Seafood Made Simple: Sides and sauces for great fishy dishes

"There are certain sauces that work so well with flat and round fish that can work interchangeably over the course of an evening or even a four-day week."

Turbot with Romesco butter & baked cannellini beans. Picture: Chani Anderson

Sat, 06 Jul, 2024 - 02:00

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

Building up a repertoire of delicious sauces and sides that work with a multitude of fish species has been key for us at Goldie.

We rely on a larder of stocks, sauces, sides and vegetables to allow us deliver consistency and quality whilst operating with an ever-changing menu reflecting what’s landed and available.