Sea Bream Fillets roasted in Banana Leaves.

For Fish the lines are loose, it is a catch to determine that once they hit the heat of the Oven if they are Roasted or Baked...? I will let you all to answer that one. However most certainly I will say that a Fish does make a very good Dish from an Oven after the Ocean, Sea, Lake or River, it did swim.

Preparing a whole Salmon Trout on a bed of Med Veg to be roasted.

To be honest my prefered method to cook a Fish is Pan Frying, Grilling or Braising, however Roasting or Baking does give great results. Especially if the Fish happens to be large, and could be difficult to handle then Roasting is one option to consider. Nowadays I rarely cook a Whole Fish partly because my Man apart from battered Cod and Fish Fingers doesn't like Fish too much (Sometimes it feels like feeding a five years old when it comes to Fish and the Man, it can be ludicrously funny). Partly it is because finding a good Fishmonger, or even one, or a Fish counter within a Shop, Supermarket or Market did become somewhat difficult increasingly over the years.

The favourite Fish dish of my Man, which is typically British: Fish and Chips.

When I used to live in Cherbourg, which is a Port, during my Childhood, I remember how thriving a community can be turning around all the produce of the Sea, there it was indeed the Channel, or La Manche in French, The strip of Sea between England and France. The Channel is almost a pathway, a large one with plenty of strong currents, joining the North Sea to the Atlantic Ocean. It is fennelling through water which have been for years bountiful of Fish.

A view of the Channel and the distant Cherbourg in the horizon from L'Anse du Brick, Normandy, France. We used to go there at L'Anse du Brick some Weekends and on Holidays for we did own a Caravan by that Beach on a Camping site.

I was born within the parish of St Clement (the Saint Patron of Fishermen), so I can tell you how this Town feels about the Sea: It is how the People were able to put Bread and Fish upon the table for ages, centuries. In Cherbourg there is an open building called 'La Criée' between the two Quays, it is where most of the Fish are landed then sold: the Auction House for Fish, if you think about it. Therefore in that place they are cleaning the Fish catch, most of the time gutting them too and selling them to the best bidder. Crier is a French verb which means shouting. To go to 'La Criée' means to go to a 'shouting place'. Now to stay on the same subject, in a port town you are usually acquainted with the Seagulls following the fishermen boats ready to catch their scraps, the smaller Fish that didn't meet the standard either in length or weight, those Fish are being released to the Sea to fend for themselves if they can. The Seagulls shout and call whenever a trawler, a boat comes back to the Port because the trail it leaves is where the bounty is for them. Hence you have here, or there about, what Eric Cantona ment: You follow the trawler to have a piece of its catch if the trawler has been successful. The noises that the Seagulls do make when a Fisherman Boat comes back to Port is heard by most, so we do know that fresh Fish did arrive... Time to eat!

My Aunt's Sea Gull. She used to come to be fed by her on her balcony every day. She tapped with her beek on her window to tell her that she was here. It was like a knock on the door. I wouldn't believe it until I witnessed it in 2013. I managed to capture her proud bird in a pic.

In my memory it was a whole Mackerel, or Sardines even, which we ate the most. But sometimes it was also Cod which we called the Morue in French when they are rather young and Cabillaud when they are older, but then the Fishermen had to go further afield to get them so it took longer to arrive. We do remember the Cod Wars, between Iceland and England...

One of the first pictures of the Cod Wars which were a series of confrontations for the right to fish in the North Atlantic. It happened between 1958 and 1976. Iceland won the victory.

To go back to Mackerel, I still love it and I do cook it whole on occasion, Roasting it. However one thing I will say is about gutting an entire Fish: It is rather unpleasant, therefore to have a Fishmonger doing it for you is the bee's knees. Hence the skills of the Steve Hatt Fishmongers (est 1895) in Islington, London, are essential today. A Mackerel, fresh, needs to be eaten within a day or two, three maximum. So the gutting of the Fish is imperative and may be asked at point of purchase. The hollow left and cleaned within can be filled with plenty of flavours and goodness: Aromatic Herbs, Seasonining, Lemons or Limes, Spices... The world is your Oyster at this point to Roast your Fish. Mackerel is full of Omega 3, it is the little blue tiger of the Ocean worth Roasting and stuffing too. The Dolphins are eating them aplenty in the Sea, praying on school of them, why? Their nutritious value.

