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Butterflied sea bass with shoestring fries and salad
Fruit and vegetables
4 large, scrubbed Maris piper
potatoes
2
garlic
cloves, chopped
1
rosemary
sprig, chopped
2 tbsp chopped fresh
parsley
1
lemon
, juice only
1 tbsp chopped fresh
tarragon
1 butter head
lettuce
, chopped
1
Little Gem lettuce
, cut into 4, grilled
1 bunch
radishes
, halved
3
spring onions
, cut into chunks
¼
cucumber
, cut into chunks
10g/1⁄3oz fresh
rosemary
10g/1⁄3oz fresh
thyme
1
lemon
, to squeeze
salt and freshly ground black
pepper
Tins, packets and jars
2 tsp
Dijon mustard
Cooking ingredients
1 tbsp
olive oil
2 tsp
olive oil
10g/1⁄3oz fresh
oregano
6
bay leaf
2 tbsp
olive oil
, plus extra to drizzle
Dairy, eggs and chilled
25g/1oz
butter
1 tbsp
crème fraîche
Meat, fish and poultry
1 whole
sea bass
, butterflied
Other
125ml/4fl oz
white wine
Back to recipe
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