3 Easy and Impressive recipes to make onboard – The GlobeSailor

No cooking time needed for these simple starters and desserts!
Enjoy eating (and making!) these deliciously light and fresh recipes onboard this summer. Impress your friends/family or get them involved –  and make food preparation an enjoyable, stress-free part of your summer cruise.
We’ve created these recipes with you in mind, considering the ingredients available at this time of year and the ‘staple’ items you’re likely to have onboard.

Starter : Watermelon, Cucumber & Feta Salad

Persons: 5
Preparation time: 10 minutes
Cooking time: 0 minutes


  • ½ watermelon (approximately 700gm)
  • 1 large cucumber
  • 200gm feta cheese


  • 1 lemon (juice only)
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • Salt & Pepper
  • 1 tablespoon of balsamic glaze


(Peel and deseed the cucumber if you wish – not necessary)

  1. Slice the watermelon and cucumber.
  2. Stack the ingredients on individual plates or in a large bowl for sharing.
  3. Prepare your dressing! In a separate cup or bowl, mix together the lemon juice, olive oil, sprinkle of salt & pepper, and honey – drizzle over the salad ingredients.
  4. Crumble the feta cheese and place it on top of your salad.
  5. Drizzle the balsamic glaze over the feta cheese and serve immediately.

Main Course: Pan-seared Fillet of Seabass with Smashed Potatoes & Peas

Persons: 5
Preparation time: 10 minutes
Cooking time: 15 minutes – boiling those potatoes!


  • New potatoes
  • Garden peas – if you can’t find fresh peas, use frozen
  • Rocquette (optional)
  • Seabass
  • Lemon


  • Olive oil
  • Butter
  • Garlic
  • Salt
  • Chives (optional)


If you’ve been lucky enough to catch the fish yourselves, see my note below about preparing the fish**.

  1. Place the potatoes in a pan of cold water, add salt and bring to the boil, for approximately 15 minutes.
  2. Take your seabass fillets from the fridge 5 minutes before cooking to bring them to room temperature. Pat dry and score the fillets on the skin to avoid them curling from the heat in the pan. Lightly salt the fillets on both sides and set aside.
  3. Shell the peas. Add them to the boiling potatoes for just 1 minute before draining. Reserve in the pan. Chop/crush the garlic.
  4. Place a large frying pan over medium-high heat to warm. Add olive oil. Wait 30 seconds or so for the oil to heat. Add the fillets skin-side down in the pan. The fish should ‘sizzle’ as soon as it makes contact with the oil. If it doesn’t, the oil is not hot enough. Cook the fillets for 2 minutes (you will see the flesh changing colour as the heat rises and the skin crispens), flip the fillets and cook for one minute more. Remove from the heat and set aside.
  5. Using a potato masher/folk/heavy-bottomed glass – slightly crush the potatoes and peas (just enough to break the skins and expose some fluffiness). Plate or place in a large bowl for sharing.
  6. Using the same pan, return to low heat, melt the butter, and add the chopped/crushed garlic. Cook for just 1 minute before pouring over the smashed potatoes and peas. Add the chopped chives (if you have some).
  7. Squeeze some lemon juice over your fish and add the wedges, decorate with roquette if you wish, and serve on top of the potatoes and peas or on a separate large plate for sharing!

!Child-friendly! Shelling the peas can be a fun task for the children to help them get involved.

Louise’s Tip: Once your potatoes are cooked (can be pierced easily with a knife), drain the water and leave them in the pan (with the lid on top) to steam – this will ensure they’re deliciously fluffy inside and will also keep them warm while you prepare the plates/set the table.

Leftovers: it’s unlikely your crew will want to leave anything behind! But if you find yourself with left-over potatoes, keep them in the fridge and make potato salad the following day –chop the potatoes, add pickles/onion/olives/sweetcorn/peppers/ham (anything you like, really) and a generous dollop of mayonnaise and you have a delicious entrée for your next meal! 🙂

**Preparing the fish:

We’re sharing this video with you so you can be prepared to scale, gut and fillet your ‘catch of the day’ – here.

Louise’s Tip: if you don’t have a descaler (I don’t!), use the back, wider part of a large knife. Hold the tale of the fish firmly and run the knife towards the head of the fish. Protect your knife hand by wearing an oven glove or wrapping your hand in a tea towel – no accidents, please!

Dessert : GlobeSailor Eton Mess

Eton Mess is originally an English dessert, read more about the origins of this dessert: Eton mess – Wikipedia.

If you discover that you love this recipe, and we think you will, perhaps you’ll want to make it at home. We’ve provided the ingredients and method for preparing your own meringue++ if you’re feeling fancy!

Persons: 5
Preparation time: 15 minutes
Cooking time: 0 minutes


  • 300 g fresh strawberries
  • 150 g fresh raspberries
  • 100 g double cream
  • 100 g Greek-style yoghurt
  • 100 g shop-bought meringues
  1. Reserve some fruit for decoration. Chop the strawberries and raspberries into quarters and then dice/mince using a knife or folk
  2. Whip the cream until soft peaks form, then fold in the yoghurt
  3. Crumble the meringues and fold into the diced fruit.
  4. Now, it’s time to layer the ingredients. Take 6 small dessert bowls or glasses and create layers of the fruit & meringue mix, and then a cream & yoghurt layer, repeat. Top with the reserved fresh fruit

!Child friendly! To make this dish ‘child-friendly’ for preparation, use a fork to squash the fruit instead of chopping it with a knife.

Louise’s Tip: prepare these summer treats right before eating to ensure the meringue stays deliciously crispy inside the mixture and delivers a delightful ‘cloud of sweet surprise’ for your crew.

++Preparing your own meringue:

  1. Preheat the oven to 130ºC/250ºF. Crack 2 large egg whites into a large bowl, add a pinch of salt and whisk until the mixture forms stiff peaks (you could use an electric hand whisk).
  2. With the mixer still running, gradually add 100g of golden caster sugar until combined.
  3. Line 1 large baking tray with greaseproof paper. Put the mixture in the middle of the tray, then use the back of a spoon to shape and swirl it across, leaving a 3cm gap around the edge.
  4. Bake in the oven for 1 hour and 10 minutes or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringue to cool.

You can find these recipes as videos on our Instagram page: @theglobesailor !

 Please like, share and enjoy!


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