Extra virgin olive oil 2 cucchiai Salt q.b. Black pepper q.b. To prepare the sea bass fillet with caramelized fennel and orange sauce, first focus on the cleaning of the sea bass. Make a cut on ...

Sea bass is available whole and un-gutted, or in prepared fillets (you can ask your fishmonger to gut and fillet the fish for you). The skin is rarely removed. Sea bass is available frozen but is ...

You may have to trim out a rib bone that got left behind, or slice pieces of fin rays off the edges of your fillets. This is no big deal. But, you also need to check for pin bones. Many species of ...

A fish fillet recipe with a fruity twist to it - this Chilean sea bass is coated with an orange flavoured olive oil dressing and pan-fried until done. Pour orange juice over the fried fish and enjoy!

Marinate after cooking: Fish (particularly white fish such as tilapia and the like) are remarkably fragile—more so than other types of meat. Marinating it in advance makes fish prone to breaking down ...

Cookbook author Richard Ingraham, who is also the personal chef for Dwyane Wade, stops by the TODAY kitchen to share one of ...

Season the fish generously with salt. Coat the leaves with oil and wrap each fillet in 1 or 2 leaves, depending on its size. Fasten the leaves with a toothpick or skewer. Grill the wrapped fish ...

Place the fillets skin side down in a cold non-stick ... Divide up the mash next to the crispy sea bass, skin side up. Toss the raw peas and asparagus ribbons with the juice from 1 lemon and ...

Sea bass is available whole and un-gutted, or in prepared fillets (you can ask your fishmonger to gut and fillet the fish for you). The skin is rarely removed. Sea bass is available frozen but is ...

The Serranidae family includes 475 species of fish—and any number are sold under the name sea bass. For cooking purposes, sea bass can be used interchangeably in recipes, but when in doubt ...