With garlic butter too.

A modern take on the Bengali favourite by a talented Firedoor chef.

A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.

The easy fish dinner that's all crisp and crunch.

White fish and black olives – what a team.

The roast fish dinner that's guaranteed to make a splash.

Brodetto has come a long way from its humble beginnings a fisherman's stew, writes John Irving. Today, variations on the traditional staple dot Italy's Adriatic coast.

This south Indian curry sings with coconut, fragrant spices, and the freshest of fresh prawns.

The spaghetti alle vongole con burro from London's River Café doesn't skimp on indulgence.

The Italian-American classic, updated.

Australian Gourmet Traveller recipe for swordfish with agrodolce sauce.

We've found our new favourite way to eat mussels.

"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey.

The New Zealand chef's recipe calls for confit octopus that's then slow-braised and barbecued for maximum flavour.

Eat a rainbow.

For a fast and easy midweek dinner, barbecued calamari does the trick.

Add a little luxury to your weeknight dinner.

There's crunch and freshness in every mouthful.

Barbecued cobia. Tomatoes, fresh as can be. This is your go-to fish dish for summer.

A fresh take on steamed mussels.

A nostalgic dish by chef Matt Germanchis.

Dhal is the ultimate comfort food and, in this version, coconut milk adds richness to the dish.

Turn up the heat with this fragrant tom yum-style soup.

Summer's greatest hits, all in one bowl.

The perfect dish to whip up after a day at the beach, according to the Stanley chef.

An ideal summer starter that's all zing and spice.

And that’s a wrap – the perfect self-serve summer dish.

Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.

A luxurious summertime starter.

Essentially a mini rolled croissant, topped with spring herbs and the freshest scallops you can find.

Mediterranean in minutes.

For best results, find the freshest of fresh scallops.

A seafood dish that sings with spring.

Add a squeeze of lemon and you're set.

"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.

A winning dish that brings classic flavours and simple comforts together in a single bowl.

A dish from China's Chiu Chow community that makes the most of the top-shelf fresh fish.

A fresh, simple and easy seafood dish from the long-standing Melbourne restaurant.

For when you want something fast, and a little bit special too.

This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.

A decadent dish by mainland standards, perhaps; but not so much in the lobster- and abalone-rich waters of Hobart, according to the Franklin chef.

Love garlic? Love prawns? You'll love this.

Butter – especially this sweet-salty seaweed butter – makes everything better.

Sushi master Chase Kojima of Sydney’s Sokyo restaurant reveals the key steps to this freewheeling deconstructed sushi.

No recipe secrets here. This crowd favourite just needs fresh fish, clean oil and this easy batter.

The legendary chef's take on a Cantonese classic.

Andrew McConnell's all-time favourite fish, pan-fried with a classic combo of butter and onions.

Everything tastes better on flatbread. Even sea urchin.

No gemfish? No problem. Any firm, white-fleshed fish – trevally, say – will work here.

When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.

A luxurious soup that's a cinch to pull together.

This ancient Roman staple is enjoying a renaissance in modern kitchens, from René Redzepi’s beef-based version to restaurant Pipit's vegan green garlic sauce. Plus, a recipe for garum fish stew by Sydney's Pendolino.

Sure, it's messy to eat. That just makes it more fun.

Serve the charred cuttlefish with a classic salsa verde, sopressa piccante and new potatoes, and you've have an impressive entrée on your hands.

Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?

How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.

A quick pan-fry in butter, a simple side of mushrooms and green beans – dinner done.

Cauliflower rice makes a fine alternative to the real thing, adding extra nuttiness to this fragrant Indian-style prawn curry.

A classic recipe by chef Daniel Pepperell, with the punchy, salty hit of bottarga.

An extra-fishy version of Sicily's pasta con sarde, with a sardine and anchovy salsa spooned atop the swordfish.

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

The perfect grilled prawn lies in the dressing – and this one's a winner.

If you haven't tried seaweed butter on fish, you must do.

The Laura chef cleverly pairs sweet steamed mussels with a spicy, super-savoury topping.

Need an easy fish dish for a dinner party? Laura's head chef shows you how.

There's no better way to celebrate summer than firing up the barbecue and roasting a whole fish.

Make your own harissa? It's easier than you think.

If you haven't tried the Carribean's herb-packed sauce chien, what are you waiting for?

This summery spin on lox and bagels is a breeze to make.

A crisp summer salad, paired with still-warm roasted ocean trout.

You can't get past the classic pairing of mussels in white wine.

Match sea-briney oysters with the herby high notes of tarragon and chives.

Fried in its own ink, the calamari takes on a deep-purple hue and a surprising, almost-sweet flavour.

Part chirashizushi, part poke bowl, all-round fresh and fast flavour.

A summer-table centrepiece from the head chef of Sean's in Bondi.

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

Curing fish is easier than you think.

Fact: fried-shallot butter makes everything taste better.

Nothing beats a classic battered fish burger. Don't forget the tartare sauce.

This modern take on the classic Vietnamese street-food dish will be ready in a flash.

Throw this whole fish, done Vietnamese-style, on the barbie.

With shellfish and mildly salty samphire, this dish tastes like the seaside.

Throw an ... oyster on the barbie? Don't knock it 'til you try it.

Dan Hong shares his recipe for a stunning main course of crab stir-fried with Chinese flavours such as ginger, spring onion and XO sauce.

Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.

Roasted mud crab dressed with its own juice, then enlivened even more with tangy mayonnaise - does lunch get much better than this?

Sometimes it pays to keep it simple. Toasty bread, butterflied sardines, agrodolce. Dinner done.

The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.

The foolproof combination of white wine, garlic, seafood and tomato is employed here for a super-quick weeknight dinner.

A pasta dish that's best served on special occasions.

Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

Why not turn the lobster roll into a transseasonal snack by serving them hot?