Ocean Trout with Spicy Onion Sauce

Ocean Trout with Spicy Onion Sauce Cooking fish almost entirely on the skin protects the delicate flesh, keeping it moist and succulent. The skin usually ends up a bit charred and looking slightly the worse for wear, so I usually present the fish flesh side up. The skin still tastes great and, if you like […]

Grilled Swordfish with Salmoriglio

Grilled Swordfish with Salmoriglio Swordfish (pesce spada) is one of the most popular fish in the Mediterranean and in southern Italy it’s often served with the classic olive oil and herb sauce, salmoriglio (see video below). It has a wonderful meaty texture but tends to dry out and soften if over cooked, so resist the […]


Salmoriglio Salmoriglio is a simple southern Italian sauce based on olive oil, lemon, garlic and herbs, traditionally oregano. Parsley is often included and sometimes a little finely chopped rosemary or thyme, some recipes add a little anchovy too. Most cooks simply whisk all the ingredients together but, in The River Café Cookbook, Rose Gray and […]

Snapper with Pine Nut & Herb Stuffing

Snapper with Pine Nut & Herb Stuffing I didn’t really care for stuffings until I cooked this snapper with pine nut & herb stuffing, inspired by a dish Giovanni Pilu served me. Herbs, including rosemary, thyme and oregano grow wild throughout Sardinia and are known as ‘erbette di campo’, herbs of the field. They add […]

Salmon with Fregola Salad

Salmon with Fregola Salad Like fregola?You’ll love my online Italian cooking class featuring the food of Sardinia! This baked salmon with fregola salad is a great dinner party dish as it’s both easy and impressive. The fregola salad was taught to me by chef Giovanni Pilu, from Pilu at Freshwater, who usually serves it with […]

Albondigas de Atun

Albóndigas de Atún (Tuna ‘Meatballs’) Albóndigas, meatballs, are a classic part of the Spanish tapas repertoire and are also popular in Mexico where they’re served in soup. As a tapa they’re usually coated in a thick tomato sauce, I love to add a pinch of smoked paprika (sweet or spicy, depending on who I’m cooking […]

Involtini di Tonno

Involtini di Tonno Tuna is a great pescatarian alternative in red meat dishes, especially ones like a classic Italian involtini where it’s wrapped around a tasty filling and poached in a rich tomato sauce. Traditional veal involtini often includes meat in the filling, but cheese, herbs and umami-rich porcini make for a delicious vegetarian stuffing […]

Baked Salmon with Fennel & Orange

Baked Salmon with Fennel & Orange Fennel, oranges and oregano are delicious flavourings for almost any seafood and I especially like them with a thick piece of crisp-skinned salmon. If you don’t like eating salmon skin, still cook the fish with the skin on as the oils add flavour to the flesh and help keep […]

Caribbean Fried Fish

Caribbean Fried Fish My recipe for Caribbean fried fish came about when I wanted a pescatarian-friendly version of Paul Carmichael’s Bajan fried chicken. Crumbed pan-fried flying fish is a specialty of Barbados and I think flathead makes a great alternative. You’ll only need about half the Green Seasoning for this recipe, keep the rest in […]

Cicciones with Pork Ragu

Cicciones with Pork Ragu Like bottarga?You’ll love my online Italian cooking class featuring the food of Sardinia! I love the chewy texture of cicciones with pork ragu. The name of this rustic Sardinian pasta means ‘little fat ones’, which is so appropriate! This is the same pasta dough used to make lombrichi, the ‘worm-shaped’ Sardinian […]

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