A whole roasted fish is a stunning addition to the table no matter the season. Here, we've rubbed the skin with a mix of warming spices that are well-suited to cooler temperatures.
Escalopes are great for cooks in a hurry. This recipe makes the most of this thin cut by cooking them on one side only and achieving a wonderful texture in the process. Win-win.
Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.
This simple appetiser is big on flavour, contrasting salty anchovies with the sweetness and bite of tomatoes. Every bite is like a taste of Italian summer.
The chef of award-winning Sydney restaurant Saint Peter isn't content with shaking up the seafood restaurant genre. With his new fishmonger, Fish Butchery, he plans to transform the way fish is sold, bought and cooked at home too.
A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.
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