AS SPRING finally arrives, we all look towards lighter dishes, and these seasonal light fish dishes are ideal for the time of year.

Lemon sole, sometimes mistakenly thought of as the poor relation to Dover sole, is a tasty fish which is great grilled, steamed or baked whole. This recipe for pan-fried fillets of lemon sole with tomato, avocado and lime salsa serves four and is a perfect dinner party starter or a light, healthy lunch.

You need: four lemon sole fillets (in season now), four chopped plum tomatoes, skins and seeds removed; one small red onion, chopped; two avocados, chopped, skins and stones removed; ½ fresh red chilli, de-seeded and chopped; juice of one lime; 3tbsp olive oil; and a handful of fresh coriander.

To make the salsa, simply mix all the ingredients, bar the fish, together in a bowl. Then preheat a frying pan with olive oil and prepare the fish by seasoning both sides with salt and pepper, dusting with flour, and laying skin side down in the pan. Turn after 2/3 minutes or until golden brown and repeat on the other side.

Serve with the salsa, a squeeze of lemon juice and a sprinkle of coriander.

Crab is another great seafood dish which is also in season right now. Homemade fish cakes are a real treat and are the ultimate all-in-one dish, combining fish, potato and vegetables, so wonderful for the whole family. The fish cakes in this recipe can also be made in advance and chilled, ready to be cooked when needed.

To make four, you need: 500g cooked crab, (white and dark meat); 250g cooked mashed potatoes; 150g breadcrumbs; one medium shallot, finely chopped; 1tbsp finely chopped coriander; one finely chopped red or green pepper; one egg; vegetable oil; 2tbsp plain flour; and salt and pepper to taste.

Mix the crab, potato, shallot, coriander and pepper by hand in a bowl, and add salt and pepper to suit your taste.

Shape the mixture into eight cakes and then beat the egg, before coating the cakes by dipping them first into the egg, then the flour and finally the breadcrumbs. Leave the cakes to cool in the fridge for at least 40 minutes or longer if you want. Heat the oil in a frying pan to a moderately high heat and cook the cakes for about four minutes on each side. This dish can be spiced up by adding chilli and garlic to the cake mixture, or you could try serving this with a sweet chilli dip or a lemon mayonnaise.

To whip up a all you need is 1tbsp soy sauce; 1 tbsp honey; the juice of one lime; and ½ tbsp dried chilli flakes. You simply put all the ingredients into a small saucepan and cook over a medium heat until the mixture thickens, then serve.

is even easier! Mix together 4 tbsp mayonnaise, the juice of half a lemon; and chop three sprigs of dill. Both make delicious accompaniments to the fish cakes, which can also be served with fresh new potatoes and a light green salad. The perfect spring dish to welcome the warmer weather at last.