If you're making blackened seafood, there's one type of fish that comes out on top. An expert weighs in on the best fish for ...

For this simple but vibrantly flavored fish dish, we like to use firm, mild petrale sole from the Pacific coast. This is collaborative content from Food & Wine's team of experts, including staff ...

Perfect for those looking for a tasty yet light idea, sole en papillote with steamed vegetables is a main course that ...

Baste a big fillet of salmon in honey butter and sprinkle with herbs, then bake. An elegant result with minimal effort.

To prepare the fish, heat the oven to 200C/400F/Gas 6. Mix together the flour, chilli powder and some salt and pepper, and dust the fish in it, then shake off any excess. Heat a large, non-stick ...

Food writer Holly Ebel says it's that time of year when Catholics — or just anyone who loves fish — looks for some great pescatarian options.

Most sole is gutted upon landing and is available whole and occasionally in fillets: if you ask for it filleted, keep the bones and head to make fish stock. It’s available all year round but is ...

A seafood sampling survey has revealed some non-compliances but an overall low risk to public health. In England and Wales, ...