What to do with that fillet of white fish?
How often do you get home with a small fillet of white fish wrapped in clingfilm and only a vague idea of what to do with it? The possibilities are almost endless, but for some reason, they all fly out the window as we head into the kitchen, and we end up cooking it the same way we always have. No wonder we don’t eat as much fish as nutritionists say we should. We’re bored silly. One way of ringing the changes is simply to change our cooking of fish according to the seasons. After all, what may seem ideal on a warm July day isn’t necessarily going to appeal on a rainy February evening. At the moment, that means we can “winterise” our fish by the method of cooking and by the choice of accompaniments. That small square of white fillet — whether it is cod, hake, haddock, halibut or sea bass — will bake in the oven in ten minutes and steam in even less. You can wrap it in foil and bake/steam it; cut it into chunks and simmer it in a rich curry gravy, or wok-fry it with Chinese greens and s
