by James Martin

White fish served in a classic sauce vierge made from olive oil, lemon juice, chopped tomatoes and herbs. Simple and sophisticated.

Main course

Buyer's guide

Coley is readily available, both fresh and frozen. It is caught in the North Atlantic in the USA and Europe. It’s usually filleted, but headless whole fish are also available. It is also occasionally available dried and smoked.


Fillets require either skinning or scaling if the skin is left on and pin-boning before or after cooking. It is an excellent, inexpensive fish that can be used for deep-frying in batter or breadcrumbs or poached for use in fish pies. Coley is also excellent in fish casseroles and soups.