Roasted hake with golden beets and salsa verde from Fish Tales: Stories & Recipes from Sustainable Fisheries Around the World (page 98) by Bart Van Olphen and Tom Kime

  • thyme
  • basil
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute swiss chard, rainbow chard or baby spinach leaves for the beet leaves.

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Notes about this recipe

  • Eat Your Books

    Can substitute swiss chard, rainbow chard or baby spinach leaves for the beet leaves.

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