Jean-Georges Vongerichten’s Seared Wild Sea Bass

If you visit one of Chef Jean-Georges’s 60 restaurants across the globe, you’re likely to find fresh, simply prepared fish somewhere on the menu. His favorite—at least from the east North Atlantic Ocean—is sea bass, and that’s exactly what he brought to the Delish Test Kitchen. Ready in just 30 minutes, his seared wild sea bass is just the thing date night calls for. This recipe, specifically, is from his restaurants Perry Street and Four Twenty Five.

The inspiration:
Having lived in Asia for five years, Jean-Georges credits his first moments in Bangkok, Thailand, taking in the aroma of all the local spices and flavors, as the thing that changed his life and led him down the culinary path that took him to the top. You can certainly taste that inspiration in this dish.

Cooking tips:
If you haven’t cooked sea bass before, don’t worry! Cooking fish isn’t nearly as intimidating as it seems. Jean-Georges’s favorite tool for cooking fish? A cake tester. Simply insert the cake tester into the fish, then remove it and immediately place it against the flesh of your thumb or chin. If the test feels cold, the fish needs more time; if it’s warm, the fish is perfectly cooked. If the tester is hot, well, in the words of Jean-Georges, “too late.”

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