Swordfish steaks, cooked in a tomato sauce with Kalamata olives and fresh basil.

Covered with basil leaves and tomato slices, the fish steaks are gently cooked in the oven so that they keep moist.

Cod fillets, topped with a mixture of diced bacon, finely chopped mushrooms, spinach and garlic. The mild bacon flavors blend very well with the garlic, spinach, tomato and the fish. The dish is very easy and fast to prepare.

A very simple but delicious dinner: Turkey breast tenders served with a Madeira sauce and pink peppercorns.

The pink peppercorns (actually Baies Rose berries) add an interesting fragrance to the mild flavor of the turkey.