Sourcing high-quality white fish is essential to a simple dish like acqua pazza. Chef Mirabile didn't specify, but many cooks elect to leave the skin on, but remove the bones and scales.

Portuguese Sephardim who fled the Inquisition and found refuge in the British Isles are responsible for creating the iconic dish. This story originally appeared on The Nosher. You may be surprised ...

The fish is then spooned out into a deep pyrex dish (30cm x 18 cm x 4 cm) along with the vegetables making sure there is an even distribution throughout the pie. Make the sauce with the poaching ...

Fish fillets marinated in lemon juice, sauteed in oilve oil and drizzled with sweet lemon-butter sauce. A simple yet impressive dish. 4 fillets fish 30 gm butter Juice of 3-4 lemons 1 tsp sugar, or to ...

The fillet without the bones and the head can be used in a simmered dish, while the half with the bones can be cooked in the fish grill. Cook the side of the bones thoroughly at first, then turn ...

But if there is one dish that stands out, it is the legendary Fish Koliwada — crispy, golden and packed with flavours. With its crunchy texture and spicy kick, it is the kind of snack that pairs ...

To make the preparation of this dish go more quickly, cut and measure the ingredients needed for the slaw before baking the crusted fish. • salt and freshly ground black pepper, to taste Place ...

“I have done Ramadan-themed spreads before ... My favourite was the ikan masin dish, which had the salted fish enhanced with rich gravy, resulting in a balanced flavour profile.