Fish

This brunch dish makes delicious use of leftover cooked salmon or potatoes.

(Onion, Anchovy, and Olive Tarts)

If you can't find yellow pear or yellow cherry tomatoes, use all red cherry tomatoes to make this colorful and refreshing salad.

A sophisticated main course that's quick and easy to make. Accompany the fish with wild rice pilaf and steamed asparagus.

Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too. To read more about Neil and Australian cuisine, click here. In this dish, the combination of pastry, fish, sauce, yoghurt and spinach makes a complete dish. The cardamom and tomato are a perfect match, and the fish steams gently inside as the outside of the pastry crisps up. This dish also works beautifully with the flat fish of Europe and America. It is important that the vegetables are well-seasoned and cooked until they caramelise to impart their flavour to the sauce. The depth of flavour of aromatics is so often lost when they are not allowed to do their job properly. The Tomato and Cardamom Sauce goes nicely with all seafood; its deep, rich flavour enlivens the taste buds. The tomatoes are cut up, skin, seeds and all. Slice into thin rounds, then into julienne and chop the julienne to give a uniform dice. Don't chop them as if cutting for concassé, they lose too much juice that way.

A quick version of the traditional Sicilian dish pasta con le sarde. Accompany it with herbed focaccia topped with goat cheese, as well as a salad of roasted red bell peppers. Finish the meal with a fresh fruit tart. This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

If you don't have fresh salmon, canned salmon is a perfectly fine stand-in.

This recipe was created to accompany other canapés: Shrimp Canapés , Cheese Canapés and Smoked Mackerel Canapés .

Can be prepared in 45 minutes or less.

The mushroom and herb topping is similar in texture to bread stuffing. After baking, the fish has a moist center and a delicately crisp top. Partner it with a chilled Viognier.

This recipe comes from my 86-year-old grandmother, a northern Italian from Faenza, who picked it up during her travels as a piano teacher in southern Italy. I've watched her make it my whole life and know the recipe from memory.

One of the secrets of steaming sole is to season the fish just before cooking. If the fish sits too long with the seasonings, the salt will extract water from the fish and, consequently, the fish will be less juicy. Try to choose a fish not longer than 14 inches, so that it will hang over the plate by no more than 1 1/2 inches on each end but will still fit in the steamer. It is not necessary to purchase lemon sole for this recipe; just be sure the fish is very fresh and has the head and tail intact.

The bouquet garni for this stew includes orange peel (use a vegetable peeler to make wide strips) and some of the wispy fronds from the top of the fennel bulb that goes into the soup.

'60S THE ANDY GRIFFITH SHOW At the opening of every episode, we see Andy and Opie walking to the creek, fishing rods slung over their shoulders, accompanied by the catchy whistled theme music. Mayberry, North Carolina, offered a welcome respite from the growing complexity of the rest of the world. This simple and delicious recipe is one way that Aunt Bee might have prepared Andy's freshly caught trout. Active time: 40 min Start to finish: 40 min

Active time: 1 hr Start to finish: 2 hr Though fig leaves keep the fish moist and make for a great presentation, it's also delicious without them. (Note that fig leaves are not edible.)