  Whole Mackerels roasted with bellies slit and full of Lemon slices, upon roasted Baby Plum Tomatoes, Banana Shallots, and pitted Black Olives.

Another Fish I did cook and roast often is the humble Sardine (Omega 3 packed full). During my student years at the University of East London, it was probably the cheapest Fish you could get for a budget that went all in your studies, your rents and your bills. I do like them a lot, not the bills, the Sardines of course. I could eat them in tins but to eat the fresh ones didn't cost the Earth either. It is a Student trick but only for the ones who like Fish and cooking but also have an Oven in their pad rather than just a microwave. 

 Roasted whole Sardines dressed with a Parsley, Oregano and Zesty Herb Pesto. Simple yet satisfying. You can add Capers as well as Chilli Flakes. The beauty of a Sardine is that the bones are usually small and crunchable but it is better to get them deboned first before consumption.

Now as the price of everything went up (2022-2023) due to the mismanagement of the Tories for more than a decade, I had a delivery driver asking about Sardines that he had and what to do with them. It took me back to my University years, right off. First I was startled about the question then I went on recipe mode. The man needed to know what to do about the Fish to feed himself and his family. Sardines are still cheap. They are a small blessing in disguise as per say. I shared to him one of my cheap and cheerful recipes: So after gutting the Sardines, washing them, you can roast them. A dash of Oil on the tray, so the Sardines will not stick to it. If you want a Med vibe you can add a tin of chopped Tomatoes, Chillies either flaked or fresh, a chopped Garlic, a chopped Onion or the sweeter Shallot, Olives either Green or Black, even a tin of Potatoes, all chopped in halves, a good spoonfull of Herbs (Herbe de Provence or Mixed Herbs dried or fresh), Seasoning aka Salt and Pepper, a pinch of smoked Paprika then Bob is your Uncle. And Lemon is always a must to bring life to the party, roasted, zested and squeezed. A good add is a roasted Sweet Bell Pepper which you can find in jars as well as fresh ones. This is a simple Roast Sardines Dish and one to share. 

Pan Roasted fillets of Sardines with baby Tomatoes, chopped Shallots, Garlic, Parsley, and Thyme. It can be served with a side of Couscous and Chickpeas flavoured with Mint, Greek Basil, and either Ras El Hanout or Harissa. Cook the Couscous and Chickpeas within a bit of Stock either Fish Stock, Chicken or Vegetable, it will impart even more flavours to the overall Meal. For texture you can add either Hazelnuts or even Almonds. For a little tangy sweetness you can add Pomegranate Seeds in the Couscous. This is a simple Dinner.

An entire Fish can be hard to deal with. Thefore to have it trimmed and gutted for you is better. It makes life easier. But also nowadays we have the convenience of being able to get fillets of Fish, boned, in the Supermarkets and there is no fish head... I don't know about you, but a fish head tends to make me feel ickish. However in many countries from China, Japan, to Columbia passing by France Fish Heads are considered as nutritious delicacies, especially Roasted Salmon Heads. Fish Heads Soups are also very common.

 Entire Roasted Salmon stuffed with Lemon and Herbs served with Béarnaise Sauce. It can be a main for at least four people. It also has the WOW factor when presented. It is like going back to the Middle Ages and dishing out the Whole Hog for a crowd. A large Fish like Salmon can take up to a hour to cook depending on its size. Now cutting the head and using it to do a Fish Stock later helps, prior or after being Roasted. For Prior it all depends of the size of the Oven, therefore head trimming may be necessary. For the after the Roasting, a Fish Head and bones will give more flavour to a Fish Stock.

Now when your time is rather scarce to go for a piece of a Fish, either Fillet, either a Darn or a Darne, which in French and Breton means a Steak or also a piece of a large Fish, either for the tail of a meaty Fish like Monkfish, is a good idea. It reduces the time of cooking greatly, for roasting you may look for under twenty minutes to half an hour. The gas mark depends on your Oven but as a rule of thumbs with mine I tend to always go for five then it doesn't undercook and it doesn't overcook. So you must know your Oven: Big tip, big trick, big time= Save Time and Energy x2 (Times 2: your physical one and your energy bill one).

