Catch of the day; To celebrate the Cardiff Bay Harbour Festival this weekend, chef Wesley Hammond gives JENNY LONGHURST three delicious fresh fish recipes.

Byline: JENNY LONGHURST

Light, fresh and delicious, fish is being celebrated in all its glory at this weekend's Harbour Festival in Cardiff Bay.

White fish, oily fish, and seafood from oysters to mussels and clams, this most versatile of foods can be served in lots of different ways with sauce, in pies, soups and stews and of course, battered with chips.

When you live on the coast, it's not surprising that fish appears on your table almost daily and that's how it was for Wesley Hammond, who was brought up in Saundersfoot.

Wesley, head chef at Woods Brasserie, in Cardiff Bay likes to include plenty of seafood on his menu.

"We're all eating a lot more of it these days," he said.

Even so, there can still be a bit of reluctance about cooking it at home.

"It's important for it to be spanking fresh," said Wesley who remembers the tastes of his childhood when no sooner were the mackerel and bass landed than they would be sizzling in the pan.

"My dad used to dive and come home with crabs and lobsters," he added.

He still looks for locally caught fish when he can.

"This is the time of year to be buying mackerel and bass," he said.

"Make friends with your fishmonger and you'll get the best."

In Wesley's view, fish should never be overdone.

"Steaming and poaching are less aggressive cooking methods than roasting or baking," he said.

"The fish is less likely to end up being dry."

Wesley's crab cocktail recipe here makes an easy succulent starter.

He describes it as "light, summery and refreshing with lots of different textures".

"It looks especially attractive served in martini glasses," he says.

There are masterclasses and cookery demonstrations on the agenda at the Harbour Festival over the next three days with plenty of tips on how to prepare and serve the fruits of the sea.

Cucumber salmon with sunblush tomato dressing Ingredients - Serves four Four salmon fillets with skin on each weighing approximately 200g (6oz) 250g (8oz) sundried tomatoes in oil, pureed to a smooth paste One cucumber, peeled and cut into long strips Four tablespoons water One tablespoon butter Juice of half a lemon A little olive oil Salt and pepper to taste Method Bring water to the boil, add lemon juice, salt, with pepper and butter and bring back to a rapid boil. Then add cucumber, cover and cook for two minutes.

Drain, set aside and keep warm. Heat olive oil in a pan, remove any remaining small bones from the salmon, score the skin, add a little salt on the skin, then sizzle salmon, skin side down for five minutes.

Turn and cook for a further two minutes on the other side.

Warm tomato puree in a separate pan. To serve, place cucumber in the centre of the plate, put the salmon on top and spoon the tomato dressing on the side.

Crab cocktail with lemon mayonnaise Bring add Ingredients - Serves four Half a cucumber, with seeds removed, finely diced Three plum tomatoes, skinned, de-seeded and diced Half a red onion, diced One stick celery, diced Small handful cooked green haricot beans, diced 500g (1lb) white crabmeat 250g (8oz) brown crabmeat Vinaigrette to taste Mayonnaise and lemon juice to taste For the garnish: Sliced radishes A few sprigs chervil or parsley MethodMix cucumber, celery, tomatoes, onion and beans together and dress with a little vinaigrette. Arrange in the bottom of individual serving glasses. Scatter white crabmeat on top, then brown crabmeat. Mix lemon juice into mayonnaise and spoon on top. Garnish with radish and chervil or parsley.

Plaice with rosemary and anchovy butter Ingredients - Serves four Four plaice, each weighing approximately 350g (14 oz) on the bone, whole or filleted as desired 200g (6oz) butter, softened Half teaspoon sea salt Two tablespoons anchovies in oil, chopped One teaspoon fresh rosemary, finely chopped One tablespoon brandy Juice of half a lemon A little olive oil, salt and pepper to grill MethodPound butter with salt, anchovies, rosemary, lemon juice and brandy.

Shape into a log and allow to set in the fridge. When ready to serve, pre-heat the grill, put a little oil and seasoning on the fish and cook for approximately four minutes without turning.

Warm the butter, pour over the fish and serve with new potatoes.