Whole sea bass baked on anchovy and garlic potatoes from José Pizarro's Spanish Flavours: Stunning Dishes Inspired by the Regional Ingredients of Spain (page 166) by José Pizarro

  • garlic
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute red snapper or whole fish of your choice for sea bass, and marjoram for fresh oregano.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red snapper or whole fish of your choice for sea bass, and marjoram for fresh oregano.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.