A great risotto that is easy to prepare - and, what’s more, if you make too much or there is some left over you can easily make it into miniature crab cakes.
Ginger-Glazed Salmon with Charred Broccoli
Mackerel Fillets in a lemon & rosemary jus with cheesy potato wedges, petite pois
Baked Sea Trout with Lemon and Dill
Pan Fried Sea Trout with Mediterranean Stew