Make it a fish and chips kind of night. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out October 25.

Make a double batch of pickled veg to keep in the fridge for up to two weeks for an easy dinner option.

A quick and easy answer to a classic Thai curry. Be sure to make extra paste to use another night!

Nothing brings the wow-factor to your next dinner party like this fillet of ocean trout. Delicious in every way.

This curry is packed full of flavour and works well with any firm, white fish.

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).

“Fish fingers, but not as you know them,” says chef and TV personality, Colin Fassnidge.

This fish stew is the perfect addition to any winter dinner menu. Serving with crusty bread is mandatory.

It doesn't get more classic than fish and and mushy peas. Add a good-quality tartare sauce for a nice tang.

Scrunched filo adds interest and texture to this creamy winter warmer.

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

It doesn't get much better than a hot-smoked salmon cake for truly easy winter dinner. Quicker than fish pie and just as delicious, you'll want to keep this recipe in your midweek repertoire.

“Choosing a whole fish is far more economical than buying fillets. While the bones are traditionally discarded, smoking them, as I do here, produces a wonderfully tasty condiment to accompany the fish and chips,” says chef Josh Niland.

This recipe really lets the flavour of the shellfish shine, says Colin Fassnidge.

Masterchef winner Elena Duggan knows the new year is about getting on track, and what better way than with her favourite fish served up in a salad built for optimum health?