12 Years Later, Le Bernardin’s Crispy-Skinned Fish Is Still Genius

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12 Years Later, Le Bernardin’s Crispy-Skinned Fish Is Still Genius
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Kristen Miglore revisits the joys of this timeless technique.

With slow-roasting, the flesh melts like butter and it looks like borderline sushi . In other words, it’s a perfect method for people who already love fish. But people who don’t, I recently discovered, are more likely to change their position for a golden sear, a crackly contrast, and a dinner that tastes not far off from fish and chips.

These chip-esque fish re-entered my life abruptly, when my parents handed me a riddle of a dinner to cook . Only after struggling to wing it, I remembered the Le Bernardin way: Dust evenly-sized fillets with salt, pepper, and Wondra . Sear the skin side, then flip, and move to the oven briefly. The technique isn't difficult; it only takes attention and a few active minutes.

My husband, an avowed fish-resister, and daughter, new to the genre, are hooked—a triumph that forever reaffirms this recipe's Genius status .

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