Thyme-charred whole striped bass with confit of lemon, garlic, and thyme from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 152) by Mark Peel and Nancy Silverton

  • bay leaves
  • garlic
  • lemons
  • parsley
  • black peppercorns
  • vegetable oil
  • chicken stock
  • fish stock
  • striped bass
  • dried red chiles
  • thyme sprigs
  • savory sprigs
  • EYB Comments

    The book's "Lemon oil" called for in this recipe requires at least 13 hours to prepare. Can substitute chicken stock for fish stock. See book for vegetable oil suggestions.

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

    The book's "Lemon oil" called for in this recipe requires at least 13 hours to prepare. Can substitute chicken stock for fish stock. See book for vegetable oil suggestions.

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