Roasted sea bass with mustard-salsa sauce from The New California Cook: Casually Elegant Recipes With Exhilarating Flavor (page 152) by Diane Rossen Worthington

  • fresh salsa
  • lemon juice
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute parsley for cilantro, halibut for sea bass, and you may also use the Spicy tomato salsa recipe on p. 357 for store-bought.

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

Accompaniments: Cauliflower purée with two cheeses

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 parsley for cilantro, halibut for sea bass, and you may also use the Spicy tomato salsa recipe on p. 357 for store-bought.

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