“Cod is a great fish to use in a traybake because its firm texture means that it doesn’t flake apart when you’re scooping it out. If you keep some frozen fillets in the freezer, then this dish is pretty much a storecupboard dish, too.” – Samuel Goldsmith. From The Tinned Tomatoes Cookbook by Samuel Goldsmith, published by Murdoch Books, $39.99, out now.

“Pescadillas is a traditional Mexican dish, originally from Acapulco, that showcases the vibrant flavours of coastal cuisine. When enjoying pescadillas, it’s common to squeeze a wedge of lime juice over to add a refreshing tang, as well as a side of Valentina sauce (a classic Mexican hot sauce, from specialist grocers – substitute your own favourite hot sauce) for those who like a bit of heat. These additions enhance the overall experience, bringing out the flavours of the fish and the accompanying ingredients while adding a zesty and spicy twist to the dish.” – Daniella Guevara Munoz.

This Asian-style fish is super fresh and super impressive. Bound to go down a treat.

Your classic salmon poke bowl is upgraded thanks to the crispy rice and red curry paste. It's tasty, full of texture and high in protein, healthy fats and fibre for a fully-loaded bowl that will fast become a new favourite.

Move over, parmesan. Cheesy pasta just got a very luxurious upgrade with Ellie and Sam Studd's creamy smoked trout spaghetti recipe. Here, the cheese experts create the ultimate savoury sauce with the French soft ripened cheese, Le Dauphin Double-Creme. This pillowy fromage literally oozes decadence and makes for a rich and buttery base, balanced with flakes of smoked trout fish and a sharp anchovy crumb. Pasta night just got a whole lot better.

This dinner combines roasted veggies, a creamy sauce and juicy salmon fillets all in one pan, a simple baking tray. Play around with the veggies, using more onions or fennel if you don’t have any leeks. Swap potatoes for sweet potatoes or parsnips. Throw in some Brussel sprouts… So many combinations can work to put your own name to this dish.

It's an edible version of the pie he grew up with.

"These wraps are an example of how building your arsenal of condiments can help you create layers of flavour quickly. I skewer the fish in between slices of lemon, which caramelises them into a new level of deliciousness when they’re grilled." – Tom Walton.

A Fish pie recipe in under 30 minutes? You bet! This recipe is an extract from 5 Ingredients – Quick & Easy Food by Jamie Oliver (Penguin Random House).

This recipe is just about the tastiest thing you can do with a couple of hunks of white fish, according to Matt Preston. This is an edited extract from The Simple Secrets To Cooking Everything Better by Matt Preston (Pan Macmillan, $39.99).

Oz-rock legend Jimmy Barnes shares a simple but very tasty Thai curry recipe from the brand-new cookbook he has co-authored with his wife, Jane.

Experimenting with global cuisines doesn't have to be daunting when you can whip up a Sri Lankan fish curry in 30 minutes or less.

For dinner-ready fishcakes, strong standout flavours are essential, says Yotam Ottolenghi.

Turn simple ingredients like canned tuna, corn, fresh fennel and herbs into a light lunch or starter your can serve at your next dinner party. 

"Cooking fish or seafood in a bag is one of the simplest and most delicious ways to prepare it – perfect for a fast midweek meal. This gentle cooking technique is also forgiving enough for novice cooks to try, as it makes it harder to overcook the fish."