This is one of my favorite recipes because of its simplicity. The sea bass slowly steams in a little oil. The steaming comes not from water added to the pan, but from the fish’s own juices. While the skin doesn’t crisp, the fish becomes meltingly tender and buttery. Serve with sushi rice seasoned with rice vinegar and roasted green beans. Add a bit of miso butter for more savory richness.

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–Chef Diana