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Crisp Sea Bass With Minted Fennel & Radish Salad

Nutrition per serving    (USDA % daily values)
CAL
465
FAT
61%
CHOL
48%
SOD
25%

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Ingredients for 2 servings

1.0 tsp olive oil

85.0g radishes , trimmed, finely sliced

2 sustainably caught seabass fillets, skin on

1.0 tsp caster sugar

juice 1 lemon

2.0 tbsp extra-virgin olive oil

handful mint , leaves roughly chopped

1.0 tbsp capers , rinsed

1 fennel , trimmed and finely sliced (on a mandolin if you have one), green fronds reserved

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