Steamed fish with thyme and tomato vinaigrette from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 425) by Amanda Hesser

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

Accompaniments: Ratatouille Niçoise; Artichauts vinaigrette; Beet tartare; Sweet-and-spicy pepper stew

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

  • caitmcg on November 11, 2018

    Quick, tasty, and healthful. Made with salmon, reduced oil in vinaigrette to 1/4 cup, used well-drained canned plum tomato in place of fresh. Can’t really taste the thyme, so would skip.

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