Can’t get to the Mediterranean on hols? Barbecue some sardines and you will be transported.

A new series of posts for fish Friday. Here’s a classic.

Japanese style barbecued skewers of tuna and babycorn with ponzu sauce

This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canapé.

This is a staple of the Basque region of Spain. It seems in every way a bit foreign or difficult. But it’s basically fish in a parsley flavoured sauce. It’s a good recipe to learn as you can swap around the ingredients endlessly to suit your taste and budget.

I’ve posted another recipe for fish taco using salmon. This versions has a developed sauce which is rather like a Mexican tartar sauce. I’ve also added street-style corn on the cob which is a perfect accompaniment.

Mild Thai fish cakes that can be made without a processor or deep fryer! One of a series of easy and flavoursome half hour family recipes using 10 ingredients.

A simple way to cook trout – and prehaps the best.

One of a series of easy and flavoursome half hour family recipes using 10 ingredients.

Chermoula is a North African marinade and sauce. It tastes great and is very versatile – like a spicy salsa verde that can be used for roasting any fish and white meat.

Dad made these for my girlfriend and mum at the weekend. A very pleasant surprise before dinner — with caviar!

‘One of the best Thai Green Prawn Curries I’ve had and packed full of Thai flavours. It’s a simple dish, and a quick one to rustle up after work for the family.’

‘With all the Mediterranean weather we are experiencing recently – what better time to serve up a fresh al fresco seafood pasta.’