Magnolia-roasted sea bass

Magnolia-roasted sea bass

Maison Blanche, Longboat Key, Fla.

Cool Plates features dishes from across the country to help inspire chefs' creativity.

Chef Jose Martinez takes the practice of cooking food wrapped in leaves, common in many cultures, and makes it local by using magnolia instead of traditional grape or banana leaves.

“We have a lot of magnolia in Florida, and I love the smell,” he said, noting that, apart from the aroma, the magnolia gives the dish an agreeable bitter note on the end.

He makes an oni

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