fish fillets

Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there’s no miso to be found, just leave it out or sub with a splash of soy sauce.

Roasted Salmon With Peas and Radishes

(6-ounce) skin-on salmon

olive oil

Kosher salt and black pepper

unsalted butter

radishes

peas (no need to thaw)

capers

white miso

Dijon mustard

dill

Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.

Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.

Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.

Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don’t have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.

Soy-Steamed Fish With Scallions and Pistachio

fish

Salt

soy sauce

Shaoxing wine (Chinese rice wine) or dry sherry

sugar

sesame oil

scallions,

pistachio oil oil

ginger,

pistachios,

Cilantro sprigs,

Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.

In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.

Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.

Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)

Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.

In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.

Garnish with pistachios and cilantro sprigs, and serve immediately.

Treat the family to tasty seafood sandwiches from Louisiana, USA. Dig into Cajun-style fish and spicy mayonnaise for a fun midweek meal.

Crispy fish po' boys

(1/4 cup) plain flour

egg, lightly whisked

(1 cup) panko breadcrumbs

firm white fish fillets, cut into 4 pieces

vegetable oil

(1/2 cup) whole-egg mayonnaise

Cajun seasoning

spring onion (shallot), thinly sliced

Tabasco sauce

sourdough bread rolls, warmed

baby cos lettuce leaves

cherry tomatoes, thinly sliced

avocado, thinly sliced

“Leave out the jalapeño sauce from the recipe if you're heat-shy – the fish tacos will still be tasty.”

Easy fish tacos by Matt Moran

Plain flour, to dust

Sunflower oil, to deep-fry

firm, skinless white fish

white corn tortillas

white cabbage, shredded

Coriander leaves, to serve

Lime wedges, to serve

jalapenos,

tomatoes, finely chopped

spring onions, finely chopped

jalapeno chilli (optional), finely chopped

garlic clove, finely chopped

tbs coriander leaves

lime

cumin

sour cream

(70 grams) Greek yoghurt

chilli

eggs

(300 grams) plain flour

tsp bicarbonate of soda

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A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid’s Garden in Brooklyn, who also teaches cooking classes in topics like “How to Cook Fish in a New York City Apartment.” The cooking time is so short that the smell — which, if your fish is fresh and not funky, should not be overpowering — will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs.

You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Pan-Roasted Fish Fillets With Herb Butter

fish fillets,

Salt and black pepper

grapeseed or canola oil

thyme, tarragon, chives or another herb

flat-leaf parsley, optional

Lemon wedges

Pat fillets dry with a paper towel. Season on both sides with salt and pepper.

Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.

Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Julia Moskin pan-roasts fish with fresh herbs and butter.

Recipe Lab: Pan-Roasted Fish Fillets

Showcase the beauty of fresh salmon in this simple yet impressive recipe.

Salmon with broad beans & parsley oil

tbsp finely chopped flat-leaf parsley,

(80 milliliters) extra virgin olive oil

podded broad beans (fresh

fresh peas peas

salmon

lemon, quartered

This recipe is just about the tastiest thing you can do with a couple of hunks of white fish, says Matt.

This recipe is an edited extract from Matt Preston's book, The Simple Secrets To Cooking Everything Better (Pan Macmillan, $39.99). Available in stores and online.

Matt Preston's super easy fish puttanesca

Extra virgin olive oil

Salt flakes and black pepper

baby fennel bulb, finely sliced (young fronds reserved)

½ red onion, sliced

cherry tomatoes, pierced

garlic cloves, smashed

thyme

(1 cup) crushed tomatoes

milliliters white wine

1½ tbs red wine vinegar

pitted kalamata olives

capers,

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Add rice wine and salt to fish. Make black bean sauce. Peel, chop and blanch asparagus. Heat oil in wok, stir-fry asparagus, add ginger, garlic fish and sauce, mix, cook until done. Add spring onions, sesame oil and serve.

Fish fillets in black bean sauce

(9 ounces) skin-on fish fillets

(2tsp) rice wine

fine sea salt,

(⅓oz) fermented black beans

milliliters (1tsp) light soy sauce

¼tsp finely ground white pepper

(12½oz) green asparagus

ginger

garlic

spring onions

milliliters (2tsp) cooking oil

Cut the fish fillets into two-bite pieces.

