Atlantis of Kilmore Quay | Seabass on a Citrus and Fennel Salad, with…
Seabass on a Citrus and Fennel Salad, with a Fresh Herb Oil by Siobhán Devereux Doyle
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Ingredients
- 4 Fillets of Seabass
- Half Fennel Bulb
- 1 Orange (peeled)
- 1 Grapefruit (peeled)
- 1 Dstsp White Wine Vinegar
- Small Amount of Flour
- 1 Tsp Paprika
- Salt
- Pepper
- Rapeseed Oil for Frying
- Handful of Fresh Herbs (Any combination of herbs such as basil, parsley, coriander or fennel)
- 100 ml Rapeseed Oil
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