It's so much easier to find complicated fish cookbooks than simple ones, and this small collection of 70 recipes helps address that imbalance.
Lola Milne, a British food stylist, recipe developer, and former restaurant cook, divides her book into three sections according to how long it takes for a dish to be ready: 20, 30 or 45 minutes. Her ingredient lists tend to be short, and her flavor sensibility seems pretty spot on.
Among her ideas: canned tuna with roasted fennel and bitter leaves and a spark of brightness from currants; panko-crusted cod with gochjang cabbage; salmon with grapefruit, harissa, and capers.
If you don't eat shellfish, please note that this book does include crab, prawns, and the like.
Hardcover. Color photographs throughout.