Whether fried, baked, or stewed in sauce, fish is often the main dish served at dinner. To make the dishes taste even better, ...

There is nothing to it, and yet it is a beautiful sauce that asks for a piece of bread to enjoy with the sauce.It is packed ...

Season the fish inside and out with salt and pepper. Place the lemon slices ... for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients ...

Keep a close eye on it, to make sure the topping doesn’t burn! Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing over.

Robin Raisfeld & Rob Patronite In a small saucepan, combine the olive oil, parsley, onion, lemon juice, capers, garlic ... Rinse the gutted fish and pat dry. Brush both sides with two tablespoons ...

Mix the mayonnaise with the garlic in a small bowl and add a squeeze of the lemon juice ... To serve, place the fish fingers and peas on warmed plates and spoon the tartare sauce alongside.

Take a fish fillet and marinate with garlic ... For the sauce, take a pan add some garlic, caper, cream, salt- pepper, parsley and butter. Saute for a while. When the sauce is ready add lemon juice ...

Both the crumb crust and the dill and caper sauce ... make the sauce by stirring all the ingredients together in a mixing bowl. Keep refrigerated and when ready to serve the fish, transfer the ...

To make the sauce, heat the butter until nut brown in colour and then stir in the lemon, parsley, capers, croutons and season 4. To serve, place the fish onto a plate then spoon the sauce around ...

For the tartare sauce ... the capers, gherkins, shallot and herbs. Season with salt and pepper and sharpen with lemon juice. Place into a serving dish / newspaper along side the fried fish.

Keep the fish covered to retain heat ... Once melted, add the chopped herbs, lemon juice, lemon segments, and capers. Let the sauce bubble gently. Add the croutons just before removing them ...