Use any firm-fleshed white fish fillets, such as halibut, snapper or rockfish. The fish can be roasted, uncovered, in a hot oven or a covered grill, or broiled.

Add the remaining 1 tablespoon of butter and the vegetable broth, lemon juice and zest, and capers, scraping up the browned bits from the bottom of the pan. Add the salmon to the pan, skin side down.

The fish fillets are dipped in an egg wash, then placed on a lined baking sheet and covered generously with the breadcrumb mixture, which you press firmly to coat one side.

This recipe calls for mahi-mahi, but any type of firm white fish will work — snapper, tilapia or cod. This recipe calls for mahi-mahi, ...

1. Set the oven at 400 degrees. Lightly oil a 9-by-13-inch baking dish. Have on hand a saucepan fitted with a steamer insert. 2. Cut each potato into 3 slices.

Make chicken piccata using the same method: Use two boneless skinless chicken breasts or 4 cutlets (about 1½ pounds or 680 grams). Pat the chicken dry with a paper towel.

2️⃣ Season. In a small bowl, mix together paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle this mixture evenly over both sides of the fish fillets.

Fold the parchment paper in half towards the middle of the fish and crimp together to create a seam along the center. Tuck the ends under to finish wrapping and place on a baking sheet. Place in ...

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1 Tablespoon Wild Harvest Organic Lemon Herb Seasoning 1/2 Cup Wild Harvest Organic 100% Egg Whites 1 1/2 Pounds firm white fish fillets (halibut, cod, haddock) ...

For the fish cakes 750g (1lb 10oz) floury potatoes 2 large tins salmon, about 215g (7½oz) each optional extras: anchovies, capers, chervil, parsley or chives ...

A large fillet of pan-seared fish, buttery, juicy and well-seasoned, spilled out of a lightly golden hoagie. It’s plenty of food for $10.99.