- 1 medium size one portion fish (I used wild pink seabream)
- 2 scallions Chopped
- A hand full of mushrooms (I used foraged hedgehog mushrooms but any type will do)
- A hand full of samphire
- ½ a lemon
- A little good olive oil
- Some fresh fennel herb
- Salt and freshly milled black pepper to season
Think cooking fish is too difficult? Think again.
This recipe using delicious wild pink seabream shows you exactly how to cook a one portion-size whole fish. Once you've mastered this recipe you'll never look back!
Prep all ingredients, chop the scallions; trim and score the fish (a good fish monger will do this for you); wipe the mushrooms (don’t wash under water).
Heat a heavy pan that has a tight fitting lid until good and hot. Season the fish with salt and pepper. Add a little oil to the pan and place the fish scored side down onto the pan for 15 seconds, then turn the fish over and add the mushrooms to the pan.
Pour a little water into the pan (about a shot glass full).
Place the lid onto the pan and allow the fish to steam for about 13 minutes over a low heat, don’t remove the lid or you will let the heat and steam out! After 13 minutes turn off the heat and allow the fish to stand for about two minutes with the lid on.
Add the scallions, samphire and a generous squeeze of lemon to the pan and put the lid back on. Turn on the heat for about 2 minutes to gently steam the greens.
Check to make sure the fish is cooked, the meat should easily come away from the bone.
Serve garnished with the fennel and some lemon either on a plate or in the pan that you used to cook the fish.
And there you have it! Restaurant standard food cooked in the comfort of your own kitchen.
If you enjoyed this recipe be sure to check out more of Michael's seafood cooking in his book Sea Gastronomy.