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Mitchell Tonks Top Tips |
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| It makes sense to get your fishmonger to do as much of the preparation of fresh fish as they can, but if you do plan to fillet fish yourself then the main thing you need is a really sharp knife. |
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| When pan frying fish, make sure you get your pan really hot before putting the fish in – the biggest reason for the fish sticking or not colouring is the pan not being hot enough. |
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| A great way to cook most fish fillets is to pan fry for a couple of minutes on each side and then finish off in a really hot oven for 5-7 minutes, depending on the size of the fish. |
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| To enjoy fish at its absolute best, store it in the coldest part of your fridge (usually the bottom), wrapped in a tea towel and eat within 48 hours. |
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| Mussels should be closed when you buy them, if not then give them a sharp tap on a hard surface and they should close up. If they don’t, discard them as they are dead. When cooked mussels will open up – only eat the open ones not the closed ones after cooking. |
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| Cooking fish en papillote in the oven – in a bag made from a double layer of foil and baking paper – is a really simple way to cook. Just put the fish on the paper, add a few herbs, a splash of olive oil, wine or lemon, seal tightly and cook in a hot oven for 10-15 minutes for fillets or for 20-30 minutes for whole fish. Simple and delicious. |
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