This week Byron is in Rhode Island foraging for sea life with Chef James of North Restaurant, and then cooking up a basted Striped Bass and Potato Salad. FULL RECIPE BELOW.Special Thanks:North Restaurant: http://www.foodbynorth.com/Check out our sponsor - http://www.stellaartois.com/cidreCheck out Byron's Channel:http://www.youtube.com/user/ByronTalbottSTRIPED BASS RECIPEINGREDIENTS:-6oz Sea Bass fillet-2 tbsp creme fraiche -1 lb fingerling potatoes-2 tsp shallots-1 tsp parsley-1 tsp lemon zest-2 tsp lemon juice-1 tbsp olive oilSalt & Pepper to tastePROCESS:To make the potato salad:1) First boil your potatoes, for around 5 minutes. You're looking for a blanch.2) Chop up some parsley, shallots, creme fraiche, then zest a lemon, and add a bit lemon juice.3) Take them out of the pot and let them cool, and cut them into 4ths.4) Once the potatoes are cooled, add your seasoning and sour cream.5) Lightly mix everything together - you want to keep your potatoes intact.6) Season with salt and pepperTo make the bass:1) First get a saute pan very hot, and add a bit 2) Season the fish with a bit of salt and pepper3) Add fish into the pan, skin side down4) While fish is cooking, crush garlic, and a few sprigs of thyme - these are your basting herbs5) Add butter to the pan along with your basting herbs 6) Using a spoon, baste your fish with the butter.7) Plate and enjoy!Credits:Director: Eric SlatkinProducer: Emily MrazDP's: Adam Ducharme / Chris LowSound: Justin GayProduction Coordinator: Gwyn FrankAssociate Production Coordinator: James NavairaPA's - Luke Arreguin and Jamie DoreFood Stylist: Molly Shuster - http://www.mollyshuster.com/