Overview

A collection of 120 fish and shellfish dishes, 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 methods– The 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 from your cooking, whatever your heat source. There are lots of tips and tricks with the recipes too – 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 lots of the techniques complete this beautiful and accessible book. Fish ISBN: 9781862058330

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9781862059290

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Reviews

Tonks' latest collection of seafood recipes does an admirable job of emphasizing ease of preparation without sacrificing flavor. --Publishers Weekly.com

Author Information

Voted Tatler’s Restaurateur of the Year, and labelled ‘a fishmonger for the 21st Century’ by THE INDEPENDENT, Mitch Tonks is a leading seafood expert, fishmonger and chef, whose restaurant The Seahorse, in Dartmouth, Devon, is renowned for its seafood.

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