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Recipes By Mesimeri
Sea Bass Fillet with MESIMERI Juice
Sea bass fillet with asparagus, baby potatoes, baby carrots, fresh herbs, and extra virgin olive oil MESIMERI
INGREDIENTS:
Extra virgin olive oil MESIMERI
1 sea bass fillet
3 asparagus spears
5 baby potatoes
4 baby carrots
1/2 bunch of parsley
Salt flakes
Pepper
For the Ouzo Vinaigrette, you will need:
90 ml MESIMERI EVOO
90 ml sunflower oil
20g soy sauce
20g Dijon mustard
Juice of 1 lemon
50 ml ouzo
3g tarragon
3g spring onion
Salt
Pepper
INSTRUCTIONS:
Boil the asparagus spears, baby potatoes, and baby carrots.
Cut the fish into fillets.
Remove any bones, season with salt and pepper, and place it in a hot pan with the skin side down.
After 2 minutes, flip the fish and cook for another 2-3 minutes until done.
Serve the fish on a plate with the vegetables.
Pour the ouzo vinaigrette over the dish and finish with MESIMERI EVOO.
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Boutique.
Mesimeri
Trees & Fruits
Our Land
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Mesimeri
Δέντρα & Καρποί
Ο Τόπος Μας
Food for thought
Thought for food
Contact
Shop
Mesimeri
Δέντρα & Καρποί
Ο Τόπος Μας
Food for thought
Thought for food
Contact
Ελληνικά
English
Français
Boutique.
Mesimeri
Trees & Fruits
Our Land
Food for thought
Thought for food
Contact
Boutique.
Mesimeri
Trees & Fruits
Our Land
Food for thought
Thought for food
Contact
Ελληνικά
English
Français
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