Fish in a bag from This Will Make It Taste Good: A New Path to Simple Cooking (page 142) by Vivian Howard

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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

    Uses the book's "My citrus shrine" for preserved lemons.

  • lholtzman on August 16, 2025

    This was very good, but doesn’t look very pretty. The tahini sauce is amazing. I halved the amount of fish I used, but made the full amount of quinoa-spinach-preserved lemon and the full amount of dressing. I thought it was an excellent salad without the fish for lunch the next day.

  • SheilaS on March 15, 2021

    This is an oven-baked fish in parchment paper with spinach and quinoa to make it a complete meal in a bag. The tahini sauce that looks completely smooth in the book photo (and was, going into the oven) is rather more baked and slightly broken here but still delicious. Honey makes the sauce a little on the sweet side. I figured the salmon I used would be able to handle the sweetness but would dial it back with a more delicate fish. Likewise, 12 min at 500°F, in my oven was a bit much and I'll likely lower the temp a bit next time but the parchment keeps things moist so it was still good.

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