MORE FISH MORE VEG
Not convinced that vegies can be the star of your meal? Well, we’ll just hand you over to award-winning chef and restaurant entrepreneur Tom Walton, who might change your mind. After all, his new book More Fish, More Veg is all about celebrating seasonal vegetables and sustainable seafood, as well as showing us all how to enjoy them in lowfuss, delicious and nutritious ways. Over to Tom – get ready to have these recipes on high rotation…
SHAWARMA-STYLE FISH WRAPS
These wraps are an example of how building your arsenal of condiments can help you create layers of flavour quickly. I skewer the fish in between slices of lemon, which caramelises them into a new level of deliciousness when they’re grilled. You could also make these vegetarian by swapping the fish for cauliflower florets or diced eggplant that have been tossed in the ras el hanout marinade and roasted at 220°C for 12-15 mins.
SERVES 4
• 600g firm whitefleshed fish, such as ling, Spanish mackerel, swordfish, gemfish or• • • • •
You’re reading a preview, subscribe to read more.
Start your free 30 days