Welcome to a taste of France! Whether you’re craving a quick weeknight dinner or planning a special meal, these elegant fish recipes bring French flair to your kitchen. From classic sole meunière to modern salmon en papillote, each dish is designed to delight home cooks. Let’s dive into these 18 recipes that make seafood both sophisticated and approachable—your next favorite is waiting!
Classic French Bouillabaisse
Tackle this iconic Provençal fish stew with fresh seafood and aromatic herbs. This simplified version delivers the rich, complex flavors of Marseille in under an hour. It’s a showstopper for any dinner party.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 fennel bulb, thinly sliced (core removed)
– 1 (28 oz) can whole peeled tomatoes, crushed by hand
– 4 cups fish stock (or bottled clam juice)
– 1 cup dry white wine
– 1 lb firm white fish fillets (like cod or halibut), cut into 2-inch chunks
– 1/2 lb large shrimp, peeled and deveined
– 1/2 lb mussels, scrubbed and debearded
– 1 tsp saffron threads, crumbled (soak in 2 tbsp warm water for 5 minutes)
– 2 sprigs fresh thyme
– 1 bay leaf
– 1/4 cup fresh parsley, chopped (for garnish)
– Salt and black pepper (adjust to taste)
– 4 slices crusty baguette, toasted
– Rouille sauce for serving (optional, store-bought or homemade)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and sliced fennel, cooking for 3 more minutes until fragrant.
4. Pour in white wine and simmer for 2 minutes to reduce slightly.
5. Add crushed tomatoes, fish stock, saffron with its soaking liquid, thyme sprigs, and bay leaf.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
7. Season the broth with salt and black pepper, starting with 1 tsp salt and 1/2 tsp pepper.
8. Gently place fish chunks into the simmering broth and cook for 3 minutes.
9. Add shrimp and mussels, cover the pot, and cook for 5 minutes until mussels open and shrimp turn pink.
10. Discard any unopened mussels, thyme sprigs, and the bay leaf.
11. Ladle the bouillabaisse into deep bowls, ensuring each gets a mix of seafood and broth.
12. Garnish with chopped parsley and serve immediately with toasted baguette slices and rouille on the side.
Perfectly cooked seafood remains tender in the aromatic, tomato-saffron broth. The fennel adds a subtle licorice note that balances the briny mussels. For a creative twist, spread rouille on the toasted bread and float it atop the stew before serving.
Pan-Seared Trout with Beurre Blanc
Just seared trout with a silky beurre blanc sauce makes an elegant yet approachable dinner. Juicy fillets get a crisp skin while the French butter sauce adds richness without heaviness. This restaurant-quality dish comes together in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 trout fillets (6 oz each), skin-on, patted dry
– 1/4 tsp kosher salt
– 1/8 tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
– 1/4 cup dry white wine
– 2 tbsp white wine vinegar
– 2 tbsp minced shallot
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 tbsp fresh lemon juice
– 1 tbsp chopped fresh parsley (optional garnish)
Instructions
1. Season trout fillets evenly on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place fillets skin-side down in the skillet. Press gently with a spatula for 10 seconds to prevent curling.
4. Cook skin-side down without moving for 4–5 minutes until skin is crisp and golden brown.
5. Flip fillets carefully using a thin spatula. Cook flesh-side down for 2–3 minutes until opaque and flaky.
6. Transfer trout to a plate and tent loosely with foil to keep warm.
7. Reduce heat to medium. Add shallot to the same skillet and cook for 1 minute until softened.
8. Pour in white wine and vinegar. Simmer for 3–4 minutes until liquid reduces by half.
9. Reduce heat to low. Whisk in cold butter cubes one at a time until fully melted and emulsified.
10. Remove skillet from heat. Stir in lemon juice and parsley if using.
11. Spoon beurre blanc sauce over plated trout fillets immediately.
Delicate trout flakes apart with a fork, contrasting the crisp skin. The beurre blanc is velvety with bright acidity from lemon and wine. Serve over steamed asparagus or with roasted fingerling potatoes to soak up the sauce.
