"Using the coconut milk was delicious - and a lighter alternative to the usual beer batter! The cod was beautifully complemented by the Mara Seaweed"
For the fish:
For the tartare sauce:
Turbot Baked with White Wine and Fennel
Pollock Courgette and Pepper Ratatouille
Marinated Coley with Indian Spiced Cabbage
Salt and Pepper Monk Cheeks with a Chorizo and Garlic Sauce