Wild striped bass in parchment with Swiss chard from Cooking for Artists (page 148) by Mina Stone

  • lemon
  • sea bass
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute halibut or other white, fleshy fish for sea bass.

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

Accompaniments: Olive oil and lemon dressing (Latholemono); Quick lemon aioli

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 halibut or other white, fleshy fish for sea bass.

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