Salmon or Ocean Trout, roasted

2 fish fillets, skin on
Sea salt
Pepper
2 tspn EVOO
Lemon juice

Season the fillets with oil, salt and pepper and place them skin side up in a roasting dish. Place in an oven preheated to 200 degrees celcius. Cook for about 15 – 20 minutes. In the last 5 minutes of cooking pour over the lemon juice. The skin of the fish should be crunchy.

An alternative method is to fry the fish in a non-stick pan, skin-side down. Omit the oil and baste with lemon juice and sea salt. Fry for 6 minutes over medium heat.

Serve with steamed broccolini and a leaf salad. Serves 2.

Roast Chicken with honey and lemon

1 small organic free-range chicken (may even be a poussin)
¼ cup honey
Juice of 1 lemon
1 tbsp EVOO
Fresh lemon thyme
Sea salt and pepper

Place the chicken on a rack in a roasting dish. Pour over a mixture of the honey, lemon and EVOO. Sprinkle with lemon thyme and season with salt and pepper. Roast the chicken in an oven at 180 degrees celcius, basting regularly, until cooked through (about an hour for a smallish chicken, more for bigger, less for a poussin!). [Hint: test the bird by piericing with a metal skewer – it’s cooked if the juices run clear.]

Serve with rocket and pear salad and a white sourdough loaf. Serves 2.