Pan-fried striped bass with lemon sauce from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (page 332) by Alice Waters

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Warm butter sauce (Beurre blanc)

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 variations.

  • abrownb1 on September 08, 2021

    I didn't follow the exact technique for the fish but pretty much did everything except for the other pan on top and my rainbow trout still came out nice and crispy. The sauce was a change from the usual butter but I think I prefer butter sauces myself.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.