Fish

You can use steamed fresh clams instead of the fish. Chicken or vegetable stock is also fine to use in this recipe. Note

The humble fish pie makes for classic comfort food. Try this irresistible version with buttery pastry and crispy potato topping.

We used blue-eye fillets in this recipe. Note

Zesty orange and fresh thyme perfume the delicate fish of these delicious whole roasted snapper.

Pasta and pippies are a delicious combination, this dish is loaded with both, plus prawns, mussels, white fish, parsley and lemon.

Soy and chilli permeate the flesh of this tender, steamed fish served with a pile of greens and sweet chilli sauce.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets. Fish mixture can be marinated for 30 minutes. Note

We normally think to accompany seafood with either lime or lemon for that added citrusy flavour. Here, we've chosen orange, and the results are absolutely spectacular.

Use a zesting tool to remove the rind from the lemon. Replace the lemon juice and rind with orange for a sweeter, more subtle citrus flavour. We used red witlof for added colour, but use your favourite salad mix. Use hot-smoked salmon or shredded barbecued chicken breast as an alternative. Freeze any leftover sourdough to […]

We used ling fillets in this recipe. Note

We think salsa verde is just as good as pesto, and deserving of far more attention. It's not a spicy Mexican type salsa, but Italian, with a zesty, herbaceous, lemony flavour that goes well with fish and simple meat dishes. It compliments the kingfish beautifully.

Wild blend rice is a combination of white long grain rice and wild rice. Rice can be prepared several hours ahead; cook fish just before serving. Note

This delicious and filling baked fish dish with a punchy tomato and olive sauce is quick and easy to make.

Gremolata is a condiment made with a garlic, herb and lemon zest base. It adds real zing to a meat dish like osso buco and cuts through the richness. Gremolata can be made a day or two ahead and kept in the fridge.

Melt-in-your-mouth, flaky butter pastry and a delicious seafood chowder filling make these individual fish pies a winner.

Red or white wine vinegar can be substituted for the sherry vinegar Note

This refreshing salad is perfect for the lunchbox.

These creamy individual fish pies will be gobbled up by the whole family.

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin. They're absolutely delicious.

A mix of green and yellow beans and baby potatoes make the perfect side for these juicy peppered swordfish fillets.

You could use any firm-fleshed white fish fillets for this recipe ­ we used blue-eye. Make the breadcrumbs from bread that is at least a day old, grate or process stale bread to make crumbs. Fish can be crumbed several hours ahead, store, covered, in the refrigerator. Note

If you're feeling like a low-carb light and nutritious dinner this recipe will not let you down. It's also quick and easy and perfectly finished off with a squeeze of lemon.

Try this well-loved classic at home, served with a herby tartare sauce and lemon wedges.

Speedy and spicy, this tasty dish is great served with steamed basmati rice.

This dish makes a lovely, lighter alternative to regular fish-n-chips. We used blue-eye in this recipe but you can use any white fish fillets you like.

Let your guests unwrap their own fish “package” at the table so that the spicy aroma wafts up from the plates and enlivens their appetites. Foil can be used if banana leaves are unavailable. Many supermarkets and greengrocers sell bundles of trimmed banana-leaf squares; they can also be used as placemats for an Asian meal. […]

This smooth and buttery lemon sauce is so delicious spooned over grilled fish and served with a light salad.

Use 250g marinara mix or your favourite seafood in this recipe. Note

Quinoa (keen-wa) is a gluten- free seed, with cooking qualities similar to rice. It is available from health food shops or delis. Note

This fragrant stock is the perfect base for your homemade soups, casseroles and curries.

Tomato salsa and guacamole add a burst of flavour to these delicious fish fajitas with guacamole.

Serving up a whole fish for dinner always makes an impact, and this powerfully spicy ginger and chilli baked fish is no exception.

This recipe is designed to work in a camp oven, but you can use a conventional oven instead, if desired. Place the roasting/baking dish with oven juices on a stove to make sauce.

Flaky white fish spiced with fiery green chilli is delicious served with green vegetables on steamed rice with lemon on the side.

Salt cod is a Mediterranean delicacy and can be bought from speciality stores.

A delicious and easy recipe for spiced fried fish with lemon pistachio couscous. We used bream here, but you can use any firm white fish fillet, such as perch, blue eye or ling.

Coconut crumbed fish with chunky hand-cut chips and lemon-coriander mayonnaise is a great way to update a firm family favourite.

Tamari and ginger make a puddle of delicious sauce for this steamed Asian bream. We used whole bream for this recipe, but any fairly small white-fleshed fish can be used.

Cooking fish on the bone adds bags of flavour to the flaky white flesh. Make this spiced version the star of your next special meal.

Spring onion provides a milder counterpoint to white fish than everyday brown onions, adding flavour without overwhelming the delicate taste.

Whole fish always make for a sensational centrepiece when you're entertaining. If snapper is unavailable, use any of your favourite whole, firm-fleshed fish for this recipe.

Fish fillets with a couscous crust are light and super-crispy. Delicious served with a tangy caper mayonnaise.

Wasabi mayonnaise is a cinch to make and is also great in cooked tuna sushi and California rolls.

Steaming this fabulous Thai-style steamed fish is best done in a bamboo steamer, but if you have a metal one just loosely wrap the whole parcel in baking paper.

Quick, tasty and packed full of goodness, this tasty dish made with sardines and a fragrant caper dressing makes a perfect mid-week dinner dish.

This recipe can be made a day ahead.