Provencal Baked Cod with Tomatoes and Herbs
Often overlooked in favor of salmon, cod is a lean, flaky canvas for bold Mediterranean flavors. This Provençal version bakes quickly with tomatoes and herbs for a vibrant, healthy weeknight meal. It’s simple enough for beginners but impressive for guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 (6-ounce) cod fillets, patted dry (skinless, about 1-inch thick)
– 2 tbsp olive oil, divided (or any neutral oil)
– 1 pint cherry tomatoes, halved (about 2 cups)
– 4 garlic cloves, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– ¼ tsp red pepper flakes (optional, for heat)
– ½ cup dry white wine (like Sauvignon Blanc, or substitute with vegetable broth)
– ¼ cup chopped fresh parsley
– Salt and black pepper, as needed
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the cod fillets completely dry with paper towels to ensure a good sear.
3. Season both sides of the fillets generously with salt and black pepper.
4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
5. Add the cod fillets to the hot skillet and sear for 2 minutes per side until lightly golden. Tip: Do not move the fillets while searing to develop a crust.
6. Transfer the seared cod to a plate.
7. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
8. Add the halved cherry tomatoes and cook for 3 minutes, stirring occasionally, until they start to soften.
9. Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
10. Pour in the dry white wine and scrape up any browned bits from the skillet bottom. Tip: This deglazing step adds depth of flavor.
11. Let the wine simmer for 2 minutes to reduce slightly.
12. Return the seared cod fillets to the skillet, nestling them into the tomato mixture.
13. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the cod flakes easily with a fork. Tip: Check doneness at 10 minutes to avoid overcooking.
14. Remove the skillet from the oven and sprinkle the chopped fresh parsley over the top.
Zesty and aromatic, the cod emerges tender and moist, flaking apart at the touch of a fork. The tomatoes break down into a juicy, herb-infused sauce that’s bright but not acidic. Serve it directly from the skillet over a bed of couscous or with crusty bread to soak up every last drop.
French-Style Garlic Butter Salmon
Buttery, garlicky, and ready in under 30 minutes, this French-style salmon is a weeknight lifesaver. It delivers restaurant-quality flavor with minimal effort. The secret is in the rich, herb-infused butter sauce that coats the fish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on or skinless
– 1/2 cup unsalted butter, softened
– 4 large garlic cloves, minced
– 2 tbsp fresh parsley, finely chopped (or 2 tsp dried)
– 1 tbsp fresh lemon juice (about 1/2 lemon)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the salmon fillets completely dry with paper towels to ensure a crisp sear.
3. Season both sides of the salmon evenly with kosher salt and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Place salmon fillets in the skillet, presentation-side down, and sear undisturbed for 3 minutes to form a golden crust.
6. Flip the salmon fillets carefully using a spatula.
7. Transfer the skillet immediately to the preheated oven.
8. Roast the salmon for 8-10 minutes, until it flakes easily with a fork and reaches an internal temperature of 125°F for medium.
9. While the salmon roasts, combine softened butter, minced garlic, chopped parsley, and lemon juice in a small bowl.
10. Remove the skillet from the oven using an oven mitt and place it back on the stovetop.
11. Spoon the garlic butter mixture over the hot salmon fillets, allowing it to melt and coat the fish.
12. Let the salmon rest in the skillet for 2 minutes off the heat to allow the flavors to meld.
Golden, flaky salmon meets a luxuriously rich and aromatic sauce. The high-heat sear creates a perfect crust while keeping the interior tender and moist. Serve it over a bed of creamy mashed potatoes or with crusty bread to soak up every last drop of the garlic butter.
Tuna Niçoise Salad
Kick off your weeknight dinner with this vibrant Tuna Niçoise Salad—a balanced, no-fuss meal that layers fresh vegetables, protein-packed tuna, and a zesty vinaigrette. Keep it simple by prepping ingredients ahead for a quick assembly. Perfect for busy evenings when you crave something light yet satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb small potatoes, halved (or Yukon Gold for creaminess)
– 8 oz green beans, trimmed (fresh or frozen)
– 4 large eggs
– 2 (5 oz) cans solid white tuna in water, drained (or oil-packed for richer flavor)
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted (or any briny olive)
– 4 cups mixed greens (such as romaine or arugula)
– 1/4 cup extra-virgin olive oil (or any neutral oil)
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1 garlic clove, minced (optional for extra kick)
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Place the halved potatoes in a medium pot and cover with cold water; add a pinch of salt.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 8–10 minutes until potatoes are fork-tender. Tip: Start potatoes in cold water to ensure even cooking.
3. While potatoes cook, fill a bowl with ice water and set aside for blanching.
4. Add the green beans to the boiling potato water during the last 3 minutes of cooking to blanch them.
5. Immediately transfer the green beans to the ice water using tongs to stop the cooking process and preserve their bright color.
