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Recipe: Crispy Black Bass from Chef Anthony Gray of Le Bernardin

Team Made In|May 03, 2020

Here's a recipe for Crispy Black Bass from Chef de Cuisine Anthony Gray of Michelin 3-star

Le Bernardin

 that can be made with a Made In 

Non Stick Frying Pan

and Made In



Crispy Black Bass


One ¾ lb black bass

1 handful English peas

5 mushrooms

5 baby tomatoes

1 bunch asparagus

5 shallots, finely diced

3 cloves garlic, sliced

Pinch of hot pepper

1 lb butter

1 cup white wine

1 Tbsp red wine vinegar

Canola oil

Salt to taste

White pepper to taste

Lemon juice to taste


Black Bass Preparation

Scale fish using a scaler or the inside of a spoon, then fillet. If you wish to skip this step, ask your local fish purveyor to do this for you. Season fish with salt and white pepper on both sides. Let sit for 15 minutes, then scrape the skin by going with the skin to take off excess moisture. Place back into refrigerator unwrapped until ready to cook.

Spring Vegetables

English Peas: Remove pods, blanch, shock (shocking is the act of immediately placing something in an ice bath to stop the cooking process). Take outer layer off of each pea.

Asparagus: Remove bottoms, blanch, shock.

Tomatoes: Cut in half

Mushrooms: Quarter and/or slice.

Heat up a


on medium and add a generous knob of butter. As soon as it is melted, add asparagus, peas, 1 finely diced shallot, sliced garlic, and mushrooms. Cook until warm and add diced tomatoes; cook for 2 more minutes. Finish with hot pepper and lemon.

Beurre Blanc

Place remaining shallots in small pot with white wine and black peppercorns, reduce by half and strain. Finish strained liquid with red wine vinegar, ½ lb butter, and a squeeze of lemon juice.

Black Bass Cook

Pull fish out 15 min prior to cooking. In a

Non Stick Frying Pan

, add canola oil and heat up on medium heat. Place fish on the back of a spatula and lightly press fish into the pan skin side down, increasing pressure gradually in a manner similar to performing CPR. After the fish is flat, move it around to get even color. When fish is 90% cooked, flip over to the flesh side for 10 seconds.

To Plate

Place spring vegetables all over the bottom of a large bowl, place fish on top of vegetables and add as much sauce as desired.

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