We love a low-fat, high-quality protein around here, and fish certainly checks those boxes! And beyond your classic Shabbos appetizer loaf (no gefilte hate), fish deserves a place in your regular rotation. Whether you’re looking for a twist on the typical or something a little more out of the box, we’ve got fish recipes for days!

Honey-Mustard Salmon

This recipe is so simple and fast, it’s become a staple in our house, both for Shabbos and during the week.

• ½ cup soy sauce
• ½ cup honey
• 1 Tbsp mustard
• garlic powder, salt, and pepper, to taste

Mix all and pour over salmon. Bake uncovered until done.

— Faigy Peritzman, columnist

Quick and Healthy Baked Tilapia

Slice cherry tomatoes, red onion, and garlic cloves into a baking pan; drizzle with olive oil, salt, and pepper. Place frozen tilapia fillets on top of the vegetables, and add more olive oil, some mustard, and balsamic vinegar. Sprinkle with parsley and garlic powder. Bake at 375°F (190°C) for 30 minutes.

If you’re using fresh or defrosted fish, roast the vegetables for 20 minutes, then add the fish for the last 10.

—Libby Livshin, administration

Four-Minute Salmon Bites

Less than two minutes of prep time and four minutes to broil — and so many ways to serve this dish! This recipe is in my new cookbook, Food You Love: That Loves You Back. It’s one of my fridge staples and I know it will become one of yours!

SERVES 2–3

• 1 lb salmon fillet, skin removed, cut into ½-inch cubes
• ½ Tbsp olive oil, plus more to spray pan
• 2 Tbsp coconut aminos or dry white wine
• 1 tsp lime juice
• 1–2 tsp lemon pepper (I prefer 2)
• ½ tsp sea salt

Preheat oven to high broil. Coat a metal baking sheet with olive oil.

In a bowl, toss fish cubes with oil, coconut aminos, lime juice, and spices. Place on prepared baking sheet.

Broil for 4 minutes. Allow fish to cool slightly before removing with a metal fish spatula or slotted offset spatula.

Note: Adjust broil time based on the heat in your oven; electric ovens might need an extra minute or two.

—Rorie Weisberg, columnist