Vitello Tonnato with Fresh Capers

Vitello tonnato—chilled, sliced veal in a creamy tuna-caper sauce—is one of the classic Italian summer dishes. … Thin slices of veal are served chilled, dressed with a creamy sauce made of anchovies, tuna, hard-cooked egg yolks, capers, lemon juice, and vinegar. The Spruce Eats

Grilled Branzino

Branzino is a mild white fish popular in Italian cuisine and usually roasted whole and served with lemon. Also called European bass, the fish has been showing up on menus around the country and world as chefs and diners enjoy branzino’s sweet, flaky meat. The Spruce Eats

Pike Perch Braised in Pinot Noir

Traditional Alsace recipe, locals understand that the distinctive wines of Alsace require their own rules. Light fruity pinot noir is often paired with mild-tasting fish like this European pike perch, a member of the walleye family. Saveur

Lamprey à la Bordelaise

Lamprey à la Bordelaise or Lamprey in Bordeaux is a popular delicacy in the Bordeaux region, caught between December and May in the Dordogne and the Gironde estuary. The dish consists of lamprey stewed with cured ham, red wine, various fresh herbs, and vegetables such as leeks, onions, and garlic. Tasteatlas

Kingfish Carpaccio

An Italian dish enjoyed as an appetiser, Cured Kingfish carpaccio is a dish made of thinly sliced fish served raw. There is a variety of carpaccio options to choose from as you can use raw beef, tuna, or even vegetables. You can just take the carpaccio and make it your own. Almondine Fig

Halibut Steak in Lemon Butter

Halibut is the common name for two flatfish in the genus Hippoglossus from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish. Wikipedia

Mushroom Risotto with Salmon

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Seafoodexperts