Mallorcan fish baked with chard and potatoes from Mediterranean Light: Delicious Recipes From the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

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  • nicolepellegrini on September 17, 2018

    Disappointingly bland as written. While the fish and potatoes were tender after an hour baking, it was devoid of much flavor without adding some finishing olive oil, more salt, and I ended up serving with some pesto on the side. I think the "light" aspects of this recipe were to its detriment and if I were to make it again I would saute the onion first, perhaps with some garlic, and add some more spice. Or something. As written I would not repeat.

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