Sea Bass

This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.

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.

"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.

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."

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.

The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.

In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.

This dish comes together quickly, making it ideal for a weeknight dinner. Just add some steamed rice or sauté baby potatoes and a tossed green salad