Fish

Barbecued Trout with Garlic and Rosemary

Barbecued-Trout-with-Garlic-and-RosemaryIngredients:
* 2 garlic doves, crushed
* 2 rosemary sprigs, divided into short lengths
* 4 trout, about 250 g (8 oz) each, cleaned
* 6 tablespoons olive oil
* finely grated rind of 1/2 lemon
* 3 tablespoons lemon juice
* salt and pepper

To garnish:
* 16 pitted green olives
* 16 blanched almonds

Grilled Sea Bass with Parsley, Lemon and Dill

Grilled-Sea-Bass-with-Parsley-Lemon-and-Dill_cIngredients:
* 1 sea bass, weighing 1.25 kg (2 1/2 lb), scaled and cleaned
* 3 tablespoons roughly chopped parsley
* juice and grated rind of 2 lemons
* 4 tablespoons olive oil
* 4 dill sprigs
* salt and pepper

To garnish:
* lemon wedges
* small dill sprigs

Spicy Grilled Trout

Spicy-Grilled-TroutIngredients:
* 4 x 250-300 g (8-10 oz) trout, cleaned
* 1 tablespoon sweet paprika
* 1 1/2 teaspoons salt
* 1/4 teaspoon chilli powder
* 4 teaspoons finely chopped onion
* oil, for brushing
To garnish:
* lemon wedges
* parsley sprigs

Barbecued Red Bream

Barbecued-Red-BreamIngredients:
* 1 red bream, total weight about 1.5 kg (3 lb), cleaned
* 1 lemon
* 24 blanched almonds, toasted
* 1 small onion, finely chopped
* 6 tablespoons olive oil
* 2 tablespoons roughly chopped parsley
* salt and pepper
To serve:
* 1-2 tablespoons capers
* 200 ml (7 fl oz) mayonnaise

Red Mullet Grilled in Vine Leaves

Red-Mullet-Grilled-in-Vine-Leaves_cIngredients:
* 4 red mullet about 175 g (6 oz) each, scaled and washed
* 6 tablespoons olive oil
* 2 bay leaves, crushed
* 1 tablespoon thyme leaves
* 1 tablespoon chopped chives
* 1 teaspoon crushed black peppercorns
* 1/2 teaspoon salt
* 2 garlic cloves, finely chopped
* 2 tablespoons lemon juice
* 12 large preserved vine leaves, rinsed well

Grilled Bream with Pesto and Tomato Sauce

Grilled-Bream-with-Pesto-and-Tomato-Sauce_cIngredients:
* 4 red bream steaks, about 175 g (6 oz) each
* 6 tablespoons olive oil
* 4 large tomatoes, skinned, deseeded and chopped
* 4 anchovy fillets, chopped
* 3 tablespoons pesto sauce
* salt and pepper

Spicy Cod Steaks in Foil

Spicy-Cod-Steaks-in-FoilIngredients:
* 4 cod steaks, about 250 g (8 oz) each
* 6 tablespoons olive oil
* 1 onion, finely sliced into rings
* 2 tomatoes, finely sliced
* 2 tablespoons finely chopped coriander leaves
* 1/2 teaspoon medium hot curry powder
* 2 tablespoons lemon juice
* salt and pepper
* coriander sprigs, to garnish

Marinated Baby Soles

Marinated-Baby-Soles_cIngredients:
* 6 Dover sole, about 250 g (8 oz) each, dark skin removed
* 150 ml (1/4 pint) fresh lime juice
* 150 ml (1/4 pint) dry white wine
* 1 tablespoon clear honey
* 8 tablespoons groundnut oil
* pinch of ground allspice
* 2 teaspoons soy sauce
* salt and pepper

To serve:
* lime wedges
* coriander sprigs

Salmon & cream sauce

Salmon--cream-sauceIngredients:
* 30 g (1 oz/6 teaspoons) butter
* 500 ml (16 fl oz/2 cups) double (thick) cream
* 30 g (1 oz / 1/4 cup) grated Parmesan cheese
* 250 g (8 oz/2 cups) cooked, flaked salmon
* 3 teaspoons chopped fresh dill
* salt and pepper
* pinch of freshly grated nutmeg
* sprig of dill, to garnish

Avocado pasta salad

Avocado-pasta-saladIngredients:
* 250 g (8 oz/4 cups) pasta bows
* 1 large avocado
* grated peel and juice of 1/2 an orange
* salt and pepper
* orange twists and peel, smoked salmon
* cornets and sprigs of dill, to garnish

Pasta nicoise

Pasta-nicoiseIngredients:
* 250 g (8 oz/4 cups) wholewheat pasta spirals
* 6 canned anchovies, drained
* 30 g (1 oz/2 tablespoons) black olives
* 220 g (7 oz) can tuna fish
* 3 teaspoons chopped fresh parsley
* 3 teaspoons chopped fresh chives or mint
* wedges of hard-boiled egg, to garnish

Dressing:
* salt and pepper
* 1 teaspoon Dijon mustard
* 1 clove garlic, crushed
* 3 teaspoons wine vinegar
* 75 ml (2 1/2 fl oz / 1/3 cup) olive oil

Seafood pasta salad

Seafood-pasta-saladIngredients:
* 375 g (12 oz) monkfish
* 60 ml (2 fl oz / 1/4 cup) dry white wine
* 250 g (8 oz/4 cups) green pasta spirals
* 90 g (3 oz) smoked salmon trout
* 125 g (4 oz / 3/4 cup) peeled prawns
* 2 teaspoons chopped fresh dill weed
* lemon slices and sprigs of dill, to garnish

Salad dressing:
* 1/2 teaspoon Dijon mustard
* salt and pepper
* 1 clove garlic, crushed
* 3 teaspoons lemon juice
* 75 ml (2 1/2 fl oz / 1/3 cup) olive oil

Smoked salmon roulade

Smoked-salmon-rouladeIngredients:
* 3 sheets lasagne
* 1 bunch watercress, washed and trimmed
* 3 spring onions, very finely chopped
* 3 teaspoons olive oil
* 1 teaspoon horseradish sauce
* salt and pepper
* 1 avocado
* juice of 1/2 a lemon
* 90 g (3 oz) smoked salmon
* 60 ml (2 fl oz l 1/4 cup) mayonnaise
* 60 ml (2 fl oz / 1/4 cup) creme fraiche
* 1 tablespoon chopped fresh dill weed
* lemon slice and sprig of dill, to garnish

Peppered Monkfish Kebabs

Peppered-Monkfish-KebabsIngredients:
* 625 g (1 1/4 lb) monkfish, cut into 2.5 cm (1 inch) cubes
* 150 ml (5 fl oz) natural yogurt
* 1 tablespoon black peppercorns, lightly crushed
* 3 tablespoons olive oil
* sea salt
* lemon slices, to garnish

Salmon with Dill

Salmon-with-Dill_cIngredients:
* 4 salmon steaks, about 150 g (5 oz) each
* 4 tablespoons sunflower oil
* 6 dill sprigs
* 1 lemon
* salt and pepper
* 1/2 cucumber, sliced

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