Salmon Tray Bake ready to Roast with Broccoli, Red Onions, Lemons and mixed dry Herbs Seasoning, finished with cracked White Peppercorns and Thyme then a good dash of Olive Oil. It takes roughly twenty minutes to cook. This makes a nice simple and healthy midweek Dinner to be served with Orzo Pasta, or Rice or Couscous. 

To do Tray Bakes or Roasting Trays is an efficient manner to cook. It does work especially well with Fish. You can lay the piece of Fish upon a bed of Veg. The air beneath will avoid for the skin of the Fish to stick to the roasting tin because of the gaps caused by the Veg. It is as simple as. The other trick is to use a little bit of Oil (an Oil of your choice which correspond to the theme of the Dish you want to create). 

Roasted/Baked Cod Loins, skinless, boneless within a spicy and nutty Tomato Sauce. An important factor in this picture is the Pyrex glass Dish. They do make life much easier. I have about eight of them of different sizes and shapes, square, rectangular, oval and round ones. You can clean them with more ease as well. It is more or less with those Pyrex Glass dishes a matter of degreasing them afterwards, before putting them in the dishwasher or using just a tiny bit of elbow grease.

Roasts/Bakes are in my view a very convenient way to cook boneless and skinless Fish. One beautiful thing to do to not dry the Fish out while cooking is the simple use of a Sauce. There I will say it is all about the classics, creativity, inspiration, but also the feel of your own will: the let's have a Mexican wave tonight or a Spanish one, the let's go Italian or French... It all depends of that moment in time, what you wish for and what you have at hands.

 Pan Roasted Monkfish Tail with Peperonata as its bed.

For certain, Mediterranean style flavours go really well with Fish. To conjure up a Sauce with Tomatoes which are sweet and acidic at the same time is not that hard. You can go for a Puttanesca Sauce with Tomatoes, Anchovies, Capers and Olives. It gives a little saltiness which is more than welcomed. Another twist is to do a Peperonata style Sauce. This involves Sweet Bell Peppers roasted with chopped or crushed Garlic, chopped Red Onions, and chopped Tomatoes. This Sauce can be as colourful as you want it to be because of the wide choice of colours for the Sweet Bell Peppers and also for the Tomatoes. A good dash of Olive Oil, Seasoning, Herbs: Basil, Oregano, then the optional Chilli Flakes make the all Roasted Fish Dish sing.

Salmon en croute with Peas served with a Watercress Sauce. Not my best in terms of look but a good one in terms of taste. 

In terms of Sauces, some can be cooked with the Fish itself in order to preserve the delicate flesh of it while other Sauces can be prepared aside to be poured on when the Dish is served to the willingness of the Guest. I do like both ways myself for I do see the advantages of both.

Watercress Sauce ready to be served.

What needs to be consired is the pairing, but also the tried and tasted ones with Fish (a particurlar Fish of your choice). It is just about learning what works together to bake-roast your Fish. The usual Ingredients to cook Fish which can work as a good combo with Fish are (but you have to pick and choose there and do not put the entire lot together): Lemon, Parsley, Cream, Milk, Bay Leaves, Black Peppercorns, Wholegrain Mustard, Watercress, Spinach, White Wine, Grapes, Cheese etc. The list of good pairing to Bake/Roast a Fish can be long. It is like applying magic to concoct the perfect Dish.

 Roasted Haddock pieces within a Watercress and Parsley bath broth Sauce. 

If a good Sauce can maintain the tenderness of a Fish while baking it, there are other technics which do provides a similar effect. They consist of wrapping your Fish. An exemple is the one of the Salmon Wellington or Salmon 'en Croute' which could be done for special occasions to great effect. The Salmon Fillets are wrapped within a puff pastry along with a Mushroom Duxelle and Spinach. The preparation of it can be a little tedious but it is worth the efforts. I will add that practice makes better. My first attempt at doing one was not a looker, however it tasted very nice. I made a simple mistake. While my Oven was warming up, and whilst I was preparing my Duxelle, I left the Pastry on a plate on top of the stove, therefore it warmed up far too much. I wasn't able then to do all of the decoration I wanted to do upon the Pastry. But it was a lesson learnt to leave the Pastry block warm itself a little at room temperature, so it becomes flexible and manageable with a consistency which can still allow to apply decorations upon it.

Salmon Wellington filled with Duxelle served with Hollandaise Sauce and a little mix of 'Bistro' Salad Leaves. It makes a very good Dinner for two with that little element of luxury. It could become a Saint Valentine's day classic.

