We reckon fish gets a little overlooked at Christmas, in favour of all the meats of the season. Our prestigious fishmongers plus seafood chefs would argue its rightful place in the festive repertoire til the cows come home! So we’ll start the ball rolling with the idea of monkfish goujons, dipped in batter and deep fried golden, served with tartare sauce for dipping. Over to you for more fishy suggestions….