This week I was looking for a quick and easy fish dish. I had some skin-on cod pieces in the freezer and after a few meat eating nights fancied some fish, so when I saw this Rick Stein recipe and did a quick skim down the ingredients list I was sold. I had everything bar the fish stock which could easily be substituted so I was all set. The book I turned to was this Rick Stein's Seafood which I bought ages ago in an attempt to cook (and eat) more fish. I have used the book before but I'm still not a massively big fish eater.
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