To prepare the Sicilian-style baked sea bream, take the already gutted sea breams and cut off the side fins (1). Then, using scissors, widen the existing belly cut to have more space for stuffing.

Swiss chef Ralph Schelling shares a recipe inspired by Greek dish psari plaki. Cut the potatoes into approximately 5mm-thick slices and place them in a pot of salted boiling water. Parboil for 5 ...

Pezzogna fillets in acqua pazza with mashed potatoes bring the flavors of the Gulf of Naples right to your table. This dish hails from the fishing villages near Capri and Ischia, where local fishermen ...