The other day i scored a couple nice, fresh black sea bass (about 1 lb each) at WFM. I always have this image that i'm going to take them home, stuff with some herbs, cover with oo, run under the broiler, and end up with restaurant-quality fish-- as served in the Greek places in Chicago and NYNY. So very not.
It comes out cooked well enough, but rather tasteless and bland. So. The ingredients are pretty good (herbs right from the garden), our broiler is very hot. What is the "chef's secret" here?