Sesame-crusted sea bass in an aromatic broth from Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington by Patrick O'Connell

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Notes about this recipe

  • mharriman on February 08, 2019

    Wow! That was my husband’s reaction to this dish. It is incredibly good and wasn’t hard to make. The aromatic sauce was SO good and a wonderful complement to the sea bass. We liked the shrimp and mushrooms sprinkled on the bass with the broth. A very different tasting dish. Will definitely repeat. Caveat: previously frozen Sea Bass currently is at $36-38 a pound in northern VA (at Wegmans). Bought mine on sale at Whole Foods with extra off because of my Prime membership- so ‘just’ $19.95 a pound. A delicious splurge.

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