Flounder

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

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. 

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

This spinach is great on its own, but paired with a quick-cooking protein like flounder, you have dinner in about 20 minutes.

“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.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

This baked flounder is so easy, so flavorful, and so ready to land on your dinner table. Pro tip: The recipe works best in summer when tomatoes are ripe and abundant.