Inspired by the tradition of eating fish on Good Friday, we have a compilation of recipes to suit a wide range of tastes. If you feel competent in the kitchen and working with fresh seafood, give your hand a go at some of our fishy Chef’s recipes, or for those short on time and looking for less complex dishes, we have some suggestions for that too. Try a selection of both, seeking out the freshest options from the local seafood store, or pick just one main dish to feature at your table on Good Friday.
Sourcing sumptuous dishes from all around the world, Maeve O’Meara brings Russell Jeavons’ succulent snapper to you in her Food Safari series. This dish radiates freshness and purity with both the fish and vegetables retaining a lot of their original colour after cooking. With the fish standing upwards in the pan and the splay of Autumn’s harvests, guests are sure to be impressed when presented with such a feast.
From the king of seafood on New South Wales’ South East coast, Rick Stein, comes steamed abalone. If you dive for your own and cook this on the regular, step it up a notch with a few handy hints from Rick. If you have never even tried abalone before, take it slow and his guidance is sure to get you over the finish line.
It’s the end of the week, and Fridays are for pizza. Honour the fish on Good Friday tradition while keeping your pizza-eating habits in order with this gourmet take, adding clams on top of a sumptuous, red based sauce as created by Johnny. Put your faith in his experience – he’s been making pizzas since he was 12, after all.
The lucky guests at your dinner table who have a love for spicy foods are sure to enjoy a burst of flavours with these hot prawn skewers. Be sure to make enough – they’re bound to disappear quickly.
Barbecued octopus is a great crowd-pleaser with beautiful colours and a great texture. Without that fishy flavour, barbecued octopus makes a great starter to main dishes with stronger flavours.
Even the kids will love this one! Disguise how fishy your Friday really is with sumptuous bowls of spaghetti.
Compiled by Julie Johnson.