Recipe by Martin Shanahan
From: Martin's Still Mad About Fish
Another delicious fish dish from Martin Shanahan.
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 with a scattering of torn basil leaves.
Martin Shanahan serves up ray and cockles.
Now this is quick!
A real go-to recipe.
Great fish with a Latin twist.
You can prepare the pie and refrigerate to cook later in which case it would take about 20-40 minutes to heat through fully.
To finish, place some parsnip crisps on top of salad.
A bit more preparation than usual, but worth it.
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