Grilled Sea Bass With Fennel And Dill

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
423
FAT
41%
CHOL
32%
SOD
15%

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Ingredients for 4 servings

2 whole sea bass, gutted and de-boned

2 bulbs of fennel, finely sliced

4 lemons, sliced

2 handfuls of dill tops

olive oil

sea salt

2 red onions, finely sliced

2 oranges, cut into segments

10 g of chopped chives

20 vine tomatoes

10 g of Dijon mustard

20 ml of white wine vinegar

100 ml of hazelnut oil

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