A simple, one-pot fish stew of Portuguese ancestry cooked in the style now typical in Goa. Bread essential!

With vibes of a calçotada, Romesco sauce graces a plate of chargrilled fish and chargrilled spring onions for a smoky, simple plate.

British summer on a plate: sea bass gently poached in a court bouillon, served with a dill & lime mayonnaise and a broad bean and pea crush.

Grilled or pan-fried sea bass fillets served with thinly-sliced Florence fennel poached in an aromatic consommé.

Black bream coated in a cooked Keralan spice paste and baked in the oven in a banana leaf packet.

Sambal Matah, a fresh Balinese "salsa" dresses a marinated and baked black bream to make a dish evocative of the Indian Ocean.

A Middle Eastern dish of fish cooked with rice and onions and spiced with cumin.

A very simple one-pan dish of fish cooked with meltingly soft, slow-cooked onions and chopped black olives.

Grey mullet is an underrated fish. Which is a shame because, with most treatments, is just about as good as sea bass and for a fraction...

Roughly this time last year Les emailed me to report that he had had a winning time scooping up a haul of large gurnard and invited me to...

I wrote in a post not so long ago that I had asked a friend from Hong Kong what his favourite seafood dishes were from back home. His...

Sea bass seems to be commonly selected as the fish of choice for a ceviche-style recipe, but there are cookery writers out there...