Sea Bass for the In-Between Season

That liminal space between spring and summer is a favorite micro-season for many, but it’s also a source of inspiration for James Couch, senior executive chef at Capital One’s corporate eateries, managed by Lifeworks Restaurant Group, a division of Aramark. To bridge spring with summer on a plate, Couch turns to fresh produce and fresh seasonal fish. His take on Chilean Sea Bass is as verdant as a garden, featuring lemon-scented spring peas and cilantro, the latter appearing as both an oil and a tuile garnish. These lighter ingredients are anchored by the remaining components, which impart richness and an array of flavor notes.

“The Chilean sea bass, naturally buttery, is balanced by its crisp skin, while a saffron-cauliflower purée base adds warmth and subtle depth. Charred corn and tomato bring a gentle sweetness and smokiness, with the peas contributing freshness and acidity,” Couch explains. The finishing drizzle of cilantro oil reflects a recent passion project of the chef, who has been creating his own herb oils and salts. “This dish is about harmony—light yet layered, capturing the essence of the season in each bite.”

Read more Best of Flavor 2026