Angling for a new take on fruits of the sea? With more than 300 recipes featuring the A-Z of fish, there’s sure to be something here that catches your eye.
What's super-hot, wrapped in paper and goes great with those squishy takeaway containers of sauce?
This is such a fun way to celebrate summer and relive a few childhood memories. And I’m betting it’ll be the best damn fisherman’s basket you’ve had in years!
The salad is a wonderful accompaniment to the simply cooked fish, but it could easily be made into a stand-alone dish for lunch with some fresh ricotta.
Baked whole, poached in milk or folded into soft tortillas, fish is versatile and delicious. Matthew Evans' tips make it even easier to enjoy fish more often.
Mustard seeds, fennel seeds, chilli and coriander are just a few of the reasons why this Zambian fish pie will leave an impression.
It can be as simple or as complicated as you like, but a good fish pie is right at the pointy end of the comfort food pyramid for me.
This is my modern take on ceviche - fish that has been cured with lime juice.
Robatayaki translates to “fireside cooking”, where meat and vegetables are slow-cooked over a charcoal grill.
This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.
Sardines are a quintessential Spanish delicacy. Fresh sardines are a revelation. Try them simply fried with a garlicky mayonnaise.
A simple dish using fresh sardines served with a vibrant bread and parsley sauce.
These crunchy fish nuggets are fragrant with lemongrass and kaffir lime, with punch from homemade red curry paste.
The best parts about sayadieh, the classic Lebanese fish and rice dish, are the caramelised onions and aromatic fish stock used to cook the rice.
Simple and spicy, there’s nothing not to love about this Malaysian classic. If you prefer, you could use an oily fish, say mackerel or even tuna steaks. You...