My wife has just announced ' I want fish for for dinner this weekend', which only happens a few times a year (usually in a restaurant). I'm thinking a whole fish, picked apart on the dining table with a tasty few sides. Any suggestions on types of fish/sides/way to cook it?
I had some lovely turbot as part of a hawksmoor tasting menu a few years ago that was served on the table and looked great, they don't have a recipe i could find (maybe in the hawksmoor at home book) but i'm sure there are recipes for something decent out there...
My wife has just announced ' I want fish for for dinner this weekend', which only happens a few times a year (usually in a restaurant). I'm thinking a whole fish, picked apart on the dining table with a tasty few sides. Any suggestions on types of fish/sides/way to cook it?