Panfried striped bass with anchovy garlic bread crumbs and basil from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 208) by Melissa Clark

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Notes about this recipe

  • peaceoutdesign on January 17, 2023

    Amazingly good and easy. I thought that the lemon couldn't make it any better and it did. I seared and then baked the fish to 135F in a 350 convection oven.

  • Lepa on December 12, 2016

    We liked this but I like a baked version from Diana Henry better. The fish always falls apart when I fry it. . .

  • westminstr on May 21, 2013

    Loved these breadcrumbs. Used them on top of sauteed cod and asparagus. Will definitely make again, delicious.

  • sfcarole on November 09, 2012

    It's hard to find striped bass on the West Coast. No matter. I made this with black cod. The breadcrumbs are absolutely the best breadcrumbs I have ever tasted. And they keep in the fridge for quite awhile. I made an extra cup's worth to put on pasta, veggies, etc.

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