Tinned sardines, mackerel and anchovies are great store cupboard standbys – and they will be for years to come, so long as we fish for them sensibly
Hugh Fearnley-Whittingstall's lapin moutarde à la crème, Celeriac and cabbage with mustard mayo (celeri remoulade), Mustardy leek gratin with almonds
It's one of the most intriguing and versatile of herbs, yet when was the last time you saw it in a shop or even growing in someone's garden? Time to redress the balance …
Gurnard with melted onions and black olives: Fresh fish fillets, smothered in slow-cooked, sweet onions
Hugh Fearnley-Whittingstall's take on the quick, easy foil parcel method for cooking succulent fish is part of his series of healthy lunches
Homemade herring rollmops: Many commercial versions use brutally acidic vinegar that kills the flavour of the fish, so it pays to do it your.
Fish and Tomato Curry Recipe, healthy and easy to make
Yotam Ottolenghi recipes: grown-up fish fingers with caraway dipping sauce recipe, plus chilled almond and ginger soup
Hugh Fearnley-Whittingstall's pear and frangipane tart - "incredibly easy" apparently, ooh la la!
Mussel and smoked pollack chowder
Hugh Fearnley-Whittingstall's scallop ceviche recipe: 'This elegant starter is an exquisite use for scallops.' Photograph: Colin Campbell for the Guardian
Fish and Chips Weight Watchers recipe 3 Stars Ratings Value Prep time: 18 min Cook time: 35 min Other time: 0 min Serves: 4 Put this great British speciality back on the menu with our lighter version using polenta for a crunchy batter.
Honey and peanut butter booster bars recipe