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Cooking Fish

When cooking fish over a high heat source I recommend covering the fish with thick cut lemon slices. Not only do the juices infuse down into the fish, but they help keep the moisture from escaping.

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A colorful paella with shrimp, chicken, chorizo, peas, and lemon wedges in a pan on a wooden table.

Spanish paella

75 min • Moderate • 6 servings

Hearty pasta with ground meat, diced tomatoes, and parsley on a beige plate, with a pot and oil bottle in the background.

Fusilli with hot sausage and fennel

45 min • Moderate • 4 servings

Pan-seared pork chops with cherry sauce on a plate, garnished with whole cherries, next to a skillet on a kitchen countertop.

Pork Chops in Bourbon, Cherry-Pomegranate Sauce

30 min • Easy to Moderate • 4 servings

Bulgur salad with fresh herbs and pomegranate seeds in a white bowl, with olive oil and chopped herbs on a cutting board in the background.

Pomegranate couscous salad

25 min • Easy • 2 to 3 servings

Pitcher and glass of iced lemonade with lemon slices, surrounded by fresh lemons on a wooden kitchen counter.

Chloe’s lemonade

10 min • Easy • 4 to 6 servings

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