We eat a lot of herbs including dill. Just in a salad, often with fish, something Turkish (the Turk use quite a bit of dill, surprisingly) etc. But since I make gravlax often there’s no problem using up dill at all.
This Vietnamese fish with dill meal is easy to make, this site has the recipe. I use fresh turmeric roots which I usually make by pounding it and add some good olive oil for all kinds of things. You can just use the powder of course. Try it! (I ate it last week in Montreal)
Oh no, sorry to hear you can’t eat cheese! Has it always been like that though? Some people develope an intolerance later on in life.
I haven’t even made my first braise or stew this autumn. Soon. This week there’s quite a bit of game meats to go through. They are on sale at various supermarkets and the market.
Skate wings are quite common in Europe, more so along the north western coast and all the way down to Greece. Have been eating it since I was a child. Love the firm flesh and I even eat the cartillage! The wings are sold already skinned. Sometimes whole small skates as well but I never get that. I have grilled it, braised it, seared it, stir-fried it.
I used to eat monkfish all the time til food programmes made it kind of popular and the price has been going up ever since. Still eat it but preferably when the fishmonger gives me a deal.
What’s your favourite fish then if you are not so into skate? I have eaten all kinds of flatfish commonly found in north western Europe (where I live) but my favourite is brill. Still cheap and plentiful. I’ve been worrying for years that some chefs are going to praise it and suddenly it becomes expensive. Just like everything I like, it either becomes expensive all of a sudden or discontinued.
I love fish, especially shellfish. After a while you’ll notice (in my previous photos) I often eat (razor) clams, oysters, crabs ect 
(Though never swamp-tasting fresh water fish)
