You may have to trim out a rib bone that got left behind, or slice pieces of fin rays off the edges of your fillets. This is no big deal. But, you also need to check for pin bones. Many species of ...

Plate by placing the caramelized fennel in the center of the dish (26), laying the sea bass fillets on top (27). Pour the orange sauce over the fish and on the plate (28) and finish with the ...

"This could be the first recorded sighting in the world of an adult black devil or abyssal anglerfish (Melanocetus johnsonii) ...

"You want to be able to see the texture of the fish through the batter," he advised. Emulating a tempura master, he carefully dipped one end of the battered fillet into the hot oil, dragging it ...

Carefully turn the sea bass fillets over and cook for a further two minutes. Add the Little Gem leaves to the fish and cook until wilted slightly, then remove from the pan and drain on kitchen paper.