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.
Lemon and Garlic Infused Salmon/Sea Trout with Roasted Spiced Vegetables
Ginger-Glazed Salmon with Charred Broccoli
Pan Fried Sea Trout with Mediterranean Stew
Pan roasted sea trout with sautéed peas, baby gem lettuce & a butter and horseradish sauce