6. Drain the potatoes and green beans separately; pat the green beans dry with a paper towel.
7. In a small saucepan, cover the eggs with water and bring to a boil over medium-high heat.
8. Once boiling, remove the saucepan from heat, cover, and let eggs sit for 10 minutes for hard-boiled consistency.
9. Transfer the eggs to the ice water bath to cool for 5 minutes, then peel and quarter them.
10. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified. Tip: Whisk vigorously for a smoother vinaigrette.
11. Arrange the mixed greens on a large serving platter or individual plates as a base layer.
12. Top the greens with the cooked potatoes, blanched green beans, cherry tomatoes, Kalamata olives, and drained tuna chunks.
13. Place the quartered eggs evenly over the salad.
14. Drizzle the vinaigrette over the entire salad just before serving. Tip: Add dressing last to keep ingredients crisp.
Crunchy green beans and tender potatoes contrast with the flaky tuna, while the tangy vinaigrette ties everything together. For a creative twist, serve it deconstructed in bowls or pack it for a picnic—the flavors meld beautifully as it sits.
Herbed Sole Meunière
You’ll find this classic French dish surprisingly simple to make at home. Its delicate flavor and quick cooking time make it perfect for weeknight dinners or elegant gatherings. The fresh herbs and lemon brighten the mild sole beautifully.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 sole fillets (about 6 oz each), patted dry
– 1/2 cup all-purpose flour for dredging
– 1 tsp kosher salt, plus more for seasoning
– 1/2 tsp freshly ground black pepper
– 4 tbsp unsalted butter, divided
– 2 tbsp olive oil, or any neutral oil
– 2 tbsp fresh lemon juice (from about 1 lemon)
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh chives
– 1 tsp chopped fresh thyme leaves
Instructions
1. Combine flour, 1 tsp salt, and pepper on a plate.
2. Dredge each sole fillet in the flour mixture, shaking off excess.
3. Heat a large skillet over medium-high heat until a drop of water sizzles.
4. Add 2 tbsp butter and olive oil to the skillet, swirling to coat.
5. Place fillets in the skillet without overcrowding; cook in batches if needed.
6. Cook for 2–3 minutes until the bottom is golden brown and edges turn opaque.
7. Flip fillets carefully with a thin spatula.
8. Cook for another 2–3 minutes until fish flakes easily with a fork.
9. Transfer cooked fillets to a warm plate; tent loosely with foil.
10. Reduce heat to medium-low; add remaining 2 tbsp butter to the skillet.
11. Cook butter for 1–2 minutes, swirling constantly, until it turns nutty brown.
12. Immediately remove skillet from heat to prevent burning.
13. Stir in lemon juice, parsley, chives, and thyme.
14. Spoon the herb butter sauce over the plated sole fillets.
15. Season lightly with additional salt if desired.
Sole meunière offers a tender, flaky texture with a crisp, golden exterior. The brown butter sauce adds a rich, nutty depth that complements the fresh herbs and bright lemon. Serve it immediately over steamed asparagus or with a simple arugula salad for a complete meal.
French Onion and Gruyère Stuffed Fish
Rethink fish night with this elegant yet approachable stuffed fish. Caramelized onions and nutty Gruyère create a savory filling that transforms simple fillets into a restaurant-worthy meal. It’s surprisingly straightforward for a dish that delivers such impressive flavor.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 4 (6-ounce) white fish fillets, like cod or halibut, patted dry
– 2 tbsp unsalted butter
– 2 large yellow onions, thinly sliced
– 1 tsp granulated sugar
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 1 cup shredded Gruyère cheese
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Melt butter in a large skillet over medium heat.
3. Add the sliced onions and sugar to the skillet.
4. Cook onions, stirring occasionally, for 15-20 minutes until deeply golden brown and caramelized. Tip: Don’t rush this step; proper caramelization builds the dish’s foundational flavor.
5. Pour the white wine into the skillet with the onions.
6. Cook, stirring, for 2-3 minutes until the wine has mostly evaporated.
7. Remove the skillet from heat and let the onion mixture cool for 5 minutes.
8. Stir the shredded Gruyère cheese into the cooled onion mixture.
9. Season both sides of each fish fillet evenly with the salt and pepper.
10. Place fillets on a clean work surface.
11. Divide the onion and cheese mixture evenly among the fillets, spooning it onto one half of each.
12. Fold the other half of each fillet over the filling to create a stuffed packet.
13. Heat olive oil in a large, oven-safe skillet over medium-high heat.
14. Carefully place the stuffed fish packets into the hot skillet, seam-side down.
15. Sear for 2-3 minutes until the bottom is golden brown. Tip: A good sear here helps seal the packet and prevents the filling from leaking.
