SOME PEOPLE ARE a little nervous about cooking fish. It can all feel very daunting… Cooking fish isn’t difficult, and you definitely don’t need to be a chef to pull off a perfectly cooked dish. My advice is not to shy away from cooking fresh fish; it all starts with great ingredients – the fresher, the better. And, ideally, try to use sustainable, locally sourced seafood.
The beauty of vegetables and seafood is that they pair so well with a bounty of flavours. These recipes (or guides) are only here to get you started.
The dishes I share these days combine the open mind and palate of my travels with my career in food, my time as the father of young kids cooking simple yet flavourful meals for my family, a confidence with ingredients and a passion for health and wellness.
For me, healthy eating is an approach that embodies deliciousness, abundance, and cooking and eating with the seasons, with as little interference as possible.
This is an edited extract from More Fish, More Veg by Tom Walton, photography by Rob Palmer (Murdoch Books, RRP $39.99).
@cheftomwalton
For more nourishing midweek meals from Tom Walton.
FISH IN A BAG
Cooking fish or seafood in a bag is one of the simplest and most delicious ways to prepare it – perfect for a fast midweek meal. The parcels lock in flavour and moisture, which can be two of the biggest challenges when cooking seafood. This gentle cooking technique is also forgiving enough for novice cooks to try, as it makes it harder to overcook the fish.
For these recipes, use a firm white-fleshed fish
