In the little fish market in Rovinj,
Croatia, there are always fresh fish caught a few hours ago.
 |
| soles |
Most the time I sprinkle salt, drizzle
olive oil on top, bake at 220˚C for 10 minutes, then rest with the door open
for 5 minutes to just cook through.
Soles are great both served hot or cold,
the flesh is firm and juicy.
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