16. Carefully flip each fish packet over in the skillet.
17. Transfer the entire skillet to the preheated oven.
18. Bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork. Tip: Check for doneness a minute early to avoid overcooking the delicate fish.
19. Remove the skillet from the oven using an oven mitt.
20. Let the fish rest in the skillet for 2 minutes before serving.
21. Garnish with chopped fresh parsley if desired.
Layers of sweet, soft onion and melted cheese contrast beautifully with the firm, flaky fish. The rich, savory filling keeps the fish incredibly moist. Serve it over a bed of buttery mashed potatoes or with a simple arugula salad to cut through the richness.
Ratatouille with Pan-Fried Sea Bass
Mixing vibrant summer vegetables with pan-seared sea bass creates a balanced, elegant meal that’s surprisingly simple to pull off. This ratatouille-and-fish combo brings garden freshness and rich, savory notes to your table in under an hour. Follow these sharp steps for a flawless result.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium eggplant, diced into ½-inch cubes
– 1 medium zucchini, diced into ½-inch cubes
– 1 red bell pepper, diced into ½-inch pieces
– 1 yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, drained
– 2 tbsp olive oil, or any neutral oil
– 4 (6 oz) sea bass fillets, skin-on, patted dry
– 1 tsp dried thyme
– ½ tsp salt, adjust to taste
– ¼ tsp black pepper
– 2 tbsp fresh basil, chopped, for garnish
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add eggplant, zucchini, bell pepper, and onion to the skillet. Cook, stirring occasionally, until vegetables soften and begin to brown, 8–10 minutes.
3. Stir in minced garlic and cook until fragrant, 1 minute. Tip: Sautéing garlic briefly prevents burning and preserves its flavor.
4. Add drained diced tomatoes, dried thyme, ½ tsp salt, and ¼ tsp black pepper. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until vegetables are tender and sauce thickens.
5. While ratatouille simmers, season sea bass fillets on both sides with a pinch of salt and pepper.
6. Heat remaining 1 tbsp olive oil in a separate skillet over medium-high heat until hot, about 2 minutes. Tip: Ensure the skillet is hot to get a crisp skin on the fish.
7. Place sea bass fillets skin-side down in the skillet. Cook without moving for 4–5 minutes until skin is golden and crispy.
8. Flip fillets and cook for 2–3 minutes more until fish flakes easily with a fork and reaches an internal temperature of 145°F. Tip: Use a thermometer for perfect doneness; overcooking makes fish dry.
9. Divide ratatouille among four plates and top each with a sea bass fillet, skin-side up.
10. Garnish with chopped fresh basil.
Flaky, moist sea bass contrasts beautifully with the tender, herb-infused ratatouille, creating a satisfying mix of textures. The crispy skin adds a delightful crunch against the soft vegetables. For a creative twist, serve over creamy polenta or with crusty bread to soak up the savory juices.
French Lentil and Smoked Haddock Soup
Perfect for a chilly evening, this French lentil and smoked haddock soup is a hearty one-pot meal. Packed with protein and smoky flavor, it comes together quickly with minimal fuss. You’ll love how the lentils absorb the savory broth.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup French green lentils, rinsed
– 4 cups low-sodium chicken broth (or vegetable broth)
– 1 bay leaf
– 1 tsp dried thyme
– 8 oz smoked haddock fillet, skin removed and cut into 1-inch pieces
– 1 cup whole milk (or half-and-half for richer texture)
– Salt and black pepper, to taste (adjust as needed)
– Fresh parsley, chopped for garnish (optional)
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, carrots, and celery; sauté until softened, about 5–7 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add rinsed lentils, chicken broth, bay leaf, and dried thyme; bring to a boil.
5. Reduce heat to low, cover, and simmer until lentils are tender but not mushy, about 20 minutes.
6. Gently place smoked haddock pieces into the pot; simmer uncovered until fish flakes easily with a fork, about 5 minutes.
