Solid, not too expensive, and fish was fresh
Passage 53- Fish and mushroom
Each component good individually, but mushroom and fish didn’t go together that well
Pinotxo Bar- Fish with Garlic
Garlic makes everything better
Passage 53- Radish and Fish
Fish was cooked perfectly
Bodega 1900- Fried Anchovies
A little too salty, I liked the presentation though
Cal Pep- Tuna Tartare
Cal Pep -white fish
Nothing fancy, but perfectly cooked fish, olive oil, roasted peppers and some tomatoes
Pavillon Ledoyen- Pan Sautéed Sea Bass
sea bass, girolle mushroom and bouchot mussels cooked in a parmesan and herbs broth Fish was perfectly cooked- the mussels were a little fishy tasting