Fish is a wonderful lean protein. It is so good for us, yet statistics show that less and less people are cooking it at home from scratch. This doesn’t surprise us. We’ve found at our classes that fresh fish is one of the top foods people are uncomfortable cooking with or buying. It’s a shame, because fish makes for a protein packed, quick and easy meal when you know how to cook it. To help you see just how easy it is, Ann’s made this video class a 101 of basic fish cookery. She will show you all you need to know to stew, roast, poach and steam fresh fish into easy deliciousness. Look and learn!

Roast Halibut with Butternut Squash and Gremolata

This video will show you how easy it is to roast a firm, thick fish fillet like Halibut or Chilean sea bass. Such fish tend to be expensive so it’s worth learning this easy, pretty much foolproof way of cooking them. Halibut with Butternut Squash & Gremolata is a perfect fish dish for beginners in the kitchen. It is easy to make and delicious to eat. The mellow taste of halibut and the fresh green taste of Gremolata work beautifully in combo with the sweet roasted veggies. Look and learn.

Basic Poached Salmon

Poaching is one of the simplest ways to cook an oily fish like salmon, especially if you want to eat something light. It also doesn’t smell, as it cooks sealed in its own steam. Poached salmon is delicious eaten hot or cold. The basic ’white’ stock I give you here to poach the salmon can also be used to poach thick white fish like cod, or even to poach chicken breasts. Any stock you don’t use can be frozen for a later date. You can poach a whole fillet using the method Ann’s teaching you here. Look and learn!

Steamed Snapper in Soy Sauce and Scallions

This Chinese-style steamed fish really is the perfect thing if you’re feeling tired and weak, and your appetite is low. It is both easy and quick. We’re cooking snapper, but this recipe is great for other soft fish fillets like flounder or lemon sole. The soy, ginger and scallion the fish is steamed gives it a delicate, clean flavor that goes well with steamed greens like bok choy and some plain white rice. If you’re up for it, the fat free mustard vinaigrette sauce we suggest here will spice everything up a little. Look and Learn!

Quick Fish Stew

Fish is a great lean protein for a healthy survivorship. This quick fish stew is a great place for beginners to fish cookery to start. It is easy to make, delicious to eat and a great confidence builder. Any difficulties you may think you have with cooking fish will evaporate after making this. You can use any thick, firm white fish fillets, like cod, scrod, hake or monkfish. The stew’s veggie base can be made ahead of time, or frozen for another day. Either way, once you’ve heated it back to a simmer, you can add the fish and frozen peas just before you’re ready to eat. The fish cooks that quickly! Enjoy!