Recipes

Chosen from The River Cottage FISH Book by Hugh Fearnley-Whittingstall & Nick Fisher, this recipe for ling demonstrates the simplicity and effectiveness of a technique they've dubbed 'steam-braising'. The fish sits in a simmering, aromatic liquid in a covered pan so it's half-poached, half-steamed. It's cooked in less than 10 minutes and will have created a sauce of its own.

Serves 4

    1 tbsp olive oil
    A knob of unsalted butter
    1 tbsp white wine
    A squeeze of lemon juice
    2 strips of finely pared lemon zest
    A couple of sprigs of thyme
    2-3 bay leaves
    ½ tsp fennel seeds (optional)
    1 small garlic clove, finely sliced (optional)
    750g-1kg thick ling, pollack or whiting fillet, cut into 2-3cm thick medallions
    Salt and freshly ground black pepper

Method

Put the olive oil, butter and white wine in a large, wide saucepan or a deep frying pan along with a tablespoon of water, the lemon juice, zest, thyme and bay - and the fennel seeds and garlic, if you're using them. Bring to a simmer. Season the fish medallions lightly with salt and pepper, then arrange them in the pan in a single layer. Cover and cook for 4-6 minutes, depending on the thickness of the fish, turning them once, very carefully, so they don't break up. That's it.

All you need to do now is transfer the fish to warmed plates and spoon over the juices. Boiled spuds or mash and something fresh and green - broccoli, perhaps, or spring greens - are the only accompaniments you need.