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-Roasted John Dory
Heat some vegetable oil in a frying pan on the hottest plate until smoking and lay the John Dory fillets into the pan. Fry for 3-4 minutes until crisp and golden. Finish the cooking in the hot roasting oven for a further 4-5 minutes.
While the fish finishes, blanch the beans in boiling salted water, drain and set aside. Mix the chives into the cooked mashed potato. Make the lemon butter by placing the butter in a pan over a gentle heat and melting it until it starts to foam. You will notice it start to turn a light brown colour and begin to smell nutty. Remove from the heat, add sea salt and then squeeze the lemon into it and add the chopped parsley.
To serve, place a spoonful of mashed potato on a plate, the beans alongside it and a John Dory fillet on top of the two vegetables. Then spoon the lemon and parsley butter over the fish and around the plate.
