Galicia, located in Spain's Northern part, prides itself with its seafood produce. In one of Mark Wein's episodes in YouTube, he featured Michelin-starred restaurant D'berto and its sumptuous offerings to the discerning palate. In particular, what caught my eye is a particular fish using seabream.

The restaurant uses seabream (or bacoco in Tagalog) but other popular fishes are also used such as seabass (called lubina in Spanish or apahap in Tagalog) which has a similar dish called Lubina al horno (aptly translated as baked fish) or lubina al horno con patate (or baked fish with potatoes).

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