Line-caught Sea Bass

Line-caught sea bass (or loup de mer) is revered for the finesse of its grain and the almost sweet subtlety of its white flesh. Unilateral skin-side cooking is the pinnacle of its preparation: cooked on only one side in a gently buttered pan, the heat travels through the fillet via slow conduction. The skin becomes an incredibly crispy chip that protects the flesh from the flame, while the top of the fillet warms gently via residual steam, guaranteeing a staggering textural contrast.