By Marie-Antoinette Issa
From Good Friday right through to Easter Sunday, seafood finds its way onto Australian tables in all sorts of delicious forms. Prawns piled high on platters, oysters shucked moments before serving, and beautifully cooked fish that becomes the centrepiece of a shared meal.
For many households, the Easter table has become an unofficial celebration of fresh, seasonal seafood. It is a time when family and friends gather around dishes that feel both indulgent and uncomplicated - the kind of food that lets the quality of the ingredients do most of the talking.
And according to Chef Jason Roberts, whether you are hosting a long Easter Sunday lunch or simply planning a relaxed Good Friday dinner, choosing the right seafood can make all the difference.
How to choose the freshest seafood
Standing at the fish counter can feel a little daunting if you are not sure what to look for, but Roberts says the answer is surprisingly simple.
"First thing I always say – trust your senses. Fresh seafood should smell like the ocean, clean and briny, not ‘fishy’. Whole fish should have bright, clear eyes and shiny skin, and the flesh should spring back when you press it. If you’re buying fillets, look for moisture and translucency, not dryness or discolouration.”
These small details are often the clearest indicators that what you are buying is truly fresh.
It also helps to have a conversation with your fishmonger. Asking where the seafood comes from and when it arrived in store can give you a clearer picture of its quality and provenance.
"I would suggest asking the deli attendant where the seafood is from (local/imported) and if they can tell you when it arrived in store - they will often know this information.”
Why seasonality still matters
While some seafood is available year-round, choosing produce that is at its seasonal peak can make a noticeable difference to flavour and texture.
Roberts says Easter is a particularly good time for Australian seafood.
"Seasonality still matters because you’re getting seafood at its natural peak – better flavour, better texture and often better value. When you combine that with something that’s been carefully farmed, you’re really getting the best of both worlds.”
Chef Jason Roberts says barramundi is a natural fit for the Easter table.
"Easter is a fantastic time for seafood in Australia – prawns and oysters are all eating really well. But, barramundi, especially Humpty Doo Barramundi, is a standout for me. It’s sustainably grown, 100% Australian family-owned and operated and got that rich, buttery flavour and beautiful flake that makes it incredibly versatile, and the bonus is it’s available year-round, so you can rely on that same quality and consistency no matter the season.”
"Australian producers are leading the way when it comes to responsible farming, and opting to buy local, sustainably produced seafood is a win-win, as you will be more likely to be taking home fresh and amazing tasting produce, while also supporting our local farmers and communities.”
Choosing seafood that does it all
If you are planning a full Easter spread, Roberts suggests focusing on one hero ingredient that can work across several dishes.
"I always say choose a hero ingredient that can do a bit of everything. One of the most versatile options is Humpty Doo Barramundi – you can grill it, pan-fry it as individual portions or as a whole fillet until the skin’s crispy, flake it into salads or serve it as part of a platter. It’s got that rich flavour and texture that holds up across different cooking methods. Pair that with something like prawns and you’ve got a really beautiful, versatile spread without overcomplicating things.”
This kind of versatility makes it easy to build a menu around one standout ingredient. A simple roasted fillet can become the centrepiece of a long lunch, while leftovers can be flaked through salads or served alongside grilled vegetables.
Chef Roberts has even created a dish designed for effortless entertaining - Roasted Fillet of Humpty Doo Barramundi with Shiso and Ginger Chimichurri - a vibrant recipe that highlights the fish’s natural richness while adding fresh, aromatic flavours.
Simple ways to elevate your seafood menu
For cooks looking to try something a little different this Easter, Roberts suggests branching out with a few lesser-known shellfish.
"I love encouraging people to try something new - pipis, clams, or even asking your fishmonger what’s local and fresh that day. But at the same time, elevating your menu doesn’t have to mean going obscure. Choosing premium produce and treating it simply can feel just as special. It’s about quality and letting those natural flavours shine.”
In other words, sometimes the most impressive dishes are also the simplest.
The secret to cooking seafood perfectly
Once you have chosen beautiful seafood, the key to making it shine is proper storage and gentle cooking. "Keep it cold and keep it simple. Store seafood in the coldest part of your fridge and use it as soon as you can. If you’re starting with a really high-quality product, so you don’t need to do much - a bit of olive oil, seasoning, maybe some lemon, and you’re good to go.”
For an extra chef’s trick, Roberts recommends preparing barramundi ahead of time. "If you’re planning ahead, a great chef tip is to place your barramundi skin-side up on a cake rack set over a tray and leave it uncovered in the fridge for up to a day before cooking. This helps draw out excess moisture, which means you’ll get a much crispier skin and a more concentrated flavour when it hits the pan.”
And the final rule: "Don’t overcook it. Let the flavour and texture speak for themselves.”
