LIVING so near the sea, it is easy to fall hook, line and sinker for fish.

Chef Nathan Outlaw loves it all, raw, smoked, baked or battered.

He now has a handful of restaurants to his name; he’s also written two books about fish – the second of which, Nathan Outlaw’s Fish Kitchen, was published this month – but his enthusiasm shows no signs of waning.

With Weymouth’s Seafood Festival just around the corner, we caught up with the fish expert chef for some tips on how to cook it.

“I have nothing against meat, I enjoy cooking that as well, but for me, the actual subject of seafood is fantastic,” says the 36-year-old, whose father Clive is also a chef.

“I’m quite friendly with a lot of fishermen, and they fascinate me, I could just listen to their stories forever.

“And the actual industry itself, with the sustainability and all that side of things, I love it.”

Despite being an island nation, we lack confidence when it comes to cooking fish, he says.

“The biggest thing that I always tell people is, don’t cook your fish until you’ve got everything else ready,” he advises.

“Have all your vegetables cooked, your sauce, all that will take much longer than a piece of fish.

“Most pieces of fish will cook much quicker than a microwave meal. In three or four minutes, it’s cooked.”

And don’t be put off if your first attempt fails.

“It’s practise, practise, practise. The more you cook fish and the more you handle fish, the better you’re going to get at it.”

Here’s a recipe from Outlaw’s new book for you to try at home...

BAKED WHOLE PLAICE AND CIDER ONIONS WITH TARRAGON AND ANCHOVY BUTTER (Serves 2)

1 plaice, at least 1kg, gutted
50ml olive oil
2 white onions, peeled and finely sliced
2 bay leaves
200ml dry cider Sea salt (Outlaw recommends Cornish sea salt) and freshly ground black pepper

For the tarragon and anchovy butter:
200g unsalted butter, softened
Bunch of tarragon, leaves only
2 shallots, peeled and finely chopped
4 salted anchovy fillets, chopped
Lemon wedges to serve
Salt and pepper

Heat your oven to 220C/Gas Mark 7.

For the tarragon and anchovy butter, put the softened butter into a bowl.

Chop the tarragon and add to the butter with the chopped shallots and anchovies.

Mix well until evenly combined and season with pepper, and a little salt if needed, to taste. Shape the butter into a roll on a sheet of cling film, wrap in the film and twist and tie the ends to seal.

Refrigerate to firm up.

Put the olive oil, onions and bay leaves in a roasting tray, pour on the cider and cook in the oven for 20 minutes.

Season the plaice all over with salt and pepper.

Take the roasting tray from the oven and lay the fish on top of the onions.

Put the tray back in the oven and cook for 12 to 15 minutes, or until the plaice is just cooked.

Meanwhile, unwrap and slice the butter.

To check the fish is cooked, make an incision into the thickest part and see if the flesh is pulling away from the bone.

Lay the sliced butter on top of the fish and pop the tray back into the oven for two minutes.

Serve the plaice simply with the cider onions and lemon wedges.