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Pan-fried sea bass with lemon verbena by Alfred Prasad

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Alfred Prasad's sea bass dish was inspired by a recent trip to Greece; his first to the country. Invited to cook at a local gourmet festival, a dish of fresh sea bass that he enjoyed there gave him the essence of Greek cooking: 'simplicity, pureness of flavour and freshness of ingredients'.

Get the recipe – http://www.greatbritishchefs.com/recipes/sea-bass-lemon-verbena-recipe

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4650 | Chefs | Cooking

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Written by The Chef's Circle

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