
Roasted Blue Eye Fish with Puttanesca Sauce, Polenta Chips & Sautéed Greens
Blue eye fish is such a beautiful and forgiving fish because it’s oily and meaty and doesn’t dry out. For the Puttanesca sauce I used fresh, late Summer tomatoes from the garden which were so sweet.

Mussels in Tomato and Tarragon
This is my Mussels in Tomato and Tarragon—a simple yet flavourful dish perfect for entertaining or a cozy meal. Fresh mussels simmered in a rich tomato, white wine, and garlic broth, finished with fragrant tarragon and parsley. Serve with sourdough for a comforting and delicious seafood experience.