Add Yahoo as a preferred source to see more of our stories on Google. Serve on warm plates and pour over the warm butter to finish - Matt Austin Mashed cauliflower is a great accompaniment to any fish ...

Add Yahoo as a preferred source to see more of our stories on Google. When you buy through links on our articles, Future and its syndication partners may earn a commission. Credit: Future This hake ...

Salt-cured fish shines in these distinctly Iberian late-summer dishes Salted fish, and salted hake in particular, reminds me of holidays. It’s very popular in southern Europe, where there are hundreds ...

En papillote is a classic French method of cookery whereby the ingredients are steamed while enveloped in a pouch of parchment or foil. A fabulous way to cook fish, this process seals the moisture ...

Poached fish fillets are elevated with a bold puttanesca sauce made from anchovies, olives, and capers, perfect for serving ...

To make the soubise, place a medium-sized saucepan on a medium low heat. Add 3 tablespoons of rapeseed oil, chopped fennel and garlic. Cook for 8- 10 minutes until sweetened and soften, taking care ...

Sauce For the romesco, blend the roasted red peppers, tomatoes and almonds with the garlic, balsamic vinegar and smoked paprika in a food processor until combined. Add olive oil and season with salt ...

A simple beetroot salad much like one you might be served in a Paris bistro, and a succulent fish fillet with a knockout, tangy dressing The trio of fennel, blood orange and potato is one of my ...

1. Salt the hake fillets: Keep the hake as whole fillets, skin off. Season both sides liberally with table salt. Leave for 1 hour in the fridge. Rinse under cold running water, wash several times, ...