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 ...

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

Heat a frying pan until hot, add the olive oil and the sea bass fillets, skin-side down, and cook for two minutes. Carefully turn the sea bass fillets over and cook for a further two minutes.

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 ...

Reserve the water from steaming. Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan.

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 ...

The method can be applied to any white fish of a similar size and is particularly good for cooking sea bass. It is most important ... bean paste by placing in a pan of hot water for 30 minutes.