'Fish' on Serious Eats

Fish Wrapped in Lettuce From 'The Beekman 1802 Heirloom Vegetable Cookbook'

You can't get much simpler than fish en papillote: a fillet with a few choice veggies or flavorings wrapped in parchment (or sometimes foil) and baked. Et voila: luscious, flavorful fish, and a lovely presentation, to boot. In The Beekman 1802 Heirloom Vegetable Cookbook, Brent Ridge and Josh Kilmer-Purcell offer an clever, edible alternative to wrapping in parchment: tender lettuce leaves swaddle a fillet of bass licked with a bright, herbaceous compound butter. More

Whole Roasted Fish With Oregano, Parsley, and Lemon

Whole roasted fish is one of the easiest, most delicious ways to cook fish. Cooked on the bone and in its skin, the meat remains even more tender and juicy than fillets or steaks do. Here, we soak the fish briefly in a salt-water brine to wash and lightly season it, then stuff the cavity with aromatic herbs, garlic, ginger, and lemon. Feel free to use any other fresh herbs and other aromatics you want. More

One-Skillet Cod and Kale With Ginger and Garlic

Cod and kale may seem like an unlikely combination, but, when cooked until tender, the robust green actually makes a fantastic backdrop to the delicate, white-fleshed fish. In this quick and easy one-skillet dinner, we braise dinosaur kale (also known as Tuscan kale) in an aromatic mixture of rice wine, sesame oil, garlic, and ginger, then steam fillets of codfish on top. More

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