Season 1, Episode 4

The Secret to Seared Bass

How do restaurants get the skin on their fish so crispy, while maintaining the moist flesh? Just a few of Anne's tricks turn out the perfect Striped Bass, with time to spare for al dente vegetables and Anne's perfect-crust Meyer lemon tart.
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Recipes From This Episode

Meyer Lemon Curd Tart

Seared Wild Striped Bass with Sauteed Spring Vegetables

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The Secret to Roasted Chicken

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The Secret to Roasted Leg of Lamb