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Carpaccio of sea bass with lemon verbena oil

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Origin of dish:  Italy
Type of cooking:  No cooking needed
 
Preparation time: 15 minutes
 
Ingredients (serves 6):

    400g sea bass fillets
    2 limes
    Lemon verbena oil
    Salt & pepper

Method:

Slice fish thinly.
Marinate in lime juice, salt & pepper for an hour.
Place fish in middle of serving plate and drizzle with lemon verbena oil.
Decorate with Verbena leaves and slices of lime.
Serve with rice, pasta or salad.
Advice: Recommended wines: Sancerre, Pouilly

User comments

 
another free recipe every day






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