm cubes.
3. Peel and finely chop the garlic.
4. In a large dish, add the potato cubes, chopped garlic, olive oil, thyme, rosemary, salt and pepper.
5. Spread the potato mixture in an ovenproof dish and bake for 40 minutes, until the potatoes are tender and golden.
6. Serve with fish.

3. Raw vegetable salad with vinaigrette

Ingredients for 4 servings:

• 400g carrots
• 400g cucumber
• 400g tomatoes
• 2 red onions
• 2 red peppers
• 2 green peppers
• 1 packet salad
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• Salt and pepper (optional)

Preparation:

1. Peel and wash the carrots. Cut into slices and place in a salad bowl.
2. Peel and wash the cucumber. Slice and add to the carrots.
3. Cut the tomatoes into quarters and add to the mixture.
4. Chop the red onions and add to the salad.
5. Peel and wash the peppers. Dice them finely and add to the salad.
6. Add the salad to the mixture and toss.
7. In a small bowl, combine the cider vinegar, olive oil, salt and pepper.
8. Pour the dressing over the salad and toss.

If you prefer a more substantial side dish, you can opt for an orzo salad with grilled vegetables or a pasta salad with chorizo.

4. Quinoa and grilled vegetables

Ingredients for 4 servings:

• 250 g quinoa
• 2 tomatoes
• 2 zucchinis
• 2 carrots
• 1 onion
• 2 garlic cloves
• olive oil
• salt, pepper (optional)

Preparation:

1. Rinse the quinoa with plenty of water and cook in a saucepan with 2 times its volume of water for 15 minutes.
2. Meanwhile, prepare the vegetables: peel and finely dice the onion, carrots and zucchinis. Peel and chop the garlic.
3. Heat some olive oil in a frying pan and sauté the onion and garlic.
4. Add the carrots and zucchini and sauté over medium heat for 8 minutes.
5. Add the tomatoes and sauté for a further 2 minutes.
6. Drain the quinoa and add it to the pan, mix well and simmer for a further 2 minutes.

If you love fish, try our pan fried cod healthy meal !

5. Grilled polenta and marinated vegetables

Ingredients for 4 servings:

• 500 g polenta
• 400 g vegetables (zucchinis, peppers, eggplants)
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 2 tablespoons thyme
• Salt and pepper (optional)

Preparation:

1. Preheat oven to 220°C.
2. Place the chopped vegetables on a baking sheet lined with parchment paper. Season with olive oil, chopped garlic, thyme, salt and pepper. Place in the oven for 10 minutes.
3. Meanwhile, cook the polenta according to package instructions.
4. Once the vegetables and polenta are cooked, serve them together with the fish or another dish of your choice.

6. Green beans and roasted cauliflower

Ingredients for 4 servings:

• 8 small cauliflower heads
• 500 g of green beans
• 2 tablespoons of olive oil
• 1 teaspoon of smoked paprika
• Salt and pepper (optional)

Preparation:

1. Preheat the oven to 220°C.
2. Cut the cauliflower florets into small pieces and place on a greaseproof paper-lined baking tray.
3. In a bowl, toss the green beans with the olive oil, smoked paprika, salt and pepper.
4. Pour the beans onto the baking tray and toss with the cauliflower florets.
5. Bake for 20 minutes, stirring occasionally.

7. Grilled spinach and mushrooms

Ingredients for 4 servings:

• 500g fresh spinach
• 250g fresh button mushrooms
• 4 tablespoons olive oil
• 2 cloves of garlic
• 2 tablespoons lemon juice
• Salt and pepper (optional)
• 1 teaspoon of thyme

Preparation:

• Wash and dry the spinach.
• Crush the garlic, then wash and slice the mushrooms.
• Heat the olive oil in a frying pan over a medium heat.
• Add the garlic and sauté for a few minutes.
• Add the mushrooms and stir-fry until cooked through.
• Add the spinach and cook, stirring, until cooked through.
• Flavour with lemon juice, salt, pepper and thyme.

8. Tagliatelle with vegetables

Ingredients for 4 servings:

• 400 g of tagliatelle
• 1 onion
• 2 carrots
• 1 courgette
• 1 sweet pepper
• 4 cloves of garlic
• 2 tomatoes
• 50g butter
• 4 tablespoons olive oil
• Salt and pepper (optional)

Preparation:

1. Cook the tagliatelle according to the instructions on the packet.
2. Peel and chop the onion, peel and grate the carrots and chop the courgette and peppers.
3. Peel and chop the garlic.
4. Heat the butter and olive oil in a large frying pan.
5. Add the onion and sauté over a medium heat for a few minutes.
6. Add the carrots, courgettes, peppers and garlic and cook for 5 minutes.
7. Add the tomatoes and simmer covered for 10 minutes.
8. Season to taste with salt and pepper.
9. Drain the tagliatelle and mix with the vegetables.

9. Potato and cream cheese galette

Ingredients for 4 servings:

• 400 g of potatoes
• 60g butter
• 4 portions of fromage frais
• 1 onion
• 2 spoonfuls of flour
• Salt and pepper (optional)
• 1 egg

Preparation:

1. Peel and grate the potatoes.
2. Melt the butter in a frying pan.
3. Add the chopped onion and fry until soft.
4. Add the grated potatoes, flour and mix.
5. Cook over a medium heat for 5 minutes.
6. Remove from the heat and add the slices of cream cheese.
7. Season to taste with salt and pepper and mix.
8. Preheat the oven to 180°C (gas mark 6).
9. Place small balls of dough on a baking tray and press into patties.
10. Whisk the egg and brush each patty with the egg mixture.
11. Bake in the oven for 25 minutes.
12. Serve hot with the fish.

10. Pasta with tomato sauce and fresh basil

Ingredients for 4 servings:

• 500g pasta (spaghetti, penne, farfalle, etc.)
• 2 cans of peeled tomatoes
• 4 cloves of garlic
• 2 onions
• 1 tablespoon of olive oil
• 2 tbsp fresh basil, finely chopped
• Salt and pepper (optional)

Preparation:

1. Heat the olive oil in a large saucepan and sauté the chopped onion and garlic for 5 minutes.
2. Add the peeled and crushed tomatoes and cook over a medium heat for 10 minutes.
3. Add the fresh basil, salt and pepper and cook for a further 10 minutes.
4. Cook the pasta according to the packet instructions.
5. Meanwhile, bake or fry the fish fillets for 10 minutes.
6. When the pasta and fish are cooked, mix the pasta with the tomato sauce and serve with the fish.