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Seared Salmon Fillets with Puy Lentil Salsa

This is a wonderful way to cook salmon: easy and quick, giving a golden crusted outside whilst staying beautifully moist within. The lentil salsa is best made a few hours ahead to give all the flavours a chance to develop.

Gratin of Fish Dieppoise

This is a take on a classic old Normandy recipe – I think the original was made with sole. Here I've used tail end of haddock but any white fish of your choice can be used.

Oven-roasted Fish with Potatoes and Salsa Verde

This recipe is delightfully different. Chunks of skinless cod fillet are good in this, but any firm, thick white fish could be used – chunks of monkfish tail would be particularly good for a special occasion.

Flaky Fish Pie

This is a wonderful recipe that transforms the humble haddock, cod or whiting into something really special.

Buttery Kedgeree

This was a typical breakfast dish in the days when grand Victorian breakfast dishes were spread out on handsome Victorian sideboards. Nowadays it is a very good lunch or late supper dish.

Luxury Fish Pie with Rosti Caper Topping

This is a perfect recipe for entertaining and wouldn't need anything to go with it other than a simple green salad. The fish can be varied according to what's available as long as you have 21/4 lb (1 kg) in total.

Chinese Steamed Trout with Ginger and Spring Onions

As with salmon, trout is slightly higher in fat, but still very low compared with meat. The fat in both trout and salmon is the good kind we all need to include in our diets. If you're wondering what the pink bits are in the photograph, they're pink spring onions, which looked very pretty the day we took the picture!

Thai Fish Curry with Mango

You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it. You can also make this using 1 lb 8 oz (700 g) of raw, peeled tiger prawns, added in place of the fish.

Gratin of Dover Sole with Broccoli, Leek and Gruyere Sauce

Gratin of Dover Sole with Broccoli, Leek and Gruyère Sauce

If you like the idea of a brilliant supper for two in about 20 minutes flat look no further than this princely fish cooked with vegetables in a creamy sauce.

Mediterranean ‘Red’ Grilled Fish

For this week's recipe I've discovered an ace hero ingredient – or rather Lucy (our top of the pops chef at the football club) has. Tesco's Sweet Red Pepper Tapenade is a whiz of an ingredient – a thick, concentrated mixture of red peppers, sun-dried tomato paste and virgin olive oil.

Steamed Trout Fillets in Lettuce Parcels with a Thai Stuffing

This is an extremely simple, extremely quick recipe that tastes positively five star. If you want to prepare it a couple of hours in advance, wrap the stuffed fillets in foil, keep them in the fridge and just wrap the lettuce leaves round before steaming.

Roasted Monkfish with Romesco Sauce

This recipe was given to me by Clare Hunter, a very talented person who used to cook for private dinner parties on an old Thames sailing barge. The pungent, nutty romesco sauce makes a perfect partner to monkfish and this would be an ideal recipe for entertaining.

Oven-roasted Tilapia with Mango and Pawpaw Salsa

Tilapia is a very attractive fish and delightfully self-contained – each one makes a perfect serving for one person and the exotic fruit salsa accompanying it makes the whole thing a very bright, colourful meal.

Monkfish with a Lemon Pepper Crust and a Warm Lemon Anchovy Vinaigrette

Monkfish is ranked with lobster in terms of luxury, but I think its succulent juicy flesh has more going for it in many ways – especially in this recipe with its crusty edge and sublime combination of flavours. No one who eats it will believe how very simple it is.

Pizza-topped Fish Fillets

This is a good family recipe and provides quite an interesting way of offering fish to children. Young-at-heart adults have also been known to sing its praises. You can use Greenland halibut or hoki instead of cod or haddock.

Char-grilled Squid with Chilli Jam

We have a tradition with some close friends that involves always having Easter Sunday lunch at Yetman's restaurant, Norfolk, where they serve my absolute favourite kind of food. The chilli jam will keep in the fridge for up to three months, and is also wonderful with sausages.