Roast White Fish with Fennel and Olives by Renee Lavin
This is one of our favourite ways to enjoy fish. Back home in Sydney I always use Blue Eye Trevalla or Barramundi, but you can substitute any moist, firm, white-fleshed fish. Try monkfish tails, sea bass or halibut. Don't be…
West African Fish Stew by Lynda Murray
This recipe has been passed down my Guyanese family for several generations. It has 5 ingredients plus coarse sea salt and olive oil, nothing more and certainly nothing less. This is a slow cook stew but well worth the effort.…
Goan Fish Curry
I cook a lot of curries, but this one stands out from the crowd as a bit special (thankyou Felicity Cloake). It takes quite a lot of ingredients and time, but the result is well worth the effort. You can…
A Family Business
John Cole Twenty-two year old Alex Bartlett has been in the fish business on and off for more than eight years. Which is pretty amazing for someone who doesn’t particularly like the taste of fish. “As a kid, I couldn’t…
