Sophie Dahl calls this a "good date dinner" because it's elegant yet easy. The Mediterranean-style salsa on the fish—a mix of olives, tomatoes, basil, and lemon juice—would be equally delicious on its ...

This Sea Bass with Avocado Salsa recipe is light and delicious. Sea bass is a mild fish but boasts a buttery and meaty texture. Served with this rich avocado salsa, you have a colorful, flavorful dish ...

For the striped bass: Preheat the oven for 400 degrees Fahrenheit. In a large sauté pan, heat the oil over high heat. Season the fillets, place flesh side down, and sear. Turn the fillets onto skin, ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ...

Preheat the oven to 190C and drizzle the sea bass fillets with olive oil. Place in the oven until the fillets are flaky and cooked through (approximately 15 minutes). Put the quinoa in a medium pan ...

This recipe calls for Puy Lentils, a small, slate-green lentil considered the best in the world. True “Le Puy” lentils have a protected status and originate from the Auvergne region in central France.

Slow-roasting fish has a couple of advantages: The flesh stays moist and silky smooth, and the low oven doesn’t make your kitchen quite so hot. As for the salsa, nectarines can be substituted for ...

1. In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes. 2. Meanwhile, in a ...