I am making a Suzanne Goin recipe for striped sea bass for 6 tonight. The recipe calls for pan frying the fillets at the last minute, which I don't like to do with company. Has anyone had success pan roasting rockfish fillets? Will the skin crisp?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)