The Dish That Tastes Like an Escape: Pan-Seared Chilean Sea Bass Provençal

This feels like a dish you’d find at a little seaside bistro in Cassis or Saint-Rémy-de-Provence, elegant enough for a dinner party, but simple enough for a Tuesday night.

Golden. Buttery. Bright with lemon. A little briny, a little herbal, entirely unhurried. This is the dish that makes a Tuesday feel like you booked a flight you don’t remember booking.

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