Sole

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.

Fish Salad Cooked in Lime Juice Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish. Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.

Complement this thick soup with plenty of crusty French bread.

Jamie Oliver calls this "another great pan-baked recipe that is perfect for coping with lots of people without a huge deal of effort." Oliver uses plaice, a popular flatfish in England favored over flounder, but lemon sole is a good substitute. Active time: 45 min Start to finish: 1 hr

Active time: 20 min Start to finish: 40 min

Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.

Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.

Hit all the notes of a fully loaded bagel—complete with tangy yogurt taking the place of cream cheese—with this crispy fish cutlet.