Fillets require pin-boning. Sea bass has such a good flavour that it requires only simple cooking. Classic recipes include branzino, a dish typical of Northern Italy where the fish is cooked in a ...

Fillets can be cooked with the skin on or off, but if leaving the skin on it’s best to scale the fish before cooking. Pollack will also need pin-boning either before or after cooking.

While these oily types of fish are scrumptious in many dishes, such as baked salmon recipes ... It's better to pan fry or steam pollock fillets so you can flip them over before they dry out.