Sole

Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.

Hit all the notes of a fully loaded bagel—complete with tangy yogurt taking the place of cream cheese—with this crispy fish cutlet.

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

Simply grilled fish in a foil packet. (Don’t worry if you can’t find turbot. You can use other flatfish such as Dover sole or flounder instead.)

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better. 

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.

“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans. His method also works with skinless turbot, flounder, or sole fillets.

In this classic sole Meunière recipe, lightly fried fish proves simplicity is best.