Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking (Bart van Olphen)

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.

• FLAVORFUL RAW DISHES, like Cucumber & Fennel Salad with Gin & Tonic Salmon and Vegetable Ceviche with Hake & Jalapeño Tiger’s Milk
• SAVORY CURRIES & STEWS, like Yellow Curry with Mussels and Vegetable Stew with Saffron & Monkfish
• SCRUMPTIOUS SNACKS & SANDWICHES, like Crudités with Anchoïade & Tapenade and Pan Bagnat
• BELOVED CLASSICS REIMAGINED, like Seaweed-Salmon Burgers with Celery Rémoulade, Spaghetti Carbonara with Spinach, Dulse & Smoked Salmon

An impassioned advocate of sustainable fishing, Bart also demys­tifies ethical shopping and spotlights eco-friendly seaweeds and sea vegetables in irresistible dishes like Sea Lavender & Water Spinach with Shrimp & Tarragon Cream.