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• Sea bass en croûte with mousseline sauce

  

  Michel Roux’s regal dish takes time, but all the elements can be prepared ahead, then all you do is take the fish in its pastry crust from the fridge to the oven 40 minutes before you want to serve it.

• Fisherman’s relish

  

  The surprise ingredient of Theodore Kyriakou’s traditional fishermen’s spread is rabbit – perhaps because rabbits are so plentiful on the Greek islands

• Sole goujons with pea and mint mushy peas

  

  Jason Atherton injects a little soul into his upmarket version of the British classic: fish fingers and mushy peas