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Petits Maquereaux
Baked Small Mackerel
Preparation info
- Difficulty
Medium
Appears in
Published 1981
Method
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 rosemary) to each layer. Then season the whole dish, add
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