Blue-eyed cod, barramundi or monkfish fillets are ideal choices for this recipe that draws inspiration from the stunning northern Italian region of Liguria
By Annette Forrest
Photography Louise Lister • Styling Annette Forrest • Photo Chef Lara Reynolds
For best results, don’t overcook your shellfish. Prawns and mussels only need 2-3 minutes. Bring out their flavour with classic hits of parsley and lemon.
Serve with Char-grilled garlic bread and lemon wedges.
In the ’70s we were told to throw away mussels that wouldn’t open. Fake news! They’re not spoiled but have weak little muscles that prevent them from opening (and can be prised open with a knife). However, prior to cooking, do toss the ones with broken shells, or those with wide-open shells that won’t close when tapped.