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Sea Bass with Potatoes and Olives (Spigola al Forno)

Marjoram is an herb that is common in Ligurian cooking. Similar to oregano, although more delicate and with a hint of citrus, fresh marjoram is used in stuffings, sauces and marinades for both fish and meat. It is a perennial with small green to golden leaves and tiny white or pale pink flowers in summer. Striped bass and red snapper are also delicious prepared this way.
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