My favorite way of cooking lingcod is by topping it with tapenade and baking it in foil. It’s salty and delicious and the juices are so good on rice or potatoes - oh my god my mouth is watering just thinking about it. You can go to town and make your own tapenade or you can buy a respectable jar of it and I will not judge you!

This delicious bowl of steamy mussels creates a big impact with minimal effort. Plus, you're cooking with wine! So pour yourself a glass and let's get started.... Be sure to have a nice big pot with a close-fitting lid. The mussels will open and take up more space when they cook, so leave some room in there. A pair of tongs is also super useful for moving them to the bowls later.