7. Pour in whole milk and stir to combine; heat through for 2–3 minutes without boiling to avoid curdling.
8. Remove bay leaf; season with salt and black pepper to taste, starting with ½ tsp salt and ¼ tsp pepper.
9. Ladle soup into bowls and garnish with fresh parsley if desired.
Chunky and comforting, this soup boasts a creamy broth with tender lentils and flaky haddock. The smoky depth pairs well with crusty bread for dipping. For a twist, top with a dollop of crème fraîche or serve over a bed of cooked quinoa.
Baked Halibut with Dijon Mustard Sauce
Mild, flaky halibut gets a flavor boost from a tangy Dijon mustard sauce in this simple baked dish. It’s an elegant yet approachable meal that comes together quickly for weeknights or entertaining. The creamy sauce keeps the fish moist while adding a bright, savory note.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 halibut fillets, 6 oz each (skinless, patted dry)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt (adjust to taste)
– ½ tsp black pepper (freshly ground preferred)
– ½ cup heavy cream
– 2 tbsp Dijon mustard (smooth, not grainy)
– 1 tbsp fresh lemon juice (about ½ lemon)
– 1 tsp dried thyme (or 1 tbsp fresh)
– 2 cloves garlic, minced (about 2 tsp)
– 2 tbsp unsalted butter (cold, cut into pieces)
– 2 tbsp chopped fresh parsley (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the halibut fillets on the prepared baking sheet, spacing them evenly.
3. Brush the fillets evenly with 1 tablespoon of olive oil using a pastry brush.
4. Season the fillets evenly on both sides with kosher salt and black pepper.
5. Bake the halibut in the preheated oven for 12–15 minutes, until the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork.
6. While the halibut bakes, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat.
7. Add the minced garlic to the saucepan and sauté for 1 minute, stirring constantly until fragrant but not browned.
8. Whisk in the Dijon mustard and dried thyme until combined with the garlic and oil.
9. Pour in the heavy cream and lemon juice, whisking continuously to incorporate.
10. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low.
11. Cook the sauce for 3–4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
12. Remove the saucepan from the heat and whisk in the cold butter pieces one at a time until fully melted and the sauce is smooth.
13. Transfer the baked halibut to serving plates using a spatula.
14. Spoon the warm Dijon mustard sauce generously over each halibut fillet.
15. Garnish each plate with chopped fresh parsley.
Zesty and creamy, the sauce complements the tender, flaky texture of the halibut perfectly. For a complete meal, serve it over a bed of roasted asparagus or with a side of garlic mashed potatoes to soak up the extra sauce.
French Fish Stew with Saffron and Fennel
Kick off your holiday cooking with this vibrant French fish stew. Known as bouillabaisse in Provence, it combines saffron’s golden hue with fennel’s subtle licorice notes. This one-pot wonder is surprisingly simple to prepare, delivering restaurant-quality flavor in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 large fennel bulb, thinly sliced (reserve fronds for garnish)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 (28-oz) can crushed tomatoes
– 4 cups fish stock (or vegetable stock as a substitute)
– 1/2 tsp saffron threads, crushed
– 1 tsp fennel seeds, toasted
– 1 lb firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
– 1/2 lb large shrimp, peeled and deveined
– Salt and black pepper (adjust to taste)
– 1/4 cup fresh parsley, chopped
– Crusty bread for serving (optional)
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add sliced fennel and diced onion to the pot. Sauté until softened and lightly golden, 8–10 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook until fragrant, 1 minute. Tip: Toasting the fennel seeds in a dry pan for 1–2 minutes before adding enhances their aroma.
4. Pour in crushed tomatoes and fish stock, scraping the bottom of the pot to release any browned bits.
5. Add crushed saffron threads and toasted fennel seeds. Bring the mixture to a boil over high heat.
6. Reduce heat to medium-low, cover the pot, and simmer for 20 minutes to allow flavors to meld. Tip: Simmering uncovered for the last 5 minutes thickens the broth if desired.
7. Season the stew with salt and black pepper, starting with 1 tsp salt and 1/2 tsp pepper, then adjust to your preference.
8. Gently place fish pieces into the simmering broth. Cook for 4 minutes without stirring to keep the fish intact.
9. Add shrimp to the pot and cook until opaque and curled, 3–4 minutes. Tip: Avoid overcooking the seafood to maintain a tender texture.
