8.113 Pan-Fried Seabass


28 (Fri) April 2017

Pan-Fried Seabass


at Lartizan

-Serendra Piazza, BGC-

with the Family

The seabass was good.  Crispy skin.  Flaky flesh.  Delicate buttery white wine sauce.  The overbig and undercooked bell peppers were clunky.  Too much garlic.  Otherwise, a decent rendition of a classic Provençal-style dish.


Everything else was good, too.

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