Fish for Dinner: Delicious Seafood Recipes to Cook at Home

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To marinate the gurnard, place all the spices and salt in a large shallow bowl with the olive oil and mix together. Brush all over with melted butter using a pastry brush, then dust with a little of the reserved spices (you’ll need to dust all 12 sheets). This gurnard recipe is a prime example of Nathan Outlaw's cooking style – simple ingredients of the very highest quality cooked simply. Fillets always cook very quickly – three of four minutes maximum and most fillets of fish are already cooked.

Fish for Dinner by Nathan Outlaw | Hachette UK Fish for Dinner by Nathan Outlaw | Hachette UK

We’re not a massive fish-eating nation, which is very strange because A, we’re an island, and B, we’ve probably got the best variety of seafood of anybody – and probably the best sustainable fishermen you can come across. Turkey might be traditional and more and more of us are choosing goose, venison or even beef for Christmas dinner, but don’t forget about fish. Put the milk, garlic and bay in a pan, bring to a gentle simmer, then lay in the fish, turn off the heat and poach in the residual heat for six minutes.

It’s why so many of his recipes in the book are designed to be “multi-species” and come with a list of alternative types of fish that will work just as well. For an easy - but impressive - midweek meal Nathan Outlaw's Grilled bream with mustard and tarragon sauce recipe can be prepared in under an hour, while if it's a Friday his Fish and chips, made with hake fillets and served with homemade tartare sauce, seems an obvious choice.

Lobster is more affordable than you might think | The Independent

The Guardian aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide. It’s a way of using a deemed-to-be-expensive species but in a smaller amount, and it goes a lot further,” he says. Nathan Outlaw is chef-patron of Restaurant Nathan Outlaw in Port Isaac, Cornwall, and Siren at The Goring in London. That’s when I started to really appreciate all the different species, the different textures, different seasons… what was sustainable and what wasn’t sustainable.To make the dressing, heat the butter, garlic and the thyme together until the butter starts to turn brown.