Recipe courtesy of David Pasternack
Episode: Follow That Fish
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Total:
20 min
Prep:
20 min
Yield:
4 servings

Ingredients

Directions

Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately.

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