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.
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.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.