Simple Sole Meuniere by Nancy Miyasaki

I seem to have a fetish with dover sole right now. It’s so plentiful and inexpensive, I keep looking for different ways to cook it. This easy recipe adapted from the barefoot contessa is really delicious. The slightly burnt flour in the butter gives it a nutty flavor with I just love. You can serve this with a simple rice or pasta…

Salmon with Herb Butter over Lentils by Nancy Miyasaki

This is a really fantastic combination. The lentil dish could complement just about any fish wonderfully, but it goes especially well with this salmon. You won't be disappointed!

Broiled Flounder Amandine by B Innes

Delicious fish with a wonderful nutty lemony butter sauce.

Baked Dijon Fish by RecipeKing

Baked Dijon Fish is an easy and quick baked fish recipe which takes less than 30 minutes from start to finish. Use your choice of whatever firm white fish fillets you prefer. These light and flaky fish filets will become one of your all-time favorite seafood options. Baked for only 12 minutes and the recipe includes a made from…

EPIGRAMS de SOLE by Cecelia Heer

This is another favorite recipe of mine from Chef Michel Roux Jnr of the two-star Michelin restaurant Le Gavroche in London. Chef Roux demonstrated this on the Master Chef UK series. He said that it is such an intricate dish that his "Chefs hate it when it is on the menu at the restaurant." Of course, I had to give it a try. It is…

Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot

Plate and serve individually or family style with my Corn Fondue and Sauce Diable.

Saumon a la Creme au Muscadet by Deborrah Justice

Salmon with cream and muscadet sauce

Salmon en Papillote with Basil Butter by Draeger's Cooking School

French Cuisine: Young Cod and Lentils by Robert-Gilles Martineau

Young cod or “Cabillaud” in French is one of those white-fleshed fish which are so easy to prepare and do not require complicated recipes!

Fish Mornay by Walter Sandsquish

The popular French seafood dish, baked in a microwave.

Steamed Suzuki Seabass with Truffles by Patrice Martineau

Steamed Sea bass, served with creamy lettuce and potatoes, madacascar pepper milk emulsion and summer truffles.

Salmon fillets with currants by Vivien

This is a delicious recipe adopted from Cooking the Nouvelle Cuisine in America

Baked Haddock Pissaladiere with Tapenade by Gill Harvey

A very different and delicious fish dish for winter