Trout is inexpensive, delicious, healthy and a sustainable choice – is there any wonder why I am posting two trout recipes in less than one month? In this one-skillet fish recipe, you start the trout on the stovetop and then transfer to the oven to roast evenly and create a more hands-off recipe. Apples pair wonderfully with the sweet flesh of trout and basil brings in a nice freshness. If trout is not easily available both arctic char, or atlantic salmon would be good substitutes.

Take this recipe for whole roasted trout as an example of just how easy it can be. There is no scaling, no filleting, and – my personal favorite – no worry about it sticking to the pan. All that is needed is to surround it with seasoning and aromatics stick it in the oven and wait for it to be cooked.

If you are nervous about knowing when fish is done, don’t be shy about cutting into it. The texture of the fishy flesh will change as it is cooked and it will flake apart as you fork it. Try serving this recipe with a light green salad and some roast potatoes.

Since you all know how to melt cheese, how about a really quick roast salmon recipe? When I am in a crush I regularly throw everything on a baking tray and roast it. I just can’t get enough roast vegetables like kale and Brussel sprouts, and asparagus which is finally almost in season. Salmon is a great option for quick weeknight meals since not only is it healthy and cooks quickly, but it takes on flavours so well including this recipe with citrus zest and sweet maple syrup. I know I am not alone in this because Bon Appetit did an article on quick roasted meals in their last issue (tell me this roast chicken and Caesar salad doesn’t look good?). I am telling you, if you learn how to use 400F to your advantage you will do it all the time.

What recipes do you fall back on when you get busy?

I cook at home a lot so I don’t get tons of praise unless something stands out. Not only did my husband comment on it while he was eating it (“this is so good, I am just shovelling it back. Seriously this may be the best salmon dish I have ever had…”), but he remembered and mentioned it the next day.

A fish recipe getting praise the day after it is eaten is as usual as…. well, I’ll let you know if it ever happens again.

Now, as a former vegetarian I used to find a little fish face looking up at me from a dinner plate very daunting, that is until I started to appreciate the flavor that fish bones impart and the delicacy of fish necks and collars. By steaming fish on its hundreds of little bones the flesh will be extra moist and flavorful. By keeping the face and tail intact you can enjoy the fish with very little waste.

This recipe has been tested two ways: first with a whole fish, and second by using fish fillets. If doing a large whole fish you will either need a very big steamer or to fashion something in a wok with a lid. In the above picture, I used a whole tilapia which is small enough to fit in a medium steamer. The recipe below is enough for two small fillets or one small fish, if doing a big fish then double the garnish and sauce.

This petrale sole is my new favourite fish! It is buttery and light and has a firmer texture then the typical sole I get. To cook it I very lightly breaded it and fried it in butter then finished it with lemon. I served alongside some quick and easy soba noodles and it was a huge hit.

After making this lemon sole recipe about four times I decided it was time to share it. This is reflection of the sort of healthy comfort food that I like to make regularly on weeknights.

Most of the tuna you find at the grocery store is canned in water, the next time you are in a Mediterranean grocery or specialty market take a look around and see if you can find some tuna which is canned in olive oil. In olive oil is the standard way to can tuna in Italy, and it has a lovely softening effect on the flavour of the fish.

This classic Italian tuna pasta recipe is meant to address a weeknight emergency that can easily be pulled from the depths of your pantry. Don’t skip the chili flakes they brighten up the flavours of what could otherwise be a flat sauce.

This tuna recipe is a variation with a more citrusy twist. The raw onions are soaked in water briefly to take the edge off (a great trick for Greek salad by the way). The only complaint I received was that there wasn’t enough — even though this was only the appetizer.

Rather than doing it in a pan, this tuna recipe can also be done on the grill and served immediately. By doing it in a pan and freezing it briefly before slicing it is simply easier to get a clean cut. Feel free to do it a few hours ahead of time, store it in the fridge, then slice and served cold when you are ready for it.

But to be fair, this method is a wonderful way to easily cook moist and healthy seafood with diverse flavour profiles. It isn’t about being healthy it is about fresh and clean flavours. This Japanese inspired halibut recipe, could just as easily be a Tilapia with fresh vegetables and ponzu or why not a white wine and paprika chicken? Or a beautiful package of dill and butter steamed carrots? What does your parchment bag say about you?

Donburi or don translates to rice bowl, and usually a salmon don means pieces of fish on rice. Instead, in their version the raw salmon had been tossed with a salty and fresh dressing which I have been wanting to replicate every since.

Unfortunately, the restaurant no longer exists so I can’t send you there, but instead why not be adventurous and try making this at home? If you are have trouble finding sashimi grade fish try your local japanese market, you should be able to find it frozen. RIP Sen Zushi.