Herb and lemon roasted striped bass from Cooking Light Magazine, August 2010 (page 180) by Marge Perry

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

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

  • Laura on June 01, 2019

    I used this recipe to cook halibut fillets that were about 1/2" thick. It was super simple, quick, and resulted in a tasty and healthy dish. I'd definitely make it again with halibut or another white fish. Next time I might shorten the cook time a tad from the prescribed 13 minutes to maybe 11 minutes.

  • Dannausc on September 02, 2018

    I used halibut, because that’s what was available at the store. It was super; pretty decent.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.