1/4 cup cornmeal
1 tablespoon flour
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
4 six ounce trout fillets
1 egg, beaten
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper

1. Combine cornmeal, flour, garlic powder, oregano, salt and pepper and lay out on a plate.
2. Press the flesh of the trout into the beaten egg and then into the cornmeal.
3. Heat a large skillet over medium-high heat and add the olive oil. Melt butter in the olive oil, then cook the trout, cornmeal side down, until crisp. Flip and cook on the skin side until the center of the fillet is opaque.
4. Drizzle with lemon juice to serve.

Makes 4 servings

12 sardines
3/4 cup extra virgin olive oil
4 cloves garlic, minced
2 egg yolks
1 tablespoon lemon juice
salt and pepper

1. Preheat oven to 450 degrees.
2. Rub sardines with some of the olive oil and sprinkle with salt and pepper.
3. Place sardines on a baking tray and put the oven, roasting until eyes turn opaque, about 5 or 6 minutes. Remove from oven.
4. Meanwhile, combine garlic, egg yolks and lemon juice in a blender. Slowly add the olive oil until you have a thick mayonnaise. You may not need all of the olive oil. Season to taste with salt and pepper.
5. Serve sardines hot with a tablespoon or two of the aioli.

Makes 4 servings

4 six ounce boneless, skinless salmon fillets, halved
2 cups ricotta
1/2 cup baby spinach
1/2 cup mayonnaise
salt and pepper

1. Preheat oven to 350 degrees.
2. Combine ricotta, spinach and salt and pepper.
3. Place 1/4 of the ricotta mixture on top of a salmon fillet and sandwich with the other half. Repeat with remaining filling and fillets.
4. Transfer stuffed salmon to a baking sheet and spread mayonnaise on top. Bake until salmon is light and flaky, about 15-20 minutes.

Makes 4 servings

4 six ounce halibut fillets
1 cup apricot preserves or marmalade
1/4 cup apple juice
2 cloves garlic, minced
2 teaspoons fresh rosemary, minced
salt and pepper

1. Preheat oven to 350 degrees.
2. Heat apricot preserves, apple juice, garlic and rosemary in a small saucepan over medium heat. Stir until thickened.
3. Season fillets with salt and pepper and place them in an oven proof baking dish.
4. Spoon prepared sauce over the fillets and place into the oven. Bake until cooked through, about 10 minutes.

Makes 4 servings

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
16 ounces beer
12 ounces cod fillets
1/4 cup cornstarch
deep fryer

1. Combine flour, baking powder, salt and pepper. Gradually whisk in beer until smooth. Refrigerate.
2. Slice cod into 1" strips. Lightly coat each strip with cornstarch, shaking off any excess.
3. Heat oil to 350 degrees.
4. Place a strip of cod into the beer batter, discarding any excess. Slowly immerse the fish into the oil, making sure to form a crust.
5. Fry until golden brown, then turn over and fry the other side.
6. Drain and transfer to a warm place. Repeat with remaining fish.

Makes 4 servings

4 three ounce sole fillets
1/4 cup fennel leaves, chopped
1/4 cup fresh parsley, chopped
1 tablespoon olive oil
salt and pepper

1. Preheat oven to 350 degrees.
2. Fold 4 separate rectangular sheets of tinfoil over to make a square, then seal the outer edges to make a foil packet.
3. Place a sole fillet into each with a tablespoon of fennel leaves and parsley and season with salt and pepper.
4. Drizzle each with a portion of the olive oil, then seal the remaining edge of the packet.
5. Place the packets on a baking sheet and bake for 10-12 minutes. Serve by cutting into the top of the foil.

Makes 4 servings

4 three ounce cod fillets
20 black peppercorns
10 whole allspice
1 teaspoon coriander seed
1 teaspoon cumin seed
2 cloves garlic, minced
2 tablespoons olive oil

1. Combine the peppercorns, allspice, coriander, cumin and garlic in a mortar and pestle. Gently rub cod with spice mixture and marinade for 30 minutes.
2. Heat a large skillet over medium heat and add the olive oil. Fry the cod until lightly browned, then flip and cook the other side. Serve immediately.

Makes 4 servings

12 three ounce fillets cod
8 dried red chillies, broken apart
6 green chillies, chopped
1 teaspoon turmeric
3 tablespoons olive oil
2 teaspoons sugar
3/4 cup mustard seed
water
salt and pepper

1. Combine chillies, turmeric, olive oil and sugar. Coat cod with mixture and refrigerate for half an hour.
2. Mix together mustard seed and enough water to form a paste. Place a portion of the mustard seed on top of each fillet and season with salt and pepper.
3. Wrap fillets in banana leaves, if available, or in a tinfoil pouch. Transfer fillets to a bamboo steamer.
4. Bring a large pot of water to a boil and steam cod until firm and cooked throughout, about 20-25 minutes. Allow to cool slightly before serving.

Makes 6 servings

1 loaf Focaccia
1 medium Roma tomato, sliced
2 tablespoons extra virgin olive oil
6 ounces canned chunk tuna, drained
6 ounces canned flaked tuna, drained
3 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon capers
2 scallions, chopped
1 stalk celery, chopped
2 cloves garlic, minced
salt and pepper

1. Combine tuna, mayonnaise, lemon juice, capers, scallions, celery and garlic and season with salt and pepper to taste.
2. Divide loaf into 4 equal sections and slice into halves. Brush bread with olive oil.
3. Spoon 1/4 of the tuna salad on to one half of the bread and layer 1/4 of the tomato slices on the other. Repeat with remaining ingredients.

Makes 4 servings

4 six ounce salmon fillets
1 tablespoon dried oregano
2 teaspoons dried mint
1 teaspoon fennel seed, crushed
2 tablespoons extra virgin olive oil
salt and pepper

1. Rub salmon fillets with olive oil and season meat with oregano, mint, fennel seed, salt and pepper. Refrigerate for no more than an hour.
2. Heat a large non-stick skillet over medium-high heat and place the salmon fillets skin side down into the pan. Fry until skin is crisp and the outside flesh begins to turn opaque, about 6-7 minutes.
3. Reduce heat to medium and flip the salmon fillets. Cover and cook until the salmon flesh begins to separate and firm up. Remove from heat and allow to rest for a few minutes before serving.

Makes 4 servings