Seafood Lasagne

The fish filling for this dish cooks rather more quickly than a meat filling would, so you need to precook the lasagne for slightly longer than you would normally. It is also a dish which can adapt itself to suit your pocket and your fishmonger. I have served it as the main course at a dinner party using scallops, mussels, prawns and monkfish.

Cod or haddock would work well because they are firm-fleshed fish; whiting fillets would simply break up and go soft. Turbot or sole would be