Sea Bass

Sea bass: whole roasted or filleted, typically with olive oil, fennel, lemon, and herbs in the Mediterranean style, or with a butter sauce in the French style. The flesh is firm, white, and delicate with a mild sweetness, the skin crisps beautifully and adds a light fat layer, and the accompaniments (fennel, lemon, or butter) determine the dominant flavour register. Oak is eliminated by the fish. The wine needs enough mineral character to engage the delicate flesh, acidity to cut the olive oil or butter, and a body that matches the preparation without overwhelming it.