If you haven't tried seaweed butter on fish, you must do. “We source our fish directly from our fisherman, Justin Cicolella, who is part of the Fair Fish community-supported fishery,” says Oliver ...

Fish makes an ideal summer dinner, but finding interesting ways to serve it is an eternal struggle. This simple but delicious recipe from one of our favourite new cookbooks is perfect for a mini ...

Here’s an Oregon spin on the creamy, dill-flecked bagel topping found in every New York Jewish appetizing store (aka “appy”), but instead of using whitefish from the Great Lakes, it uses local Pacific ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. As with all fish, freshness is crucial. Whenever possible, choose whole whiting and only then ask ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Pre-heat oven to 170C. Cut eggplant in half lengthways. Score and place in a tray. Sprinkle with ...

Whiting is a great fish and can be used as a substitute for hake and haddock in most recipes. It is surprisingly simple to cook, packed full of goodness and absolutely delicious. Place the whiting on ...

Named for its process, 'á la Colbert' means to trim and present a fish – often an inexpensive one, such as whiting. Traditionally, the fish is crumbed and fried, then served with herbed butter. You ...

Traditionally, this dish is made with sardines, but here we are using local southern whiting because it's in season and plentiful. You can use other varieties. It's also light and delicate - perfect ...

Australian Gourmet Traveller recipe for crumbed King George Whiting and sauce gribiche by Matt Moran This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran. Fish and chips always remind ...

Crumb fish (it's great if you just crumb the flesh side only). Heat oil to approximately 180C and cook fish for about 1 minute in batches, remove and place onto kitchen paper to drain. Toss salad ...

“The key to smoking your own fish is to marinate it first so the moisture is drawn out of the flesh and the smoke can penetrate,” says head chef Oliver Gladwin. “In this recipe we are serving the ...