40+ Bold and Easy Fish Recipes Anyone Can Make

40+ Bold and Easy Fish Recipes Anyone Can Make

ByRuby Grace

Do you want to cook more fish but think it is hard? Do not worry! I have put together all my best and easiest fish recipes just for you.

Fish is one of the healthiest foods you can eat. It is packed with protein, vitamins, and Omega-3s that are great for your heart and brain. The best part? Most fish dinners take only about 20 minutes to make. Perfect for busy nights!

Fish loves all kinds of flavors. Sometimes I keep it simple with lemon and garlic. Other times I go wild with spicy harissa or warm Moroccan spices. You really cannot go wrong.

Let me show you my favorite fish recipes. I promise you can make every single one!

6 Fan Favorite Easy Fish Recipes

These are the recipes I make again and again. They are quick, easy, and absolutely delicious.

1. Easy Baked Salmon with Vegetables and Feta

This is a one-pan wonder! Salmon gets cozy on a sheet pan with mushrooms, cherry tomatoes, bell peppers, and chunks of feta cheese. The cheese gets super soft and creamy instead of melting away. It is an easy dinner that looks fancy.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 4 salmon fillets, about 6 ounces each
  • 1 pint cherry tomatoes
  • 8 ounces cremini mushrooms, halved
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 6 ounces feta cheese, cut into cubes
  • 3 tablespoons olive oil
  • 1 teaspoon sumac
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. On a large sheet pan, toss the tomatoes, mushrooms, peppers, and onion with 2 tablespoons of olive oil, salt, and pepper. Spread them out evenly.
  3. Pat the salmon dry and place it skin side down on the vegetables.
  4. Brush the salmon with the remaining olive oil. Sprinkle with sumac, oregano, salt, and pepper.
  5. Scatter the feta cubes all around the pan.
  6. Bake for 15 to 20 minutes, or until the salmon is flaky and the vegetables are tender.
  7. Serve with lemon wedges.

Why everyone loves it: The salmon stays juicy, the veggies get sweet and roasted, and the warm, soft feta is pure magic. Plus you only have one pan to wash!

Pro tip from Ruby: If you cannot find sumac, use lemon zest instead. It gives that same bright, tangy flavor.

2. Baked Cod with Lemon and Garlic

Tender, perfectly flaky cod with a simple lemon garlic sauce. This recipe works for any white fish like snapper or halibut. It is my go to when I want something healthy and fast.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 4 cod fillets, about 6 ounces each
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. In a small bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper.
  3. Place the cod fillets in a baking dish. Pour the lemon garlic mixture over the top. Turn the fish to coat both sides.
  4. Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.
  5. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: It only takes 20 minutes and uses simple ingredients you probably already have in your kitchen.

Pro tip from Ruby: Spoon the extra lemon garlic sauce from the pan over the fish right before serving. That is where all the flavor hides!

3. Mediterranean Style Baked White Fish

White fish baked with tomatoes, olives, and red onions. Oregano and garlic make it taste like a sunny day in Greece. Use any white fish you like: cod, halibut, grouper, or sea bass all work beautifully.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 white fish fillets, about 6 ounces each
  • 1 pint cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted
  • ½ red onion, thinly sliced
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. In a baking dish, combine the tomatoes, olives, onion, garlic, olive oil, oregano, salt, and pepper. Toss to coat.
  3. Nestle the fish fillets into the tomato mixture. Spoon some of the tomatoes and juices over the top of the fish.
  4. Bake for 15 to 20 minutes, or until the fish is cooked through and flakes easily.
  5. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: The tomatoes get jammy and sweet, the olives add salty pops of flavor, and the fish stays super moist.

Pro tip from Ruby: Serve this with rice or crusty bread to soak up all that delicious tomato olive sauce. You do not want to waste a single drop!

4. Easy Pesto Salmon with Crispy Breadcrumb Crunch

Spread pesto on salmon, top with crunchy breadcrumbs, and bake. The lemon and basil drizzle on top is everything! This recipe is fast but feels special.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 salmon fillets, about 6 ounces each
  • ¼ cup pesto, store bought or homemade
  • ½ cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • Fresh basil, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper. Place the salmon fillets on the sheet and season with salt and pepper.
  3. Spread a thick layer of pesto over the top of each salmon fillet.
  4. In a small bowl, mix the panko breadcrumbs with olive oil until coated. Sprinkle the breadcrumbs evenly over the pesto.
  5. Bake for 12 to 15 minutes, or until the salmon is cooked through and the breadcrumbs are golden brown.
  6. Drizzle with lemon juice, garnish with fresh basil, and serve with lemon wedges.

Why everyone loves it: The pesto keeps the salmon juicy and the crunchy breadcrumb topping adds the perfect crunch.

Pro tip from Ruby: Make your own pesto if you have time! Fresh basil, pine nuts, garlic, Parmesan, and olive oil blended together tastes so much better than store bought.

5. 20 Minute Fish Piccata

Pan seared trout in a buttery lemon caper sauce. I used to love chicken piccata, but THIS is my new favorite! The sauce is tangy, briny, and absolutely irresistible.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 4 trout fillets, or any thin white fish
  • Salt and black pepper to taste
  • ½ cup all purpose flour, for dusting
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • ¼ cup fresh lemon juice
  • ½ cup chicken or vegetable broth
  • ¼ cup capers, drained
  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Pat the fish fillets dry and season both sides with salt and pepper. Lightly dust them with flour, shaking off any excess.
  2. Heat the olive oil in a large skillet over medium high heat. Add the fish and cook for 2 to 3 minutes per side, until golden and cooked through. Remove the fish from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter, lemon juice, broth, and capers to the skillet. Scrape up any brown bits from the bottom of the pan. Let the sauce simmer for 2 to 3 minutes until it thickens slightly.
  4. Return the fish to the skillet and spoon the sauce over the top. Heat for 1 minute.
  5. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: The sauce is bright, buttery, and packed with briny capers. It tastes like a fancy restaurant meal but takes only 20 minutes.

Pro tip from Ruby: Serve this with angel hair pasta to soak up every last drop of that incredible lemon caper sauce!

6. Sheet Pan Shrimp

Dinner in 10 minutes? Yes please! Shrimp with lemon, garlic, and spices bake up fast and juicy. This is my favorite recipe for crazy busy weeknights.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 1½ pounds large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Aleppo pepper, or ½ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. In a large bowl, combine the shrimp, olive oil, garlic, lemon zest, lemon juice, Aleppo pepper, oregano, paprika, salt, and black pepper. Toss until the shrimp are evenly coated.
  3. Spread the shrimp in a single layer on a large sheet pan.
  4. Bake for 8 to 10 minutes, or until the shrimp are pink and opaque.
  5. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: The shrimp come out perfectly tender every time. No standing over a hot skillet! And clean up is so easy.

Pro tip from Ruby: Serve this with couscous or crusty bread to soak up the lemony garlic sauce. You will want to eat every bit of it!

