DERMOT O’Leary and friends James Ginzler and Paul Shovlin have published their debut cook book, inspired by their two Fishy Fishy seafood brasseries – one of which is in Poole.

The Fishy Fishy cookbook follows the success of the sustainable fish restaurants – the other is in Brighton – which provide tasty menus of fresh, local, seasonal seafood and produce.

The Fishy Fishy specials board and quarterly menu changes have become a huge hit with customers keen to eat only the freshest fish, and to try a range of choices and tastes from trusted Channel cod to more unusual catches such as pollack and gurnard depending on when they are in season.

Dermot said: “We’re often asked for our recipes by customers so we thought it would be good to share them, as well as our passion for fish, all in one book.

“It includes all the information you need to help you cook sustainably at home as well as providing essential how to’s, tips and guides to preparing fish to get the best out of them.

“The recipes are inspired by what is available around the British coast, across the seasons, including well known and lesser well known fish.

“Essentially it’s the book the three of us would have liked to have been written before we started Fishy Fishy so we hope it’s as helpful and as tasty as we’ve set out to make it.”

The cookbook showcases more than 90 recipes created in conjunction with Fishy Fishy chef Loz Talent, fish facts and plenty of advice on how to cook fish and shellfish so it’s a great addition to any fish lover’s kitchen.

The Fishy Fishy Cook Book is now priced £16.99.