Here's one I made earlier... a Giuseppi's original by chef-patron Michael Diacono

For an island in the middle of the Mediterranean anyone would think that we consume a huge amount of fish and seafood.

Whilst it is true that in the restaurants we do sell a fair amount, the same couldn't be said on a domestic level. Many people I know will eat only fish when eating out but would not bother to cook it at home, the excuse being that fish is too 'fiddly' to prepare, or that the house is left smelling of fish, or that they simply do not know how to cook fish!

Another reason is the cost. This is true for the more luxurious catches like dentici (dentex), cippullazz (scorpion fish), trill (red mullet), and san pietro (john dory), the prices of which may be prohibitive. But lesser known fish like lizz (barracuda) , hammiema (skate) or even  the freshest of vopi (bogue) are delicious and make great eating for a fraction of the price.

The other obstacle is the dreaded fish bones. One solution for many is to eat only the larger fish in steaks or slices. I would suggest that making friends with your fishmonger is the answer. Any fish may be filleted, even trill, which you may then simply fry in flour. Divine.

The following two recipes may be made with any filleted fish. They are very simple to make and yet look impressive enough to prepare for guests.

Sea Bass baked in zucchini

You'll need: 1 filleted sea bass per person, some pine nuts, chopped mint, lemon juice, salt and pepper, thinly sliced zucchini, olive oil, breadcrumbs.

Place a fillet on baking paper. Season with salt and pepper. Add some pine nuts and chopped mint. Add a splash of lemon juice and olive oil then cover with the other half of the fish. Cover with the thinly sliced zucchini, overlapping them slightly. Sprinkle with a little olive oil and breadcrumbs.

Bake in a hot oven ( 200 C, mk6) uncovered for 15/20 minutes.

Barracuda involtini

You'll need: filleted medium sized barracuda (lizz), Pesto, salt and pepper, 1 onion - peeled and chopped, few garlic cloves - peeled, dry white wine, olive oil, lemon juice

Cut each fillet into 2 or 3 pieces then coat with pesto. Roll up into involtini and place into a baking dish. Season with salt and pepper and add the chopped onion and peeled garlic. Add some white wine, olive oil and lemon juice. Cover with foil and bake for 20 minutes in a hot oven at 200C / mk 6.

Simple as that!