Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

Carefully turn the sea bass fillets over and cook for a further two minutes. Add the Little Gem leaves to the fish and cook until wilted slightly, then remove from the pan and drain on kitchen paper.

Enjoy the flavors of fall thanks to this maple apple cider-glazed salmon recipe, which features festive cider in marinade ...

Real quick and easy tonight, using one of our new vege favourites — sweet stem broccoli and a simple Asian sauce. You will find sweet stem broccoli sold under the Fresh Grower brand (they call ...

The combination of spices and oils that makes Nashville hot fried chicken such a sensation can be applied to other foods as ...

Marinate the fish in the salt and lemon juice for half an hour. 2. Wash the fish and wipe dry and dip it in the seasoned flour, dusting off any excess flour. 3. Now dip the fish into the beaten egg ...

In addition to its textural advantages, white fish are fairly mild, which means they'll complement the bold flavor of tartar sauce well. Approaching a fried fillet sandwich is pretty much ...

Use skin-on fish fillets for the dish, because if the skin is removed, the fish is far more likely to fall apart as it’s stir-fried. The fish fillets should be at least 1.5cm (⅔ in ...

When the butter is foaming and starting to brown, add the pollock fillets, skin-sides facing upwards, and fry for 4-5 minutes, or until two thirds of each fish fillet has turned opaque.

Golden, crisply coated pieces of rockfish are drizzled with a citrus/soy flavoured ponzu sauce and served with Asian-style ...

All parts of this dish can be made ahead and assembled when you are ready to eat. Those first in may get to eat their lamb warm or cook the lamb to order, it takes hardly any time at all.