Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ...

Slow-roasting fish has a couple of advantages: The flesh stays moist and silky smooth, and the low oven doesn’t make your kitchen quite so hot. As for the salsa, nectarines can be substituted for ...

This recipe calls for Puy Lentils, a small, slate-green lentil considered the best in the world. True “Le Puy” lentils have a protected status and originate from the Auvergne region in central France.

This Sea Bass with Avocado Salsa recipe is light and delicious. Sea bass is a mild fish but boasts a buttery and meaty texture. Served with this rich avocado salsa, you have a colorful, flavorful dish ...

Preheat the oven to 190°C/375°F/gas mark 5. Mix the stuffing ingredients. With a sharp knife, make four deep slashes on each side of the sea bass. Season inside each slit and the body of the fish.