| foodie
KEEPING IT SIMPLE METHOD
To prepare my fish, I simply mix butter, chopped fennel and parsley, before spooning it over the scored fillets and slotting in some lemon wedges. Wrapping them in foil before placing them on the grill helps seal in all the flavours and when finished, which doesn't take long, they’re a delightful addition to any barbeque, even as the main course!
When it comes to fish, it’s important to do your research. Some have their own distinct flavour that you don’t want to overpower; some, like pollock, are quite bland but very malleable, meaning they can be infused with a wide variety of tastes and aromas. Don’t be afraid to be creative, either. My recipe is very simple, but just one search on Google can yield enough results to fill that blank recipe book you’ve been meaning to dust off.
DISCOVER MORE
DISCOVER MORE Don’t just rely on your local restaurants’ specials board, when you could catch one of these species for yourself. There are more, but here are some of my favourites: • Cod • Sea bass • Plaice • Turbot • Brill • Black bream • Mackerel
Teach yourself! When it comes to filleting fish, Ben tells me: “Just go on Youtube. There are loads of tutorials on how to do it, and for individual species, too.”
CORNWALL LIVING | FOODIE | 93
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03/08/2017 13:37