A SUMMER WITHOUT FISH
FOOD & DRINK
is a burden not to be considered. More often than not I’ll quickly panfry or grill fillets for a fast meal with a salad, but a baked whole fish is a delectable treat – the sweet meat prised from the bones, the cheeks reserved for the lucky. It is, I know, a little messy, and there might be a bone or two to contend with, but the rewards more than make up for it. I know plenty of people who consider the bone factor a detriment to their enjoyment, but to them I say try again. Be aware of the anatomy of the fish, and consider using a flat fish such as a flounder, sole or John Dory (yes, technically it’s a round fish as the eyes are on either side of the head) as these have minimal bones, which makes for easy removal of the flesh.