{"id":5175,"slug":"bass-nicoise","title":"Bass, Niçoise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a three-pound bass","salt","pepper","one-half teaspoonful of chopped garlic","four peeled and chopped tomatoes","some chopped parsley","three ounces of butter"],"ingredients_norm":["bass","salt","pepper","garlic","and chopped tomato","parsley","butter"],"steps":["Cut a three-pound bass in slices about one inch thick.","Put in a buttered fish pan, season with salt and pepper, spread over the top one-half teaspoonful of chopped garlic, four peeled and chopped tomatoes, some chopped parsley, and three ounces of butter in small bits.","Put in oven and bake for twenty minutes.","Serve from pan, direct from the oven.","Other large fish may be prepared in the same manner."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w58:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5b734920498bc4bbdb8a70601c39793cebf81c5491ea77e76b754a86cbd1ed0f","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bass-nicoise"}