Best Sea Bass Recipes

Back in March, Jackie and I were on vacation in Spain, eating tiny new-season peas from Catalunya. We got back to New York to find nothing remotely springlike in the farmers’ markets and resigned ourselves to a period of eating root vegetables as though it were February. Then just a couple of weeks ago ramps appeared, and the first asparagus materialized – initially from a single grower at our little neighborhood market, then a few days later the big market at Union Square had become Asparagus Central.So, yes, we’ve been eating asparagus. Plain – cold with vinaigrette; hot with poached eggs – and then, when the novelty wore thin, as a normal ingredient, for instance, combined with potatoes as a calzone filling. One of the nicest dishes we served during this period – which I liken to a holding pattern until the peas arrive – also used asparagus and potatoes, along with simply cooked fish. Indeed, the whole dish is fairly simple and has the advantage that (apart from finishing touches and pan-frying the fish, which in this case was sea bass but which could be just about any fin-fish that looks nice and fresh in the market or fish store) it can be made a good hour ahead of time, though it doesn’t actually benefit from pre-cooking.The pan-fried fish is set atop an asparagus and potato hash brightened at the last minute with lemon and fresh herbs. I recommend a mixture of parsley, dill and mint; another good addition is tarragon, if you can find any that has any flavor. You could, indeed, use a single herb – any of those in my mixture would be fine on its own.In a reduced portion, this would make a light and elegant first course. As a main dish it’s still light, and it’s still elegant.

TK

Top grilled sea bass with a simple yet super flavorful compound butter made with pistachios, parsley, and cilantro. Recipe courtesy of chef Lorena Garcia.

There's nothing easier than throwing ingredients together and serving, and this recipe is for a tender sea bass ceviche flavored with lime juice and cilantro that's given a little texture with avocado and cucumbers. 

A great Mediterranean fish. Be sure to ask the fish market take the head and scales off, as well as to butterfly and debone each fish. Sprinkle seasoned breadcrumbs, salt, pepper, olive oil, Italian parsley, and fresh lemon slices inside the fish. Bake in the oven at 350 degrees for 30 minutes. Always drink a crisp, acidic white wine with this dish. I like Benanti Bianco di Caselle 2011, Sicilia.