592 fillet recipes

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.

Chicken fillets (kip is Dutch for chicken) pan-seared and served with a creme fraiche and red grapefruit sauce brightened with shallots and coriander. A quick, elegant Dutch-style main.

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

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.

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.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

A speedy microwave take on classic sole almondine with toasted sliced almonds, lemon juice, dill, and a splash of whiskey. Dinner on the table in 20 minutes flat.