Sea bass

Bar

What it is

France calls it bar in the north and loup in the Mediterranean — the wolf, for the way it hunts. A line-caught bar de ligne carries a tag through the gill and sells for several times the price of a netted or farmed fish.

In the kitchen

Its skin crisps better than almost any fish. Dry it thoroughly, press it flat in the pan for the first minute, and do not move it.

Goes with

Fennel Lemon Olive oil Thyme White wine vinegar Tomato Butter Dill

Also used with

Agrumato lemon oil Bonnotte de Noirmoutier Caper berries Caper leaves Menton lemon Fennel pollen

In season alongside

Haddock John Dory Plaice Pollock Trout Weever

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