Sixteen recipes from the people who cut the fish — weeknight dinners, something for a crowd, and the classics worth doing properly. No long ingredient lists, no special equipment, just the handful of things that actually make fresh seafood taste the way it should.
Pat every fillet dry with paper towel before it goes near heat. Surface water has to boil off before browning can start — that's the difference between golden and grey.
Fish carries on cooking off the heat. Take it out when the flesh has just turned opaque and flakes under light pressure — around 55°C for white fish, 52–55°C for salmon.
Weight tells you how many people it feeds; thickness tells you how long it takes. Roughly 10 minutes per 2.5cm in a 200°C oven works for almost any fillet.
That's a generous main-course portion of boneless fillet per adult. Whole fish needs roughly double, once you account for the head, frame and skin.
Come in and say how many people and how much time you've got, and we'll pick the fish, cut it to size and tell you exactly how to cook it.
