Petits Maquereaux from Mediterranean Seafood by Alan Davidson
Gut the fish and remove heads, tails and backbones. Cut some potatoes into slices about 1 cm (½") thick. Put alternating layers of potato and fish in an oven dish, applying salt and thyme (or...
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Cooking tools:
- Chef's knife
- Cutting board
- Baking dish
- Oven
Ingredients
- potatoes
- salt
- thyme
- cayenne pepper
- olive oil
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