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By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Place a single layer of fish in a greased roasting tin. Sprinkle over flavourings (see box) and just cover with liquid. Bake, uncovered, at 180°C for 30 minutes or until the flesh is opaque and the skin crisp. If you like, strain the pan juices and serve with the fish.
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