Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Warm 100ml olive oil with the garlic, strain and cool. Cut the mackerel into strips, the monkfish into slices and the scallops through the middle. Put in a ceramic or glass dish.
Pour the cooled oil over the fish. Add the chopped chilli and citrus juices, season then leave to marinate for 1 hour.
When ready to serve, remove the fish from the marinade, arrange on a platter or plates and scatter over the spring onions, dill and fennel seeds.