Michelin-starred Nathan Outlaw distils three decades of experience as a foremost fish chef in a brand new handbook on cooking fish. Steamed Brill with Pea, Shallot & Cider Stew Serves: Ingredients: 2 teaspoons fennel seeds 2 teaspoons sea salt 8 slices of smoked streaky bacon or pancetta 2kg (4lb 8oz) brill, filleted and portioned into 4 x 120g (4¼oz) portions 2 tablespoons olive oil A drizzle of extra virgin rapeseedoil, to finish For the pea, shallot & cider stew: 50g (1¾oz) unsalted...

Words by Nathan Outlaw Michelin-starred Nathan Outlaw distils three decades of experience as a foremost fish chef in a brand new handbook on cooking fish. Serves: 4 (as a starter) Ingredients: 2 very fresh large mackerel, gutted, filleted, pin-boned and skinned ½ shallot, finely chopped 1 green apple (any acidic variety), peeled and diced 1 tablespoon small capers in brine 1 tablespoon chopped tarragon leaves 1 tablespoon cider vinegar Sea salt and freshly ground black pepper For the...

Words by Nathan Outlaw Michelin-starred Nathan Outlaw distils three decades of experience as a foremost fish chef in a brand new handbook on cooking fish. Deep-Fried Oysters in a Seeded Crumb with a Barbecue Sauce Serves: 4 (as a starter) Ingredients: 12 live medium Pacific oysters 100g (3½oz) plain flour 2 eggs, beaten 2 teaspoons sesame seeds 2 teaspoons pumpkin seeds 2 teaspoons poppy seeds 2 teaspoons sunflower seeds 100g (3½oz) breadcrumbs Sunflower oil, for deep-frying Sea salt and...