6 Favorite Salmon Recipes

Confession time: I never order salmon at restaurants because it is always overcooked. But at home? I make it all the time. Salmon is forgiving, flavorful, and so easy to cook. Here are my favorite ways to make it.

7. Stuffed Salmon with Spinach, Capers, and Yogurt

Wait till you try this! Salmon fillets stuffed with creamy spinach, capers, and preserved lemon. Greek yogurt makes the filling extra rich and tangy. This looks impressive but is actually quite simple to make.

Ready in: 35 minutes
Serves: 4

What You Need:

  • 4 salmon fillets, about 6 ounces each
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the filling:
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 5 ounces fresh spinach
  • ¼ cup Greek yogurt
  • 2 tablespoons capers, drained and chopped
  • 1 tablespoon preserved lemon, finely chopped, or lemon zest
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste

How to Make It:

  1. Preheat your oven to 375°F.
  2. Make the filling. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Add the spinach and cook until wilted, about 2 to 3 minutes. Remove from heat and let cool slightly.
  3. Squeeze out any excess water from the spinach. Chop the spinach finely and place it in a bowl.
  4. Add the Greek yogurt, capers, preserved lemon, dill, salt, and pepper. Stir to combine.
  5. Pat the salmon dry. Using a sharp knife, cut a slit along the side of each fillet to create a pocket. Do not cut all the way through.
  6. Stuff each fillet with the spinach mixture. Press gently to close.
  7. Place the stuffed salmon on a baking sheet lined with parchment paper. Brush with olive oil and season with salt and pepper.
  8. Bake for 15 to 18 minutes, or until the salmon is cooked through and flakes easily.
  9. Serve immediately.

Why everyone loves it: The creamy, tangy filling is such a surprise! It feels like a special occasion dinner but is easy enough for a Tuesday night.

Pro tip from Ruby: If you cannot find preserved lemon, use lemon zest and a little extra salt. It is not exactly the same but still delicious!

8. Mediterranean Style Salmon Tacos

We are giving Baja fish tacos a Mediterranean makeover! Salmon gets seasoned with Aleppo pepper and cumin, then tucked into warm corn tortillas. Top with cool, creamy tzatziki sauce. These tacos are a party in your mouth!

Ready in: 25 minutes
Serves: 4

What You Need:

  • 1½ pounds salmon fillet, skin removed, cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Aleppo pepper, or ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 to 10 corn tortillas, warmed
  • For the tzatziki sauce:
  • 1 cup Greek yogurt
  • ½ cucumber, grated and squeezed dry
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt to taste
  • For serving:
  • Shredded red cabbage
  • Fresh cilantro, chopped
  • Lemon wedges

How to Make It:

  1. Make the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt. Stir well and refrigerate until ready to use.
  2. In a bowl, toss the salmon cubes with olive oil, cumin, Aleppo pepper, salt, and black pepper.
  3. Heat a large skillet over medium high heat. Add the salmon in a single layer. Cook for 2 to 3 minutes per side, until golden and cooked through.
  4. Warm the corn tortillas in a dry skillet or in the microwave.
  5. Assemble the tacos. Place salmon in each tortilla, top with tzatziki sauce, shredded cabbage, and fresh cilantro. Serve with lemon wedges.

Why everyone loves it: The warm, spiced salmon plus the cool, creamy tzatziki is a match made in heaven. These tacos are fresh, fun, and so flavorful!

Pro tip from Ruby: Double the tzatziki sauce and use it as a dip for veggies or a spread for sandwiches all week long!

9. Salmon in Parchment Paper

So easy, yet so elegant! Salmon cooks inside little parchment paper packets with vegetables, lemon, and herbs. The oven steams everything to perfection. No mess and no cleanup!

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 salmon fillets, about 6 ounces each
  • 1 lemon, thinly sliced
  • 1 cup asparagus, trimmed
  • 1 cup cherry tomatoes, halved
  • 4 sprigs fresh dill
  • 4 sprigs fresh thyme
  • 4 tablespoons olive oil
  • Salt and black pepper to taste
  • Parchment paper

How to Make It:

  1. Preheat your oven to 375°F.
  2. Cut four large sheets of parchment paper, about 12 by 16 inches each. Fold each sheet in half, then open back up.
  3. Place a salmon fillet on one half of each parchment sheet. Season with salt and pepper.
  4. Arrange lemon slices, asparagus, cherry tomatoes, dill, and thyme around and on top of the salmon. Drizzle with olive oil.
  5. Fold the other half of the parchment over the salmon. Starting at one corner, fold the edges together in small overlapping folds to seal the packet tightly.
  6. Place the packets on a baking sheet. Bake for 15 to 18 minutes.
  7. Carefully open the packets. Steam will escape! Transfer the salmon and vegetables to plates and serve immediately.

Why everyone loves it: The salmon comes out incredibly moist and tender. It feels like a fancy restaurant dish but is actually one of the easiest ways to cook fish.

Pro tip from Ruby: You can use any vegetables you have on hand. Zucchini, bell peppers, or green beans all work great. Just slice them thin so they cook quickly!

10. Salmon Burger

Everyone loves burger night! Making them with salmon instead of beef makes them way healthier. These patties are packed with flavor from Dijon mustard, fresh parsley, and coriander. Top with creamy tzatziki sauce and you have the perfect burger.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 1½ pounds salmon fillet, skin removed, cut into chunks
  • ¼ cup panko breadcrumbs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil, for frying
  • For serving:
  • 4 burger buns, toasted
  • Tzatziki sauce
  • Lettuce
  • Tomato slices
  • Red onion slices

How to Make It:

  1. Place the salmon chunks in a food processor. Pulse a few times until coarsely chopped. Do not over process. You want some texture, not paste.
  2. Transfer the salmon to a bowl. Add the breadcrumbs, Dijon mustard, parsley, coriander, salt, pepper, and beaten egg. Mix gently until combined.
  3. Form the mixture into 4 patties. Place them on a plate and refrigerate for 15 minutes. This helps them hold together.
  4. Heat olive oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until golden brown and cooked through.
  5. Serve on toasted buns with tzatziki sauce, lettuce, tomato, and red onion.

Why everyone loves it: These burgers are juicy, flavorful, and so much lighter than beef burgers. Even kids love them!

Pro tip from Ruby: Chilling the patties is not optional. It really helps them stay together while cooking. Do not skip this step!

11. Baked Lemon Garlic Salmon

Bright, perfectly cooked salmon ready in under 20 minutes. My special technique gives you flaky, tender baked salmon every single time. No dry fish here!

Ready in: 20 minutes
Serves: 4

What You Need:

  • 4 salmon fillets, about 6 ounces each
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Lemon slices, for topping
  • Fresh parsley, chopped, for garnish

How to Make It:

  1. Preheat your oven to 375°F.
  2. In a small bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper.
  3. Place the salmon fillets in a baking dish, skin side down if they have skin. Pour the lemon garlic mixture over the salmon. Let it sit for 5 to 10 minutes if you have time.
  4. Top each fillet with a lemon slice.
  5. Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork.
  6. Garnish with fresh parsley and serve.

