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Considering the increasing demand towards healthy/nutritious, sustainable and economically accessible diets, this study aimed to devise innovative, tailor-made, appealing, tasty and semi-industrialized dishes, using sustainable and under-utilized seafood species, that can meet the specific nutritional and functional needs of children (8-10-years), pregnant women (20-40-years) and seniors (≥60-years). Hence, contests were organised among cooking schools from 6 European countries and the best recipes/dishes were selected, reformulated, semi-industrially produced and evaluated through chemical and microbiological analyses. The dishes intended for: (i) children and pregnant women had EPA+DHA and I levels that reached the target quantities, supporting the claim as "high in I"; and (ii) seniors were "high in protein" (24.8%-MusSou_S and 34.0%-FisBall_S of the energy was provided by proteins), "high in vitamin B12", and had Na contents (≤0.4%) below the defined limit. All dishes reached the vitamin D target value.FisSau_C, FisRou_P, FisFil_P and FisBall_S had a well-balanced protein/fat ratio.FisRou_P presented the highest n-3 PUFA/n-6 PUFA ratio (3.3), while FisSau_C the lowest SFA/UNS ratio (0.2). No health risks were identified in dishes. All represent dietary sources contributing to meet the reference intakes of target nutrients (33->100%), providing valuable options to overcome nutritional and functional imbalances of the three target population groups.