For this simple recipe, all you need is some fish fillets ... In a non-stick pan over medium heat, add the ghee and pan-sear the fish fillets until golden brown (about two minutes on each side).

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Don’t Overcrowd the Pan: Cook the cod fillets in batches if necessary to avoid overcrowding the pan. Overcrowding can cause ...

Wine pairing: Pair this dish with a pinot noir. This red wine is known for its bright acidity, medium body, and fruity ...

completely coating the fillets on both sides. Add the butter to the pan, allow to melt, then add the fish. Cook until golden on both sides and serve on hot plates with wedges of lemon and simple ...

For the pommes purées, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat until the water is just simmering and cook for 25-30 minutes, or until the potatoes are ...

And, when the fillets do release moisture ... and give it some time to come up to heat before adding the fish. Whether ...

Use skin-on fish fillets for the dish ... When the wok is hot, add the cooking oil. Swirl the wok until coated with the oil, then add the asparagus and sprinkle lightly with salt.

Wash the fish fillets properly. Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes. Drain and wipe dry. 2. Now marinate the fish for 1 hour with onion, garlic, ginger, green ...

Cut the fish fillets into roughly 7cm/3in wide strips ... the pan or they will be difficult to turn. If your pan isn’t large enough, cook the fish in two batches instead. It’s nice to have ...

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

Paired with roasted sweet potatoes, tossed in a brown butter vinaigrette and showered with tangy goat cheese, the humble ...