Roast fish fillets with roast potatoes from River Cottage Every Day by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mushy squash; Roasted tomato sauce; Pea purée

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute groundnut oil, rapeseed oil or goose fat for sunflower oil. See recipe for fish fillet suggestions.

  • consortiumlibrary on April 25, 2016

    The potato roasting technique is terrific. The resulting potatoes are crisp on the outside and creamy on the inside; in other words, perfect. I wasn't a fan of cooking fish in the potato pan. Fishy juices compromised the crisp potato crust, plus, pan-fried fish just tastes way better. On the pro side, cooking fish in the potato pan is easier than pan-frying. Bottom line: I'll use the potato technique often and stick with pan-frying my fish.

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