In terms of wrapping or envelopping a Fish to keep its flesh tender and not to 'Dry Hard' (we could say there 'Die Hard' for a Fish instead, ref to the movie, of course), and to return back to Sauces, they can be a base below the Fish however they can also be a full on velvety blanket wrapping up your Fish, covering up, protecting it. Then I may venture that this is when a Roast is actually a Bake. So the wrapping, covering element is the Sauce. To get that onctuous coating I can only recommend the Mornay Sauce. It is simply delish. The Mornay Sauce is based from a Béchamel base but it differs from its addition of Cheese within. Hence you will get a Gratin effect with it for your Fish: a Fish Bake.

Fish Mornay: It is a classic. You do need white Fillets of Fish: either Cod, Haddock, Bream, Hake... cover them with Sauce Mornay then put in the Oven and bake. It does make a decent Mid-Week Dinner. Serve with buttered Baby New Potatoes and either Samphire or Asparagus. 

Now when it comes to the Mornay Sauce, it can also be used to do Fish à La Florentine. There is many variation for this Dish. But it mainly based around the Mornay Sauce with the addition of Spinach, and the Cheese used there will be Parmesan. It also welcomes the addition of White Wine and Garlic in its composition. Similarly it does goes well with Withe Fish Fillets or pieces. 

Roasted Fillets of Fish à La Florentine. With the Seasoning you can add shavings of Parmigiano Regiano. Chopped Parsley can be included for more flavour. Also a chopped Red Chilli with or without its seeds can give the Dish an entire boost to the palate.

One Classic Sauce which can be napping a White Fish is the Parsley Sauce. It only requires Butter, Milk, Flour, White Pepper and of course Parsley to make it. It is easy to do but it is far better with fresh Parsley rather than the dry one in a little jar. I do grow Parsley, the flat one and the curly one. It took me a long while to find the perfect spot in the Garden because Parsley can be a temperamental Herb to grow. It just needs the perfect condition as per say. But to be able to grow Aromatic Herbs is a blessing especialy for cooking. Like Thyme is perfect for Roast Chicken, Rosemary is perfect for Roast Lamb, Parsley is perfect for Roast Fish. It is like a match made in heaven, they do go hand in hand therefore they are pairing so well together.

   If you have space to grow your own culinary Herbs, just do so, especially if you enjoy cooking. A windowsill can do the trick most of the time. On the picture above are my Curly Parsley which are ever so handy for the kitchen for flavour and also decoration. However one must not forget that Parsley is also full of health benefits.

Speaking about wrapping and coating, after mentioning Pastry and Sauce, we must touch upon the kind of Surf and Turf which is using Bacon to cover up a piece of Fish before being Roasted. First I will say this, not only do I like it a lot, I think it adds another texture to the Dish but also that little extra smokiness and saltiness, hence flavours. Second, this technic does work to keep a piece of Fish moist and tender. Third, the choice of cured or smoked Meat is pretty wide, but it has to be said that it is mainly from Pork: Parma Ham, Prosciutto crudo, Serrano Ham, Streaky Bacon... While the Roasting takes place, the wrapping of Bacon or Ham gets a crispiness which does contrast in a good way with the texture of the Fish. I will say here, that using what we call Meaty Fish is perfect for this practice like the tail of a Monkfish for exemple.

 Monkfish Tail parcels. Wrapped with Prosciutto Crudo Ham. You can give even more flavour by brushing the Fish with a melted Herby Salted Butter: Parsley, Oregano... Wrap within the Bacon/Ham sprigs of Rosemary to impart that scent and yes even more fragrance.

Now, another wrapping for a Roast Fish can be a Vegetable one. Ribbons of Courgettes can provide the perfect moisture for a piece of Fish. They do wrap around very well so do Courgetti (Strings made out of Courgettes which look like green Spaghetti). I came across a very healthy recipe from Tesco which create a parcel with White Fish that way. It is served on a bed of Pilaf Rice. The fillet of Fish needs to be preferably white and sustainable but also skinless and boneless.

The Courgette wrapped white Fish Meal. It is very nice indeed.

