Fish in Parchment
Drama. Intrigue. Aroma. Ease. These, too, can be part of your weeknight routine with this simple, surprising tactic to cooking fish.
30 mins
Bryn Williams
Bryn Williams hails from Denbigh, North Wales, where he grew up shooting and fishing with his father and uncle and working in his local bakery. Williams began his career working under the notorious Marco Pierre White at The Criterion, and in 2006, he opened his own restaurant Odette’s in London’s Primrose Hill. He’s also the author of The Perfect Ingredient and Bryn’s Kitchen and has competed in the BBC’s Great British Menu, winning the opportunity to cook for the Queen of England at her 80th birthday banquet. @Brynwchef
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