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.
Seared Mackerel with a Chilli Watermelon Salsa
Baked Sea Trout with Lemon and Dill
Georgian Salmon Shashlik with Cucumber Scallops
Moroccan-Spiced Brown Trout