A pearly white filet of sea bass deserves more than a quick sauté. Bring out the best of the fish by poaching it in full-bodied olive oil. The oil's almost citrusy flavor develops as it cooks, and the sea bass comes out tender and silky. Once you've mastered the technique, experiment with different types of seafood (even shrimp works!), herbs, and spices.
Olive Oil–Poached Sea Bass
Yield: 4 to 6 servings
Active Time: 8 minutes
Total Time: 1 hour and 10 minutes
Arrange some of the lemon slices in bottom of a baking dish. Place filets on top with parsley, thyme, capers, and shallots. Pour in enough olive oil to cover fish about 3/4 of the way. Top filets with extra lemon slices and orange zest. Place in oven, uncovered, to cook until fish is flaky and cooked through, about 1 hour.