Fillets of sea bass with oranges

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

300 g sea bass fillet,

½ litre of white vinegar,

2 oranges,

salt,

pepper,

parsley,

1 glass of extra virgin olive oil.

Introduction

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.

Preparing

This content is not public. Log in to see the recipe preparation.

Per inserire una recensioneLogin

No review found Sign in to leave e review

Linked products