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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Breast of Chicken in a Light Lemon-Herb Sauce
The finished sauce will be lightly thickened by...
 
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Behind the scenes in Lidia's Kitchen

 
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Cooking Whole Fish
Cooking fish whole, on the bone with the head and tail attached, is the best way to eat fish. To my ta...
 
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Book signing – May 10th
Williams-Sonoma Columbus Circle New York, NY 1:00 – 3:00...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 12, 2014
Cooking Whole Fish

Cooking fish whole, on the bone with the head and tail attached, is the best way to eat fish. To my taste, the meat around the bones is always sweeter and tastier. I especially like the cheeks and the tail meat. American striped bass—like its Mediterranean counterpart branzino—is a rockfish, thriving near shores. The texture of the meat of striped bass is juicy, flaky, tasty, and very delicate. With a drizzle of good virgin olive oil and lemon, it is sublime in its simplicity. If no striped bass is found, black bass, red snapper and other fish yield delicious results. The best size of a whole fish for two portions is around 1 1/2 to 2 lbs.