Why everyone loves it: The lemon garlic flavor soaks into the salmon and keeps it incredibly moist. It is simple, fast, and always turns out perfect.

Pro tip from Ruby: Have your side dishes ready before the salmon goes in the oven. It cooks so fast! I like to serve this with rice or a simple green salad.

12. Crispy Homemade Fish Sticks

Kids and adults both love these! Crispy on the outside, tender and juicy on the inside. I like to use salmon, but cod or halibut work great too. Way better than store bought!

Ready in: 30 minutes
Serves: 4

What You Need:

  • 1½ pounds salmon fillet, skin removed, cut into 1 inch by 3 inch strips
  • ½ cup all purpose flour
  • 2 eggs, beaten
  • 1½ cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Cooking spray or olive oil spray
  • For serving:
  • Tahini sauce or garlic aioli
  • Lemon wedges

How to Make It:

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
  2. Set up three shallow bowls. Place flour in the first bowl. Place beaten eggs in the second bowl.
  3. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, paprika, oregano, black pepper, and salt.
  4. Pat the salmon strips dry with paper towels.
  5. Coat each strip in flour, shaking off the excess. Dip in the egg, then coat in the breadcrumb mixture. Press gently so the crumbs stick.
  6. Place the coated fish sticks on the prepared baking sheet. Spray lightly with cooking spray.
  7. Bake for 10 to 12 minutes, flipping halfway through, until golden brown and cooked through.
  8. Serve with tahini sauce or garlic aioli and lemon wedges.

Why everyone loves it: They are crispy, crunchy, and so satisfying. You feel good serving something homemade instead of frozen.

Pro tip from Ruby: Make a big batch and freeze the extras! Place the uncooked fish sticks on a baking sheet in the freezer until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

12 Easy Baked Fish Recipes

Baking fish is the easiest way to guarantee it comes out buttery tender every time. Just season it, put it in a hot oven, and dinner is done. Here are my favorite baked fish recipes.

13. Turkish Style Marinated Salmon

I got the idea for this recipe from the lamb kebabs in Southern Turkey. Rich salmon can handle big, bold flavors. An overnight marinade with Turkish red pepper paste makes it incredibly flavorful and juicy.

Ready in: 30 minutes plus marinating time
Serves: 4

What You Need:

  • 4 salmon fillets, about 6 ounces each
  • 3 tablespoons Turkish red pepper paste, or tomato paste with 1 teaspoon Aleppo pepper
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • Lemon wedges for serving

How to Make It:

  1. In a small bowl, whisk together the red pepper paste, olive oil, garlic, cumin, smoked paprika, and salt.
  2. Place the salmon fillets in a dish or zip top bag. Spread the marinade over the salmon, coating all sides. Cover and refrigerate for at least 2 hours or overnight.
  3. When ready to cook, preheat your oven to 400°F.
  4. Place the marinated salmon on a baking sheet lined with parchment paper.
  5. Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily.
  6. Serve with lemon wedges.

Why everyone loves it: The marinade is smoky, slightly spicy, and deeply savory. It transforms simple salmon into something totally new and exciting.

Pro tip from Ruby: Leftover salmon is amazing flaked over salads the next day. Way better than canned tuna!

14. Baked Red Snapper with Zhoug

Thin fillets of red snapper can overcook easily in a pan. That is why I love baking them on a bed of lemon slices. They stay tender and moist every time. Zhoug is a bright, spicy green sauce made with cilantro, parsley, and hot chilies. It is absolutely delicious on fish!

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 red snapper fillets, about 6 ounces each
  • 1 lemon, thinly sliced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • For the zhoug:
  • 1 cup fresh cilantro
  • ½ cup fresh parsley
  • 1 to 2 green chilies, seeded if you want less heat
  • 1 garlic clove
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • Salt to taste

How to Make It:

  1. Preheat your oven to 400°F.
  2. Make the zhoug. In a food processor, combine the cilantro, parsley, green chilies, garlic, cumin, cardamom, olive oil, lemon juice, and salt. Pulse until finely chopped but not completely smooth. Set aside.
  3. Arrange the lemon slices in a single layer in a baking dish.
  4. Place the red snapper fillets on top of the lemon slices. Brush with olive oil and season with salt and pepper.
  5. Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily.
  6. Serve the fish with a generous spoonful of zhoug on top.

Why everyone loves it: The zhoug is so fresh and vibrant. It wakes up your taste buds! The lemon slices underneath keep the fish from sticking and add flavor.

Pro tip from Ruby: Zhoug is not just for fish. It is amazing on eggs, roasted vegetables, or even stirred into yogurt for a quick dip.

15. Baked Trout with Lemon, Garlic, and Fresh Herbs

Who says healthy cannot be delicious? Rainbow trout fillets get a Mediterranean makeover with a bright lemon garlic marinade. Urfa biber is an earthy, smoky Turkish chili that adds the perfect touch of warmth.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 rainbow trout fillets
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon urfa biber, or ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley and green onions, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. In a small bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, urfa biber, oregano, salt, and pepper.
  3. Place the trout fillets in a baking dish. Pour the marinade over the top and turn to coat both sides.
  4. Let the fish sit for 10 minutes at room temperature.
  5. Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily.
  6. Garnish with fresh parsley and green onions. Serve with lemon wedges.

Why everyone loves it: The trout stays moist and flaky. The marinade is simple but so flavorful. Urfa biber adds a unique smoky note you will love.

Pro tip from Ruby: If you cannot find urfa biber, use smoked paprika and a pinch of cayenne. It is not exactly the same but still delicious!

16. Baked Halibut with Lemon and Dil

Need a weeknight dinner as light and bright as Mediterranean sunshine? Try this halibut! Sweet, meaty halibut has a mild flavor that shines with delicate seasonings. Tart sumac and fresh dill make it sing.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 4 halibut fillets, about 6 ounces each
  • 2 tablespoons olive oil
  • 1 teaspoon sumac
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. In a small bowl, whisk together the olive oil, sumac, lemon zest, lemon juice, dill, salt, and pepper.
  3. Place the halibut fillets in a baking dish. Pour the lemon dill mixture over the fish, turning to coat both sides.
  4. Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily.
  5. Serve immediately with lemon wedges.

Why everyone loves it: This is proof that simple can be spectacular. The halibut is sweet and buttery. Lemon and dill make it taste like spring.

Pro tip from Ruby: Sumac is a tangy, lemony spice worth seeking out. It adds brightness without extra liquid. I sprinkle it on everything!

17. Lemony Dukkah Crusted Sea Bass with Smashed Peas

Get ready to impress your dinner guests! Sea bass stands up to a fragrant crust of dukkah, a crunchy Egyptian blend of nuts, seeds, and spices. Served on a bed of lemony smashed peas, this dish is as elegant as anything you would get in a restaurant. But it is so easy to put together!

