In summer I want a dish that tampers with the tomato-fish formula as little as possible So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it Neither fish nor tomatoes need much help.

A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce This sauce is silky enough to coat a spoon and packed with flavor

In this effortless one-skillet meal, cod fillets are simply pan-roasted — basted in butter on the stovetop  — then gently finished in a moderate oven to guarantee even cooking and tender, flaky fish While the cod rests, the flavorful pan juices quickly turn into a bright, lemony sauce with sweet cherry tomatoes, briny olives, tangy capers and fragrant dill The balance of buttery richness and bright acidity in the sauce complements the mild seafood, but this dish is versatile: Hake, halibut or some other similarly mellow white fish would also work nicely.

Bake your fish the Malaysian Portuguese way—with a spice paste and plenty of banana leaves.

Tender, pan-fried fish fillets with a bright, caper-studded lemon-butter sauce.

Get extra-crisp skin and tender, moist, evenly cooked flesh using our technique for perfect pan-seared salmon fillets.