Tonno alla Griglia con Salmoriglio There is something incredibly honest about a dish where every ingredient has a job to do. With this Tonno alla Griglia, we are not hiding
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By Joel Mielle

Chargrilled Sardines on Toast Most people walk straight past the tinned sardines at the supermarket. Their loss. This is smoky chargrilled sourdough, whole sardines straight from the tin, lemon, chilli
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By Joel Mielle

The Italian Fish Dish That Changed How I Cook Coastal Italian cooking has a quiet weight to it that no gadget or clever technique can touch. When you stand over
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By Joel Mielle

Twenty Minutes to a Sun-Drenched Terrace in Palermo Twenty minutes. That’s all it takes to land yourself in Sicily. There’s something almost unfair about swordfish done this way. The moment
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By Joel Mielle

The Secret to Perfect Crispy Salmon Skin Every Time   If your salmon skin always turns out soggy and grey, this is the recipe that fixes that. Three small changes,
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By Joel Mielle

I’ve never been a fan of heavy batters that hide the flavour of the fish. For me, this potato-crust technique is the perfect middle ground. It’s how I get that
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By Joel Mielle

Stop serving boring oysters. This Thai Lime Chili Oyster twist hits the perfect balance of sour, spicy and salty, clean flavours that actually let the oysters shine. I tested both
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By Joel Mielle

If you’ve only ever had frozen gyoza, this will completely change your mind. These restaurant-quality Japanese dumplings are little parcels of joy, crispy on the bottom, soft on top, and
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By Joel Mielle

This is steamed salmon done right, tender and silky, sitting on a bed of buttery leek confit with a hit of dill and lemon. It’s the kind of healthy, simple
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By Joel Mielle

White fish topped with a silky, yolk-rich chive aioli then broiled to a golden crust. This is the kind of fish dish you’d expect in a French bistro, but you
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By Joel Mielle

Hot-Honey Harissa Shrimp Flatbreads are here to wake up your weeknights. Quick, messy, spicy-sweet wraps for anyone bored of the same old dinners. Juicy shrimp get tossed in smoky harissa
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By Joel Mielle

Simple, elegant, and full of flavour, this light fish dish is gently steamed for the perfect texture, then topped with a velvety lemon beurre blanc sauce that’s rich but balanced
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By Joel Mielle