Bass

Flaky fish with a buttery, crispy stuffing crust and a fresh salad makes for a delicious meal using holiday pantry staples—all under 30 minutes.

A buttery pan sauce leaning on pantry staples takes less than 10 minutes to make, and it goes great with lean proteins and hearty vegetables alike.

This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?

Level up your weeknight fish routine with a crispy, flavor-packed crust.

This sweet-and-sour glaze is good on fish, chicken, ribs—you name it. 

If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.

Because the fish, which is flavored with garlic, chile, ginger, and turmeric, is sealed in a pouch before it's baked, it stays extra moist and flavorful with no risk of drying out.

It’s like your fish had a spa day and returned luxuriously silky and perfectly cooked and ready for you to eat.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.

Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).

You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.

“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”

Choose the best-quality fish for this simple ceviche.