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!
Pan roasting
This cooking method ensures your fish will both look good and taste great. Cook the fish first in the pan - you want it crisp and golden.
I never use butter for frying as I think it has a tendency to burn and taint the flavour of the fish. I prefer a good quality vegetable oil. First get a non-stick pan, add some oil and heat it for a minute or two to get it up to cooking speed. When the oil is hot, lightly season the fish and cook it for two to three minutes, turning it once.
This will be the side you'll see on the plate and will be crisp and golden. Transfer it to the oven providing it's got a metal handle (or transfer the fish to a roasting tray.
The oven should be at maximum temperature. Check the fish every few minutes - touch it, you're waiting for it to ?set'. If you're cooking a whole fish, don't worry about pulling back a bit of skin to check the progress.
Chunks or fillets of cod, haddock, turbot or brill can be browned in a pan before transferring them to the oven. Heat some vegetable oil or groundnut oil until really hot (cool oil will cause the fish to stick).
Put the fish in the pan, cook for 4-5 minutes, then turn it with a pair of tongs. When it is nicely coloured, put the whole pan in the oven or transfer the fish to a roasting tray, and let the oven do the rest. Check the fish regularly until it is firm and moist. You'll soon get used to using this method and get perfectly cooked fish every time.
Mussels, clams, cockles and other bivalves are all prepared in much the same way. If you can cook mussels then you can cook any type of clam.
They must be closed before you cook them and open when they're cooked. You can steam them in a drop of wine or water, roast them in the oven or boil them in a soup - they're really easy-going, like most shellfish.
