Whole roasted flatfish with oven-baked potatoes, carrots and garlic (Helstekt plattfisk med rostade rotfrukter och vitlök) from The Swedish Cookbook: Lagom Flavors for the Modern Kitchen (page 130) by Niklas Ekstedt

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 whole flounder or whole Dover sole for whole flatfish, cornichons for dill pickles, small onion for shallot, and chives or dill for Italian parsley leaves.

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.