Lorraine Pascale whips up a quick fish dish that's just the thing to feed a family of hungry mouths ...

The beauty of haddock fillets is that they require so little effort to taste so good. While haddock certainly is wonderful after an elaborate battering and deep frying, it is equally good drizzled ...

When I was growing up, the only fresh seafood my family ever ate was fish my father caught in Bob’s Lake in Ontario, Canada. I remember liking it, even as a child, especially the bass and walleye. The ...

Fish cooked en papillote is going to be a winner, whether the packaging is greased parchment paper, as in the original French method, or today's more common aluminum foil. The feast the diner unwraps ...

Have ready a 35cm oval gratin dish, about 2.5 litre capacity or similar. Alternatively, you can make individual pies, as in the picture. Place the haddock in a large pan. Pour over the milk, tuck in ...

If you have a fish grilling basket, give it a light coating of cooking spray. Otherwise, place a large sheet of foil on the grill grate and coat it lightly with cooking spray. Preheat the grill to ...

Make the dipping sauce. Put the fish sauce, freshly-squeezed lime or lemon juice, sugar and 3 tablespoons of warm water into a jar, add the crushed garlic. Mix well and pour into 4 individual bowls.