Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Bake Medium Fish Remove all Source Saveur (16) Course Main Course (12) Appetizers (6) Bread (1) Breakfast/Brunch (1) Cuisine French (5) Cajun/Creole (2) Italian (2) American (1) Australia/New Zealand (1) Show all... Classic (1) Greek (1) Mediterranean (1) Moroccan (1) Spanish/Portuguese (1) Thai (1) Season Fall (6) Spring (4) Summer (4) Winter (4) Occasion Christmas (1) Easter (1) Topic Recipe (16) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fish"; var omni_prop8 = "Technique:Bake,Difficulty:Medium,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 03/21/2013 Tommy's Pompano en Papillote Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans. Issue #155 01/05/2009 Onion Tart with Goat Cheese This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies. Issue #117 10/10/2008 Steamed Fish Mousse Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups. Issue #115 05/31/2007 Salmon and Whiting Terrine Before serving this elegant terrine, remove it from the refrigerator and let it sit for 20 minutes—this will take the chill off and heighten the taste. Issue #103 08/11/2005 Snapper Pie At Sydney's Boathouse Restaurant, this savory pie is garnished with house-smoked tomatoes. Issue #56 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 10/17/2000 Fish Baked with Dried Okra Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it. Issue #43 03/08/2007 Anchovy and Onion Tart A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare. Issue #32 03/08/2007 Piquillo Peppers Stuffed with Salt Cod Purée This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews. Issue #32 03/08/2007 Moroccan Fish with Cumin Seeds In Morocco, a Marrakesh housewife surprised us with this cumin-infused roasted fish. Issue #32 10/09/2000 Pissaladière According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust. Issue #32 03/08/2002 Warm Salmon Filets with Fennel Emulsion and Provençal Olive Oil Wild salmon (i.e., not farm-raised) from the Pacific Northwest is sometimes available at premium fish markets. It's well worth looking for. Issue #29 03/14/2002 Stuffed Grilled Sea Bream The various sea breams, including gilt-head and the variety the French call pagre, are traditionally considered among the most delicious fish in the Mediterranean. Issue #20 07/17/2007 Striped Bass in 'Saor' In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish. Issue #7 01/17/2007 Crawfish Pie Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie. Issue #4 01/23/2007 Cod Brandade Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade. Issue #3