Herb-roasted fish from Make It Ahead: A Barefoot Contessa Cookbook (page 131) by Ina Garten

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

    See recipe for fish suggestions.

  • Ducksinarose on October 29, 2023

    Easy and delicious- prepped in the afternoon for a quick and easy dinner at night. I’ve made it with fresh thyme sprigs which makes a beautiful presentation. I’ve also used dried thyme which is also very delicious.

  • apattin on June 28, 2019

    Used corvina. Very good and so simple!

  • anya_sf on May 27, 2019

    I used cod. I was not sure why the parchment was cut into hearts - just rounding the corners seemed sufficient. The oil and lemon juice rolled off the fish and soaked the parchment, so it was important to work quickly. Foil might work better than parchment, especially if assembling ahead. One egg white was sufficient to seal the packets. I used pitted olives - that didn't seem to matter - I think you could omit them. The flavor of the fish was good, but mild, not overly salty. There was a lot of cooking liquid, so this was good with rice to soak it up.

  • mharriman on May 09, 2018

    A good, satisfying weeknight main dish. This was easy to put together and bake. It wasn’t my husband’s or my favorite fish recipe we’d ever had, but it was quick and easy, as promised. The cod I bought was two 5 ounce fillets. I baked them for the same amount of time as the recipe directed, and they were fine (not dry or over cooked). I didn’t prepare this ahead of time, so can’t comment on how that works out. I served with steamed asparagus and a salad. A healthy meal.

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