Ready in: 30 minutes
Serves: 4

What You Need:

  • 4 sea bass fillets, about 6 ounces each
  • ¼ cup dukkah
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Lemon wedges for serving
  • For the smashed peas:
  • 2 cups frozen peas, thawed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste

How to Make It:

  1. Preheat your oven to 400°F.
  2. Pat the sea bass fillets dry with paper towels. Brush both sides with olive oil and season with salt and pepper.
  3. Press the top of each fillet into the dukkah, coating it generously.
  4. Place the fish crust side up on a baking sheet lined with parchment paper.
  5. Bake for 12 to 15 minutes, or until the fish is cooked through and the crust is golden.
  6. While the fish bakes, make the smashed peas. In a bowl, combine the peas, olive oil, lemon juice, parsley, salt, and pepper. Mash with a fork until chunky but combined.
  7. Serve the sea bass on a bed of smashed peas with lemon wedges on the side.

Why everyone loves it: The dukkah crust is crunchy, nutty, and so flavorful. The smashed peas are bright and fresh. Together they are pure magic.

Pro tip from Ruby: You can find dukkah at many grocery stores or make your own. Toast and grind hazelnuts, sesame seeds, coriander seeds, and cumin seeds. So easy and so good!

18. One Pan Baked Halibut with Vegetables

Looking for a bright and quick sheet pan dinner that delivers on flavor and nutrition? This is it! Halibut bakes right alongside colorful vegetables all on one pan. Dinner is ready in 20 minutes and cleanup is a breeze.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 halibut fillets, about 6 ounces each
  • 1 pint cherry tomatoes
  • 1 zucchini, sliced into half moons
  • 1 yellow squash, sliced into half moons
  • 1 red bell pepper, sliced
  • ½ red onion, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Lemon wedges for serving
  • Fresh parsley, chopped, for garnish

How to Make It:

  1. Preheat your oven to 400°F.
  2. On a large sheet pan, combine the cherry tomatoes, zucchini, yellow squash, bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil and sprinkle with oregano, salt, and pepper. Toss to coat and spread into an even layer.
  3. Roast the vegetables for 10 minutes.
  4. Remove the pan from the oven. Push the vegetables to the sides and place the halibut fillets in the center. Drizzle the fish with the remaining olive oil and season with a little more salt and pepper.
  5. Return the pan to the oven and bake for another 10 to 12 minutes, or until the fish is opaque and flakes easily.
  6. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: Everything cooks together on one pan. The vegetables get sweet and caramelized while the fish stays tender and moist.

Pro tip from Ruby: Flake any leftover fish and toss it with couscous and extra vegetables for an easy lunch the next day.

19. Easy Garlic Parmesan Baked Flounder

A one pan fish dinner you can make in about 20 minutes! This baked flounder is so simple yet so flavorful. A lemony Mediterranean sauce and some Parmesan cheese make it irresistible.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 4 flounder fillets, about 6 ounces each
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. In a small bowl, whisk together the olive oil, garlic, and lemon juice.
  3. Place the flounder fillets in a baking dish. Pour the lemon garlic mixture over the fish.
  4. Sprinkle the Parmesan cheese, oregano, salt, and pepper evenly over the fillets.
  5. Bake for 10 to 12 minutes, or until the fish is opaque and flakes easily.
  6. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: Flounder cooks in minutes and the Parmesan topping gets golden and delicious. This is the perfect quick dinner for busy nights.

Pro tip from Ruby: Flounder fillets are very thin, so watch them closely. They can go from perfectly cooked to overcooked in just a minute or two!

20. Baked Grouper with Tomatoes and Olives

One of my absolute favorite fish dishes! Ready in just over 20 minutes, this baked grouper is healthy, low carb, and packed with Mediterranean flavor. Garlic, fresh tomatoes, olives, and lemon juice make it bold and beautiful.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 grouper fillets, about 6 ounces each
  • 1 pint cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh dill or parsley, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. In a baking dish, combine the cherry tomatoes, olives, garlic, olive oil, lemon juice, oregano, salt, and pepper. Toss to coat.
  3. Nestle the grouper fillets into the tomato mixture. Spoon some of the tomatoes and juices over the top of the fish.
  4. Bake for 15 to 20 minutes, or until the fish is cooked through and flakes easily.
  5. Garnish with fresh dill or parsley and serve with lemon wedges.

Why everyone loves it: The tomatoes break down into a chunky, juicy sauce. The olives add salty pops of flavor. It tastes like summer!

Pro tip from Ruby: This recipe is low carb and gluten free all on its own. But if you want something to soak up the sauce, serve it with rice or crusty bread.

21. Baked Sole Fillet

Simple baked sole fillets, spiced Mediterranean style and baked in a buttery lime sauce with green onions, dill, and capers. This is one of my family’s favorite seafood recipes. It is perfect for when I am short on time.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 4 sole fillets, about 6 ounces each
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon capers, drained
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Lime wedges for serving

How to Make It:

  1. Preheat your oven to 375°F.
  2. In a small bowl, whisk together the melted butter, olive oil, lime juice, lime zest, green onions, dill, capers, salt, and pepper.
  3. Place the sole fillets in a baking dish in a single layer. Pour the butter lime mixture over the fish.
  4. Bake for 8 to 10 minutes, or until the fish is opaque and flakes easily.
  5. Serve immediately with lime wedges.

Why everyone loves it: Sole is so delicate and mild. The buttery lime caper sauce adds just the right amount of tangy, briny flavor.

Pro tip from Ruby: Sole fillets are very thin and cook in minutes. Check them at 8 minutes so they do not overcook!

22. Whole Baked Red Snapper with Bell Peppers

This easy baked red snapper recipe is a must try! Bold Mediterranean flavors of cumin, coriander, and sumac pair beautifully with fresh herbs and bell peppers. To make things easy, ask the fishmonger to clean the fish for you.

Ready in: 35 minutes
Serves: 4

What You Need:

  • 1 whole red snapper, about 2 to 3 pounds, cleaned and scaled
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sumac
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 lemon, thinly sliced
  • Fresh parsley and cilantro, chopped
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. Score the fish by making 3 to 4 diagonal slashes on each side. This helps the flavors soak in and helps the fish cook evenly.
  3. In a small bowl, mix together the olive oil, garlic, cumin, coriander, sumac, salt, and pepper.
  4. Rub the spice mixture all over the fish, inside and out, getting it into the slashes.
  5. Stuff the cavity of the fish with some of the bell pepper slices, lemon slices, and fresh herbs.
  6. Place the fish on a large sheet pan or in a baking dish. Arrange the remaining bell peppers and lemon slices around the fish.
  7. Bake for 20 to 25 minutes, or until the fish is opaque and flakes easily at the thickest part.
  8. Garnish with more fresh herbs and serve with lemon wedges.

