River Cottage Sea Fishing Handbook
About Me: A thoroughly practical guide to catching and cooking the fish to be found in British coastal waters, written by Nick Fisher an Hugh Fearnley-Whittingstall (pictured right). Seasonal, Local, Organic, Wild - take the Slow Road to River Cottage with this, the sixith in a series of essential books about food and the great outdoors.
Try adding your own blend of flavourings to the marinade. Spices such as cumin, coriander or allspice, and aromatic herbs like thyme or marjoram all work well. Orange zest could replace the lemon. Thinly sliced onion, carrot, celery or pepper can be added too: sauté them until soft in the fish frying pan before you add the marinade liquid. It’s sometimes nice to finish the dish, just before serving, with a sprinkling of a fresh herb, such as parsley or even mint. I’ll also add some thinly sliced raw onion and hot chilli – and maybe even very thinly cut carrot – right at the very end. The crunch and bite of the onion and chilli set against the sweet, crunchycoated softness of the fish fillets is enough to make you start writing sonnets.