Bart van Olphen -- chef, sustainable seafood advocate and cookbook author (also wrote last year’s acclaimed The Tinned Fish Cookbook) -- turns to fresh, eco-friendly seafood in his new cookbook Veggies & Fish, spectacularly photographed by David Loftus. Grilled, sautéed, roasted, even raw—veggies and fish are perfect for each other. But traditionally, fish has been the main event. Bart van Olphen flips the script in this exciting new cookbook starring healthy, fresh produce, with delicious fish and shellfish in the supporting role. Sail away on a world tour of cuisine in 95 mouthwatering recipes—from Italian-inspired Tomato & Tuna Gnocchetti to Miso Eggplant with Fried Mackerel from Japan. In the book, Bart also demys¬tifies ethical shopping and spotlights eco-friendly seaweeds and sea vegetables.
tips
by Chef Bart
Salmon Tataki Salad Recipe With Miso Dressing: A Healthy Plant-forward Pescatarian Recipe
Spinach Pancakes Recipe With Cream Cheese, Avocado & Smoked Salmon: A Tasty, Healthy Chef-Inspired Recipe
