This week I made sea bass with endive and hazelnuts. This can be found in Suzanne Goin’s Sunday Suppers at Lucques on page 78. Instead of using black cod, I used sea bass because my family prefers it. The endives were both bitter and sweet, making a good clash of flavors. The sea bass, while not having skin, was still quite crispy. It was a little hard to flip, so I decided to get a fish spatula to help. I would recommend getting one if you are making a lot of fish. The carrot puree is in the same book on page 248. I don’t like carrots, so I didn’t like it, but others in my family who like carrots said it was good.