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magazine sea bass with fennel salad parsnip puree and orange beurre blanc
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With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.
2.6
(2.63)
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2.3
(2.3)
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When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.
4.0
(4.2)
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To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.
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Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.
4.0
(3.84)
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
5.0
(4.95)
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It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.
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(5)
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4.0
(4.13)
Easy
4.5
(4.5)
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A beautifully simple salad.
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5.0
(5)
5.0
(5)
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You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.
5.0
(5)