Bass

This delicious entrée takes just minutes, making it perfect for a quick weekday supper.

Susanna Foo, who was born in Mongolia, learned to cook classic Chinese cuisine from relatives. After arriving in the United States, she took a course in French cooking at the Culinary Institute of America. So when she and her husband, E-Hsin Foo, opened Susanna Foo Chinese Cuisine in 1987, her menu naturally featured Chinese dishes interpreted with French techniques. Foo emphasizes fresh, locally available ingredients and delicious sauces, and the results of her approach have brought a slew of local and national awards.

Active time: 30 min Start to finish: 1 1/4 hr

If Chilean sea bass is unavailable, any sea bass is fine to use. Score the fish on the skin side, so it won't curl.

This recipe can be prepared in 45 minutes or less. Steamed baby potatoes and a baguette are good partners for the fish. For dessert, spoon sugared raspberries over angel food cake.

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

Fish from the Mediterranean waters is put to a variety of uses in Tunisian cuisine, and a simple soup such as this one of the most common. It's flavored with an appealing blend of herbs, spices and citrus.

"I'm hoping to get the recipe for a terrific appetizer I tried at Hamiltons' at First & Main in Charlottesville, Virginia," says Sue Carter of Murieta, California. "The seafood fritters came with lettuce leaves (to wrap around the fritters) and a spicy sauce."

Roasted baby potatoes and steamed asparagus with blue-cheese dressing make appealing sides. Layer sugared sliced strawberries and whipped cream in goblets for dessert.

Maison Novelli offers this great entrée. You can find polenta and tapenade at Italian markets and some supermarkets.

Wild striped bass is an incredible delicacy on the order of wild king salmon. To complement its robust flavor and steak-like texture, we serve it with a beautiful and aggressive squid vinaigrette. This is not a dish for people who are on the fence about eating fish.

Do not attempt this dish unless the fish is very fresh. Steaming is used only for fresh, delicately flavored fish.

The <epi:recipelink id="102741">sautéed mushrooms epi:recipelinkawould make a great side dish for this fish, along with steamed green beans or broccoli.</epi:recipelinka></epi:recipelink>

Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.

Flaky fish with a buttery, crispy stuffing crust and a fresh salad makes for a delicious meal using holiday pantry staples—all under 30 minutes.