A delicious collection of more than 120 quick and easy fish dishes. Each recipe uses just a handful of ingredients and takes no more than 30 minutes to prepare and cook. Written by one of the world's great fish chefs and photographed by renown food photographer Chris Terry.
A seafood expert offers simple, delicious recipes that each take less than 30 minutes to prepare and cook
A collection of incredible fish and shellfish dishes are all made using accessible yet sustainable fish, from salmon and trout to bream and bass to mussels and crayfish. The five chapters are based on cooking methodsthe grill, the frying pan, the casserole pot, the oven, and the parcel, for fish baked in a foil parcel. Each chapter features tips on how to get the best results, whatever the heat source. There are plenty of tips and tricks with the recipes, including how to simplify the cooking further, and how to make a similar dish more cheaply. Specially commissioned photographs of the dishes and step-by-steps for many of the techniques complete this beautiful and accessible book. Recipes include dual measurements.
| introduction |
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8 | (6) |
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14 | (44) |
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58 | (40) |
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98 | (52) |
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150 | (42) |
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mayonnaise and other basics |
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192 | (20) |
| index |
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212 | |
Mitch Tonks is the founder of the restaurant and fishmonger chain FishWorks. The are 12 shops and restaurants, 3 cookery schools, 3 books, a range in the supermarkets and is currently working with Youngs as a consultant. He has also appeared on Saturday Kitchen and the BBCs BAFTA nominated Get Cooking broadband initiative. He contributes to magazines including Delicious and Fresh and demonstrates at major food shows around the UK.
