Dishes of Fish and Seafood

White fish baked in the oven with vegetables is a simple, healthy and genuinely delicious one-pan dinner that fits perfectly into a family menu or a clean-eating plan. Any lean white fish works — cod, pollock, hake, whiting or sea bass. The fish and the side dish cook together in a single baking pan, saving both time and dishes. Place fish pieces on a bed of sautéed onion and carrot or raw vegetables (tomato, bell pepper, zucchini), season with salt, pepper and lemon juice and bake at 180-200°C (360-400°F) for 25-30 minutes. The result is tender, juicy fish and a fragrant vegetable side dish in one. Proportions for 4 servings and tips inside.

Curing trout at home gravlax-style takes just 12 hours and produces salmon-counter quality results for a fraction of the price — plus you control exactly how salty and how fresh your fish is. The method is a simple dry cure: for every 1 kg of filleted trout you'll need 2 tablespoons of coarse non-iodized salt and 1 tablespoon of sugar. The sugar softens the flavor and gives the flesh a silky texture. Rub the cure all over the fillet, wrap in parchment, place in a container and refrigerate for 12 hours. The trout firms up beautifully and slices into delicate, glistening ribbons. I'll share how to choose the right fish, slicing tips and how long it keeps.

Whole roasted fish is one of the most impressive yet effortless dishes for a special dinner — the trick is getting juicy flesh on the inside and a crackling crispy skin on the outside. Any medium-sized fish works beautifully: sea bream, sea bass, bream, carp, trout or mackerel. Rub the fish with salt, pepper, olive oil and lemon juice, score the sides with diagonal cuts (this helps it cook evenly) and stuff the cavity with fresh herbs, lemon slices and smashed garlic. Roast on a baking sheet (no foil) at 200°C (400°F) for about 25-35 minutes depending on size. I'll share exact timing for different types of fish and how to get that perfect crispy skin.

Crucian carp baked in the oven under a mayo and sesame crust is the perfect solution for this delicious but notoriously bony freshwater fish — the mayo forms a creamy crust that seals all the juices inside, while the sesame adds a nutty note and beautiful golden look. The trick to dealing with the small bones is making frequent diagonal scores on each side of the fish; the slashes soften the tiny bones during baking until they're barely noticeable. Rub the fish with salt and pepper, place in a baking dish, brush with mayo mixed with garlic, sprinkle with sesame seeds and bake at 200°C (400°F) for 30-35 minutes until deeply golden. Proportions for 4-5 fish inside.