Seared sashimi-grade tuna on a crunchy Asian salad nest with soy + sesame dressing. 15 min total. Restaurant-grade plating from a campsite. Pink in the middle = essential.

15-minute camp soup using freshly-caught yabbies or red claw — sauteed in butter + garlic + chilli, splashed with stock + cream, finished with parsley. Restaurant-grade from a campsite.

Mackerel kebabs with tart gooseberry sauce — Northern European technique applied to oily Aussie fish. The acidity cuts through the rich fish. 15 min total cook.

Kingfish cutlets with Dijon mustard + caper compound butter — French bistro elegance from a campsite. 15 min from prep to plate. Restaurant-quality, minimum effort.

Crispy whole trout with toasted almond butter + fresh ginger juice. French-Asian fusion classic. 20 min total. Restaurant-grade fish dinner from a campsite.

Healthy fish steamed on a tomato + onion bed with coriander paste — light, bright, ready in 15 minutes. Perfect summer dinner. Works on any white fish fillet.

Spanish-Moroccan fusion frittata with snapper, capsicum + warming spices. The bread "wall" trick contains the egg + creates rustic presentation. 15 min total — brunch, lunch or light dinner.

Spanish-style baked jewfish (mulloway) cutlets with parsley-garlic-almond herb crust + tomato bath. 25 minutes total in oven or camp oven. Restaurant-quality fish dinner.

Sesame-coated barbecued prawns on skewers — lemon zest + shallot marinade, pressed in toasted sesame seeds. 5 min BBQ cook + 30 min marinade. The party starter.

Grilled salmon steaks with bright ginger-shallot vinaigrette. Light, fresh, perfect summer fish dinner. 10 minutes total. Serves 4.