www.nytimes.com
mark bittman on inventing a new dish... and his recipe for olive oil poached fish
www.eatdrinknbmerry.com
Wild-striped bass with heirloom tomatoes, pea sprouts and a delicious yuzu kosho dashi broth.
www.zencancook.com
Wild Striped Bass with farro, black rice, baby spinach & tangerine
www.foodgal.com
Roasted striped bass with citrus is just one of many phenomenal dishes now being served at Yountville's new eco-resort/restaurant, Bardessono.
