Another one of those fish landed looking like it came straight from the sea! The Ballan wrasse is another one of the the wrasse family that the inshore guys pick up in their gear. A fish for the more adventurous chef - or if you really want to make the most of its delicate flesh then go properly oriental, sharpen up that filleting knife and slice the fillets as thinly as you can for any number of sashimi dishes - or try a ballan ceviche dish.
Alternatively, wrasse make an excellent addition to many fish stew type recipes - its the quantity of bones that do it - so here is one of several variations on that theme...
from a then, young Richard Stein as he was then known when he published his first cook book...
English Seafood Cookery - available at many charity shops if you keep yours eyes peeled and well worth the 50p!,
or you can go for his recently updated version.