Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Sea Bass and "Salad" in Parchment

kept byanmasa
recipe bytastingtable.com
print
Ingredients: 

1 lemon, halved

1 teaspoon Dijon mustard

½ teaspoon kosher salt, divided

Freshly ground black pepper

½ large shallot, finely chopped

6 fresh rosemary sprigs

Two 4- to 6-ounce sea bass fillets, skin removed

1 teaspoon extra-virgin olive oil

3 cups baby spinach

8 cherry tomatoes, halved (or quartered if large)

2 tablespoons dry white wine or dry vermouth


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook