A Nice Piece of Bass
Serves 3
This is the French connection to romance — provincial bait blended from parsley, butter, and garlic, smeared over delicate bass fillets, then broiled to sensuous glory. A few bites, and your date will be hooked. Serve with buttered rice, sliced tomatoes with fresh cracked pepper, and a fruity white wine. The fish can be prepped a few hours in advance and fired up just before serving. Experiment with other kinds of mild fish such as halibut, salmon, or cod. Play your lines right, and it's all downstream from here.

• 1 slice focaccia bread, about 5 inches wide and 2 inches thick; or 2 slices firm white bread
  
• 4 tablespoons unsalted butter, at room temperature
  
• 3/4 cup fresh flat-leaf (Italian) parsley
  
• 2 tablespoons fresh lemon juice
  
• 1 to 3 garlic cloves
  
• Salt and freshly ground pepper
  
• 2 to 3 teaspoons olive oil
  
• Three 6-ounce skinless sea bass fillets, each about 1 inch

1.) Tear the bread into small pieces. Place all ingredients except the olive oil and bass fillets in a blender or food processor. Blend to a thick, smooth paste. Taste and adjust the flavors. Set aside.

2.) Heat a large nonstick skillet over medium heat with enough of the oil to lightly coat the bottom of the pan. When the oil is hot, sear the fish on both sides for a few seconds, just enough to lightly brown each side. Be careful not to cook the fish through.

3.) Carefully transfer the fish to a baking sheet. Spread 1 to 2 tablespoons of the paste evenly over the tops to create a top "crust."

4.) When almost ready to serve, preheat the broiler to 500 degrees F (this can take up to 10 minutes); adjust the rack so it's in the top rung.

5.) Broil the fillets until the top crust browns and the fish cooks through, 3 to 4 minutes. Serve hot.