Fish

Can be prepared in 45 minutes or less.

Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

This simple entrée is a variation of a dish from Ristorante Don Alfonso in the town of Sant'Agata sui Due Golfi, just outside Naples. There, it's sometimes served on toasted Italian bread, which soaks up the "crazy water" - the tomato-based sauce. The fish is quick to prepare and is also low in fat.

A salad of baby greens and raspberry vinaigrette and some pencil-thin breadsticks go well with the pasta. End the dinner with orange sherbet, Swedish butter cookies and, perhaps, a shot of aquavit.

A lovely salad in which the citrus fruit strikes a nice balance with the fish.

This recipe can be prepared in 45 minutes or less. We found this pasta just as delicious without the salmon.

A crisp white wine, such as Sauvignon Blanc, would be nice with this dish.

(BRANZINO ARROSTO CON SALSA DI ASPARAGI) Salmon, flounder or snapper fillets can also be used for this attractive, colorful entrée.

At many places in Italy, roasted peppers are dressed with bagna cauda, the classic warm anchovy and garlic sauce, but our cooks especially enjoyed it at La Contea, a restaurant in Neive, a village in the Piedmont. In this variation, potato slices have been added.

This recipe can be prepared in 45 minutes or less. You can substitute any fish of similar size, such as striped bass or sea bass, for the snapper in this recipe. The salt crust seals in the juices, making for an incredibly moist fish.

This bright and sophisticated dish is offered at Gresslin's in London, England.

To offset its bitterness, the endive is caramelized with sugar in this recipe.

This is a very quick recipe to make; just remember to start marinating the salmon the day ahead. You can easily half or double the amounts.

Serve on a bed of lettuce with dill sprigs and sliced ripe tomatoes or pile onto whole wheat bread with crisp lettuce for a satisfying sandwich.

Transform flounder fillets into an elegant dinner with this classic French technique.