The first fish I caught and ate myself was a brown trout. I was probably around seven and caught it with my Dad on a float-fished worm on the River Wharfe. Since then, I have eaten many and cooked them in numerous ways, but this is my current favourite recipe – very simple, but absolutely delicious.
Although you rarely see zander in English fishmongers, they are a common sight in fish markets across Europe, along with a whole host of other coarse fish that many British anglers wouldn’t even think were edible.
My mother-in-law is Polish and every year we celebrate Wigilia – the traditional Christmas Eve vigil supper – with her. Fish dishes comprise the main component of this meal and recently we trialled this recipe as a possible centre piece dish for the celebrations. It came out really well. The fillets were beautiful and crisp on the outside and the pure, white flakes of the flesh not dissimilar to cod or haddock.