http://cuisine.com.au/recipe-finder/fish-recipes Catch of the day, great fish recipes for entertaining or just at home. en-au http://cuisine.com.au/recipe/japanese-noodle-salad-with-wasabi-yogurt-dressing The combined yoghurt and wasabi makes a perfect Japanese inspired dip. Serve with seaweed rice crackers and ice cold Japanese beer. http://cuisine.com.au/recipe/soused-fish-with-saffron-and-onions This isn't really a "pickle" - the fish is first fried then marinated in a sweet and sour sauce of onions, vinegar and sugar. It's very delicious. http://cuisine.com.au/recipe/Swordfish-baked-with-herbs This is a beautiful dish that works equally well with tuna, Spanish mackerel or swordfish. Rosemary is an unusual herb to use with fish but in this case adds a subtle, savoury character. http://cuisine.com.au/recipe/Pan-fried-flounder-with-brown-butter This dish is a bit of a classic; the combination of nutty brown butter, lemon and parsley is great, and the almonds give it texture. http://cuisine.com.au/recipe/Black-bean-and-ginger-sauce-for-steamed-fish This pairing of delicate Chinese flavours is easy and quick to prepare and teams well with most fish. Try salmon, blue-eye or hapuka. http://cuisine.com.au/recipe/Fish-and-shellfish-soup-with-saffron-and-fennel This is a kind of bouillabaisse - a robust and rustic soup of fish, crab, mussels and prawns, flavoured with orange, fennel and saffron. The flavours are beautiful and gutsy, and the dish is quite simple to make. The important bit is to first make a rich stock from fish bones and crab, as this gives the soup its oomph, and to use only the freshest seafood you can find. Then enjoy with crusty bread and a dollop of garlicky aioli. http://cuisine.com.au/recipe/Escoveitched-Murray-cod If Murray cod fillets are not available, use fillets that are quite chunky, such as blue-eye or snapper. http://cuisine.com.au/recipe/fish-with-fennel-and-peas At Fifteen the roasted sea bass came on a bed of beautifully sticky braised fennel combined with fresh peas. The grilled sole was perfection and with it an unknown marsh grass, tender and sweet, and succulent spring greens. Here is a local adaptation. http://cuisine.com.au/recipe/Baked-snapper A sensational, winter evening warmer. http://cuisine.com.au/recipe/Salmon-with-ginger-lime-and-mushrooms With kitchen renovations underway, I have been having fun finding alternatives, come dinner time. Whilst the jaffle iron and the rice cooker have provided relief, the real breakthrough, however, has been learning to use the microwave. I am having fun experimenting. My salmon dinner this evening was a great success and I could not resist using up extra cooked tomato as a bed for the fish. I may have to return to this topic in a few weeks after I try some more ambitious dishes. http://cuisine.com.au/recipe/ocean-trout-and-fennel-salad The raw fennel, sliced thinly, adds a clean, crisp texture and the roast fennel brings richness with its caramelised flavour.