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 ...

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 ...

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 ...

It’s a twist to the regular fish tikka where we stuff the tikka with cheddar cheese and then also top it with a saffron cheddar sauce.

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