Selected photographs from Practical Cookery Level 2 Fish

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fried egg and breadcrumbed fish

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fried sole

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cutting a fillet of fish into goujons

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making goujons of fish: coating in breadcrumbs

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making goujons of fish: rolling to make sure the coating sticks

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Goujons of fish

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fillets of fish Véronique

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fillets of fish with white wine sauce

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Raw skate

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making skate with black butter: poaching the fish

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making skate with black butter: heating the butter

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Skate with black butter

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Grilled fillets of fish

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fried fish in batter

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Whitebait

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Pan-fried fillets of sea bass with rosemary mash and mushrooms

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Nage of red mullet with baby leeks

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Steamed fish with garlic, spring onions and ginger

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Griddled monkfish with leeks and Parmesan

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Grilled swordfish and somen noodle salad with cilantro vinaigrette

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Roast fillet of sea bass with vanilla and fennel

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Baked cod with a herb crust

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Red mullet ceviche with organic leaves

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poached salmon

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Grilled salmon, pea soup and quails' eggs

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Raw sardines

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Grilled sardines

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Smearing tapenade on grilled sardines

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Grilled sardines with tapenade

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making whole trout baked in salt: placing the trout on a bed of salt

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making whole trout baked in salt: adding a crust of salt

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making whole trout baked in salt: tidying the crust

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making whole trout baked in salt: the baked trout before the crust is broken

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making whole trout baked in salt: breaking and removing the crust

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Whole trout baked in salt