For a while at least, this may become my favorite recipe for a very favorite fish. Lately I’ve wanted to prepare it on top of the range, and when it works, it ends up with an attractive and delicious crispy skin, but until I can manage to do it well each time, and without the …

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I now prefer cooking bass in a pan, using a more minimal approach, to let more of the goodness of the fresh fish shine, and subjecting it to high heat on top of the stove, to produce the crispy skin usually associated with professional chefs, but last night I needed to work quickly and with …

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When things go well in the kitchen. But not necessarily perfectly. It was a really delicious dinner, although it wasn’t quite the dinner I had intended. I thought it would end up looking more bright green than brown-green. I think I’ve pretty much gotten the crispy fish skin technique down, but now I have to …

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It looks right, and it tasted very right. I finally managed to prepare a bass filet, a very fresh bass filet (actually 2) in a way that it would show and be enjoyed in its purest form, elegantly minimal, seasoned with salt alone, and with a crispy skin, but I just couldn’t help slipping a …

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Last night I tweeted that I had found my go-to recipe for sea bass. I’ll elucidate. I had arrived early (early for me) at the greenmarket that day, so there was a huge selection at the fish stand. Filtering out the various finfish and shellfish I’d cooked recently, which accounted for a good number, I …

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