Place the bread cubes in a bowl and pour a bit of stock over it without wetting it completely (the bread should remain firm).

Sauté the bread with the garlic for 5-7 minutes in two tablespoons hot olive oil in a large frying pan. Stir occasionally and delicately, adding stock little by little. You don’t want the cubes to dissolve into a massive, spongious goo but they should become soft and moist and look a bit like lightly crushed potato chunks.

Take off the heat and mix, while still hot, with the egg yolks (they will cook instantly as you stir) and the chiseled leaves off 8 coriander sprigs. You should obtain a soft yet chunky mixture. If it feels too dry, mix in a bit more olive oil and stock. Season to taste with pepper and keep aside (do taste before adding any salt, the salt in the stock having already seasoned the bread).

Heat two tablespoons olive oil in another frying pan and sauté the fish fillets 2-3 minutes on each side. Season with salt and pepper and squeeze the lemon half liberally over them.

Serve the filets over a quenelle of açorda and fresh coriander leaves sprinkled on top.

Dip the tomatoes for 2 mins in boiling water, this will allow you to peel them effortlessly. Rinse them under cold water and peel their skin off. Deseed and cut into chunks.

Peel and cut the apple into small pieces, discard the core. Peel and cut the aubergine and mix both with the juice of the lemon to prevent oxidation.

Heat the olive oil in a non-stick frying pan and sauté the aubergine, tomatoes and apple until they start getting some colour. Add the apple juice, Espelette pepper or chili powder, a pinch of salt and simmer until the aubergines are tender. If all the juice evaporates during simmering and the pan gets too sticky, add a bit more apple juice.

When ready, whizz the vegetables into a smooth puree. Pour into a jar, cover with a bit of olive oil and allow to cool down.

Cook the fish

Preheat the grill of your oven.

Peel and crush the garlic cloves and mix with the olive oil.

With a sharp knife score the skin of each fish in criss cross marks on both sides, making sure you pierce the skin through (see picture above).

With your fingers or a brush, cover each fish with the garlic and oil mixture, making sure you rub some inside the criss cross marks to flavour the flesh. Insert any remaining garlic inside the fish, along with 2 whole stems of dill. Sprinkle with salt and pepper.

Grill the fish in the oven for about 10 mins (a bit longer if your sea breams are larger), or until the flesh nicely separates from the bone when a knife is inserted, and the skin is brown and crispy.

Serve the fish with the cold caviar and rocket salad, drizzled with balsamic vinegar and a bit of oil.

Place the fish fillets on a plate, and season both sides with salt and pepper. Halve the lemon and squeeze both halves over the fish. Don’t squeeze them all the way, you want to leave some juice in them as they will be cooked later on. Drizzle the fish with olive oil and reserve.

De-seed the peppers and slice them lengthways into fine strips (about 3 mm thick).

Heat two tablespoons of olive oil in a non-stick large frying pan. Add the peppers and cook for 5 minutes on medium heat. Add the garlic, mix and cook for another 30 seconds, until flagrant. Pour the vinegar on top and mix thoroughly. Don’t worry about the initially strong vinegary smell, it will go away as the vinegar turns into a sweet and sour coating.

Cook on low heat for another 15 minutes, mixing from time to time to prevent burning. 10 minutes into the cooking, add the lemons, wedged, and mix. The peppers are done when they are well browned on the side and taste tender and sweet. The lemon wedges should be lightly browned. Season with salt and pepper.

While the peppers are cooking, transfer the fish fillets skin side up into an oiled gratin dish, and roast for 13 minutes for red snapper, 9 minutes for salmon (if you like it pink inside), 9-10 minutes for a sea bass fillet.

Place a bed of rocket on each plate, top with the red peppers and lemon wedges and add the fish fillet delicately on top. Pour any remaining juice over the plates and finish with a drizzle of olive oil.

Trim the roots and green ends off the onions, leaving about 2cm leaves on. Parboil the courgettes and onions for 4-5 minutes in salted water, until crisp-tender. Drain and rinse under cold water. Slice the onions in halves and reserve.

Meanwhile, prick the tomatoes with a fork. This will prevent them from exploding when cooking.

Prepare the skewers: thread the fish cubes, alternating with the vegetables (onion halves, courgettes, mange-tout, tomatoes). Place the skewers on a large platter and season with salt and pepper.

Prepare the marinade by tossing all the ingredients in a small container with a lid. Shake well to blend and pour the marinade evenly onto the skewers. With the help of a brush, spread the marinade on all sides of the skewers. Reserve in the fridge for one hour, turning the skewers over halfway through.

You can cook these skewers on the oven or on the grill.

Oven method: preheat the grll of your oven for 10 minutes. Place the skewers on a large gratin dish so that both ends rest on either side of the dish. Cook 5 minutes on both sides, basting with the remaining marinade at regular intervals.

On the grill: oil well the grid of your barbcue before adding the skewers. To minimize risks that the fish will stick to the grid you can also prepare a loose bed of herbs (e.g. rosemary sprigs placed in a criss-corss pattern) on the grid. Place the fish skewers on top, not too close to the heat, and cook for 4 minutes on each side, basting with the remaining marinade.

Serve with rice or couscous.

Preheat the oven to 250 degrees and turn the grill function on.

Mix all the crumble ingredients together, making sure they are all well coated in the oil. Season with a bit of salt.

Lightly season both sides of the salmon fillets with salt and pepper.

Place the salmon fillets skin side down on a piece aluminum foil. No need to oil the foil, the skin will glue to it, peeling off the cooked salmon easily when you to transfer it to the plate.

