In this recipe, the coated fish fillets are sautéed and finished with a Meyer lemon sauce augmented with capers and fresh parsley. If desired, serve the tasty fish on a bed of cooked baby spinach.

Place about one-fourth cup rouille on each plate, and center each fillet on top of the rouille. Garnish with chopped chives and serve immediately.

Season the fish fillet with the salt and pepper and place it on top of the vegetables, then sprinkle on the cilantro and ginger. Drizzle a little sesame oil, olive oil and soy sauce on top of the ...

With this salmon piccata, the fish sings in butter, lemon and capers Swap fish for chicken in this classic Italian American dish, making it irresistible.

Cooking fish shouldn't be intimidating! Follow columnist Carla Lalli Music's no-recipe rules, and getting that perfectly crisp underside is easy ...

In this recipe, the coated fish fillets are sautéed and finished with a Meyer lemon sauce augmented with capers and fresh parsley. If desired, serve the tasty fish on a bed of cooked baby spinach.