One of the most important dishes served on Chinese New Year is fish. Any fish — snapper, mullet, bass — will suffice as long as it is served whole. Whole fish symbolize unity and completeness. They are also a symbol for prosperity — the Chinese word for fish, "yu," shares the same pronunciation as the word for "surplus."

May these whole fish dishes bring you abundance and prosperity in the year of the Green Wooden Ram.

PAN-ROASTED SNAPPER WITH OLIVES

» 1 whole snapper (3-4 pounds) cleaned, diagonally scored
» Sea salt, to taste
» Flour for dredging
» 6 tablespoons olive oil
» 3/4 cup chopped black olives
» 3 tablespoons capers, rinsed and drained
» 4 lemons, 2 zested and segmented, 2 juiced
» 1 orange, zested and segmented
» 1/2 cup champagne vinegar
» Pinch dried chili flakes
» 1/4 cup minced flat-leaf parsley

Heat oven to 450 degrees. Season fish with salt and dredge in flour, shaking off excess.

In large ovenproof skillet over medium-high, heat olive oil until just smoking. Lay fish in pan and cook until golden brown. Flip. Add olives, capers, zests, citrus segments, juice from remaining lemons, vinegar and chili flakes.

Transfer skillet to oven. Roast until fish is just cooked through, 10-15 minutes. Let rest about 5 minutes.

Top with parsley and serve. Serves 5.

Approximate nutritional information, per serving (based on 4-pound snapper; not including salt to taste): 400 calories, 21 g fat, 3 g saturated fat, 55 mg cholesterol, 400 mg sodium, 22 g carbohydrate, 3 g fiber, 5 g sugar, 32 g protein

STEAMED MULLET WITH SPICY BLACK BEAN SAUCE

» 1 whole mullet (2 pounds), cleaned and scaled
» 1/4 cup black bean sauce
» 2 teaspoons Sriracha
» 1 large piece ginger (about 3 inches), cut in strips, divided
» 1/4 cup chopped green onions, reserving white stems
» 3 to 4 lemon slices
» 1/2 cup peanut oil
» 1/4 cup chopped cilantro

Score fish with shallow, diagonal slices on one side.

Combine black bean sauce and Sriracha. Set aside 1 heaping tablespoon of mixture. Brush cavity and scored side of fish with remaining sauce. Stuff cavity with several slices ginger, green onion stems and lemon. Place fish on rack, scored side up; and cook in steamer, 18-20 minutes.

For sauce, in saute pan, heat oil to sizzling hot. Stir-fry remaining ginger and green onions until fragrant (30-60 seconds). Remove ginger and green onions and reserve. Reduce heat to low and add reserved tablespoon bean paste mixture and cilantro; cook 30 seconds. Remove from heat.

When fish is cooked, remove ginger, green onion stems and lemon from cavity and plate. Pour black bean and oil sauce over fish; top with sauteed ginger and green onions. Serve immediately. Serves 2.

Approximate nutritional information, per serving (based on 2 servings): 730 calories, 62 g fat, 11 g saturated fat, 90 mg cholesterol, 500 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g sugar, 36 g protein

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