Baked sea bass with potatoes (Llobarro al forn) from Catalan Cuisine: Europe's Last Great Culinary Secret by Colman Andrews

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Notes about this recipe

  • hillsboroks on September 07, 2018

    This is a lovely fast way to prepare fish. I used a mandolin on the potatoes and parboiled them for 3 minutes which was just right. The flavors of the fresh herbs and garden tomatoes were perfect with the potatoes and fish. I used fresh caught fillets from sea bass and rock fish my husband caught that day. We both loved it and I am adding it to my list of favorite fish recipes.

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