Ingredient: skinless white fish fillets

Fish & Rice Bake

Fish & Rice Bake

When I first started to cook more from scratch, I used to make this recipe all the time. However I don’t think I’ve made it for the past five years. The reason I chose to make it again is that it is fantastic for using 

Miso Fish With Cabbage & Samphire Stir-Fry

Miso Fish With Cabbage & Samphire Stir-Fry

For this recipe I use tusk, a white fish similar to cod or haddock. I’ve never knowingly had it before, but was sent it in last month’s Fishox selection. It was very nice, quite mild in taste and fairly meaty. I would happily eat it