Pollock Saratoga

Fish - three good sized ones and a wee for good measure - gutted and cleaned

Garlic - crushed

Parsley - chopped

Tomato - sliced

Green Pepper - sliced

Wine Wine - glug glug glug - splash

Olive Oil - glug glug

Plenty of Salt and Pepper

Stuff the fish - add the wet, season, bake in sealed container/foil.

Bingo.

Why this recipe should be Saratoga - the site of one of the worlds most important battles ever - no really it sez so on Saratoga.org - I've no idea. I found it on the web, but refined it through the addition of green pepper. Naturally the freshest fish - caught by yer own fair hands, is imperative - and I'd suggest serving it with rice cos the sauce turns out to be one of the deliciousist ever and needs a bland carrier.

I'd recommend fishing on one of those beautifully crisp and still winter days, and take your camera with new batteries, following the advice of an esteemed blog reader.

We fished with two new spinners - I caught three fish on five casts with the first - then The Girl tried and the spinner was snagged......and then lost. Then I cast once with the other new spinner, caught a fish - then The Girl tried and the spinner was snagged.....and then lost.

Good sized fish, so even with the cost of the spinners it was a reasonably cheap meal, but The Girl was a bit despondent.

Check the tide tables, this tide was only about 3m - any higher and I think The Girl might get washed away.