Fish rarely takes priority at dinner time and, honestly, it's not hard to see why. The smell, the sticking to the pan, overcooking in seconds. And then there's the fish counter itself, which can be so overwhelming that most people just reach for the salmon and call it a day. This short course fixes all of that. Five reusable French techniques that take the guesswork out of cooking fish at home, working mostly with fillets, so no drama, no mess. Learn them once and you'll use them for life. Each method has its own character, flavour and texture so cooking fish never gets repetitive.