The Fishy Fishy Cookbook features over 90 recipes created in conjunction with the group’s executive chef Loz Talent that are featured in the group’s two restaurants in Brighton and Poole, including Monkfish Scampi with Sweet Cider Sauce, Seafood Risotto, Cornish Sardines with Pesto, and Sticky Mackerel.
Recipes include those for condiments and side dishes to accompany fish dishes, plus a handful of desserts such as Chocolate and Pecan Brownies with Crème Anglaise and Tarte au Citron with Fruit Coulis.
The book also includes information regarding different fishing methods with advice as to which is most sustainable. In addition there is a handy guide as to when each species is in season, and tips on buying and preparing fish.
O’Leary said: “It includes all the information you need to help you cook sustainably as well as providing essential how-tos, tips and guides to preparing fish to get the best out of them. The recipes are inspired by what is available around the British coast, across the seasons, including well known and lesser known fish. Essentially it’s the book the three of us would have liked to have been written before we started Fishy Fishy, so we hope it’s as helpful and tasty as we’ve set out to make it.”