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.
Sicilian style Salmon
Pan Fried Sea Trout with Mediterranean Stew
Mackerel Fillets in a lemon & rosemary jus with cheesy potato wedges, petite pois
Baked Sea Trout with Lemon and Dill