121 fillet recipes

Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.

Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.

Salmon fillets baked in foil between layers of shredded potato, then broiled until the potato crust turns golden. Served with a white wine and shallot butter sauce for an elegant, French-inspired dinner.

Indian Figlets are spiced drop cookies loaded with softened figs, warm cinnamon, ginger, and nutmeg, brightened with lemon zest. A chewy throwback cookie with bakery depth.

Jansson's Temptation: creamy Swedish potato casserole layered with anchovies and onions, baked golden at 400F. This iconic Scandinavian comfort dish is a must for Christmas smorgasbord.

The pasta and rapini are tossed with a flavorful and creamy white bean and anchovy sauce. The ingredients are so inexpensive, but they create a delicious and wholesome meal.

Dolphin fish, AKA Mahi mahi served on top of a red onion couscous with a fresh Papaya Avocado salsa. Wonderfully presented and delicious.

Bold, briny spaghetti alla puttanesca with San Marzano tomatoes, capers, black olives, and anchovies tossed in garlicky olive oil. This quick Italian pasta dish hits the table in 40 minutes with layers of salty, savory depth in every forkful.

Prepare your own salad with this easy recipe that's perfect to use when those backyard barbecues come around the corner!

To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.

This easy and simple recipe also came out delicious. Lemon juice added a touch of refreshing taste, and the overall flavour was well balanced. Giving this dish a five star.

Fiery penne all'arrabbiata with pancetta, crushed Roma tomatoes, capers, green olives, anchovies, and hot chili peppers simmered in red wine. A bold, spicy Italian pasta ready in 45 minutes.

New Zealand foil-poached salmon steaks chilled in their own jelled juices, then served cold under warm Hollandaise. Traditional Kiwi method with butter, lemon, and salt. Pairs with mint potatoes and peas.

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.