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

Previous Episode

The Secret to Roasted Chicken

Next Episode

The Secret to Roasted Leg of Lamb


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