John Dory's firm flesh does not flake apart when fried, making it a perfect ingredient for that most British of suppers: fish and chips. Whip up a light tempura batter, substituting sparkling ...

Season the John Dory inside and outside with salt and pepper, and place on the bed of vegetables. Pour the remaining chicken stock over the fish, and bake for about 15 minutes, basting with the ...

When the fish is cooked, arrange on a serving platter with all the vegetables and the raw asparagus and olive salad scattered around. Feast on delicious recipes and eat your way across the island ...

Season the fish with salt and pepper, and lower into the champagne. Turn down the heat, cover and leave to simmer very gently until just cooked through, around 5 minutes – this will depend on ...

and John Dory, which are firm- to medium-firm-fleshed fish. But not many of Marseille's required fishes are available in the U.S., so most recipes for bouillabaisse, including Child's, make ...

In a medium bowl, combine lemon juice and fish sauce. 2. In a large bowl, combine cucumber, bell pepper and noodles. 3. Add half the lemon-fish sauce mixture and toss to coat. Pour other half into a ...

Our family prefers to cook fish with the skin on, getting it nice and crispy. This dish is super tasty, fresh and zingy. The only tip we always tell people about cooking a nice piece of fish is ...