Roast Spanish Mackerel, Romesco, caramelised garlic & fried artichokes
Recipe courtesy of Colin Barker from FRDC's TV show Seafood Escape with Andrew Ettinghausen
Cooking difficulty: Medium
The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
If flour is the only coating used, apply it immediately prior to cooking.
Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Save the poaching liquid for use in accompanying sauces or for soups or stocks.