This also tastes delicious served cold. If you make more than you need, store a portion in the refrigerator to eat the next day!
Monkfish Wrapped in Pancetta
Sweet glazed Hake with Soy, Chilli, Ginger & Spring onion
Hake with crushed baby potatoes, buttered spinach and a saffron vinaigrette
Roast Ling with Autumn Vegetables