Three of the finest fish on the market served up as carpaccio, tuna, kingfish and salmon each come with their own dressing to maximise the taste sensations of this dish.

It can be easy to dismiss making a curry as just too much trouble when you're tired, but this quick fish curry does exactly what it says on the tin! A great, quick and easy mid-week dinner that'll fire you up.

Hot-smoked trout is exactly what it sounds like, trout that has been cured in a hot smoker, a method that is used to preserve fish, meat, cheese and nuts while bestowing a distinctive flavour of wood-smoke.

The combination of crisp, salty pancetta and tendy, flaky fish fillets creates a delicious seafood dish the whole family will love. Drizzle with a dash of your homemade caper herb butter for a real flavour hit.

This Thai fish parcels recipe makes sure all the flavour cooks into the fish. If you can't buy kaffir lime leaves, substitute the young leaves from any other citrus tree. Serve the fish parcels with lime cheeks or a salad made from fresh pomelo or grapefruit segments.

This herbaceous and light Thai chicken and lychee salad is a study in contrasts, of both flavour and texture; tender and crisp, sweet and spicy, it's got it all.

You'll want to use the ripest tomatoes you can find to help give this fresh and yummy tuna, chilli and tomato spaghetti a real boost in the flavour department.

You can use any firm white fish fillet, such as ling or blue-eye, for this tasty fish with thai-style dressing.

A kind of variation on sang choy bow, these little parcels of spicy chicken salad in witlof leaves make a great starter or platter of finger food for a party.

If you fancy trying something a bit out of the ordinary, this Tahitian fish salad is simple to make and absolutely bursting with flavour. It makes a colourful and delicious lunch.

Steaming this Thai-style chicken draws the flavour of the seasoning right into the flesh of the fillet. If the silver beet leaves are small, use two per chicken breast. If kaffir lime leaves are unavailable, use 2 teaspoons of finely grated lime rind.

Redfish, usually sold skinned as fillets, is ideal for these fish cakes because of its delicate flavour. You can, however, use practically any mild-flavoured, skinless fish fillet.

This simple swordfish with Thai dressing should be cooked on a barbecue or griddle pan just before serving to help keep the fish at it's tender, juicy best.

Quick, tasty and packed full of goodness, this fragrant Asian seafood stir-fry is perfect for a weeknight lunch or dinner. You can use whatever combination of seafood you prefer, or even buy a ready mixed selection.

Light, fresh and tasty, these beautiful ocean trout sashimi rolls are the perfect finger food to pass around at your next party.

It’s important to buy sashimi-quality fish for this recipe. We used kingfish as well as the tuna and salmon in this recipe. Ask your fishmonger for the best sashimi-quality white fish available that day. Note

Packed full of flavour and zesty Moroccan spices, this creamy tuna and tomato wrap is perfect for a tasty work lunch that'll leave you totally satisfied.

Grilled swordfish with a tangy and delicious olive paste from Australian Women's Weekly.

You can use other fish of your choice. Mirin is found in the Asian section of your supermarket. You can use sweet sherry as a substitute. Note

We used blue-eye fillets in this recipe, but any white fish fillet will be fine. Moroccan seasoning is available in the dried herbs and spices section of most supermarkets. You might want to leave the nuts out of the couscous or you might want to chop them ­ depending on the age of your toddler. […]

Salted cod, also known as salt cod, baccalà, bacalhau, bacalao and morue, is available from Italian, Spanish and Portuguese delicatessens and some speciality food stores. It needs to be de-salted and rehydrated before use. Note

Watercress has deep green, clover-shaped leaves that have a peppery, spicy flavour. It is highly perishable and should be used the day it is bought. Note

You can buy butterflied sardines from most good fish markets, or get your fishmonger to butterfly the fish for you. To butterfly your own fish, buy an already gutted fish, slice down the length of the belly until just before the tail, place fish, belly-down, on a chopping board and roll gently with a rolling […]

Make the filling in advance, store in an airtight container in the refrigerator for up to two days. Note

If you don’t have a large enough oven tray to fit the salmon, ask the fishmonger to remove the head of the salmon for you. Salmon can also be cooked on a covered barbecue. Note

You need to cook about 1¾ cups of white medium-grain rice to get the amount of cooked rice required for this recipe. Note

The fish can be marinated and threaded onto skewers a day ahead, store, covered, in the refrigerator. You can use any large fish fillets or steaks, such as ling, gemfish, snapper, kingfish or silver warehou, for this recipe. Soak 12 bamboo skewers in water for at least 30 minutes before using to avoid scorching or […]

A Western-influenced Japanese rice dish with prawn and fish in a creamy sauce.

Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine how hot it makes the final dish and to suit your spice level tolerance. In Indonesia, particularly on Java, food is often wrapped in banana leaves before steaming or grilling ­a process called “pepesan”, which gives […]

We used bream fillets here, but you can use any firm white fish fillet, such as perch, blue-eye or ling, if you prefer. Note

Moroccan-smoked trout and chickpea wrap for a quick and healthy snack on the go.

The recipe can be doubled to serve 4; use two baking dishes for even cooking. Note

Any whole white fish would be fine to use in this recipe. Ask the fishmonger to clean and scale the fish for you. Use herbs such as tarragon, chervil, lemon thyme, dill and chives. Note

You will need to soak eight 25cm (10-inch) bamboo skewers in water for at least an hour before using to prevent them from splintering or scorching during the cooking process. Note

We used ling in this recipe, but any firm white fish fillet will be fine. Note