Broiled Flounder Amandine by B Innes

Delicious fish with a wonderful nutty lemony butter sauce.

Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot

Plate and serve individually or family style with my Corn Fondue and Sauce Diable.

Salmon en Papillote with Basil Butter by Draeger's Cooking School

Steamed Suzuki Seabass with Truffles by Patrice Martineau

Steamed Sea bass, served with creamy lettuce and potatoes, madacascar pepper milk emulsion and summer truffles.

Whole Sea Bass with Nicoise Tapenade .. by charlene sherman

When you go to the fish market specify you would like a true saltwater Baas .it has less bones is truly delicious and looks gorgeous on the plate.Serve with Garlic Mashed Potatoes some fresh cooked Greens and of course A delicious Pimm's cup or anything else that tickles your fancy