Ingredients:

• 50ml extra virgin olive oil
• 2 medium zucchini, washed and cut into 1cm slices
• 2 garlic cloves, thinly sliced
• 4 Roma tomatoes, blanched, peeled and seeded
• Sea salt
• Freshly ground white pepper
• 4 x blue eye portions, skin on (Available fresh from Red Coral)
• Vegetable oil

Instructions:
Preheat oven to 180 degrees. Heat olive oil in a fry pan and fry zucchini and garlic until golden brown on both sides. Add tomatoes and cook gently until they have softened and broken down a little. Season with salt and pepper.

Meanwhile, heat a little vegetable oil in a non-stick fry pan over a medium heat and brown blue-eye fillets skin side down (about 2 minutes). Turn over and seal other side before turning back onto the skin side then finish cooking in the oven (about 6-7 minutes).

Ingredients:

• 2 large fennel, trimmed
• Olive oil
• Sea salt
• Freshly ground white pepper
• 1 avocado, peeled and sliced
• 1 handful parsley leaves
• 1 handful rocket leaves
• 1 tablespoon capers
• 4 200 gram Salmon portions, skin on. (Available Fresh from Red Coral)
• Vegetable Oil
• Extra virgin olive oil
• Lemon Juice

Instructions:
Preheat oven to 170C. Cut 11/2 fennel bulbs into wedges. Drizzle with a little olive oil, season and roast in the oven until golden brown on both sides, about 15 minutes.

Finely slice remaining fennel and place in a bowl with the avocado, parsley, rocket, capers and cooled roasted fennel.

Season and fry Salmon in a non-stick pan with a little vegetable oil, flesh side down for 1 minute, then turn over on to skin side.

Place in the oven for about 10 minutes, or until cooked to your liking. Dress salad with extra virgin olive oil and lemon juice. Serve with Salmon

Ingredients:

• 1kg White fish fillets (Available from Red Coral) recommend Blue Grenadier
• Fish Sauce
• 1 Egg
• 1 tablespoon Thai seasoning
• 1 tablespoon Sea Salt seasoning
• 2 chopped Spring Onions
• Parsley
• Bread crumb
• 1 red Capsicum chopped
• Vegetable oil
• 1 Lime

Instructions:
Place fish, fish sauce, egg white, bread crumb, Thai seasoning, capsicum, parsley, salt and spring onions in a food processor and process until smooth. With wet pants, shape into even sized balls. Press balls with hands to flatten out. Heat oil in a large non stick pan. Add half fish cakes and cook for approximately 2 minutes on each side or until golden and cooked through. You may also deep fry fish cakes if preferred. Serve with lime wedges.