Fish recipes by Catch, Giles Coren's best restaurant in the world

[Celerity]

How to cook the fish and seafood that wowed our restaurant critic

https://www.thetimes.co.uk/article/fish-recipes-by-catch-weymouth-giles-coren-best-restaurant-in-world-dg6g2b6l6

https://archive.ph/uhvdP

Mike Naidoo, executive chef at Catch, the restaurant that had Giles Coren “squealing like a tweenage girl”. Right: asparagus soup with crab toast - ROMAS FOORD FOR THE TIMES MAGAZINE

It is hard not to feel a tiny bit envious of the residents of Weymouth in Dorset. Not only do they enjoy miles of glorious sand — the town holds the Sunday Times best beach award — but now they have Giles Coren’s favourite restaurant of all time as well. When our critic visited Catch at the Old Fish Market last month, it had him squealing like a tweenage girl. “Omigodomigodomigod, I think I just went to the best restaurant in the world,” he wrote in his review, before going on to praise the harbourside fish restaurant’s impeccable cooking, sourcing and “ridiculously” good-value set lunch. The man he ― and we ― have to thank is Mike Naidoo, formerly of Jason Atherton’s Pollen Street Social, who moved out of London with his pastry chef partner, Tija, to open Catch three years ago. Now he serves hyper-local tasting menus that change with the tides. His fish travels all of 10 yards from the day boats moored in the harbour to his first-floor restaurant above a fishmonger’s and includes mackerel fished off Chesil Beach, crab and lobster caught off Portland Bill, as well as gilt-head bream, plaice, bass and turbot. “When your produce is this fresh, you really don’t need to do that much to it,” the 37-year-old chef says.

Grilled trout with wild garlic and smoked almond pesto

Whole black bream and beurre noisette, lemon and capers

Lobster crumpets and hollandaise

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[Silent Type]

1. I'm a picky eater except for seafood. That looks awesome, especially the Black Brim. Wow.

[Redleg]

2. It makes me yearn for really fresh seafood

Some of the best fish I have eaten were freshly caught rainbow trout sauteed with butter, onions, and a bit of garlic.