Barramundi is possibly Australia’s most iconic native freshwater fish. The wild variety has a clean, sweet earthiness and firm texture. Grilled, the skin turns crisp and glassy, its natural oils protecting the succulent flesh. – Lennox Hastie.

Barramundi is the star here, complimented with a mix of spices and herbs.

“This simple and light take on peas à la Française works well with pan-fried fish” – Colin Fassnidge. Crisp barramundi with brown butter and capers.

Barramundi is the star here, complimented with a mix of spices and herbs. Barramundi, lemongrass and lime leaves

Soak the cashews the day before you want to make this recipe, so they’re ready to go whenever you are. This recipe is an edited extract from Yummy Easy Quick by Matt Preston, $39.99, Pan Macmillan, out 31 October. Pea and broccoli pesto with crispy-skinned barramundi

For her final delicious. column, Billie McKay puts a modern twist on the ‘80s Aussie barbecue classic – the cob dip. Whip it out at your next get-together for smiles all-round. Barramundi cob dip

A celebration of native Australian ingredients. Chia-crusted barramundi with chickpea puree

A crispy fish dish you can put together in minutes with an oh-so-tasty, healthy Vietnamese dressing. Crispy skin barramundi and vietnamese slaw

Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through. The caramelised lemon is a real sweet-sour concoction; adding the fresh ginger and lemon thyme at the last minute balances its flavour beautifully. Pan-roasted barramundi

Katie Quinn Davies says that these fish tacos are a cinch to prepare, packed with flavour and pretty healthy too (as long as you go easy on the sour cream). Barramundi tacos with black quinoa and corn salsa

Curried green banana adds an unexpected kick to this flavour-packed dish. Find the recipe here.

This crowd-pleasing main is perfect to serve when entertaining family and friends all summer long.

The perfect healthy weeknight dinner. Polenta and herb-crusted barramundi

Matt Moran’s grilled barramundi with pea salad and eschalot dressing is an easy, delightful, healthy option to answer that nagging dinner question.