Turbot is a fine fish with wonderful flavour, and this recipe from Robert Thompson is one to try. Tasty fennel croquettes compliment the turbot recipe.
Lemon, Parmesan and Herb Crusted Hake
A simple and yet tasty way to serve hake; the fish is coated in a herb and lemon crumb, with some Parmesan cheese added for a delectable added twist on a savoury crumb coating. Serve this with seasonal salad and new potatoes or fried potatoes.
Poached half-chicken roulade dressed in Chinese wine cream sauce, king oyster mushrooms www.facebook.com/east8sg www.east-8.com
Griddled South Coast sea bass with provençal vegetables and basil oil
Steamed wild sea bass, razor clams, asparagus, pastis and saffron sauce - Morgan Meunier
Delicious recipes for June
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