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.
Pan Fried Sea Trout with Mediterranean Stew
Citrus Salmon Parcels
Chargrilled mackerel with sweet & sour beetroot
Rainbow Trout with Mixed Veg Mash and Lemon, Butter and Caper Sauce