Paleo recipe: Bass fish, flavonoid rich potatoes and cut type endive with raw garlic

Fish: wild bass from med sea:

1kg for two, baked in the oven 20' (interior temperature 120° C) and served with olive oil

Safe starches:

Vitelotte potatoes steamed,  http://en.wikipedia.org/wiki/Vitelotte

Vitelotte potatoes with olive oil

A great Frisée (cut type endive) with raw garlic:

Frisée in french is a very tasty salad and I cannot eat it without garlic!

Garlic is cut in small pieces and mixed with vinegar and olive oil

No products, real foods, high tastes and easy to prepare!

http://foodfacts.mercola.com/garlic.html?

https://fr.wikipedia.org/wiki/Vitelotte_noire