Stonebass, also commonly known as Wreckfish, normally inhabit deep water caves or wrecks and can grow up to a maximum of seven feet. It is very versatile and a popular choice, as it can be oven-baked, pan-fried, or grilled. The texture is buttery, and the flesh is moist and flaky when cooked properly. Try pan-roasting these fillets with oil and lime until the skin is crisp, and serve with crushed potatoes, capers, and seasonal vegetables. Or marinate in chilli, ginger, and soy before grilling, and serving with a dashi vinegar dressing on the side.