Cooking Fish in the Summer-time: Easy, Peasy Lemon Squeezy!
People tend to switch to a more Mediterranean-style diet in the Summer season, with fish and seafood being a big component of this. However, the Great British public are still nervous about cooking fish and tend to avoid it as a result. We are an island nation with arguably the best fishing grounds in the world and we simply do not take advantage of this fantastic food. In this article, I hope to present some cooking options for fish and seafood that are easy, achievable and affordable.
Probably the easiest method of cooking whole fish is to wrap the fish in foil and seal. Stuff the cavity of the fish with garlic, fennel and dill, drizzle with olive oil, season with sea salt, grate some lemon zest in and seal to make a little parcel. Allow the fish to steam in the parcel for about 25 minutes at 180˚C. We recommend gilt-head bream as it is a fantastic fish. Sea bass or grey mullet would work well too. Of course, this recipe works equally well in the oven too. A crisp and clean Sauvignon Blanc works well here.
Strong flavours with oily fish, such as rainbow trout or mackerel, is a great match as the more robust flavour cuts through the oiliness of the fish. Horseradish or good quality curry paste rubbed into the flesh of the fish is beautiful…yum! Whole fish can also be placed directly onto the BBQ and allowed to cook for 10-12 mins, depending on the size of the fish. Cataluyan white wine or rosé with a nice balance acidity to cut through the oils in the fish is perfect!
When cooking fish fillets, brush with some extra virgin olive oil, season and place directly on the BBQ. Place skin side down for about seven minutes. Simple as that! If cooking indoors, pan-frying works perfectly well.
Meatier fish such as tuna and swordfish can be cooked pan-fried or placed directly onto the BBQ. Your local fishmonger should be able to provide information on the provenance of the fish. We recommend that you ask for line and pole caught tuna and sustainably sourced swordfish. Both of these fish can be marinated with strong or spicy flavours. A slightly chilled fruity Pinot Noir goes really well with marinated tuna steaks.
We have plenty of delicious recipes for all types of fish and we are always eager to help people to get the most out of their fish and seafood. Just ask us what is in season and what has been landed that day to really get the best out of your fish. We would encourage you to go shopping with an open mind firstly and then choose your recipe. We hope you find this helpful and do get in touch if you have any questions or queries or call in and see us on Allandale Road, Leicester.
Nigel and Zoe Brady are the owners of Brady’s Fish & Seafood Market in Stoneygate, Leicester. We stock predominantly day boat fish sourced from the south east and south west coasts. We cook and dress lobsters and crabs to order, we make our own home-made fish pies, thai fish cakes and smoked fish patés.