Whole fish: a whole new way to cook
Not content with revolutionising the way people buy fish, Teresa Douthwright will change the way you cook and eat it too
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Your support makes all the difference.If you’ve never done it, cooking a whole fish with its eyes staring up at you can be a little daunting,” says SoleShare co-founder Theresa Douthwright. “But the difference in texture and taste speaks for itself – say goodbye to dried out fillets. “Many of the flatfish we land – dab, plaice, Dover sole, lemon sole and brill – are portion sized, so they are perfect for cooking whole and you don’t need to fillet them. As they are usually gutted by the fisherman, there is very little preparation needed.”
SoleShare fish goes from the sea to your plate as fast as possible, often within hours of being caught; that’s what makes it one of Sol’s independent heroes. Theresa’s recipe for grilling a whole flatfish is easy, quick, and enhances the fish’s freshness rather than disguising it.
First, rinse the fish, pat it dry, trim off the fins with some scissors and slash the skin with a sharp knife to crisp it up. Brush generously with olive oil (don’t be shy) and season with salt and pepper. That’s all the prep you’ll need.
Put a portion-sized fish under a hot grill for 8-10 minutes (longer for a larger fish). There’s no need to turn it – it should cook evenly. When it’s ready the flesh should be opaque and come away easily from the bone. Then, simply lift the top fillet off. The skeleton is easily removed, like a zipper, from the bottom fillet, leaving it on the plate. Jazz it up with a bit of acidity – fresh tomato, capers or a squeeze of lemon on top – but not too much. The key thing is to let the fish do the talking.
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