Crispy-Skin White Sea Bass over Summer Succotash

Crispy-Skin White Sea Bass

Thoroughly dried skin and steady pan contact create a crisp crust without flour. Cooking mostly skin-side down protects the flesh and leaves the skin ready to serve facing upward.

Ingredients

• 4 fillets skin-on white sea bass, 6–7 ounces each and about 1–1½ inches thick, scaled and pin bones removed
• 2 tablespoons ghee
• ¾ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper

Instructions

1. Pat the fillets very dry, especially the skin. Set skin-side up on a rack over a plate and refrigerate uncovered for 20–40 minutes while preparing the succotash.
2. Heat the oven to 375°F. Just before cooking, blot the skin again and season the fish with salt, adding pepper mainly to the flesh side.
3. Heat a large oven-safe skillet over medium-high heat. Add the ghee; when shimmering, lay the fish in skin-side down, working in two skillets or batches if necessary. Press each fillet gently with a fish spatula for the first 30–45 seconds so the skin stays flat.
4. Reduce to medium and cook skin-side down for 5–8 minutes, until the skin is crisp and releases readily. Avoid moving the fish prematurely; lower the heat if the skin darkens before the flesh has cooked partway up the sides.
5. Turn carefully and cook on the flesh side for 1–2 minutes. If the centers need more time, transfer the skillet to the oven for 2–5 minutes. Check through the side with an instant-read thermometer and cook to 145°F in the thickest part; the flesh should be opaque and separate into moist flakes.
6. Transfer to a rack skin-side up and plate promptly. Do not cover or spoon liquid over the skin.

Notes

• Thickness matters more than weight: start checking thinner pieces early.
• Use a well-seasoned skillet or stainless steel pan large enough to leave space between portions.

Summer Succotash with Fresh Cranberry Beans and Espelette

Cooking the fresh beans separately gives them creamy centers without overcooking the summer vegetables. Tomatoes added near the end release just enough juice to gloss the medley while the corn stays sweet and snappy.

Ingredients

• 1½ cups shelled fresh cranberry beans, from approximately 1¼–1½ pounds in their pods
• 2 tablespoons ghee, divided
• 1 large shallot, thinly sliced
• 2 Gypsy peppers, stemmed, seeded, and cut into ½-inch pieces
• 1 pound mixed summer squash, such as zucchini, yellow squash, and pattypan, cut into ½–¾-inch pieces
• 1 fresh Espelette pepper, stemmed, seeded, and finely chopped
• 2 cloves garlic, finely chopped
• 3 cups fresh corn kernels, cut from about 4 ears
• 1 pint Sungold cherry tomatoes, small ones whole and larger ones halved
• ¼ cup reserved bean cooking liquid, plus more as needed
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice, plus more to taste
• ¼ cup roughly chopped flat-leaf parsley
• to taste kosher salt and freshly ground black pepper

Instructions

1. Put the shelled beans in a saucepan and cover with water by 2 inches. Bring to a full boil and boil for 10 minutes, then reduce to a gentle simmer. Add a generous pinch of salt and cook another 15–30 minutes, until creamy throughout but still intact. Reserve 1 cup of cooking liquid before draining.
2. Heat a wide sauté pan over medium-high heat and add 1 tablespoon ghee. Add the squash with a pinch of salt and cook for 4–6 minutes, turning occasionally, until lightly golden in places but still firm in the center. Transfer to a bowl; cook in batches if the pan is crowded.
3. Reduce the heat to medium and add the remaining tablespoon of ghee. Add the shallot and Gypsy peppers and cook for 4–5 minutes, until softened without deep browning. Stir in the fresh Espelette and garlic and cook for 30 seconds.
4. Add the corn and cook for 2–3 minutes, stirring. Return the squash and add the drained beans, tomatoes, and ¼ cup bean cooking liquid.
5. Cook gently for 3–5 minutes, folding rather than stirring vigorously, until the beans are hot, the squash is just tender, and the tomatoes begin to wrinkle and release juice. Keep some tomatoes intact. Add a little more bean liquid if the pan becomes dry.
6. Remove from the heat and fold in the olive oil, lemon juice, and parsley. Taste for salt, pepper, and acidity. The succotash should be glossy and lightly juicy, not soupy.

Notes

• Fresh cranberry beans do not need soaking. Their pink markings fade during cooking.
• Taste a tiny piece of the fresh Espelette before adding it; use less initially if particularly hot. If unavailable, use ¼–½ teaspoon dried Espelette with the corn.
• If the vegetables release too much liquid, briefly reduce it before adding the parsley and lemon.

Overall Timing / Workflow

The beans set the pace, while their simmering time covers vegetable prep and drying the fish. Searing the fish last preserves the skin's crisp texture.

Instructions

1. 0:00 — Shell the beans and start cooking them. Pat the fish dry and refrigerate uncovered.
2. 0:10 — Cut the squash and peppers, slice the shallot, remove the corn kernels, and prepare the tomatoes, garlic, and parsley.
3. 0:25 — Begin sautéing the squash and then the pepper-shallot mixture. Check the beans for tenderness and reserve their cooking liquid when draining.
4. 0:35–0:45 — Combine the succotash and heat the oven and fish skillet. Hold the vegetables off heat once just tender.
5. During the final 10–15 minutes — Sear and finish the fish. Briefly rewarm the succotash if necessary, then add its lemon, olive oil, and parsley. Plate immediately.

Plating

A broad bed of succotash supports the fish while leaving the crisp skin exposed. Distributing the tomatoes and beans around the fillet makes the full summer medley visible.

Instructions

1. Divide the succotash among four warm, shallow plates, spreading it into a generous central bed.
2. Set one sea bass fillet on each portion, skin-side up. Spoon any vegetable juices around the fish rather than over it.
3. Serve immediately, keeping the crisp skin uncovered.

Leftover Path

Keeping fish and vegetables separate prevents the skin from soaking up tomato juices. The succotash also makes a useful next-day warm salad.

Instructions

1. Refrigerate the fish and succotash in separate covered containers within 2 hours. Use the fish within 2 days and the succotash within 3 days.
2. Rewarm the succotash gently in a saucepan with a splash of water, then refresh with lemon and parsley.
3. For hot fish, reheat skin-side up in a 350°F oven until the center reaches 165°F, checking early to limit drying. Alternatively, flake the chilled fish, discard softened skin if desired, and serve over chilled or room-temperature succotash.