Put the fish in a bowl, add the rice wine and sprinkle with salt. Mix well, then set aside while preparing the other ingredients.

Briefly rinse the black beans with warm water, then drain them. Put them in a small bowl, then add the sugar, soy sauce, white pepper and 15ml (1 tbsp) of warm water. Mix well, then set aside to soak.

Place the asparagus spears flat on a cutting board and use a vegetable peeler to peel off the tough outer skin from the lower part of each stalk. Cut the spears into 2.5cm (1 in) pieces.

Bring a pot of lightly salted water to the boil, add the asparagus pieces and blanch for 15 seconds. Drain in a colander, rinse with cold water and drain again.

Cut the ginger slices into thin matchsticks. Slice the garlic cloves in half. Cut the spring onions into 2.5cm (1 in) pieces.

Heat a wok over a high flame. When the wok is hot, add the cooking oil. Swirl the wok until coated with the oil, then add the asparagus and sprinkle lightly with salt. Stir-fry for about 30 seconds.

Add the ginger and garlic and stir-fry for about 15 seconds. Add the fish and the black bean sauce. Mix gently, then turn the flame to low.

Cover the wok with the lid, then simmer the ingredients for 30 seconds. Gently stir the ingredients and if the mixture seems dry, add about 45ml (3 tbsp) of hot water.

Turn the flame to high and cook the ingredients, stirring gently, until the fish is cooked and the liquid lightly coats the ingredients. Turn off the flame.

Taste the sauce and correct the seasonings, if necessary.

Stir in the spring onion and sesame oil. Transfer the ingredients to a plate and serve immediately.

The classic kid's favourite has been given a healthy, low-fat make-over in this modern fish finger recipe.

Chilli, lime and cashew fish fingers

plain flour

milk

breadcrumbs

unsalted cashews

tsp finely grated lime rind

tsp dried chilli flakes

firm white fish fillets, cut into 2cm-thick strips

sebago potatoes, cut into 2cm-thick chips

Olive oil cooking spray

Green salad, to serve

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This Fish Taco Salad Bowl recipe is super easy, healthy, and filled with fresh ingredients and flavors! Make this fish salad whenever you are looking for a tasty, Mexican taco salad recipe made with fresh lime juice, avocado, taco seasoning, crispy, flaky fish fillets!

Fish Taco Salad Bowl

taco seasoning

black beans

salsa

avocado (thinly sliced)

sour cream or low-fat Greek yogurt

romaine lettuce

cilantro leaves (lime wedges)

Heat the olive in a large pan over medium-high heat. Sprinkle the fish with taco seasoning and salt to taste.

Place the fish in the pan and cook for 3-4 minutes on each side or until just done. Break up the fish into 2-inch pieces.

Divide the lettuce among 4 bowls and top with the fish, 1/3 cup black beans, ¼ cup salsa, ¼ avocado, and 1 tablespoon sour cream. Serve, garnished with cilantro and lime wedges if desired.

Traditionally this Libyan Jewish dish is made with tomato paste, water and fish steaks, and served on holidays like Rosh Hashana. This twist on the classic uses the last of the summer tomatoes, reducing their purée into a thick, concentrated gravy. A few added spices make for a tangy sauce in which to poach sea bass or other fish fillets. Be careful to cook the fish just until slightly firm and flaky to ensure it stays tender. Serve it as an appetizer, as Libyans do, or as a main course. A simple bulgur pilaf makes a nice accompaniment.

Libyan Aharaimi (Fish in Tomato Sauce)

red bell peppers

tomatoes

yellow

garlic cloves, finely chopped

caraway

cinnamon

sea salt,

sea bass, black cod, halibut

cilantro

parsley

lemons, quartered

Harissa paste,

Heat the oven to 450 degrees. Roast the bell peppers on a foil-lined baking sheet, turning every 10 minutes or so, until tender and charred, 40 to 45 minutes. Transfer peppers to a paper bag, seal tightly and let steam, 5 minutes. Peel the bell peppers, then remove the stems and seeds. Slice lengthwise into 1/2-inch strips; set aside.

