It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ...

1. In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes. 2. Meanwhile, in a ...

Slice the tomatoes and remove the heart. Finely dice the flesh of the tomato and place in a bowl. Add the finely diced onion, shredded coriander, the sweet chilli sauce and the salt. Squeeze in the ...

This Sea Bass with Avocado Salsa recipe is light and delicious. Sea bass is a mild fish but boasts a buttery and meaty texture. Served with this rich avocado salsa, you have a colorful, flavorful dish ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

Preheat the oven to 190C and drizzle the sea bass fillets with olive oil. Place in the oven until the fillets are flaky and cooked through (approximately 15 minutes). Put the quinoa in a medium pan ...

Slow-roasting fish has a couple of advantages: The flesh stays moist and silky smooth, and the low oven doesn’t make your kitchen quite so hot. As for the salsa, nectarines can be substituted for ...