Lots of people don’t think of fish as a seasonal ingredient, like fruit and vegetables, but Outlaw says “it’s a huge seasonal thing”.

Stuffed Monkfish Recipe - Great British Chefs Stuffed Monkfish Recipe - Great British Chefs

That’s when I started to really appreciate all the different species, the different textures, different seasons… What was sustainable and what wasn’t sustainable.” It’s a way of using a deemed-to-be-expensive species but in a smaller amount, and it goes a lot further,” he says. (Kate Whitaker/PA) He suggests also looking for megrim sole, also sold as Cornish sole. “Brill is a really good alternative to turbot, which is a little more pricey. Crab is a good one. 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.”Heat your oven to 180ºC Fan (400ºF), Gas Mark 6 and bake the potatoes for 1 hour until cooked. Scoop out the cooked potato and mash or put through a potato ricer. You should have about 300g (10½oz) mashed potato. This recipe was a Spiced Gurnard Turmeric Potato Pancake, Watercress & Shallot Salad, Chilli & Lime Yogurt Fish For Dinner , by Nathan Outlaw. Put the wine, vinegar and sugar in a pan, add a pinch of salt and bring to a gentle simmer. Put the shallots in a bowl, immerse in the hot liquor and leave to cool. Cover and marinate for at least 12 hours. (They’ll keep for three months in an airtight jar in the fridge.) Put the milk, garlic and bay in a pan, bring to a gentle simmer, then lay in the fish, turn off the heat and poach in the residual heat for six minutes. Lift out and flake into the bowl of a food processor, reserving the milk.

Gurnard with Porthilly Sauce Recipe - Great British Chefs Gurnard with Porthilly Sauce Recipe - Great British Chefs

verifyErrors }}{{ message }}{{ /verifyErrors }}{{ The cost of food is soaring right now, and Nathan Outlaw’s top tip for budget-friendly seafood might surprise you. He’s on a mission to make fish and seafood cooking more accessible to home cooks with his new book, Fish For Dinner, full of tips and advice to “demystify” fish – with a big focus on seasonal and sustainable shopping. (Alamy/PA) Gently warm the oil in a pan. Blitz the fish to a puree, then, with the motor running, slowly add the warm oil and reserved milk. Once mixed, add the parsley and potatoes, and blitz for 30 seconds. Add most of the lemon juice and a good grind of pepper, then scrape into a bowl. Season to taste, and add more lemon juice if need be. Cut the fish into 4cm chunks. In a bowl, mix the zest, coriander, cayenne, cumin and a good pinch of salt. Toss in the monkfish pieces and marinate for 30 minutes.For the salad cream, whisk the egg yolks, mustard, sugar and lemon juice for a minute. Whisk in the oil in a thin stream, then whisk in the cream, season with salt, cover and refrigerate. Heat the oven to 200C (180C fan)/390F/gas 6. Put the bread on an oven tray, drizzle with olive oil, season and bake for 10 minutes, until golden and crisp. Tip out on a plate lined with kitchen paper to drain, and set aside. The 45-year-old recommends tail meat for lobster dumplings, or using the meat for an alternative take on sesame prawn toast. 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. Hailing from Maidstone, Kent, Outlaw says he grew up not liking fish. “As a kid I’d eat fish fingers or fish and chips, barely – I’d have to be convinced,” he laughs. After all, people change. “This is why I’m a good person to talk about fish with.”