You’ll find crab and asparagus stuffed baked potatoes (that can also be made with smoked mackerel), spiced deep-fried gurnard (which can be made with any non-oily fish variety) and jerk John Dory with a coconut and pea salad (which can be made with gurnard, red mullet, sea robin, goatfish or lobster).

Fish for Dinner Spiced Gurnard Turmeric Potato Pancake from Fish for Dinner

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 tasty and inspiring ways to cook seasonal and sustainable fish for dinner.Outlaw, who trained under legendary seafood chef Rick Stein, says it “baffles” him that as a country we don’t eat more fish. You can guarantee freshness with a whole fish, whereas if it’s been filleted you can’t really see it. Add a mound of brandade, top with a drizzle of rapeseed oil and a little parsley, and serve with the toasts. With illustrated preparation techniques, all of Nathan’s top tips and species substitutes for every recipe, it is easy to cook delicious fish at home.

Nathan Outlaw’s hearty fish dinner recipes

It’s why so many of his recipes in the book are designed to be ‘multi-species’ and come with a list of alternative types of fish that will work just as well. If you see ling, a really nice white fish, that’s a good one because it’s usually quite a big fish that you get – it’s from the cod family. Serving a whole large fish as Food Urchin does with his Roast turbot with fennel, tarragon and lemon or this incredible Whole whiting with crab sauce and Jerusalem artichokes really gives Christmas that sense of occasion.

Once you have a cigar/spring roll shape, transfer it to a greased or non-stick oven tray, seam-side down.

Hake cigars with saffron yogurt - delicious. magazine

Lay the second filo sheet on top and repeat, then cut the filo sheets in half crossways to create 2 rectangles. He worked in professional kitchens in London in his teens and “gravitated towards the fish area” before landing a job with Rick Stein in Padstow, Cornwall, aged 19, where he really learned his craft – preparing and cooking every type of fish, under kitchen pressure.At the chef’s Michelin-starred New Road restaurant, and the more casual Fish Kitchen down by the harbourside, he creates the kind of dishes that keep fish-lovers coming back again and again. The great thing about gurnard is its versatility – it’s a chef tournant (ask a chef) of the sea kitchen. From hearty stews to delicate soups, moreish snacks to perfect pan-fried dinners and super seafood salads to smoky barbecue specials, there is a fish dish for every occasion. The cost of food is soaring right now, and Nathan Outlaw’s top tip for budget-friendly seafood might surprise you. It’s why so many of his recipes in the book are designed to be “multi-species” and come with a list of alternative types of fish that will work just as well.

Nathan Outlaw recipes - BBC Food

To serve, add the watercress, coriander (cilantro) and mustard cress to the shallots, season with salt and pepper and toss together, then divide the salad between 4 warmed plates. For the mayo, blitz the egg yolks, vinegar and chillies for 30 seconds, then scrape down and blitz again. It’s obviously got that attachment of being luxury, but there are so many different ways to use it and you can get two or three meals out of one lobster. His latest book includes step-by-step pictures demonstrating how to prepare different types of whole fish, and it’s easier than we think, he says. Nathan Outlaw’s filo-wrapped hake cigars make the perfect starter or nibbles to serve with white wine on a sunny evening.

To marinate the gurnard, place all the spices and salt in a large shallow bowl with the olive oil and mix together.