Cooking Fish

There are a number of different cooking methods available for fish, including roasting, frying, grilling and steaming. However, whichever method you use, always try to cook fish on the day that it is bought, and cook it for as short time a time as possible at a low heat. High temperatures and prolonged cooking times will destroy the fish's flavour and toughen the flesh.

In general, you should allow 200-225 g (7-8 oz) of fish per person, or a good sized fillet.