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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


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

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