Pan roast of black sea bass fillet with lemon and marjoram from The Trellis Cookbook: Contemporary American Cooking in Colonial Williamsburg (page 168) by Marcel Desaulniers

  • lemons
  • dry white wine
  • Show all ingredients...

  • EYB Comments

    Can substitute tilefish or red snapper fillets for black sea bass fillets, fresh oregano for marjoram, and water for fish stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute tilefish or red snapper fillets for black sea bass fillets, fresh oregano for marjoram, and water for fish stock.

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