Grilled or roasted fish

Most of the fish we serve in the restaurant is cooked very simply, that is, grilled over charcoal or roasted in our wood oven and, like our meat, is served with seasonal vegetables, sometimes a sauce and lemon. As a general guide, we offer about 200–225g per portion of filleted fish, a bit more (about 250g) if on the bone and, if whole, like bream or red mullet, more still (up to 400–500g). Most white fish can be substituted with another (if not sea bass, then monkfish, hake, turbot etc.), and most fish can be grilled or roasted (although hake or cod are definitely better roasted). Always cook fish over a high heat, until just cooked through (the flesh should flake easily), but still juicy inside. Filleted fish takes a shorter time to cook than fish on the bone. Here are some of our favourite combinations – some based around Spanish flavours, some rooted in the Muslim Mediterranean – when planning a Moro plate around a piece of grilled or roasted fish. This is by no means a rigid guide, and you should experiment with other recipes in the book that appeal to you, but try not to cross over the cultures.