Foreword by Jean-Christophe Novelli
Fish is high in protein, low in fat and rich in nutrients. So it is a food we should be eating more of, and including regularly in our meals. The recipes in this book are approachable, flexible and un-complicated, advising on buying, preparation, and freezing as well as cooking.
Also included are fish varieties that are often cheaper and less under threat than the most popular fish but offer a delicious alternative, such as pollock, sardines, coley and herring.
