Crispy sea bass with grated tomatoes & aioli from How I Cook - A Chef’s Guide to Really Good Home Cooking (page 190) by Ben Lippett

  • basil
  • lemons
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute sea bream or trout for sea bass, and can use the aioli on page 209.

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

Accompaniments: Foolproof focaccia

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

    Can substitute sea bream or trout for sea bass, and can use the aioli on page 209.

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