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This easy healthy meal—which requires just 15 minutes of active time—is typical of southern France. You can use halibut, grouper or cod for this simple Mediterranean baked fish recipe, so just choose what looks best at your market. Look for herbes de Provence, an aromatic spice blend, at most grocery stores.

This super-easy lemon baked cod is buttery and flaky, with the bright flavors of lemon and garlic bringing it all together. Fresh chopped parsley adds a fresh note.

Fish and chips are traditionally sold wrapped in paper to soak up excess grease. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with coleslaw and malt vinegar or lemon wedges.

The tahini sauce does double duty in this healthy salmon recipe, serving as a glaze for the fish and also as a drizzle for the entire dish at the end of cooking. The green beans are cooked just slightly in this recipe, to still be crisp. If you like your green beans tenderer, look for thinner beans or haricot verts in the grocery store; they'll cook more quickly. This sheet-pan dinner recipe is not only delicious--it also comes together with just 25 minutes of active prep time, and there's only one pan to clean up afterwards!

This dish has tons of flavor and texture. The cilantro-lime shrimp is tangy and fresh, with brown rice and creamy avocado to balance the intensity. The two-chile cream sauce is easy to make and brings all the flavors of this bowl dinner together.

In this healthy BBQ shrimp recipe, shrimp are seasoned with a peppery spice blend and served with zucchini, peppers and whole-grain orzo for a delicious and easy dinner that's ready in just 30 minutes. The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.

These fork-tender fish fillets reflect the cooking style of the Provence region of France. Dishes from the area often include olive oil, onion, garlic, tomatoes, and olives--and you'll find all of those in this 25-minute entree.

This salmon noodle casserole is filled with creamy pasta, chunks of salmon and plenty of vegetables for a well-rounded meal. Dijon mustard flavors the dish, complementing the salmon and asparagus.

Drain, rinse and dry the capers very well. Heat 1/4 inch vegetable oil in a small straight-sided skillet over medium-high heat until shimmering. Add the capers and fry for about 2 minutes, or until they have popped open and are golden brown and crispy. Using a slotted spoon, remove to a paper towel-lined plate to drain.

Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.

Serve with garlic bread if desired.

Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.

Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

Shrimp tacos just scream summer food to me. Whenever I am making grilled shrimp, I like to add a little sugar to the marinade or dry rub. It can be challenging to get good color on the shrimp before it gets overcooked, but the sugar solves that problem.

My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste—which contains a blend of lemongrass, ginger or galangal, herbs and aromatics—makes it quick enough for even a weeknight meal.