Cornish Gurnard Prep:Whole - On the bone Chargrill until crisp at the

Chargrill until crisp at the edges and serve with lemon and aioli

Gilt headed sea bream is a sweet and delicate fish with a fine flake that mixes well with classic parsley and lemon flavours

The gilt-head bream is most popular in November and December

crevettes are the best large prawns around in my opinion - if you have never tried crevettes you would not eat any others

Try pan-searing with garlic

Cornish Gurnard Prep:Whole - On the bone Chargrill until crisp at theCornish Gurnard may not be the nicest looking fish, but it is an amazingly inexpensive choice for an all rounder. Cornish Gurnard can be used for stocks and curries but also tastes great baked with other impactful flavours such as onion and tarragon! Some are redder looking and some are grey er looking, but the texture and taste are all wonderful! Cornwall's finest seafood.