10. Remove the pot from heat and stir in chopped parsley.
11. Ladle the stew into bowls, garnish with reserved fennel fronds, and serve immediately with crusty bread on the side.
Meld the tender fish and shrimp with the aromatic, tomato-saffron broth for a rich, comforting bowl. The fennel adds a subtle crunch and licorice hint that balances the seafood’s sweetness. For a creative twist, serve over creamy polenta or with a dollop of rouille for extra depth.
Pistou-Crusted Red Snapper
Vibrant and herbaceous, this pistou-crusted red snapper is a quick, elegant weeknight dinner. The pistou—a French basil sauce—forms a crisp, flavorful crust that locks in moisture. You’ll have it on the table in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 red snapper fillets (6 oz each), skin-on or skinless
– 1 cup fresh basil leaves, packed
– 1/4 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil, plus 1 tbsp for the pan
– 2 garlic cloves
– 1/4 tsp kosher salt
– 1/4 tsp black pepper
– 1 lemon, cut into wedges for serving
Instructions
1. Preheat your oven to 425°F.
2. Pat the red snapper fillets completely dry with paper towels.
3. In a food processor, combine the basil, Parmesan, 1/4 cup olive oil, garlic, salt, and pepper.
4. Pulse until a coarse paste forms, scraping down the sides as needed.
5. Spread the pistou mixture evenly over the top of each snapper fillet, pressing gently to adhere.
6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
7. Carefully place the fillets pistou-side up in the hot skillet.
8. Sear for 2 minutes without moving to develop a golden crust on the bottom.
9. Transfer the entire skillet to the preheated oven.
10. Bake for 8-10 minutes, or until the fish flakes easily with a fork and the pistou crust is lightly browned.
11. Remove from the oven and let rest for 2 minutes.
12. Serve immediately with lemon wedges.
Unbelievably moist and flaky, the fish contrasts beautifully with the crisp, aromatic herb crust. For a complete meal, serve it over a bed of couscous or roasted vegetables to soak up the flavorful juices. The bright, garlicky pistou makes this dish feel restaurant-worthy with minimal effort.
French-Style Grilled Sardines with Lemon
Tender sardines get a Mediterranean makeover with this simple grilled preparation. Fresh lemon brightens the rich fish, while herbs add aromatic depth. It’s a quick, elegant dish perfect for warm evenings.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 4 fresh sardines, cleaned and scaled (about 6 oz each)
– 2 tbsp extra virgin olive oil, or any neutral oil
– 1 lemon, thinly sliced
– 2 tbsp fresh parsley, finely chopped
– 1 tsp dried oregano
– ½ tsp kosher salt
– ¼ tsp black pepper, freshly ground
– Cooking spray, for the grill
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Pat the sardines completely dry with paper towels to ensure crisp skin.
3. In a small bowl, mix olive oil, parsley, oregano, salt, and pepper.
4. Brush the oil-herb mixture evenly over both sides of each sardine.
5. Lightly coat the grill grates with cooking spray to prevent sticking.
6. Place the sardines on the grill and cook for 4 minutes without moving.
7. Flip the sardines carefully using a spatula and cook for another 4 minutes until the flesh is opaque and flakes easily.
8. Transfer the grilled sardines to a serving platter and top with lemon slices.
9. Squeeze additional lemon juice from the slices over the sardines just before serving.
Moist and flaky, the sardines have a subtle smokiness from the grill balanced by the zesty lemon. Serve them over a bed of arugula or with crusty bread to soak up the flavorful juices.
Poached Salmon with Hollandaise Sauce
A perfectly poached salmon fillet draped in velvety hollandaise sauce makes an elegant yet approachable weeknight dinner. This method yields tender, flaky fish every time with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 salmon fillets (6 oz each, skin-on or skinless)
– 4 cups water
– 1 lemon, sliced (plus extra for garnish)
– 1 tsp salt
– 3 egg yolks (room temperature)
– 1 tbsp lemon juice (freshly squeezed)
– ½ cup unsalted butter (melted and hot)
– Pinch of cayenne pepper (optional, for subtle heat)
– Fresh dill or parsley for garnish (chopped)
Instructions
1. Combine water, lemon slices, and salt in a large skillet over medium-high heat.
2. Bring the liquid to a gentle simmer (bubbles should barely break the surface).
3. Carefully add salmon fillets to the skillet, ensuring they are fully submerged.
4. Poach salmon for 8–10 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
5. Remove salmon with a slotted spatula and transfer to a plate lined with paper towels to drain.
6. In a heatproof bowl, whisk egg yolks and lemon juice vigorously until pale and thickened.
7. Place the bowl over a saucepan of barely simmering water (double boiler method), ensuring the bottom doesn’t touch the water.