While the bell peppers roast, blanch the tomatoes: Add enough water to come two-thirds up the side of a large, lidded Dutch oven or pot and bring to a boil. Score the bottom of each tomato lightly with an X. Once the water boils, cook the tomatoes until the skin splits, 1 to 2 minutes, working in batches if necessary. Remove with a slotted spoon and set aside until cool enough to handle. Using your fingers, peel the tomatoes, discarding the skin and stems. Purée the tomatoes in a food processor.

Rinse and dry the pot, then warm the oil over medium heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and chile and cook, stirring frequently, 1 to 2 minutes.

Pour the tomato purée into the pot, then add the cumin, caraway, cinnamon, salt and sugar, if using, and stir to combine. Simmer over medium-low, uncovered, stirring occasionally, until the sauce is reduced by half, about 30 minutes. Season to taste with salt. (Tomato sauce can be prepared one day in advance.)

Slip the fish into the warm sauce in a single layer and simmer, covered, until the fish is just cooked and feels firm to the touch, 5 to 8 minutes. Remove the pot from heat and carefully spoon some of the sauce onto a serving platter. Using two spatulas, gently transfer each piece of fish to the platter; spoon sauce around the fillets or serve additional sauce on the side. Lay the sliced bell pepper over each piece of fish, then sprinkle with the cilantro and parsley and squeeze with 1 or 2 lemon wedges. Serve hot or at room temperature, with remaining lemon wedges and harissa, if using.

The thin flour coating protects the fish from soaking up too much oil and gives it a delicious, crispy texture, too. A quick squeeze of lemon juice is the perfect finish.

Pan Fried Red Snapper

coriander

sweet paprika

Aleppo pepper flakes

garlic powder

all-purpose flour flour

red snapper fillets

Kosher salt

black pepper

extra virgin olive oil

lemon,

cucumber salsa ((optional))

Make the spice rub. In a small bowl, combine the cumin, coriander, paprika, Aleppo pepper, and garlic powder. Place the flour on a small plate.

Season and dredge the snapper. Pat the fish fillets dry with a paper towel, then season with salt and black pepper. Rub the flesh with the spice mixture, then dredge the fish in the flour on both sides, gently shaking to remove the excess.

Sear skin-side down. In a large nonstick pan set over medium-high heat, add the olive oil. If necessary, add more, enough to coat the bottom of the pan. Once the oil begins to shimmer, add the fish fillets skin side down. Cook for 30 seconds to 1 minute on medium-high, while gently pressing down the fillets with a slotted fish spatula (this will help prevent curling). Lower the heat to medium and allow the fish to cook for another 3 minutes or so, until the skin turns crispy and golden brown.

Flip and cook. Turn the fish over to the flesh side and let it finish cooking, 45 to 90 seconds, depending on thickness. Your fish is ready when it flakes easily with a fork.

Top 12 fish fillets recipes from across the web

The most viewed fish fillets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Salmon With Peas and Radish...

Soy-Steamed Fish With Scallions and...

Crispy fish po' boys

Easy fish tacos by Matt Moran

Pan-Roasted Fish Fillets With Herb ...

Salmon with broad beans & parsley o...

Matt Preston's super easy fish putt...

Fish fillets in black bean sauce

Chilli, lime and cashew fish finger...

Fish Taco Salad Bowl

Libyan Aharaimi (Fish in Tomato Sau...

Pan Fried Red Snapper

Top 12 fish fillets recipes from across the web

The most viewed fish fillets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Salmon With Peas and Radish...

Soy-Steamed Fish With Scallions and...

Crispy fish po' boys

Easy fish tacos by Matt Moran

Pan-Roasted Fish Fillets With Herb ...

Salmon with broad beans & parsley o...

Matt Preston's super easy fish putt...

Fish fillets in black bean sauce

Chilli, lime and cashew fish finger...

Fish Taco Salad Bowl

Libyan Aharaimi (Fish in Tomato Sau...

Pan Fried Red Snapper

The most viewed fish fillets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine