SHOPPING LIST: Cooking Skills: Fish and Shellfish 1, Chapter 8 (A Fish Supper)

Sea bass or cod fillets, new potatoes, green beans, lemons, butter, fresh parsley, frozen peas, tinned sardines, smoked haddock, salmon, prawns, small flour tortillas, rice, freezer bags, a permanent marker, kitchen paper and the ingredients for the dishes you choose from earlier chapters.

A fish supper for four (4 portions)
[ ] 4 sea bass fillets, skin on
[ ] 600 g baby new potatoes
[ ] 200 g green beans, trimmed
[ ] 50 g butter
[ ] 1 lemon, juiced
[ ] 2 tbsp chopped parsley
[ ] 1 tbsp rapeseed or sunflower oil

A week of fish meals (5 meals for 2)
[ ] 300 g fresh sea bass or salmon (Monday)
[ ] 300 g raw prawns or mussels (Tuesday, buy that day)
[ ] 300 g frozen white fish (Wednesday)
[ ] 300 g undyed smoked haddock (Thursday)
[ ] 2 tins of sardines or mackerel (Friday)
[ ] 1 freezer bags and a marker

Freezing a batch of fish (4 fillets)
[ ] 4 fresh fish fillets
[ ] 4 freezer bags
[ ] 1 roll of cling film
[ ] 1 permanent marker
[ ] 1 plate for defrosting

Your signature fish dish (your choice)
[ ] 1 fish of your choice (about 150 g a person)
[ ] 1 method from chapters 2 to 7
[ ] 1 sauce or topping of your choice
[ ] 1 notebook and pen

For the experiments
[ ] Freezer bags and cling film
[ ] A permanent marker
[ ] Extra lemons