Swordfish has a distinctive, firm, meaty texture, but can become dry if grilled. Here it is steamed with vegetables and spicy Thai flavourings in paper parcels to ensure the flesh stays tender and succulent.
Spiced cod and basmati rice are baked together to make this traditional Indian one-pot dish. Try serving with grilled poppadoms and Brussels Sprouts with Mustard and Cumin (on this website).
This garlicky seafood stew is packed with mussels, seabass and prawns. It's beautiful colour comes from the cooked tomatoes and saffron.
This classic Spanish favourite is always enthusiastically welcomed at the dinner table by seafood lovers. This version is packed with colourful red and yellow peppers, asparagus and peas, together with large, succulent tiger prawns and chunks of red mullet. Serve with a green salad for a memorable Mediterranean-style meal.
Cooking fish – traditionally by frying – and then submerging it in a ‘souse’ is a very tasty way to prepare it, and was once a means of preserving. Here sardines are grilled and marinated, then served on a Moroccan-spiced couscous, chickpea and pepper salad. It is a perfect prepare-ahead dish for summer entertaining.
Here's a really simple supper dish of smoked haddock with a crispy topping of sliced potatoes finished with cheese. Preferably, choose undyed smoked fish fillets – a pale gold colour rather than the tan-coloured dyed fish. Peas and leeks add vitamins, minerals and fibre.
Succulent salmon steaks are rich in heart-healthy fats. Here they are oven-baked on a luscious bed of sliced tomatoes, aubergines and potatoes and served with a light lemon mayonnaise. If liked, put some garlic bread in the oven as a tasty accompaniment.
Hearty one-pot dishes like this are great for family and friends. use any firm-fleshed fish and serve with crusty bread.
Cooking the fish in layers with sliced onions, potatoes and tomatoes gives this satisfying casserole a different feel to a classic fish stew.
Mussels are great value and there's nothing better than sitting down to a huge bowlful, and mopping up the sauce with chunks of baguette.