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.

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