8. Continuously whisk the yolk mixture for 2–3 minutes until it thickens slightly and feels warm to the touch.
9. Slowly drizzle in the hot melted butter while whisking constantly to emulsify the sauce.
10. Whisk for another minute until the hollandaise is smooth and coats the back of a spoon.
11. Stir in cayenne pepper if using, then immediately remove from heat.
12. Plate the poached salmon and spoon hollandaise generously over each fillet.
13. Garnish with fresh herbs and additional lemon slices.
Zesty lemon and rich butter complement the salmon’s delicate flavor, while the poaching keeps it incredibly moist. For a vibrant twist, serve alongside roasted asparagus or over a bed of herbed quinoa.
Flounder Grenobloise with Capers and Lemon
Tender flounder fillets get a bright, tangy lift from this classic French sauce. This flounder Grenobloise is quick enough for weeknights but elegant enough for guests. The capers and lemon cut through the richness perfectly.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 flounder fillets (about 6 oz each), patted dry
– 1/4 cup all-purpose flour
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp unsalted butter, divided
– 1 tbsp olive oil, or any neutral oil
– 1 lemon, juiced (about 3 tbsp)
– 2 tbsp capers, drained
– 1 tbsp fresh parsley, chopped
Instructions
1. Combine 1/4 cup all-purpose flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper on a plate.
2. Dredge 2 flounder fillets in the flour mixture, shaking off excess.
3. Heat 1 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-high heat until butter melts and foam subsides.
4. Place flounder fillets in the skillet, cooking for 3–4 minutes per side until golden brown and opaque throughout. Tip: Don’t overcrowd the pan to ensure a crisp crust.
5. Transfer cooked fillets to a warm plate.
6. Reduce heat to medium and add remaining 1 tbsp unsalted butter to the skillet.
7. Add 2 tbsp capers, cooking for 30 seconds until fragrant.
8. Pour in 3 tbsp lemon juice, scraping up any browned bits from the pan bottom. Tip: This deglazing step builds flavor into the sauce.
9. Stir in 1 tbsp chopped fresh parsley and remove skillet from heat.
10. Spoon the caper-lemon sauce over the flounder fillets immediately. Tip: Serve right away to keep the fish crispy.
Perfectly crisp fillets contrast with the bright, buttery sauce. The capers add a salty pop that balances the lemon’s acidity. For a complete meal, serve over steamed asparagus or with roasted potatoes.
French Mussel and White Wine Fish Soup
Gather around for a cozy winter warmer that’s surprisingly simple. French Mussel and White Wine Fish Soup brings coastal elegance to your table with minimal fuss. It’s a one-pot wonder that’s ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup dry white wine (like Sauvignon Blanc)
– 4 cups fish stock (or vegetable stock as a substitute)
– 1 lb mussels, scrubbed and debearded
– 1 lb firm white fish fillets (such as cod or halibut), cut into 1-inch chunks
– 1 cup heavy cream
– 2 tbsp fresh parsley, chopped (adjust to taste)
– Salt and black pepper (to season throughout)
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, stirring occasionally, for 5-7 minutes.
3. Stir in minced garlic and cook until fragrant, about 1 minute.
4. Pour in white wine and simmer until reduced by half, scraping up any browned bits from the bottom, for 3-5 minutes.
5. Add fish stock and bring to a gentle boil over high heat.
6. Reduce heat to medium-low and add mussels, covering the pot with a lid.
7. Cook mussels until shells open, discarding any that remain closed, for 5-7 minutes.
8. Gently place fish chunks into the broth, ensuring they are submerged.
9. Simmer fish until opaque and flaky, about 5 minutes, being careful not to overcook.
10. Stir in heavy cream and heat through without boiling, for 2-3 minutes.
11. Season with salt and black pepper to taste, then stir in chopped parsley.
12. Ladle soup into bowls, ensuring each serving has mussels and fish.
Perfectly balanced, this soup offers a creamy broth with tender seafood in every bite. Pair it with crusty bread for dipping or serve over rice for a heartier meal. The subtle wine notes and fresh herbs make it a standout dish for any occasion.
