Fish
From the ocean to your plate
Perched at the very end of Princes Wharf of Auckland Harbour awaits one of the city’s very best seafood restaurants – and with the name Fish, how could it not be?
Cod is easily one of the most beautiful kinds of fish, but it’s important not overcook it (which so many people do), as you risk killing the subtle layers of sea flavours. Funnily enough, fresh cod is really hard to find in Spanish markets – in fact, I can’t remember ever seeing it there! What is very popular – and, I have to say, always in my mum’s fridge at home – is salted cod. So, if you can’t get fresh cod, salted cod is absolutely fine to use here.
This is my interpretation of the classic chicken-shop dinner. From the seasoning added to the flounder to the soft white bread rolls, coleslaw and amazing gravy, this is a dish I hope you will want to cook again and again.
If you’re feeding a crowd, this Thai-Style baked whole fish recipe is perfect for summer.
A delicious green fish curry to brighten up your summer festivities. Serve alone or as a leafy side to your favourite meals.
