FISH PIE: In a large ovenproof dish mix together some diced cod, hake, smoked haddock, salmon and peeled prawns. Add some lemon zest and juice, chopped parsley, chopped fresh tomato and grated carrot, cheddar, and celery. Toss to combine and season with sea salt. Top with mashed potato and bake in the oven for 45-60mins at 200c. Serve with steamed greens.
PAN FRIED SEA BASS: Pat seabass fillets down with a paper towel so they are dry. Spray some olive oil in a medium heated nonstick frypan. Place fillets in the pan and press down so all of the skin is in contact with the pan. Fry until the skin is crispy, and then turn for another 60 secs. Squeeze a little lemon juice into the pan for flavour, serve with steamed asparagus and boiled new potatoes.
ROASTED COD: Line a roasting tin or dish with some baking paper. Place cod fillets in the dish, skin side up. Pat the skin dry with a paper towel. Brush skin with some olive oil and season well with salt. Place in a preheated (200c) oven for 10-12 mins depending on thickness. Serve with home-cooked chips and simple green vegetables like broccoli or beans.