1. Selected photographs from Practical Cookery Level 2 Fish

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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