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Today we bring you four fish fillet recipes selected for their simplicity allowing the delicate flavour of the fish to shine through on the plate.
Having learnt how to fillet fresh fish, learning how to cook fresh fillets to perfection is a rewarding achievement and one that is sure to impress both family and friends.
These four fish fillet recipes use monkfish and seabass fillets and highlight just how versatile fish can be when cooked with different flavour combinations. Monkfish is a meatier fish that can be paired with prosciutto and bolder ingredients. Sea Bass is an altogether more delicate fish working well with more subtle herbs and spices.
Choose your favourite combination below:
Meen Molee: Fish Curry In Coconut Milk
An exclusive Indian recipe from Atul Kockhar at Benares restaurant, London, the seabass fillets are complimented by delicate spicing in this Keralan classic with a gourmet twist.
Coda Di Rospo alla Catanese (Catania-Style monkfish)
From the Sicilian city of Catania, this is a comforting fish dish with fresh broadbeans, tomatoes seasame seeds and garlic ready in under half an hour.
Monkfish with Prosciutto and artichokes
Oven baked with the layered ingredients this is a homely dish that delivers on simple flavours for stress free entertaining.
SEA BASS, CELERIAC PURÉE, WILD SORREL AND SMOKED SAUCE WITH SHELLFISH
Chef Mauro Colagreco, from Mirazur restaurant in France brings us this fresh seafood recipe. Whilst there are a few separate elements to prepare to complete the dish the sheer elegance of the finished results are rewarding.
