skc921| 12/18/2009
This is a great way to cook striped bass, the skin is really crispy and light, but I can't understand why anyone in their right mind would cook the fish and then leave it to sit in the oven while they cooked the couscous. That's just insane. The couscous will stay warm for 5 minutes on its own, while the fish's texture will suffer from being left in an oven for so long.This is a perfect example of how Fine Cooking has deteriorated. A few years ago I don't think you'd see such a poorly thought out procedure; in fact, there would be genuinely good advice about the order of the steps, and hints that would actually improve the dish.I'm sad to see Fine Cooking move away from its emphasis on good technique and solid instruction. These days I can't differentiate between this and every other magazine on the shelf.
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