The beauty of haddock fillets is that they require so little effort to taste so good. While haddock certainly is wonderful after an elaborate battering and deep frying, it is equally good drizzled ...

Preheat oven to 450 degrees. Place all but 2 tablespoons sesame seeds in a food processor fitted with the metal blade. Add the lemon juice and process 15 seconds. Add olive oil, cayenne, garlic, ...

METHOD: Begin by preparing the potatoes for the gnocchi. Boil the potatoes in salted water for ten minutes until cooked through but not falling apart. Drain well and, once cool enough to handle, rub ...

Thispast summer I fell in love with a kitchen gadget that has been relatively slowto catch on in the U.S. — the mandoline. I’vehad several of these kicking around my kitchen for a while now, but I ...

Fish cooked en papillote is going to be a winner, whether the packaging is greased parchment paper, as in the original French method, or today’s more common aluminum foil. The feast the diner unwraps ...

(This is the 10th stop on my CNY fish fry tour, a search for a great fish dinner during Lent. Over these 40 days and 40 nights, I’m visiting 15 places that serve the fried fish Central New Yorkers ...

Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but stunning dishes. Cooking with sustainable fish species is just one of his specialities ...

Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, then coat it with cooking spray. Arrange the haddock fillets on the baking sheet, then brush them with a bit of olive oil. Season ...

UK processor Young's Seafood is expanding its Chip Shop brand with "extra large" haddock fillets, targeting consumers seeking restaurant-sized fish at home. The product, which consists of two fillets ...

Fish fillets are the lone diner’s saviour – they’re neat, no mess and cook quickly (if you have to buy them in a pack of two, freeze one or do something completely different with it the next night).