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Fillets of sea bass with oranges

Difficulty: Easy Doses: for 4 people

300 g sea bass fillet,

½ litre of white vinegar,

2 oranges,




1 glass of extra virgin olive oil.


The orange salad with a slightly acidic taste is accompanied, perhaps unexpectedly but successfully, to the boiled, lean and delicate meats of the sea bass. Today 80% of sea bass arriving on the tables come from farms: they are fish with a higher protein and lipid content compared to sea bass meat.

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