Whole sea bream: olive tapenade from The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant (page 162) by Jonathan Waxman

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  • Swiss chard
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  • EYB Comments

    Errata from publisher: Either sea bream or red snapper can be used for this recipe. Adjust amount of olive oil to ¾ cup (180 ml). In step 6, bake for 26 minutes.

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  • Eat Your Books

    Errata from publisher: Either sea bream or red snapper can be used for this recipe. Adjust amount of olive oil to ¾ cup (180 ml). In step 6, bake for 26 minutes.

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