Spicing up your fish

Many fish have a delicate taste, therefore it is best to enhance their flavours with subtle simple flavourings. For something extraordinary choose from: basil, caraway seeds, rosemary, thyme, ginger, tarragon, herbed vinegars or saffron.

Only use small amounts of herbs and spices so they compliment - not overpower- the natural taste of the fish. Experiment with the following selection: sea salt, ground black pepper, lime and lemon juices, crushed garlic, lemon grass, chilli, coriander, dill, fennel and lemon thyme.