This time, I am cooking up some sea bass fillets, and to accompany them I have made a sauce vierge. It sounds posh I know. But it's just a simple sauce that works so well with firm white fish, such as ...

Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden.

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

place the sea bass fillets onto a chopping board and, using a sharp knife, score the skin, at 1cm/½in intervals. Heat a frying pan until hot, add the olive oil and the sea bass fillets ...

But when I prepared this sea bass for him, it quickly became a favorite of his. Swap options: Salmon can be used in place of sea bass, and any neutral oil with a high smoke point can be used in ...

Heat a non-stick pan over medium-high heat, add the sea bass fillets with the skin side down (24). Cook for 3-4 minutes, the skin should be crispy and golden (25). Flip the fillets and cook for ...

Fish expert Mark Sargeant whips up sea bream ... oil in a frying over a medium-high heat. Season the fish on both sides with salt and freshly ground black pepper then place into the pan skin ...