Why everyone loves it: Cooking a whole fish looks so impressive, but it is actually very easy. The meat stays incredibly moist and the presentation is stunning.

Pro tip from Ruby: Do not throw away the head and bones after dinner! Use them to make a quick fish stock for soups and stews.

23. Chilean Sea Bass with Basil Pesto

With just 7 ingredients, you can have a gorgeous fish dinner that packs a Mediterranean flavor punch! Chilean sea bass has a buttery, flaky texture that is perfect with fresh basil pesto and sweet roasted tomatoes.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 Chilean sea bass fillets, about 6 ounces each
  • ¼ cup pesto, store bought or homemade
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh basil, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. On a sheet pan, toss the cherry tomatoes with olive oil, salt, and pepper. Spread them in an even layer.
  3. Roast the tomatoes for 10 minutes.
  4. Remove the pan from the oven. Push the tomatoes to the sides and place the sea bass fillets in the center.
  5. Spread a thick layer of pesto over the top of each fillet.
  6. Return the pan to the oven and bake for another 12 to 15 minutes, or until the fish is cooked through and flakes easily.
  7. Garnish with fresh basil and serve with lemon wedges.

Why everyone loves it: The sea bass is luxuriously buttery. The pesto is bright and herby. The roasted tomatoes burst with sweetness. It is pure perfection.

Pro tip from Ruby: Chilean sea bass is expensive, so save this recipe for special occasions. Any other white fish will work just as well for an everyday dinner.

24. Easy Lime Harissa Spicy Salmon

The secret to this spicy fish is the tantalizing sauce made of fresh lime juice, harissa, garlic, and honey. It is next level delicious and so quick and easy to put together!

Ready in: 25 minutes
Serves: 4

What You Need:

  • 4 salmon fillets, about 6 ounces each
  • 3 tablespoons harissa paste
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Lime wedges for serving
  • Fresh cilantro, chopped, for garnish

How to Make It:

  1. Preheat your oven to 375°F.
  2. In a small bowl, whisk together the harissa, lime juice, garlic, honey, olive oil, and salt.
  3. Place the salmon fillets in a baking dish. Pour the harissa lime mixture over the salmon, turning to coat both sides.
  4. Cover the dish with foil.
  5. Bake for 15 to 18 minutes, or until the salmon is cooked through and flakes easily.
  6. Garnish with fresh cilantro and serve with lime wedges.

Why everyone loves it: The sauce is spicy, tangy, and slightly sweet all at once. It is bold and unforgettable!

Pro tip from Ruby: Covering the salmon with foil while it bakes keeps it extra tender and juicy. Do not skip this step!

8 Saucy Fish Stew and Soup Recipes

To me, fish soups and stews are pure comfort in a bowl. A big pot of tender fish or shellfish in a flavorful broth? Yes please! Do not forget the bread for dipping.

25. Cioppino

This hearty Italian American seafood stew is bursting with flavor. The pot is brimming with clams, mussels, cod, shrimp, and scallops, all simmered in a rich tomato and white wine broth. A parsley olive gremolata with orange zest adds a punch of freshness at the end.

Ready in: 45 minutes
Serves: 6

What You Need:

  • 1 pound cod fillet, cut into chunks
  • 1 pound large shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • ½ pound scallops
  • ¼ cup olive oil
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 cup dry white wine
  • 1 can crushed tomatoes, 28 ounces
  • 2 cups fish stock or clam juice
  • 1 bay leaf
  • Salt and black pepper to taste
  • For the gremolata:
  • ½ cup fresh parsley, chopped
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1 garlic clove, minced
  • ¼ cup Kalamata olives, pitted and chopped

How to Make It:

  1. Make the gremolata. In a small bowl, combine the parsley, lemon zest, orange zest, garlic, and olives. Set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook until softened, about 5 minutes.
  3. Add the garlic and red pepper flakes and cook for 1 minute more.
  4. Pour in the white wine and scrape up any brown bits from the bottom of the pot. Simmer until the wine has reduced by half, about 3 minutes.
  5. Add the crushed tomatoes, fish stock, bay leaf, salt, and pepper. Bring to a simmer and cook for 15 minutes.
  6. Add the cod, mussels, and clams. Cover and cook for 5 minutes.
  7. Add the shrimp and scallops. Cover and cook for another 3 to 5 minutes, until the shrimp are pink, the scallops are opaque, and the mussels and clams have opened. Discard any that do not open.
  8. Serve the stew in big bowls with a generous sprinkle of gremolata on top.

Why everyone loves it: This stew is a celebration of the sea! Every bite brings something different. The broth is rich and flavorful and the gremolata adds a bright, fresh finish.

Pro tip from Ruby: Serve this with crusty bread for soaking up every last drop of broth. You will want to lick the bowl!

26. Greek Fish with Tomatoes and Onions

This beautiful dish of tender, tomato braised fish starts with a quick tomato and onion sauce on the stove. Fish fillets nestle into the sauce and finish cooking in the oven. It is pure Greek comfort food.

Ready in: 35 minutes
Serves: 4

What You Need:

  • 4 white fish fillets, such as cod or halibut, about 6 ounces each
  • ¼ cup olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 can crushed tomatoes, 28 ounces
  • ½ cup dry white wine or vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 375°F.
  2. Heat the olive oil in an oven safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Add the crushed tomatoes, white wine, sugar, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
  5. Nestle the fish fillets into the tomato sauce. Spoon some of the sauce over the top of the fish.
  6. Transfer the skillet to the oven. Bake for 12 to 15 minutes, or until the fish is cooked through and flakes easily.
  7. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: The fish cooks right in the sauce, so it stays incredibly moist and flavorful. The tomato sauce is simple but so satisfying.

Pro tip from Ruby: You absolutely need crusty bread with this dish. Do not skip it! You will want to soak up every bit of that delicious sauce.

27. Sicilian Style Fish Stew

This recipe is not as short as the others on this list, but I simply could not leave it out! Sicilian fish stew is a must try. Tender sea bass simmers in a tomato and wine broth with the classic Sicilian combination of garlic, capers, and raisins. Sweet, savory, and salty all at once.

Ready in: 40 minutes
Serves: 4

What You Need:

  • 1½ pounds sea bass fillets, cut into chunks
  • ¼ cup olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • ½ cup dry white wine
  • 1 can crushed tomatoes, 28 ounces
  • 1 cup fish stock or water
  • ¼ cup raisins
  • 3 tablespoons capers, drained
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Toasted pine nuts, for garnish

How to Make It:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and red pepper flakes and cook for 1 minute more.
  3. Pour in the white wine and simmer until reduced by half, about 3 minutes.
  4. Add the crushed tomatoes, fish stock, raisins, capers, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes.
  5. Gently add the sea bass chunks to the pot. Simmer for 5 to 7 minutes, until the fish is cooked through and flakes easily.
  6. Garnish with fresh parsley and toasted pine nuts. Serve with crusty bread.

