Since saturating my brain with images and recipes of Provencal roasted fish, I knew our trip to Provence wouldn’t be complete unless I got my hands on an entire striped sea bass, which is exactly what I did on one of our last days in Sanary. Roasting fish whole is one of the easiest and best ways to eat fish ever. (Basically: split a bass lengthwise, stuff it with delicious things like baby fennel, garlic and lemon, and then roast until just opaque and still so tender). Adam and I aren’t really the bar-and-club hopping types when we travel — we spent most evenings happily drinking wine, eating cheese, and playing cards. My kind of traveler’s paradise.