Tartare de Saumon (French Salmon Tartare)
Unfussy yet elegant, this French salmon tartare comes together in minutes. Use the freshest salmon you can find for the best flavor and texture. It’s a perfect make-ahead appetizer for entertaining.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb fresh, sushi-grade salmon fillet, skin and pin bones removed
– 1/4 cup finely diced red onion (soak in ice water for 5 minutes to mellow sharpness)
– 2 tbsp capers, drained and roughly chopped
– 2 tbsp extra virgin olive oil, or any high-quality neutral oil
– 1 tbsp fresh lemon juice, plus more as needed
– 1 tsp Dijon mustard
– 1/4 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp finely chopped fresh dill, plus extra for garnish
– 1 tbsp finely chopped fresh chives
Instructions
1. Place the salmon fillet on a clean cutting board and pat it completely dry with paper towels.
2. Using a sharp chef’s knife, cut the salmon into a 1/4-inch dice, discarding any dark flesh or remaining bones.
3. Transfer the diced salmon to a medium glass or ceramic mixing bowl.
4. Add the diced red onion, chopped capers, olive oil, lemon juice, Dijon mustard, kosher salt, and black pepper to the bowl.
5. Using a rubber spatula, gently fold all ingredients together until just combined, about 10 folds.
6. Add the chopped dill and chives to the mixture.
7. Fold the herbs into the salmon mixture gently 4-5 more times to distribute evenly.
8. Taste the tartare and adjust seasoning, adding more lemon juice or salt if desired.
9. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the tartare.
10. Refrigerate the tartare for a minimum of 15 minutes and up to 1 hour to allow flavors to meld.
11. To serve, divide the tartare evenly among four chilled plates or small bowls.
12. Garnish each serving with a pinch of the reserved fresh dill.
With its clean, bright flavor and delicate texture, this tartare is a refreshing start to any meal. Serve it on crispy potato chips or endive leaves for a contrasting crunch, or simply enjoy it with a spoon.
Brandade de Morue (French Salt Cod Spread)
You might think salt cod sounds intimidating, but this French spread transforms it into something creamy and luxurious. It’s perfect for holiday gatherings or a sophisticated snack with minimal effort.
Serving: 6 | Pre Time: 24 hours | Cooking Time: 30 minutes
Ingredients
– 1 lb salt cod, soaked for 24 hours (change water 3-4 times to remove excess salt)
– 1 lb Yukon Gold potatoes, peeled and quartered (or Russet for fluffier texture)
– 1 cup whole milk, warmed (or half-and-half for richer flavor)
– 1/2 cup extra-virgin olive oil, plus extra for drizzling
– 2 garlic cloves, minced
– 1/4 tsp freshly ground black pepper
– 1 tbsp lemon juice, freshly squeezed (adjust to brightness preference)
– Fresh parsley, chopped for garnish (optional)
– Crackers or toasted baguette slices for serving
Instructions
1. Place the soaked salt cod in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes until the fish flakes easily with a fork.
2. Drain the cod and let it cool slightly. Use your fingers to remove any bones and skin, then flake the fish into small pieces. Tip: Reserve a bit of cooking liquid to adjust consistency later if needed.
3. In a separate pot, add the potatoes and cover with cold water. Bring to a boil, then simmer for 15-20 minutes until tender when pierced with a knife. Drain well.
4. Mash the potatoes in a large bowl until smooth, using a potato masher or ricer for best results. Tip: Avoid over-mixing to prevent gumminess.
5. In a small saucepan, heat the olive oil over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
6. Combine the flaked cod, mashed potatoes, warm milk, garlic-infused oil, black pepper, and lemon juice in the bowl. Mix vigorously with a wooden spoon or electric mixer on low until creamy and well-blended. Tip: If the mixture seems dry, add a splash of reserved cooking liquid or more milk.
7. Taste and adjust seasoning, though salt is rarely needed due to the cod. Transfer to a serving dish, drizzle with extra olive oil, and garnish with parsley if using.
8. Serve immediately with crackers or baguette slices, or chill for up to 2 days to let flavors meld. Refrigerate any leftovers in an airtight container.
Rich and velvety, this spread balances the savory salt cod with the mild potatoes and garlic. Try it as a dip with crudités or spread on crostini topped with a sprinkle of smoked paprika for extra depth.
Summary
Whether you’re craving a cozy weeknight dinner or planning a special occasion, these elegant French fish recipes offer something for every home cook. We hope you find inspiration to try a new dish—don’t forget to leave a comment with your favorite and share this roundup on Pinterest to spread the joy of cooking!
