1,015 filete recipes

Pesto-crusted salmon and sea scallops bake together over a bed of garlic butter sauce. A 5-ingredient seafood dinner with herby green pesto, golden breadcrumbs, and silky scallop sweetness.

Greek-style red snapper bakes fillets under red onion, fresh tomatoes, oregano, lemon juice and crumbled feta. A foil-covered Mediterranean fish dinner that flakes apart in 30 minutes.

Pan-fried red snapper fillets in a brown butter sauce with garlic, lemon juice, and parsley. Restaurant-quality fish dinner ready in under 25 minutes.

Sole fillets baked in Sauterne wine with whole mushrooms, then glazed with a reduced wine and egg yolk cream sauce. A classic French fish dish with elegant simplicity.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Baked red snapper marinated in orange juice, lemon juice, and grated onion with a hint of nutmeg. A light, citrus-bright Florida-style fish dinner with clean flavors.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.

Fresh spinach sauteed in browned butter with anchovies and garlic, Piedmontese style. A classic Northern Italian side dish with just 5 ingredients, ready in 20 minutes.

If you love fish, you will enjoy this delicious dish that will have you licking your lips!

Whole flounder rubbed with a garlicky fresh herb and olive oil marinade, then charcoal-grilled until the skin crisps and the flesh turns flaky and smoky. Summer grilling at its finest.

Oven poached salmon in foil with lemon, sherry, butter, and fresh dill. A simple foil-packet method that keeps the fish tender and flaky with minimal cleanup.

Firehouse-style cod baked in a roasting bag with a pound of garlic lemon butter. A big-batch fish recipe that feeds 12 and works straight from frozen.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Fish fillets in zucchini cream sauce: pan-fried white fish topped with a sautéed zucchini, buttermilk, and sour cream sauce, finished with melted cheese under the broiler. A 25-minute light dinner.