This easy baked salmon recipe is the perfect main to serve the whole table, whether you're looking for a quick midweek dinner or an impressive lunch on the weekend. Ready in under 40 minutes, this fast salmon recipe pairs vibrant flavours of honey, mustard and lemon with the delicate and flaky fish, topped with a crispy parsley sourdough crust from your leftover loaf. Fragrant, light and easy to make, this baked salmon recipe is sure to be your next go-to.

"I love the contrast of the sweetness of seafood with a rich and hot curry. You want to find the right balance for you, so you can still taste everything, but get enough potency that it really amplifies all of the flavours and gets those tastebuds going! Here, this recipe celebrates South Africa’s love of chilli and the abundance of great seafood. I’d eat this simply with some flatbreads, but it would go well with rice, too." – Warren Mendes. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Photography by Toby Murphy.

“Usually, when I peel and clean prawns, I like to dip them in some heavily salted iced water, then quickly dry them off. This ensures they are well chilled, seasoned and clean.” – Alex Prichard

Enjoy the refreshing flavours these oysters offer with a simple lime and pink peppercorn vinaigrette that's sure to impress.

“I love saltiness with a robust white fish, hence the addition of bacon to elevate a classic fish pie.” – Matt Preston

"A quick, tasty, low-carb midweek meal that still looks impressive." – Lucy Nunes

"A sophisticated twist on the traditional croquette, combining the rich flavours of blue-eye trevalla with the delicate crunch of pistachios and the creamy tang of labneh." – Dominic Smith

Does it get more Italian than this? This classic spaghetti dish with prawns, garlic, olive oil and chilli is simple enough to become a weeknight or weekend dinner favourite, but tasty enough to take your tastebuds on a Mediterranean holiday.

These scallops are bound to impress at your next dinner party.

"A symphony of tastes and textures, blending the briny essence of the ocean with the nutty undertones of couscous." - Yotam Ottolenghi Recipe note: You’ll need a large frypan with a lid.

If you're looking for a fresh, elegant side for when you're next hosting, this coral trout ceviche from Mark LaBrooy is a clear winner. This delicious seafood recipe is the perfect light entree that can be served just minutes after prepping the fish, which can be substituted for kingfish. A vibrant citrus dressing lifts the delicate flesh while a velvety-smooth avocado mousse adds some colour while complimenting the silky texture of the dish.

“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.

Oysters are made to be enjoyed all year round, and this easy oysters kilpatrick recipe proves it. Crispy matchsticks of salty bacon balance the fresh, creamy flavour of the oyster, offering two contrasting textures that blend seamlessly together. Perfect to make when you're entertaining, or even as a quick starter to toast with Champagne, this classic seafood recipe is one you'll keep returning to.

Inspired by stories of eating fish tacos on the Californian coast, Rick Stein comes up with the perfect recipe for summer. This recipe is an edited extract from Rick Stein's new cookbook, The Road to Mexico, Penguin, $49.99.

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