The Five Best Fish Recipes

Fish is one of those things that seems a good idea to order, or a good idea to cook homemade, but when push comes to shove, you never actually end up going through with it. Fast forward into your evening and you’re suddenly finding yourself being served the truffle burger with fries, or digging into some homemade pasta primavera. The struggle is real. That’s why, with it finally warm out, we thought it was a good idea to give you fish five ways. Yes, you’ll actually want to make these recipes again…

Whole Roasted Branzino Stuffed with Herbs and Lemons



2 Whole Branzino fish (1 per person), scaled and cleaned

8 slices Lemon

4 Sprigs Parsley

2 Sprigs Thyme

2 Sprigs Rosemary

Extra Virgin Olive Oil, for drizzling

Salt, to taste

Black Pepper, to taste


Preheat oven to 450 degrees Fahrenheit.

Rinse fish and pat dry with paper towel. Place fish on a foil lined baking sheet. Season the inside cavity of each fish with salt and pepper. Place 2 lemon slices inside each fish. Divide the herbs evenly between each fish. Place 2 slices lemon on top of the fish. Drizzle with olive oil.

Roast in the oven for 12-15 minutes, until flesh of fish is opaque.

Mediterranean Style Swordfish En Papillote



2 4 ounce Swordfish Steaks

1/2 cup Roasted Red Bell Pepper, cut into slices

1/4 cup Kalamata Olives, pitted and sliced

2 tablespoons Red Onion, diced

2 tablespoons fresh Parsley, plus more for garnish

Extra Virgin Olive Oil

Salt, to taste

Black pepper, to taste

Lemon, optional


Preheat oven to 400 degrees Fahrenheit.

Cut two large pieces of parchment paper. Fold in half width-wise and place on a baking sheet, with one half to the side. Brush the parchment with olive oil or spray with non-stick spray. Season swordfish steaks with salt and pepper. Place in the center on one side of the parchment paper. Top each piece of fish with red peppers, olives, red onion, and parsley. Squeeze lemon over each fish (optional). Seal the parchment by folding over the top piece, lining it up with the bottom piece. Fold the edges tightly to seal the parchment package.

Bake in the over for 8-10 minutes. Parchment will puff and turn golden brown. Remove from the oven and let stand for 1-2 minutes. Tear open the parchment package and serve fish. Garnish with additional parsley if desired.

Marinated Seared Ahi Tuna



2 4 ounce pieces Ahi Tuna

1/4 cup Mango/Orange Juice

1/4 cup Soy Sauce

1 tablespoon Lime Juice

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Cilantro, roughly chopped

1 clove Garlic, crushed

1 scallion, root trimmed and roughly chopped

1 scallion, thinly sliced for garnish

Salt, to taste

Black Pepper, to taste


In a bowl, whisk together mango juice, soy sauce, lime juice, olive oil, cilantro, garlic, and roughly chopped scallions. Season tuna with salt and pepper and place in the bowl with the marinade. Turn the tuna gently a few times to coat in the marinade. Cover and refrigerate for at least 30 minutes.

Heat a small amount of oil in a cast iron skillet over medium-high heat. When the oil is simmering, add the tuna to sear. Sear on all sides for 2-3 minutes each. When finished searing, slice into 1/4 inch slices. Serve and garnish with scallions.

Poached Sole in a Lemon Caper Sauce



4 4 ounce fillets of Sole

2 tablespoons Butter

1/3 cup dry White Wine

1/4 cup fresh Lemon Juice

1/4 cup Capers

Lemon Slices, for garnish

Fresh Basil, for garnish

Salt, to taste

Black Pepper, to taste


In a large skillet, melt butter over medium heat. Once butter has melted, add wine, lemon juice, and capers to the pan. Bring sauce to a simmer, cook for 3-4 minutes. While sauce is simmering, season the sole with salt and pepper on both sides. Add the sole to the pan, with the side that previously had the skin down.

Poach sole gently in the simmering sauce for 5 minutes. Tilt the pan down slightly and catch some of the sauce on a large spoon. Spoon the sauce over each fillet of fish. Do this repeatedly for about 5 minutes to fully flavor and cook the fish. Once the entire fillet of fish is opaque, it has finished cooking. Garnish with fresh basil and lemon slices.

Miso Glazed Trout



2 4 ounce Trout fillets

1/4 cup Sherry

1/4 cup Sake

3 tablespoons White Miso Paste

1 tablespoon Brown Sugar

2 teaspoons Sesame Oil

1 teaspoon Soy Sauce

1 Scallion, thinly sliced, for garnish


In a bowl set over a pot of simmering water, combine sherry, sake, miso paste, brown sugar, sesame oil, and soy sauce. Whisk until miso paste and brown sugar is fully incorporated and dissolved. Let cool. Place trout fillets in a shallow dish and pour cooled marinade over the fish. Cover and refrigerate for 2-3 hours.

Heat broiler on high. Place trout on a foil-lined baking sheet. Spray the foil with non-stick spray. Place the trout on the baking sheet and spoon the marinade over the trout. Place under the broiler for 5-7 minutes, until trout is flaky and fully cooked. Garnish with thinly slice scallions and serve.

*Photographed by Alli Shepherd