Roasted Trout with Smoked Salt and Fresh Woody Herbs

One of my favorite ways to eat whole fish is to dress it simply in salt and olive oil, and stuff it with whole twigs of rosemary and thyme. Then I either broil it in the oven, or char it...

River Cottage's Steam-Braised Sea Bass with Thyme and Lemon

Steamed fish doesn't exactly have the best reputation outside of spas and health-centric restaurants, but in the hands of Hugh Fearnley-Whittingstall and Nick Fisher, gently cooked fillets are anything but dry and boring. Dubbed "steam-braising" in The River Cottage Fish Book, their method consists of using a rich (read: butter and olive oil) sauce full of herbs, wine, and garlic to gently steam (and braise, I suppose) small medallions of sea bass (or most other white, flaky fish). The emerges f...

French in a Flash: Trout en Papillotte

"Unwrapping the unlucky but delicious trout feels something like Christmas." My grandmother is my own Edith Piaf. Mémé has a voice that trembles on the air, buoyed up by soprano aspirations. It is a beautiful but homemade voice--like a quilt....

River Cottage's Roasted Whole Plaice with Cherry Tomatoes

Roasting whole fish has got to be one of the simplest ways to impress a table full of diners—throw in a fancy British fish name or two and you've got yourself a winner of a party. Plaice is one of the most common flatfishes eaten in Europe, and lucky for us, it and some of its more familiar neighbors are being fished in sustainable manners here across the pond.* In The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher espouse the wonders of whole plaice, praising its subtle, s...

Whole Roast Trout with Potatoes and Asparagus

A whole roast rainbow trout stuffed with lemons and lemon thyme, roasted with new potatoes and asparagus--per person! A hearty, healthy, fast weeknight feast.

Whole Roasted Branzino With Tangerine-Fennel Vinaigrette

A vinaigrette can be used for far more than just salads—after all, it's a legit sauce, and should be thought of as such. Here, we spoon a tangerine and fennel vinaigrette on whole roasted fish to add a splash of light, bright flavor.

Whole Grilled Fish With Olive-Tomato Compote

Grilling may be one of my favorite ways to cook a whole fish—the intense direct heat does wonders for the skin, crisping it up while the coals below impart a delicious flavor to the fish itself. Granted, it's not quite as easy as just tossing a whole fish in the oven, but a few key steps will guarantee it comes out perfect every time.

Whole Roast Fish for 2 With Mushroom Pesto and Roasted Wild Mushrooms

This is an elegant meal for two, but not too elegant to make at home. A big sea bass or bream, stuffed with mushroom-truffle pesto, full of parsley and basil and pine nuts, and topped with crisp-broiled mushrooms. Who could resist that for dinner?

Simple Grilled Halibut

A perfectly grilled piece of seafood can be a glorious thing—light and fresh, with a delicious simplicity. This basic halibut recipe incorporates all our best tips for getting grilled fish fillets right.

Trout wellington

Love a beef wellington? Give this trout wellington a go!