Why everyone loves it: The raisins might sound strange, but trust me! They add little bursts of sweetness that balance the salty capers and tangy tomatoes. It is uniquely delicious.

Pro tip from Ruby: Toasted pine nuts add wonderful crunch. Toast them in a dry skillet over medium heat for just 2 to 3 minutes, shaking frequently so they do not burn.

28. Easy Salmon Soup

Think of this salmon soup as a lighter take on chowder. No dairy, but still creamy and comforting. Fresh dill adds brightness. It is nutritious, satisfying, and ready in about 20 minutes!

Ready in: 20 minutes
Serves: 4

What You Need:

  • 1 pound salmon fillet, skin removed, cut into 1 inch cubes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, very thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 garlic cloves, minced
  • 4 cups fish stock or vegetable broth
  • 2 potatoes, very thinly sliced
  • 1 bay leaf
  • Salt and black pepper to taste
  • ¼ cup fresh dill, chopped
  • Lemon wedges for serving

How to Make It:

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Pour in the fish stock and add the potatoes, bay leaf, salt, and pepper. Bring to a simmer and cook until the potatoes are tender, about 8 minutes.
  4. Gently add the salmon cubes to the pot. Simmer for 3 to 4 minutes, until the salmon is cooked through.
  5. Stir in the fresh dill. Remove the bay leaf.
  6. Serve hot with lemon wedges.

Why everyone loves it: It is light but still hearty and satisfying. The salmon stays tender and the dill makes everything taste fresh and bright.

Pro tip from Ruby: Slice the potatoes and carrots very thin so they cook quickly. A mandoline makes this easy, but a sharp knife works too!

29. Mediterranean Style Fish Soup

Make this quick and easy fish soup on an evening when you want something hearty but not heavy. Warm Eastern Mediterranean spices, lots of fresh herbs, and a splash of lemon juice make it incredibly flavorful.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 1½ pounds white fish fillets, such as cod or halibut, cut into chunks
  • ¼ cup olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon paprika
  • 1 can diced tomatoes, 14 ounces
  • 4 cups fish stock or vegetable broth
  • 1 cup water
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons fresh lemon juice
  • Lemon wedges for serving

How to Make It:

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add the garlic, cumin, coriander, and paprika. Cook for 1 minute more until fragrant.
  3. Add the diced tomatoes, fish stock, water, salt, and pepper. Bring to a simmer and cook for 10 minutes.
  4. Gently add the fish chunks to the pot. Simmer for 5 to 7 minutes, until the fish is cooked through and flakes easily.
  5. Stir in the fresh parsley, cilantro, and lemon juice.
  6. Serve hot with lemon wedges.

Why everyone loves it: The warm spices make this soup feel cozy and special. It is like a hug in a bowl!

Pro tip from Ruby: Serve this soup as soon as the fish is done so it does not overcook. Rustic bread or couscous on the side is perfect for soaking up the broth.

30. Mediterranean Shrimp Orzo Soup

This flavor packed shrimp soup is loaded with vegetables, baby spinach, and loads of fresh herbs. Orzo pasta gives it some heft. It is a full meal all on its own!

Ready in: 30 minutes
Serves: 4

What You Need:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 6 cups fish stock or vegetable broth
  • 1 can diced tomatoes, 14 ounces
  • ¾ cup whole wheat orzo
  • 3 cups baby spinach
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste
  • Lemon wedges for serving

How to Make It:

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add the garlic, oregano, and red pepper flakes. Cook for 1 minute more.
  3. Pour in the fish stock and diced tomatoes. Bring to a boil.
  4. Add the orzo and cook according to package directions, about 8 to 10 minutes.
  5. Reduce the heat to low. Add the shrimp and cook for 2 to 3 minutes, until pink and opaque.
  6. Stir in the baby spinach and cook until wilted, about 1 minute.
  7. Stir in the parsley, dill, lemon juice, salt, and pepper.
  8. Serve hot with lemon wedges.

Why everyone loves it: It is a whole meal in one bowl. The shrimp are tender, the orzo is satisfying, and the broth is bright and herby.

Pro tip from Ruby: Feel free to use another small pasta or quick cooking grain if you do not have orzo. Rice or couscous work great too!

31. Steamed Mussels in Garlic White Wine Broth

Mussel magic in minutes! These tender beauties steam up in a garlicky white wine broth with shallots and herbs. Mussels take a minute to clean, but they cook so fast. It is a perfect fun weeknight meal with friends.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 2 pounds mussels, scrubbed and debearded
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup fish stock or clam juice
  • 2 tablespoons butter
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Crusty bread for serving

How to Make It:

  1. Discard any mussels that are cracked or that do not close when you tap them.
  2. Heat the olive oil in a large pot over medium heat. Add the shallots and cook until softened, about 3 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Pour in the white wine and fish stock. Bring to a boil and let it simmer for 2 minutes.
  5. Add the mussels to the pot. Cover and cook for 5 to 7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any that do not open.
  6. Stir in the butter and parsley until the butter melts. Season with salt and pepper.
  7. Serve immediately in big bowls with plenty of broth and crusty bread for dipping.

Why everyone loves it: It feels so festive and fun! Everyone loves dipping bread into that garlicky, buttery wine broth.

Pro tip from Ruby: Do not forget the bread! It is essential for soaking up every drop of that incredible broth.

32. Moroccan Fish Kofta in Spicy Harissa Sauce

Okay, this is more of a saucy simmer than a soup, but I would absolutely eat this with a spoon! Boldly seasoned halibut dumplings poach gently in a fiery harissa tomato sauce. Warm spices and fresh herbs make it unforgettable.

Ready in: 35 minutes
Serves: 4

What You Need:

  • For the fish kofta:
  • 1½ pounds halibut, or any white fish, cut into chunks
  • ½ cup breadcrumbs
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 small onion, grated
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg, lightly beaten
  • For the sauce:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons harissa paste
  • 1 can crushed tomatoes, 28 ounces
  • 1 cup water or fish stock
  • 1 teaspoon sugar
  • Salt to taste
  • Fresh cilantro, chopped, for garnish

How to Make It:

  1. Make the fish kofta. Place the fish chunks in a food processor and pulse until coarsely ground.
  2. Transfer the fish to a bowl. Add the breadcrumbs, parsley, cilantro, grated onion, garlic, cumin, coriander, paprika, salt, pepper, and beaten egg. Mix until well combined.
  3. Shape the mixture into small balls, about 1½ inches in diameter. Refrigerate for 15 minutes.
  4. Make the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  5. Add the garlic and harissa paste. Cook for 1 minute more.
  6. Add the crushed tomatoes, water, sugar, and salt. Bring to a simmer and cook for 10 minutes.
  7. Gently place the fish kofta into the sauce. Spoon some sauce over the top. Cover and simmer for 10 to 12 minutes, until the kofta are cooked through.
  8. Garnish with fresh cilantro and serve.

