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Panzanella is a Tuscan bread salad – a brilliant way of using day-old bread, which soaks up the tomato juices and dressing to become this savoury, flavoursome component that is far more than the sum of its parts. Paired with crispy floured flathead, it becomes a complete and beautiful meal. The contrast of the crispy fish and the soft, flavour-soaked bread is just wonderful. Make the panzanella first and let it sit for at least 20 minutes before serving – the longer it sits, the better it gets. Floured Flathead & Panzanella Salad Serves 4 You'll need 600 g flathead fillets, pin-boned plain flour, seasoned with salt and pepper, for dusting vegetable oil, for frying salt flakes lemon wedges, to...

Marinara is one of those dishes that people think is complicated, but it's actually just a question of having great seafood and not over-thinking it. This is our version – a generous tangle of linguine loaded with prawns, mussels, clams and squid in a light, garlicky tomato sauce. It's a Sunday night dish, a birthday dinner dish, a dish that says we're celebrating. Use whatever seafood looks best on the day. The combination is flexible – what matters is that it's fresh and cooked with care. Linguine Marinara Serves 4 You'll need 400 g linguine 3 tablespoons extra-virgin olive oil 4 garlic cloves, finely sliced 1 long red chilli, finely sliced 200 g raw king prawns, peeled and deveined 300...

Carpaccio is an Italian classic – thinly sliced raw protein dressed beautifully and simply. At The Fishmonger's Son, kingfish is one of our favourite fish to eat raw because it has this incredible richness and silkiness that lends itself perfectly to being dressed with nothing more than good olive oil, lemon, and a scattering of something a little salty and sharp. It's a dish that speaks for itself. The key here is sourcing the freshest, sashimi-grade kingfish you can find – come and see us in store and we'll sort you out. The thinner you can slice it, the more elegant the result. Kingfish Carpaccio Serves 4 as a starter You'll need 400 g sashimi-grade kingfish fillet, skin off 3...