Cover the top of each fillet with the crumble mixture and transfer to the hot oven, placing the fish about 12 cms under the grill. Cook between 7 and 9 minutes depending on whether you like the salmon still undercooked inside or you want it cooked through. Watch the top after 7 mins if cooking the salmon for longer, if it is nicely browned turn the grill function off to avoid any burning.

Serve immediately.

Prepare the courgettes (busy 10 minutes, total time altogether 25 minutes)

Trim both ends off the courgettes and peel half their skin off, to reduce the bitterness of the courgette. Grate them using the larger holes of your grater.

Heat 1 tablespoon olive oil and one tablespoon butter in a pan.

Add the garlic, sauté over low heat for 30 seconds, then add the courgettes with the cumin and half a glass of water. Sauté on low heat for 15 minutes or until meltingly tender.

Make a nice round of courgette fondue on each plate and place the salmon on top. Enjoy!!

With a small pairing knife, remove the green peduncles off the tomatoes and score a cross into the skin at the bottom of each tomato.

Bring a pan of water to the boil and plunge the tomatoes into the boiling water for a few seconds, until the skin starts peeling off.

Drain and plunge the tomatoes into cold water to stop the cooking. Peel their skin off (it should come off very easily) and quarter them. Remove the seeds off each quarter and place the deseeded flesh back into cold water to clean up any remaining soft parts. Pat the quarters dry and dice finely.

Mix the tomato cubes with the choppedd basil leaves, vinegar, olive oil, and a bit of salt and pepper. Cover tightly and marinate in the fridge overnight or for a couple of days if possible.

When ready to use, grill the lightly oiled fish fillets on the barbecue skin side down for 4-5 minutes or until cooked through, or sauté the fillets in a frying pan in a little bit of olive oil, 2-3 minutes skin side and 30s flesh side.

Serve the fish drizled liberally with sauce vierge on a thick slice of rustic bread or with fresh tagliatelle or spaghetti.

Prepare the sauces by mixing all ingredients together.

Serve the wrap with either one or both sauces on the side in small individual cups. Dip the wrap into the sauce before each mouthful.

Working with one artichoke at a time, remove the tough outer leaves off the artichoke (for a larger one you will need to remove up to 5 layers) and chop its stem off. Using a pairing knife, remove the tough fibres running into the base if necessary and slice off the pointed top at about half-way between the point and the base of the artichoke. Discard the top leaves and cut the bottom part in half (in quarters for the larger ones). Rub all cut sides with the remaining lemon half to prevent them from browning. With your pairing knife, remove the inedible fur-like ‘choke’ tucked between the inside leaves and the artichoke heart. This hair may not be present in smaller baby artichokes. When you are done, halve each artichoke segment so you end up with 8 segments for a larger artichoke, or quartered baby artichokes.  Toss into the bowl of lemon water as soon as you are done and move to the next artichoke

Once you have worked through all the artichokes, heat the olive oil in a large pan. Drain the water where the artichokes were immersed and rinse them quickly in a colander to remove any remaining hair. When the oil is hot but not smoking, add the artichokes, garlic, lemon juice and rosemary. Sauté on medium heat for 2 minutes, then lower the heat to the minimum, cover with a lid and cook for 10 minutes, stirring and scraping the bottom of the pan occasionally.

In the meantime, preheat the grill of your oven.

Grease a gratin dish with a bit of olive oil and place the fish fillets into the dish, skin-side up. Season with salt and pepper, a drizze of honey and lemon juice. Grill for 8 to 9 minutes.

When ready, serve the salmon on the artichokes with a wedge of lemon. Eat it as is or serve with fresh tagliatelle.

While the rice is cooking, preheat the grill of your oven. Brush both sides of the fish filets with olive oil and season with salt and pepper. Place them skin side up on an oven tray lined with greaseproof paper. Place the tray 8 to 10 cms under the grill and grill for 5 minutes, until the skin starts crispying and the fish is cooked through.

Serve the paella with the fish and a drizzle of lemon juice.

Start with the potatoes: wash and chop them into 4 wedges (the smaller, the faster they cook). Steam for about 20 minutes or until cooked through. Chopp the broccoli into small florets and add to the potatoes in the last 5 minutes of steaming.

When ready, mix and crush coarsely together the potatoes and broccoli with the back of a fork and season to taste.

Once the potatoes are cooking, rinse the skate pieces under cold water and place them in a large frying pan with tall sides. Add the vinegar, bay leaves, salt and pepper and cover with cold water. Bring to the boil, reduce the heat to a simmer and cook for 9-10 minutes, until the skate is cooked through. The fish is ready when the flesh comes easily off the soft bones.

While the skate is cooking, chop the butter into even chunks and toss them into a large saucepan. Melt over moderate heat, stirring occasionally. After a few minutes, the butter will start boiling as its water content starts evaporating. Keep the occasional stir, the purpose of stirring being to break down into small particles the milk solids that are forming  during the heating process. Once all the water has evaporated from the butter, the boiling will subside and a lovely toasted, nutty scent will start emanating from the pan. Keep heating and stirring until the butter takes a deeper shade and the small particles turn golden. Take off the heat and allow the butter to slowly cool down in the pan. The particles will keep cooking in the butter and get slightly darker.

Mix the drained capers and 1 tablespoon of vinegar into the butter and reserve.

Serve the crushed vegetables on each plate with a piece of warm skate and brown butter and capers poured liberally over the fish and potatoes.