Why everyone loves it: These are like meatballs, but made of fish! They are tender, flavorful, and the spicy harissa tomato sauce is absolutely addictive.

Pro tip from Ruby: Serve this with couscous or rice to soak up all that incredible sauce. You will want every last bite!

4 Ways to Make a Meal of Tinned Fish

Canned fish is not just economical. It is also some of the healthiest seafood you can eat! Canned sardines, tuna, mackerel, and trout are rich in Omega 3s, high in protein, and full of vitamin D. I love keeping a few cans in my pantry for quick, easy meals.

33. Tuna White Bean Salad

A couple of pantry superstars team up! Canned olive oil packed tuna and cannellini beans join fresh spinach, tomatoes, and green olives. Lots of lemon and handfuls of fresh herbs make it zippy and refreshing.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 2 cans tuna packed in olive oil, drained
  • 1 can cannellini beans, 15 ounces, drained and rinsed
  • 2 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • ½ cup green olives, pitted and sliced
  • ¼ cup red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste

How to Make It:

  1. In a large bowl, combine the tuna, cannellini beans, spinach, cherry tomatoes, green olives, red onion, parsley, and basil.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or refrigerate for up to 2 days.

Why everyone loves it: It is protein packed, fresh, and so satisfying. I make this for lunch all the time when I want something healthy and fast.

Pro tip from Ruby: This salad gets even better after sitting in the fridge for a few hours. Make it ahead for an easy lunch all week!

34. Sardine Toast with Pickled Sumac Onions and Chermoula

Turn a can of olive oil packed sardines into a super fast and light supper in less than 10 minutes! Load up smashed sardine toasts with juicy tomato, crunchy cucumber, and quick pickled sumac onions. Fresh flavors balance out the ocean richness of these super good for you little fish.

Ready in: 15 minutes
Serves: 2

What You Need:

  • 1 can sardines packed in olive oil
  • 4 slices crusty bread, toasted
  • 1 tomato, sliced
  • ½ cucumber, thinly sliced
  • For the pickled sumac onions:
  • ½ red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sumac
  • ½ teaspoon salt
  • For the chermoula:
  • ½ cup fresh parsley
  • ¼ cup fresh cilantro
  • 1 garlic clove
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • Salt to taste

How to Make It:

  1. Make the pickled onions. In a small bowl, combine the red onion, red wine vinegar, sumac, and salt. Let sit for at least 10 minutes while you prepare everything else.
  2. Make the chermoula. In a food processor, combine the parsley, cilantro, garlic, cumin, paprika, olive oil, lemon juice, and salt. Pulse until finely chopped.
  3. Toast the bread. Spread a spoonful of chermoula on each slice.
  4. Place the sardines on the toast and smash gently with a fork.
  5. Top with tomato slices, cucumber slices, and pickled sumac onions.
  6. Drizzle with a little more chermoula and serve.

Why everyone loves it: This does not even feel like canned fish! The pickled onions are tangy and bright. The chermoula is fresh and herby. It is a total flavor bomb.

Pro tip from Ruby: If you think you do not like sardines, try this recipe. The fresh toppings completely transform them. You might change your mind!

35. Tuna Pizza with Onions and Black Olives

Olive oil packed tuna, creamy fresh mozzarella, briny black olives, and sweet red onions capture the flavor of Southern Italy on a crispy crust. This is not your ordinary pizza!

Ready in: 20 minutes
Serves: 4

What You Need:

  • 1 ball pizza dough, store bought or homemade
  • ½ cup tomato sauce
  • 8 ounces fresh mozzarella, torn into pieces
  • 1 can tuna packed in olive oil, drained and flaked
  • ½ red onion, thinly sliced
  • ½ cup black olives, pitted and halved
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes
  • Fresh basil leaves, for garnish

How to Make It:

  1. Preheat your oven to 500°F or as high as it will go. If you have a pizza stone, place it in the oven to heat.
  2. Roll out the pizza dough on a piece of parchment paper.
  3. Spread the tomato sauce evenly over the dough, leaving a border around the edges.
  4. Scatter the mozzarella pieces over the sauce.
  5. Sprinkle the flaked tuna, red onion slices, and black olives over the cheese.
  6. Drizzle with olive oil and sprinkle with red pepper flakes.
  7. Transfer the pizza on the parchment paper to the hot pizza stone or a baking sheet.
  8. Bake for 10 to 12 minutes, until the crust is golden and the cheese is bubbly.
  9. Garnish with fresh basil leaves, slice, and serve.

Why everyone loves it: It is so unexpected but so delicious! The tuna melts into the cheese and the briny olives and sweet onions are perfect together.

Pro tip from Ruby: Do not skip the red pepper flakes. They add just a little heat that brings everything together.

36. Stuffed Tomatoes with Tuna

When you find beautiful ripe tomatoes, crack open a couple cans of olive oil packed tuna and make this homey recipe. Hollow out the tomatoes and stuff them with a sautéed mixture of sofrito, tuna, parsley, and olives. It is a little hands on, but not difficult.

Ready in: 40 minutes
Serves: 4

What You Need:

  • 4 large, ripe tomatoes
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 can tuna packed in olive oil, drained and flaked
  • ¼ cup green olives, pitted and chopped
  • 2 tablespoons capers, drained
  • ¼ cup fresh parsley, chopped
  • ½ cup breadcrumbs
  • Salt and black pepper to taste
  • Olive oil for drizzling

How to Make It:

  1. Preheat your oven to 375°F.
  2. Slice the top off each tomato and scoop out the seeds and pulp with a spoon. Reserve the pulp. Place the hollowed tomatoes in a baking dish.
  3. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
  4. Add the garlic and cook for 1 minute more.
  5. Add the reserved tomato pulp and cook until most of the liquid has evaporated, about 5 minutes.
  6. Remove from heat. Stir in the flaked tuna, green olives, capers, parsley, breadcrumbs, salt, and pepper.
  7. Stuff the mixture into the hollowed tomatoes, mounding it on top.
  8. Drizzle a little olive oil over the stuffed tomatoes.
  9. Bake for 20 to 25 minutes, until the tomatoes are tender and the tops are golden.
  10. Serve warm or at room temperature.

Why everyone loves it: It is such a pretty, old fashioned dish. The tomatoes get sweet and jammy and the savory tuna stuffing is absolutely delicious.

Pro tip from Ruby: Serve these as a starter or add rice on the side for a full meal. They are also wonderful at room temperature, perfect for picnics!

5 Favorite Grilled Fish and Shellfish Recipes

When the weather is warm, nothing beats grilling seafood outside. Grilling fish can seem scary, but it is easier than you think. When it is chilly, these recipes work just as well on a cast iron grill pan or skillet on the stove.

37. Grilled Cod with Pistachio Herb Sals

Whether you have never grilled cod before or you do it all the time, this recipe is a winner! You do not even need to marinate the fish. Just grill it and top it with a zesty salsa made with mint, parsley, and pistachios. It is so good!

