Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking

In this delicious dive into eco-friendly cooking, Van Olphen (The Tinned Fish Cookbook), cofounder of the seafood brand Sea Tales, celebrates the culinary pairing of vegetables and fish with quick and tasty meals. He begins with an introduction to his favorite fruits and vegetables to pair with fish (including artichoke, cucumbers, and fennel), tips for “better seafood consumption” (opt for fish that’s plentiful and go for smaller portions), and a glimpse into his pantry, which is stocked with dried herbs, wine vinegar, and capers. While most recipes are for cooked dishes, there are appetizing raw options such as tuna tartare with frisée salad and mackerel poke bowls. Elsewhere, miso ramen gets a twist with vegetables and scallops, while spinach pancakes topped with cream cheese, avocado, and smoked salmon are decidedly daring but no less appealing. There are also scrumptious brunch, sandwich, and pasta options as well as grains, curries, and barbecue dishes that are sure to delight. Green pea guacamole rolls with pulled salmon; ravioli with leeks, ricotta, and wolfish; and roasted vegetables with whole sea bass are just a few of the stellar recipes Van Olphen showcases to inspire readers to “eat more fish... but focus on the vegetables.” Readers seeking to incorporate more fish into their diets—especially those concerned with sustainability—need look no farther than this exemplary work. (Oct.)