Whole sea bass have sharp spines and a thick jacket of scales that need to be removed prior to cooking. Once the scales have been removed, the skin can be left attached. Fillets require pin-boning.

I used avocado oil. Season the fish with blackening spice. Lightly dredge the skin side of each fillet in the cornstarch. In a large cast iron or saute pan, over medium heat, add 1/4 cup of oil.

Sea bass fillets coated in bread crumbs and grilled to perfection. Burger buns toasted and slathered with wasabi mayo and seasoned rocket leaves. Add the mayo and the wasabi paste in a bowl and give ...

Place the fillets ... cook for around 5 minutes. This is a brilliant method, giving crispy skin and flaky fish, without you having to turn it. Divide up the mash next to the crispy sea bass ...

For nights when you want something gentler on the cook (and the fish), you can turn to this oil-poaching method, which turns out the most flavorful, tender fillets imbued with the deep savoriness ...

James in the kitchen ahead of his new ITV series, to bring Phillip and Holly a taste of New Orleans with his Cajun sea bass with lime ... Add the snapper fillets and rub the mixed spices all ...