With Nicky’s brother, wife and family visiting us, I wanted to cook something a little bit special. The guys at Ocean Wave Fishmongers in Finsbury Park pointed me in the direction of a Parrot Fish. I’d never tried them before, but was happy to trust them on this. It was, as the man said, a beautiful fish to eat. I baked it very simply on a bed of sliced Fennel, stuffed with Thyme and Lemon, some Olive Oil and a good sprinkle of Salt. The flesh was very meaty, almost like monkfish, with a lovely flavour.
