SUSTAINABLE SEAFOOD RECIPES

Whole roast yellowtail: Score the skin. Season the fish and place ½ a sliced onion, 3 fennel sprigs, 2 rosemary sprigs and 2 oregano sprigs inside the score lines. Drizzle with 2 tbsp olive oil and 1½ tbsp lemon juice. Place the fish on to a baking sheet and roast for 30 minutes at 200°C until cooked.

Asian-inspired angelfish: Season the fish with salt and pepper. Rub 2 minced garlic cloves and 1 tsp minced ginger over the fish. Whisk 3 egg whites with 2 tbsp soy sauce and baste the fish. Sprinkle with panko breadcrumbs. Heat the oil in a wok over high heat and fry for 6–8 minutes per side until golden and crispy. Garnish with coriander.

Herb-stuffed carpenter: Get your fishmonger to butterfly your fish. Stuff with cooked herbed couscous and lemon slices and secure with string. Make a dressing by mixing together 3 minced garlic cloves, a ½ cup chopped mixed herbs, 3 tbsp olive oil, and the zest and juice of 1 lemon. Bake for 15 minutes at 200°C and serve with herb dressing.

Easy salt and pepper squid:

Mix 60 g flour, 60 g cornflour, 1 tsp freshly ground black pepper, ½ tsp sea salt and ¼ tsp white pepper in a bowl. Toss 450 g cleaned squid in the flour mixture and shake off the excess. Deep fry until golden brown and crispy, drain and season to taste.

Wine-steamed mussels: Melt 2 tbsp butter in a large pot (with a lid). Fry 3 cloves chopped garlic then add ¾ cup dry white wine and 1 kg cleaned mussels. Cover and steam for 2 minutes. Stir in ¼ cup chopped parsley and steam for an additional 2–3 minutes until the mussels have opened. Serve with a squeeze of lemon and crusty bread.