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

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.

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 ...

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 ...

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 ...