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, ...

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 ...

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 ...

Preheat the oven to 190°C/375°F/gas mark 5. Mix the stuffing ingredients. With a sharp knife, make four deep slashes on each side of the sea bass. Season inside each slit and the body of the fish.