'sea bass' on Serious Eats

River Cottage's Steam-Braised Sea Bass with Thyme and Lemon

Steamed fish doesn't exactly have the best reputation outside of spas and health-centric restaurants, but in the hands of Hugh Fearnley-Whittingstall and Nick Fisher, gently cooked fillets are anything but dry and boring. Dubbed "steam-braising" in The River Cottage Fish Book, their method consists of using a rich (read: butter and olive oil) sauce full of herbs, wine, and garlic to gently steam (and braise, I suppose) small medallions of sea bass (or most other white, flaky fish). The emerges from the pan tender and contributes its subtle brininess to the sauce. More

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