Cook Fish
Here is everything you need to know about shopping for and cooking fish - from what to look out for at your local fishmonger's, to storing it sensibly at home, to different cooking methods. Click on the subject headings above to read more.
We also have some seasonal recipes for you to try, as well as details about the FishWorks Cookery School - where you can come along to one of the FishWorks venues and learn all about cooking fish from the experts. Happy cooking!
Grilling
You can do almost anything with a hot grill and a grill plate (a cast iron pan or tray that sits on a gas ring).
For the best results, a barbecue outside the kitchen door will really give your food that wonderful summery taste. I keep one out there and regard it as part of my kitchen. Nice to have.
Using a grill plate is a really healthy way of cooking and it should remain on the cooker top all the time. I don't wash mine, I just give it a clean with a wire brush.
You don't need to oil it, just brush oil onto the fish as opposed to the grill - it keeps smokiness indoors to a minimum. A grill plate should always be hot before you use it. So give it five or ten minutes on the heat before the fish goes on.
Remember, it's the fish that's the star and a good piece can need no more than a drizzle of good olive oil, lemon juice or just a sprinkling of sea salt.
The grill is the ultimate tool for quick cooking with delicious results and I wouldn't be without mine. Think about the heat of a grill: it's direct and from the top. So you'll only cook the top of the fish and, while you wait for the bottom to cook, the top will overcook. If you turn it over you may break it.
Try this next time. Get the grill hot first. Put the fish on a tray so it can be placed under the grill and then removed, and grill for 5-6 minutes until the skin is crisp on the side you serve uppermost. Finish it off in the oven.
Firm fish like monkfish, tuna, gurnard and turbot are robust fish. They stand up to a bit of handling and a fierce grilling.
If you're cooking a fillet or if your fish is skinless, like skate, rub it with some butter to help colour it - you want it to look appetising. Then put it straight into a pre-heated oven to set it to its maximum temperature.
As a rough guide for fish like bass and bream that weigh around 450g, 5-6 minutes under the grill, then 15-20 minutes in the oven is perfect every time.
