Pan-Roasted Sea Bass
A basting of thyme butter does wonders for any fish, but it gives these sea bass fillets a nutty flavor. The fast cooking method, adapted by Julia Moskin from Mark Usewicz of Mermaid’s Garden in Brooklyn, means that any fishy smell will dissipate quickly. Roasted potatoes and blistered green beans round out the plate.Interested in the New York Times Cooking Meal Plan? Click here to learn more.