Good Friday is for good fish, and for your Easter feast we have you covered from snacks through to sides of cured salmon and traditional Good Friday white fish recipes to boot.
To start, there’s smoked trout pâté, perhaps, or Jacqui Challinor’s delicious kingfish ceviche with avocado and finger lime. For an Easter showstopper, you could do worse than the impressive of beetroot-cured ocean trout. For some truly autumnal flavours, turn to cooking snapper fillet with mandarin and fennel sauce. Plus, our fancy riff on fish ‘n’ chips with baked barramundi and crispy potatoes is always a winner with a generous squeeze of lemon juice.
Looking for easy fish recipes? Check out Toby Wilson’s fish taco recipe in the video above for a festive Good Friday evening.
Time to go fishin’ – here are our best fish recipes to make (and eat) this Good Friday.
Baked barramundi with pepperleaf mayonnaise
Hellenika’s Corfu bianco with John Dory, potato, onions and lemon
La Casita’s whole barbecued fish with sour-orange glaze
Sand whiting with caper and parsley butter
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Pasi Petänen’s potato dumplings with XO trout
Whole snapper with orange and pistachio sauce
Coral trout with saffron and Sherry-roasted onions
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Jacqui Challinor’s kingfish ceviche with avocado and finger lime
Beetroot-cured ocean trout with buttermilk and soft herbs
Bar Rochford’s garfish with sauce chien and habanero
Grilled tuna salad with egg, asparagus and anchovy vinaigrette
Sean Moran’s poached Murray cod with dill
Flaked trout, blood orange and fennel salad
Monique Fiso’s grilled fish with herb dressing
Giovanni Pilu’s trout with white wine and rosemary
Rainbow trout with almonds, bacon and green beans
Saint Peter’s cured ocean trout, fennel crème fraîche and brioche toast
The Summertown Aristologists’s whiting with seaweed butter
Ricky & Pinky’s steamed snapper with coriander and ginger
Barbecued whole fish with lemongrass and lime leaves
Smoked ocean trout with beans, peas and mint
Roast snapper with mandarin and fennel sauce
Luca’s steamed trout with seaweed butter
Grilled salmon chops with asparagus and lemon relish
Slow-cooked ocean trout with peas, and Meyer lemon and fennel salsa
Snapper with corn salad, burnt butter and shredded nori
Frank Camorra’s dorada al fondo con patatas (marinated whole snapper baked on potatoes and peppers)
Roast ocean trout with cucumber and preserved lemon salad
