Sea bass with celery leaves and sun-dried tomato confit
Step 1 In a small bowl, combine the olives, sun-dried tomatoes, parsley, lemon juice and olive oil. Step 2 Using a very sharp, straight knife, cut the fillet lengthwise in half, and then cut each pi
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Ingredients
- 1/3 cup pitted Nicoise olives, chopped fine
- 1/3 cup best-quality oil-packed sun-dried tomatoes, chopped fine
- 1 tablespoon chopped parsley
- Juice of 1 lemon
- 4 tablespoons best-quality olive oil
- 8 ounces skinless sea bass fillet
- Fleur de sel
- Freshly ground black pepper
- 1 1/2 cups small celery leaves
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