Black Bass with Salty, Spicy Celery

1. Preheat Oven and Prepare Fish

Preheat your oven to 400°F. Season the black bass fillets with kosher salt and freshly ground black pepper. Cut foil into 8 x 10-inch pieces and place each fillet on its foil sheet. Top each fillet with a teaspoon of finely chopped lime pickle, a few slices of lime, and a sprig of fresh cilantro. Drizzle a tablespoon of olive oil over each fillet and fold the foil into a tent-like shape. Place on a rimmed baking sheet and bake for 8 to 10 minutes.

2. Prepare Celery Salad

While the fish bakes, thinly slice the celery stalks into ribbons with a vegetable peeler. In a small bowl, combine the celery ribbons with thinly sliced scallions, the remaining lime pickle, and a splash of unseasoned rice vinegar. Toss together and season with salt and pepper to taste.

3. Serve

Present the baked fish in its foil packet alongside the spicy celery salad, with lime wedges on the side for added zest.