Recipe by Martin Shanahan
From: Martin's Still Mad About Fish
Add an oyster and some sauce to a warmed shell, arranging all the shells on a bed of leaves and drizzle the sauce over the dish.
Serve in a bap with coleslaw and avocado.
This recipe is served with a Semi Sun-Dried Tomato, Oregano and Lemon Zest Butter
Martin Shanahan creates these delicious fishcakes.
Plate your rosti and lay the cod on top and a few dollops of cream sauce to finish.
Now this is quick!
Another delicious fish dish from Martin Shanahan.
You can prepare the pie and refrigerate to cook later in which case it would take about 20-40 minutes to heat through fully.
Martin Shanahan serves up ray and cockles.
Serve the fish with a drizzle of the sauce.
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