When it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. The fish sticks. The skin rips.

Fish has a reputation for being hard to cook, but it’s easier to deal with than a lot of other proteins, especially if you consider speed to be a benefit. The main concerns when cooking fish are ...

For reasons I would not want to repeat, I recently enjoyed a couple of weeks of being cooked for by a consort who was happy to shop and chop and even do dishes if only I would tell him what to make ...