I began on Sunday with a pair of Arbroath Smokies from the Tobacco Factory market. One of the advantages of buying fish in a market or from a fishmonger is that you can ask for advice on how to cook it. The stallholder suggested that they would taste good boned, dotted with butter and flashed under the grill. He was right. I added a couple of lightly toasted slices of Mark's oaty groaty bread and some diced beetroot. Delicious. So much so that I dived it before I remembered I'd meant to take a photograph.
A while ago Fishminster opened on our local high street. I've bought the odd piece of fish from time to time but I'm determined to so more often, maybe even once a week. Today I was after coley to make Jamie Oliver's Coley Korma. There was no coley for sale so I settled for a fillet of pollack. When I got home I discovered we didn't have any korma paste either, so I improvised with some Thai green curry paste. It was delicious, served with basmati rice and watercress.