Fillets are fine, but the joys of a whole fish, bones and all, are unparalleled. The flesh is juicy and tender, and there’s something impressively theatrical about serving up a fish from head to tail.

While fish is always a delectable and nutritious option, it can be a pain to consume because it tends to be so bony. This kind won't be a problem, though.

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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 ...

Preheat the oven to 400 degrees. In a 12-by-14-inch baking pan or other pan large enough to lay the fish side by side, arrange potato slices snugly across bottom of pan. Pour in just enough water to ...

Do you tend to overthink things? I know I do sometimes. This simple recipe for baked flounder is the perfect example of how sometimes the easiest path is the answer. If you’ve ever been intimidated by ...