Whole flounder very simply pan-fried and served with melting discs of flavoured butter.

A dish based on an infamous Vietnamese recipe of fish marinated in turmeric and fried with dill and spring onions and peanuts.

East meets West in this unusual but very accomplished "fusion" dish of scallops from a very popular Japanese chef.

An innovative dish of oysters lightly poached in an aromatic cider broth and surely an enticement for the oyster-shy.

Thinly sliced raw fish served with a spicy Korean dipping sauce consisting of Guchujang, rice wine vinegar and garlic.

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

Whelks marinated in a highly fragrant Thai chilli sauce and served on a lettuce leaf lined with mint and garnished with coriander.

With the clam fishery open and the tomato season upon, this is an ideal and simple, summery tray bake.

A Spanish legend of a dish prepared according to a classic formula. A delicious and sunny way to enjoy lobster.

Razor clams, so popular among the south-east Asian customers of the market stall are given a Chinese treatment, stir-fried with black beans.

Celebrating spider crab in a Spanish dish of rice cooked in stock from the shells and brown meat, finished with the exquisite white meat.

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

Gently-spiced brown crab meat in puff pastry, twisted and baked until golden brown and ideal to accompany a champagne cocktail.

Simplicity itself found in a "lobster salad" from Sardinia to be enjoyed with a glass of Prosecco.

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

The national dish of Singapore, crab pieces are stir-fried in a sauce of garlic, ginger, soy sauce and tomato ketchup. Napkins essential!

Brown crab meat filled steamed dumplings and a brandy-spiked dipping sauce make for a novel and delicious Dim Sum plate.

Lobster dressed in a sauce which appears to have originated in the 19th Century and without question the best sauce for lobster in my view.

Very fresh scallops and Romaine lettuce combine in a delicate and delicious pasta dish.

A delicate way to cook a whole Dover sole, brill or other flat fish in the oven.