Speaking of another Veg suitable to wrap a Fish for Roasting, we have to mention the Egg Plant also known as Aubergine. Cut them lengthway in that case. They will make lovely parcels to impress. Choose a Red Snapper Fish to go the Mediterranean way for a very Summery Dish. Roast your parcels, one per person, upon a bed made of large chopped tomatoes of your choice (Marmande, San Marzano, Plum, Roma). Add one or two chopped Courgette, a couple of deseeded and sliced Sweet Bell Peppers. A good pinch of Smoked Paprika, a crushed Garlic, go in with crushed Black Peppercorns and Sea Salt for Seasonings. Then the optional Ingredients to bring even more flavours to the Dish are an Espelette Chilli Pepper (deseeded and sliced), some Caperberries and Kalamata Olives (pitted). For the Aromatic Herbs, chopped Rosemary, Oregano, Parsley and Basil will make everything even more fragrant. And some Pine Nuts will add texture to finish off the Dish.

 The home recipe above was inspired by the one of Michael Ponzio. The picture is from his website which I will all recommend you to check out Michaelponzio.com.

The covering of the flesh of a Fillet of Fish is one way to keep it tender whilst Roasting it. As we are going to speak about Breadcrumbs, I will then say Baking it. Breadcrumbs are a blessing in disguise in terms of cooking. Of course you can buy Breadcrumbs ready made nowadays, but I still do like to do them myself by grinding good old dry Bread. Then I have the ability to impart flavours to them like Lemon Zest, Black Pepper and Rosemary which does work well with Fish. To cover up the soft flesh of a Fish with Breadcrumbs is to keep it so, as the Fish bakes in the Oven. It is ever so simple yet magical for it gives texture to the Meal just as well.

 Home Made Breadcrumbs. They do look very rustic but they are damn good. Other Breadcrumbs I do rate are Panko ones.

One would think that the use of a cover of Breadcrumbs can only means frying but it doesn't have to be so. It can also be a little bit of Baking/Roasting upon a baking tray with a little Olive Oil, as simple as that. I still will recommend the use of White Fish Fillets or Pieces which are without skin and bones, but also I will promote the use of sustainable Fish.

Roasted Pollock Fillets covered with Panko Crumbs which were mixed with Parmesan Cheese, Chilli Flakes and chopped Chives, decorated with Cow Parsley and lemon slices, I understand. This result can be achieved within twenty to thirty minutes. This can make a nice Friday night Dinner.

Roasting and covering can go hand in hand together, but if we do return to Pastry, Filo Pastry can be an option for Roated/Baked Fish. Like I said before it has all to do with retaining moisture for the Fish but at the same time giving to the Dish some texture. A tray Bake to put in the Oven is easy to conceive. It takes roughly 10 minutes to prepare or there about and about 30 minutes if not less to cook.

Let your imagination speak. For Fish you can go for a Trio of the Sea: Fillet of Cod (partly cooked in Garlic and Herbs Butter then flaked), Fillet of Salmon (done the same way) in a pan beforehand and King Prawns (Shelled and deveined). Put all of them in a Baking Tray afterwards with the pan cooking herby Butter. Add Peas, depending to the dimension of your Dish Tray. For me it is about two to three handfuls. There you can be creative therefore add a chopped Fennel or a chopped Endive (Chicory) or even a chopped Sweetheart Cabbage. The other additions can be a little Veg Stock or Fish Stock but also a little bit of a decent dry white Wine in equal amounts. An optional take before covering with the Olive Oil brushed Filo Pastry (ruffled up) the entire Tray is to give it the Green Pesto treatment (the Basil one), two tablespoons of it if not more... A whiz of crushed White Peppercorn and chopped Parsley for Seasoning. Then get the Dish in the Oven to enjoy it afterwards (20-30 minutes according to your Oven specification). It is a simple Midweek Meal. Serve it with Lemon Couscous or Lemon Rice or even Barley done with a very Zesty Stock.

In regards to Filo Pastry and Baking there are plenty of ways to use it. Something rather dainty but lush is little Tartlets made with Filo Pastry filled with Salmon, Leeks and Dill. It is a very lovely recipe from Mary Berry's Christmas Party. The picture is below. The recipe for those little delight can be found on the bbc.co.uk/food/recipes website 

Salmon, Leeks and Dill Tarts. Picture is from the BBC and Mary Berry. But I can tell you that they do awsome Starters for Christmas'Eve. Also it is nice to make them during any other occasion.

