Seafood Made Simple: This wonderful substitute for turbot is much leaner on the pocket

Baking a fish whole has lots of perks

There’s no dilly-dallying around with different-sized and shaped fillets in a pan just popped in an oven. Picture: Chani Anderson

Sat, 05 Apr, 2025 - 02:00

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.

The key to producing excellent seafood dishes is all about the procurement and handling of the fish. The preparation and treatment of the species beforehand is the most crucial part of the whole process. The cooking often being the quickest part of the operation.

It can be laborious when dealing with large quantities in professional kitchens, but I like to keep it as simple as possible when I’m cooking at home. Maximum flavour for minimum effort.