In parchment: If you've ever baked fish "en papillote," you know how ... The "black cod" is pan-fried and served with a lemon ...

Many people simply rub fish with salt and coat it in breadcrumbs before frying. However, you'll get much better results by ...

If eating healthier in the New Year is part of your goals, consider adding fish to your menu. I love fish. I love not only ...

Bake in the oven for 15–18 minutes ... should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz until finely chopped.

Add the lemon juice and a grind of black pepper (if using) – and whisk. Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce.

Marinate the fish in the salt and lemon juice for half an hour ... Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for ...

They go full stealth mode in my garlicky chicken with lemon-anchovy sauce, melting quietly into the pan sauce and enhancing ...

Place the fish into a roasting pan. Top the fish with the bread crumb mixture and press to adhere. Bake at 400°F ... Stir the cornstarch, broth, lemon juice and thyme in a medium bowl until ...

While the fish is cooking, make the sauce. Put the egg yolk and lemon juice in a small lidded jar. Shake well, until emulsified. Melt the butter in a small pot, then pour into the jar. Cover ...

Tender fish fillets smeared in a simple marinade of lime juice and salt, seared golden and bathed in a creamy sauce. Baked this lovely to a lip-smacking perfection. Marinate fish fillets and keep for ...

If you're making anything from fresh fish to shrimp or scallops, try serving the seafood over a lemon pasta. You can quickly whip up a sauce made from garlic, sea salt, and a little melted butter ...