Sea bass with leeks, potatoes, and thyme from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 322) by Judy Rodgers

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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

  • Kduncan on June 05, 2022

    This was good for not too much effort.

  • Pizzacat13 on September 30, 2021

    Given how simple and sparse the ingredient list is, it's unbelievably delicious! The quality of the fish matters. I used euro sea bass fillets (Branzino) which were kind of skinny, so I pan fried the fish separately and added to top the finished dish. Amazing. I can see this being just as good with Halibut or Chilean Sea Bass. This will go into the rotation.

  • twoyolks on February 24, 2021

    The potatoes and sauce were great. I found the fish just okay but I was using a thinner piece than called for so it probably overcooked some.

  • TrishaCP on January 14, 2018

    This was incredibly delicious. Simple ingredients just cooked very well. Like Cheri says, absolute comfort food.

  • Cheri on March 13, 2011

    Excellent. Substituted halibut. Comfort Food

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