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Fresh seafood four ways

Category: food

When it comes to summer dining, fresh is always best. Head to your local Stockland Point Cook fishmonger and stay cool with these easy recipes. 

Fresh seafood four ways 

Is there anything that says summer more than a great big seafood feast? Whether its dad peeling the prawns in the sink or your sister scooping up the last of the Thousand Island Dressing (typical), these moments will create family memories to last a lifetime. And with the help of your local Stockland Point Cook fishmonger, you’ll be whipping up some delicious seafood dishes in no time at all. 

Pan-Seared Cod with Zucchini Noodles

This zesty recipe is low in carbs and full of bright flavours, perfect for a weeknight summer dinner.

Serves 2 | Time Needed: 30 minutes | Difficulty: Easy


250g cod, filleted and de-boned
1 garlic clove, crushed
3 garlic cloves, roughly chopped
3 tbsp olive oil
1 shallot, thinly sliced
400g zucchini noodles
2 tsp lemon zest
½ cup chopped parsley
1 tbsp lemon juice
Salt and pepper to taste


Preheat oven to 180ºC
Heat oil in a medium pan then add one crushed garlic clove 
Pat dry the cod and season with salt and pepper. Sear both sides until golden and place in oven until cooked to your liking.
Heat oil in a large pan and add shallots and roughly chopped garlic, stirring for three minutes. Add zucchini noodles, season with salt and pepper and sauté until noodles soften. Toss in lemon zest, fresh parsley and lemon juice. 
Serve in two bowls and top with the cod. 

Prawn Rice Paper Rolls

A Vietnamese summer icon, these rolls will be your new go-to for a meal on the run.

Makes 8 rolls | Time needed: 40 minutes | Difficulty: Easy


70g dried rice vermicelli noodles
2 tbsp sweet chilli
1 lime, juiced
1 tbsp fish sauce
8 square rice paper sheets
500g cooked prawns, peeled and deveined
1 cup mint leaves
50g snow pea sprouts
1 carrot, peeled and cut


Place the noodles in a heatproof bowl and cover with boiling water. Leave for 15 minutes to soften then drain well and cut into shorter pieces. Place the noodles, sweet chilli, fish sauce and lemon juice in a bowl, and combine.
Half fill a shallow bowl with warm water. Dip one rice paper in the water for a couple of seconds until soft and remove excess water. Put down and place a few noodles across the rice paper, about 3cm in from the edge. Top with a few prawns, snow peas, carrot and mint leaves. Fold over the bottom of the wrapper, then fold the sides and roll up to enclose the filling.
Repeat with remaining paper and serve. 

Seafood BBQ Feast

Bring the restaurant to you with this scrumptious dish that only requires a few ingredients. 

Serves 4 | Time needed: 30 minutes | Difficulty: Easy


400g linguini pasta
4 tbsp extra-virgin olive oil
1 red chilli, chopped
2 garlic cloves, finely chopped
300g of cooked white crab meat
5 tbsp white wine
Handful of flat-leaf parsley, finely chopped


Bring a large pot of salted water to boil and add linguini. Stir and let boil for one minute less than what it says on the packet. 
While the pasta cooks, heat three tablespoons of olive oil with the chilli and garlic in a large pan until they start to sizzle. Turn up the heat and add the wine. Simmer until the wine and olive oil combine. 
When the pasta is ready, turn off the heat. Place sauce on a low heat and use tongs to lift the pasta from the water into the sauce.
Turn off the heat and add the crab meat and parsley. Stir it all together thoroughly, adding a drop of pasta water if needed. Season to taste and serve immediately, drizzled with the leftover oil. 

Salmon with Grapefruit and Lentil Salad

If you’ve been assigned the role of bringing the salad to your next backyard barbecue, prepare to blow them away with this flavour-filled summer salad. 

Serves 4 | Time needed: 15 minutes | Difficulty: Easy


2 tbsp olive oil
2 skinless salmon fillets
Salt and pepper
2 tbsp red wine vinegar
400g canned lentils, rinsed
1 cucumber, chopped
1 pink grapefruit, peeled and chopped
4 small radishes, thinly sliced
3 cups rocket


Heat one tablespoon of oil in a large non-stick pan. Cut salmon into four pieces and season with salt and pepper. Cook until golden brown, turn salmon over and continue cooking until opaque.
Meanwhile, whisk together vinegar and remaining oil in a large bowl. Add lentils and toss to coat, then add cucumber, grapefruit and radishes. Toss in rocket and serve with salmon. 

We really are spoilt for choice here in Australia, so be sure to visit your local Stockland fishmonger, ask them for all their cooking tips and tricks, and make the most of the summer in 2020. 

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