Black Bass Recipe

Prep and roast

Preheat the oven to 425°F (220°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Slice each half into 3/4-inch crescents (or leave halved if preferred). In a bowl, toss the squash with 1 tablespoon olive oil, 1 teaspoon maple syrup, 1/4 teaspoon cinnamon, 1/4 teaspoon kosher salt, and a pinch (1/8 tsp) of black pepper until evenly coated. Arrange squash pieces in a single layer on a rimmed baking sheet lined with parchment, cut side up or down depending on thickness. Roast for 20–25 minutes, turning once halfway, until tender and golden at the edges. If halves are used, roast 25–30 minutes until very tender.

Remove from oven and keep warm. Roast time can overlap with potatoes: start the squash first if your oven space is limited.

Parboil and season

Place the whole small red potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt and bring to a boil. Reduce to a simmer and cook until just tender when pierced with a fork, about 10–12 minutes depending on size. Drain thoroughly and let steam-dry in the colander for 2–3 minutes.

Crisp in oven or skillet

While potatoes cook, increase oven temperature to 450°F (if roasting in oven) or prepare a heavy skillet for stovetop. If roasting: toss drained potatoes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and thyme leaves. Spread cut-side down if halved on a rimmed baking sheet and roast 20–25 minutes, flipping once, until well browned and crisp. If using a skillet: halve or smash the parboiled potatoes slightly. Heat the skillet over medium-high, add 1–2 tablespoons oil, place potatoes cut/smashed side down, and press gently. Cook undisturbed 4–6 minutes until deeply golden, then flip and cook 3–4 more minutes until crisp all over. Finish with a sprinkle of extra salt to taste.

Keep potatoes warm with the roasted squash while you cook the fish.

Blister peppers

Heat a large cast-iron or heavy skillet over high heat until very hot (a drop of water should sizzle off immediately). Add 1 tablespoon sesame or neutral oil and swirl. Add the shishito peppers in a single layer and let them sit without stirring for 30–45 seconds so they blister. Toss or shake the pan occasionally and continue to blister and char the peppers for about 4–6 minutes total until most peppers have some blackened spots and are softened. Remove to a plate and immediately sprinkle with 1/2 teaspoon coarse sea salt and 1/2 teaspoon toasted sesame seeds, if using. Keep warm.

Pat, season and dust

Pat the bass fillets thoroughly dry with paper towels (especially the skin). Season both sides lightly with 1 teaspoon kosher salt (total) and 1/2 teaspoon black pepper. Spread 1/4 cup flour on a plate and very lightly dust the skin side and flesh side of each fillet—tap off excess. This light dusting helps achieve a crisp skin.

Pan-sear the fillets

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Place the fillets skin-side down in the pan and press gently with a spatula for 10–15 seconds to keep the skin flat. Cook skin-side down, undisturbed, for 4–6 minutes depending on fillet thickness, until the skin is deep golden and crisp and the fish has cooked about two-thirds of the way up the fillet. Reduce heat to medium-low, add 1 tablespoon butter and baste briefly or flip the fillets and cook flesh-side down 30–60 seconds to finish (the internal temperature should reach about 135–140°F for medium). Remove fillets to a warm plate.

Finish and garnish

Squeeze half a lemon over the fillets and spoon any buttery pan juices over top. Sprinkle with 1 tablespoon chopped fresh parsley. Taste and adjust with a final pinch of salt or lemon if desired.

Timing: Start by preparing and roasting the acorn squash first (it takes the longest). While the squash roasts, parboil the potatoes and either roast or crisp them in a skillet. Blister the shishitos in the hot skillet just before you cook the fish. Sear the bass last so it’s served hot and the skin stays crisp.

To plate: Arrange a portion of crispy red potatoes and roasted acorn squash on each plate. Place a seared bass fillet on top or alongside. Tuck blistered shishitos beside the fish. Spoon any pan juices from the fish over the plate and finish with an extra squeeze of lemon and a sprinkle of parsley. Serve immediately.