Ready in: 25 minutes
Serves: 4

What You Need:

  • For the cod:
  • 4 cod fillets, about 6 ounces each
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 lemon, cut into wedges
  • For the pistachio herb salsa:
  • 1 cup fresh parsley, finely chopped
  • ¼ cup fresh mint, finely chopped
  • ¼ cup pistachios, chopped
  • 1 small garlic clove, minced
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Salt and black pepper to taste

How to Make It:

  1. Preheat your grill to medium high heat, about 400 to 450°F.
  2. Pat the cod fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
  3. In a small bowl, make the salsa. Combine the parsley, mint, pistachios, garlic, olive oil, lemon juice, salt, and pepper. Stir well and set aside.
  4. Place the cod on the grill. Cook for 3 to 4 minutes per side. The fish should be opaque and flake easily with a fork.
  5. Remove from the grill and serve immediately with a big spoonful of pistachio herb salsa on top. Add lemon wedges on the side.

Why everyone loves it: The crunchy, herby salsa makes simple cod taste like a fancy restaurant meal. It is fresh, fast, and foolproof!

Pro tip from Ruby: Double the salsa and keep it in the fridge. It is also amazing on chicken, rice bowls, or even spread on toast!

38. Easy Mediterranean Shrimp Kabobs

Pair these simple shrimp kabobs with a big, bold grilled romaine salad for a smoky, satisfying supper. Grill the corn and make the tomato mixture first, then grill the shrimp and lettuce right next to each other. They both cook in just moments!

Ready in: 25 minutes
Serves: 4

What You Need:

  • 1½ pounds large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lemon, juiced
  • Wooden or metal skewers
  • Lemon wedges for serving
  • Fresh parsley, chopped, for garnish

How to Make It:

  1. If using wooden skewers, soak them in water for 30 minutes.
  2. In a large bowl, combine the olive oil, garlic, oregano, smoked paprika, salt, pepper, and lemon juice.
  3. Add the shrimp and toss to coat. Let marinate for 10 to 15 minutes.
  4. Preheat your grill to medium high heat.
  5. Thread the shrimp onto the skewers.
  6. Grill the shrimp skewers for 2 to 3 minutes per side, until pink and opaque.
  7. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: Shrimp cook so fast on the grill! They are smoky, garlicky, and perfect for summer nights.

Pro tip from Ruby: Do not overcrowd the shrimp on the skewers. Leave a little space between each one so they cook evenly.

39. Grilled Swordfish with a Mediterranean Twist

This quick grilled swordfish recipe has delicious Mediterranean flavor thanks to a simple olive oil marinade with fresh garlic and a trio of warm spices. The swordfish steaks take 15 minutes to marinate and about 8 minutes to grill to juicy perfection.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 4 swordfish steaks, about 6 ounces each
  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lemon, juiced
  • Lemon wedges for serving
  • Fresh oregano, for garnish

How to Make It:

  1. In a small bowl, whisk together the olive oil, garlic, oregano, cumin, paprika, salt, pepper, and lemon juice.
  2. Place the swordfish steaks in a dish and pour the marinade over them. Turn to coat both sides. Let marinate for 15 minutes at room temperature.
  3. Preheat your grill to medium high heat.
  4. Remove the swordfish from the marinade and grill for 4 minutes per side, or until the fish is opaque and has nice grill marks.
  5. Garnish with fresh oregano and serve with lemon wedges.

Why everyone loves it: Swordfish is meaty and holds up beautifully on the grill. It does not fall apart and stays juicy.

Pro tip from Ruby: Swordfish is a sturdy fish, so it is very forgiving on the grill. Perfect for beginners!

40. Grilled Shrimp Foil Packets with Vegetables

Let us have a round of applause for delicious dinners with minimal cleanup! Grilling foil packets of fresh veggies and shrimp in a garlicky, lemony white wine sauce is a dead simple summer supper.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 1½ pounds large shrimp, peeled and deveined
  • 1 zucchini, sliced into half moons
  • 1 yellow squash, sliced into half moons
  • 1 red bell pepper, sliced
  • ½ red onion, sliced
  • 4 garlic cloves, minced
  • ¼ cup olive oil
  • ¼ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving
  • Heavy duty aluminum foil

How to Make It:

  1. Preheat your grill to medium high heat.
  2. Cut four large sheets of heavy duty aluminum foil, about 12 by 18 inches each.
  3. In a large bowl, combine the shrimp, zucchini, yellow squash, bell pepper, red onion, garlic, olive oil, white wine, lemon juice, oregano, salt, and pepper. Toss to coat.
  4. Divide the shrimp and vegetable mixture evenly among the four foil sheets, placing it in the center.
  5. Fold the foil over the mixture and crimp the edges tightly to seal each packet.
  6. Place the foil packets on the grill. Close the lid and cook for 10 to 12 minutes.
  7. Carefully open one packet to check that the shrimp are pink and opaque.
  8. Let the packets rest for a few minutes, then carefully open them. Steam will escape!
  9. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: Dinner cooks in its own little pouch and stays incredibly moist and flavorful. Best of all, no dishes to wash!

Pro tip from Ruby: Serve the packets right at the table and let everyone open their own. It is so fun!

41. Grilled Salmon with Mango Salsa

Between the marinade and the mint mango salsa on top, this grilled salmon recipe is next level delicious. Follow my simple tips for perfectly grilled salmon every time.

Ready in: 30 minutes
Serves: 4

What You Need:

  • For the salmon:
  • 4 salmon fillets, about 6 ounces each
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • For the mango salsa:
  • 1 ripe mango, peeled and diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • Salt to taste

How to Make It:

  1. In a small bowl, whisk together the olive oil, garlic, cumin, smoked paprika, salt, pepper, and lime juice.
  2. Place the salmon fillets in a dish and pour the marinade over them. Turn to coat both sides. Let marinate for 15 minutes.
  3. Meanwhile, make the mango salsa. In a bowl, combine the mango, red onion, mint, cilantro, jalapeño, lime juice, and salt. Stir gently and set aside.
  4. Preheat your grill to medium high heat.
  5. Place the salmon on the grill skin side down. Close the lid and cook for 4 to 6 minutes.
  6. Carefully flip the salmon using a thin metal spatula. Cook for another 2 to 4 minutes, until the salmon is cooked through and flakes easily.
  7. Serve the salmon with a generous spoonful of mango salsa on top.

Why everyone loves it: The salsa is sweet, spicy, and so fresh. It is the perfect partner for smoky grilled salmon.

Pro tip from Ruby: Bad weather? No problem! An indoor grill pan or griddle works just fine.

Conclusion

I hope you found some new favorite fish recipes here! Whether you are a seafood lover or just starting to cook fish at home, there is something for everyone.

Remember, fish does not have to be scary or complicated. Keep it simple, use fresh ingredients, and do not be afraid to try new flavors.

Happy cooking!

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