A brand-new collection from the UK's most celebrated fish chef that explains what fish to cook and how to cook it, and provides simple, delicious recipes with easily accessible ingredients and speedy prep times.

Nathan Outlaw is in the process of rebranding and refocusing his Michelin-starred Cornwall restaurants to offer a more affordable and relaxed approach to fine dining. This is driven by his increased interest in accessibility and sustainability, and his new collection of delicious fish dishes will appeal to home cooks looking for easy seafood recipes. An introduction covers how to buy fish ethically, advice on equipment, tips for fish preparation and cooking techniques, followed by a section on the best fish species for cooking.

Recipes are divided into such chapters as: Flash in a Pan, One in the Oven, Steamed & Poached, Over the Coals, No Cook, Super Salads, Deep & Crispy, In a Bowl and Snack.

A final section offers sauce recipes, from Hollandaise to chilli sauce.

About the Author

Michelin-starred chef Nathan Outlaw trained with Rick Stein and now runs his own two restaurants in Port Isaac, Cornwall. He appears regularly on Saturday Kitchen and Great British Menu, and also featured on Rick Stein's Cornwall TV series.

@nathanoutlaw, 176k followers
www.outlaws.co.uk

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