Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...

I met an incredibly talented French-Italian chef in Paris, who introduced me to the freshest most vibrant spring vegetables. He served them with this fish dish - simply encrusted in salt then baked, ...

1 whole 4-to-5-pound black sea bass (other firm fish, such as porgy, may be substituted), cleaned, gutted, and scaled Preheat the oven to 450 degrees. Whisk egg whites till they form soft peaks, and ...

Chicken or guinea hen may be substituted for the pheasant; squab, wood pigeon, or red-leg partridge may also be substituted, but cooking time should be reduced -- a 1-pound squab will take 16 minutes ...

This recipe is adapted from 'A Year of Everyday Cooking & Baking 365” by Meike Peters, Prestel Publishing ($40). Pinot noir's light red, fruity flavor serves as a perfect counterpart to salmon's ...

Salt crust baking seals salmon inside its own moisture. This video shows how the technique keeps the fish tender and evenly ...

This hearty meal is reminiscent of pub-style fish and chips, minus all the deep fryer grease. Instructions: Toss the potatoes with the olive oil and season with salt and pepper to taste. Spread them ...