22 Easy Fish Recipes You'll Be Making on Repeat
Baked, broiled, grilled, and sautéed, these simple dishes will make you want to cook fish all the time.
We're told to add more fish to our diets, but often, it's hard to know where to begin. These easy fish recipes will help—even if you think cooking fish isn’t in your wheelhouse, trust us, it can be. Our recipes are extraordinarily simple to make and quick enough for any night of the week. Some of them are one-pot meals with vegetables included; some are straightforward techniques for broiler, grill, or stovetop. You can add any accompaniments you choose to suit the season or the mood. Learn them and keep them in your repertoire—and adding fish to your meal planning will be an easy and delicious option.
Related: 17 Shrimp Dinner Ideas for Delicious Weeknight Meals
Braised Fish With Fennel and Tomato
Braising is a simple way of yielding deep flavor from a few ingredients. For this one-pot meal, choose thick slices of firm-fleshed fish that will hold up in the broth without falling to bits.
Fish Tacos With Cabbage and Lime
These tacos are made with tilapia, a mild, farmed fish that is cooked under the broiler. Other white fish fillets, such as flounder or hake, will broil just as quickly, and they can easily be substituted.
Soy-Honey-Glazed Arctic Char
Soy sauce, honey, lime, and scallions bring a balance of flavors to this quick broiled fish dinner. Arctic char is similar to salmon in color and flavor but delicate like trout.
Crispy Salmon With Coconut-Ginger Collards
Salmon is seared on the stovetop and then finished in a hot oven to make sure it cooks evenly but doesn't get overcooked. A quick brush of turmeric oil gives the fillets complexity and pairs nicely with the gingery chickpeas, collard greens, and coconut that round out this hearty meal.
Grilled Striped Bass
Jason Donnelly
Bass fillets are marinated for 30 minutes with herbs, garlic, and lemon, then grilled. You can cook the fish outdoors if you want to, but this recipe calls for a grill pan for summery Mediterranean vibes all year long.
Skillet Cod With Bulgur, Zucchini and Tomatoes
In this flavor-packed one-pot meal, the fish cooks in the same pan as the bulgur and vegetables. The recipe calls for harissa powder, but you can use your favorite chili powder or a combination of powdered ancho chili and ground cumin instead. Make this dish in a large pan with a lid so you can nestle the fish into the vegetable-bulgur mixture in one layer.
Baked Flounder With Roasted Tomatoes
These baked fish fillets are so much easier to make than fried ones. The fish is brushed with mustard and coated in fresh breadcrumbs. Tomatoes roast in the oven alongside the fish and make a juicy counterpoint.
Sesame-Crusted Tuna Tataki
This tuna dish has crunch and flavor galore. From the sesame seed crust and crisp shallots to the smoky Japanese bonito flakes and aromatic shiso leaves, this 30-minute recipe is a keeper.
Broiled Fish With Summer Salad
Don’t wait until summer to make this quick and easy fish dinner. It's so simple and delicious you'll want to make it at all times of the year.
Flounder in Parchment With Asparagus and Shiitakes
Cooking in parchment is essentially a steaming method, and it’s a fantastic way to cook delicate, skinless fillets of fish such as sole or flounder. By adding vegetables that cook in the same amount of time as the fish, you’re providing a light meal in each packet. Serve rice or another grain on the side if you like.
Coconut, Fish and Pumpkin Stew
This robust stew with leafy greens and a hit of lime is simple to put together. Calabaza squash can be purchased already cut into wedges, making dinner prep even easier.
Sautéed Black Sea Bass With Capers and Herb-Butter Sauce
OK, herb-butter sauce may sound restaurant-y, but just wait until you see how easily it comes together. The sauce is a last-minute toss of butter and herbs into the pan, with added aromatics from capers and vermouth.
Poached Cod in Tomato Broth
Filets of cod with thinly sliced potatoes, cherry tomatoes, basil, and peas make a lovely light dinner. This version is made with chicken broth—you can substitute vegetable or fish stock, or even clam juice, to suit your taste
Sumac-Dusted Salmon With Broccolini
The bright color and tart accent that sumac provides are a lovely foil for the richness of salmon. Torn bread sops up the pan sauce, making it a meal in one.
Sautéed Red Snapper
A basic recipe you'll use so often that you learn it by heart—and when you have fresh fillets of fish, there’s nothing more you need to do. Also, get our pro tips on pan-frying and keeping the skin crisp.
Ceviche With Tropical Fruit and Habanero
Here's a fish dish that doesn't need any stove or grill time—you will need top-quality fish, though. Lime provides enough acidity for cooking this diced red snapper, while a variety of tropical fruits provides juicy sweetness to contrast with the heat of the habanero chile.
Roasted Branzino With Lemon and Thyme
Don't be afraid to cook a whole fish. Small fish like branzino are a breeze to cook in the oven. (You can ask for the head to be cut off when you buy them if you prefer.)
Clams and White Fish in Carrot-Saffron Broth
This golden, brothy dish is a company-worthy and beautiful variation on a bouillabaisse. There are a few steps for putting this recipe together—but it takes very little effort.
Pan-fried Trout With Lemon
This easy recipe conjures up good old-fashioned campfire cooking over an open flame. You can adapt it to cook as many trout as you have on hand.
Easy Skillet-Poached Salmon
Poaching is a simple skill that yields tender, moist fish with a pure flavor. It’s very simple to do, and once you’ve learned this way of cooking fish, it will be a method you return to over and over.
Miso-Glazed Cod
This easy fish recipe uses a simple glaze made with miso and rice wine to add complex flavors and a beautiful glaze with little effort from the cook.
Broiled Snapper With Paprika Butter
Another easy fish dish, the snapper cooks with a quick trip under the broiler, then gets paprika butter for serving. Making compound butter with spices like paprika or fresh herbs is a great back-pocket trick. Once mixed, the butter can be rolled into a log, wrapped in parchment paper, and frozen so you can cut off a few slices when you need it.
Read the original article on Martha Stewart.
