Bass

The mild spice paste is also great used as a base for chicken and shrimp curries.

The fish cooks in a delicious sauce of onions, parsley, anchovies, garlic, tomatoes and white wine. A large crouton is served alongside to soak up all the good flavors. To round out the menu, offer roasted artichokes, and to finish, a seasonal fruit compote with warm sabayon.

A lovely salad in which the citrus fruit strikes a nice balance with the fish.

A crisp white wine, such as Sauvignon Blanc, would be nice with this dish.

(BRANZINO ARROSTO CON SALSA DI ASPARAGI) Salmon, flounder or snapper fillets can also be used for this attractive, colorful entrée.

This bright and sophisticated dish is offered at Gresslin's in London, England.

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

"I was in Boston on a business trip when I discovered the city's North End and its many old Italian restaurants," writes Jennifer Fassman of Westport, Connecticut. "After wandering around the small, quaint streets, I was surprised to find a bright, modern restaurant — Marcuccio's. I took the waiter's advice and ordered the sea bass with parsley sauce. It was incredible." At the restaurant, this entrée is served with sautéed broccoli rabe (also known as rapini). It would be great with spinach, too.

This recipe produces a deliciously moist fish with a subtly salty flavor.

For best results, use a grill basket. It should be big enough for the fish but snug enough to keep the fish and lemon slices from moving around. The one we used in the Bon Appétit test kitchen was 17 by 6 inches.

Tarator, a creamy nut and garlic blend, is one of Turkey's finest sauces. It traditionally enhances cooked vegetables, fish or shellfish, and it is also a lovely dip for pita bread. Although the true tarator uses hazelnuts, local cooks often make it with whatever nut grows in their area.

This flavorful entrée is very low in fat.

"On a recent visit to Las Vegas, my father and I ate at Malibu Chan's," writes Stephanie Flanders of Simi Valley, California. "I had the sea bass, and I'm already craving it again. I'm hoping to add it to my recipe collection."

Active time: 25 min Start to finish: 30 min

The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.