COD WITH SAFFRON RISOTTOBy Chef John

SWORDFISH WITH PRESERVED LEMON AND CAPERSBy Chef John

BLACK SEA BASS WITH SAFFRON, LEEKS AND FENNELBy Chef John

BLACK COD WITH TREVISOBy Chef John

STRIPED BASS WITH SORREL SAUCEBy Chef John

SEA SCALLOPS WITH GUANCIALE RICEBy Chef John

BLACK COD WITH FENNEL AND LEEKSBy Chef John

FRIED SKATE WINGSBy Chef John

COD WITH MASHED POTATOESBy Chef John

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