Whole grilled or baked boneless striped bass scented with fresh herbs (Bar Américain désossé parfumé aux herbes fraîches) from Glorious French Food: A Fresh Approach to the Classics (page 328) by James Peterson

  • herbs of your choice
  • striped bass

  • EYB Comments

    Can substitute sea bass, red snapper, or sea bream for striped bass; and chervil, chives, parsley, basil, or tarragon for herbs of your choice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sea bass, red snapper, or sea bream for striped bass; and chervil, chives, parsley, basil, or tarragon for herbs of your choice.

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