Yes! This traditional salt-baking technique creates a perfectly moist and tender fish, absorbing just the right amount of flavor.

Reheating leftover fish can be tricky, as you don't want to ruin the delicate texture of the protein. One expert recommends the help of a common kitchen item.

With just three ingredients (plus salt, pepper, and a squeeze of lemon), this just might be the easiest recipe you'll find for crispy-baked fish. These crispy baked tilapia fillets are amazingly ...

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish.

It feels wrong to have to jump through so many hoops to achieve a juicy, moist fillet in the oven – but seeing as the fish is low in fat, it’s not got the in-built baster something like a skin ...

Wrapping the fish in a baking parchment or foil package with olive oil, seasoning, herbs and lemon is a great way to infuse the fish with flavour and stop it drying out. If you're baking or ...

Return the salmon to the broiler briefly to brown the seasoning and finish cooking the fish. When it's hot from the oven, add generous spoonfuls of the olive vinaigrette. Round out dinner with ...

Don't worry about burning the platter; it won't be damaged by the low heat of the oven, and the fish will be perfectly cooked." Heat the oven to 200 degrees. Oil the platter you will use for cooking ...

Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling. Serve with steamed vegetables. You can make the mash for this fish ...