An important thing to know as a Tip is to brush the Filo Pastry sheets with either melted Butter or Oil. In that case you have the ability to choose if you want a flavoured Butter for your Tarts or a flavoured Oil. You have to build a case for your Tart, enhance it, make it stronger. The simple building up process start with the recipient the Filo Pastry. It is a matter of getting it layer upon layer to be able to hold something, a content. The bind is that Butter or Oil, let it be Chilli flavoured Oil or a Garlic and Herbs melted Butter... All the better for the Dish.

 Brushing Filo Pastry with melted salted Butter works as an adhesive as well as bringing some flavour to the Quiche Pot. A Quiche Pot is a Ramequin lined with the Filo Pastry Sheets in order to hold within a Quiche filling. The Quiche Pots make individual Starters which are very nice looking for a Dinner Party.

Now the little Quiche Pots Fillings are the star of the show/Sarter/or Fish course. The imagination can go on a riot on those but then again it is all about the pairing of Ingredients. It could be flaked Trout, Asparagus heads and Chive. Another flavour for the Quiche can be flaked Morue, with halved cherry plum Tomatoes, Parsley and smoked Paprika which gives it a Spanish vibe. There the Filo Pastry can do with a brushing of Chilli infused Oil. Served with optional Chilli Flakes at the table for anyone to help themselves, those Quiche Pots are nicely hot. 

The Quiche Pots are perfect containers for portioned size filling.

Then I will put my toe in the Water to say that the Quiche Pots or Quiches or Flans, served in slices for the last two, are Baked rather than Roasted yet they do go in the Oven. However they do make a nice Dish to serve and share. Sharing is caring as we say. Therefore I will share a few more combinations with Fish which does work. You can try a Smoked Mackerel, flaked within a Quiche along with sliced Rainbow Chard, chopped Spring Onions, creamy Horseradish, and chopped Parsley. This Quiche filling has a Northen vibe to it.

Smoked Mackerel, Leeks and Dill Tartlets with creamy Horseradish.

Another Quiche to try is one with Crab Meat white and brown, Shrimps and Lobster's claws Meat. It balances with the sweetness and the saltiness. Samphire is a nice addition, so is chopped Chives and Spring Onions. It is a Sea Feast to put in the Oven. Optional to the mix can be either a pinch of Cayenne Pepper, Flaked Chillies or chopped deseeded red Chillies (One or the other, not all at once, your choice). As for the Lobster Claws, of course they must be without a shell but pristine clean, whole and seen above the set surface of the Quiche. It is a lavish Quiche at the end of the day. As for the gratiné effect Gruyére Cheese does the trick. It also may be flambéed at the table with a little bit of Spicy Rum. Short Pastry instead of Filo can also be used as well in terms of Tarts.

Another nice idea: Crab meat and Chorizo Tartlets with Dill and Smoked Paprika.

To come back to cooking Fish in the Oven another method can be used to great effect is what the French call to cook 'En Papillotte'. It simply means that the Fish is within a parcel, may it be made with Foil, Parchment Paper or Baking Paper or Banana Leaves. This allows the Fish to stay moist and tender therefore to give way to the fork easily. Not only that, this method of cooking part steam the Fish with the liquids elements you do give within the parcel. It can be simply Lemon Juice, or White Wine or a bit of both.

Salmon Trout Fillet baked in foil with Lemon, Mustard Seeds and Dill. A little Olive Oil and a splash of of Languedoc dry White Wine.

The Parcel works like a little bundle of flavours attached together where the ingredients cook all at the same time. It does make easy cooking. But it is also tasty. This method works for large pieces of Fish or even an entire whole Fish but is better for smaller fillets and portions of Fish. 

Asian style Hake Fillets within parchment parcel with Lemon Grass, Ginger, Lemon Slices, crushed Garlic, deseeded red Chilli cut into thin stripes, Mirin and a little Sesame dash of Oil. To be served with Rice, and chopped Coriander. 

To conclude Baking or Roasting Fish is not as per say a hard task. However it does take a little bit of experience to get it right. But don't make it hard for yourself. If you have a Fishmonger or a Supermarket, get your Fish, skinned and deboned. It will make everything much simpler. As a matter of cooking time it does rarely exceed half an hour to cook appart if you do use pastry or do cook an entire Fish. But never be scared, just dare to try. 

Otherwise the lovely Fish Fingers will stare at you forever... ;)