This month there is an abundance of lemon sole, a sustainable flat fish with delicate and sweet white flesh that is delicious pan-fried with butter with a squeeze of lemon and a sprinkling of parsley.
Despite its name, lemon sole isn't actually a sole but one of the flounder family that includes brill, which is also plentiful at the moment.
Brill is often overlooked in favour of its bigger relatives, the halibut and turbot, but it has a similar rich flavour and can be cooked like sole. It can also be paired with strong flavours such as mushrooms, red wine, lobster or even mussels.
We're nearing the end of the mussel season but there are still plenty to be at present.
We also have lots of skate and gurnard at the moment. If you've not tried these two, then it's time to start. Skate is a fully-flavoured fish which is best roasted in the oven while gurnard is a meaty white fish, similar in taste and texture to monkfish.
Watch out for recipes for all these in-season fish over the rest of the week in our blog.