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Sea bass

4 persons | Fish and shellfish | Fish | Main dish


Start by soaking the Wood Wrap in white wine and water (50/50). Do this for an hour.

Next, place the spinach on the Wood Wrap and top with the sea bass. Sprinkle the Fish herbs over the sea bass and top with a few verveine leaves.

Tie the wrap closed with butcher's twine and finally grill the Wood Wrap for 15 minutes with indirect heat at 180-200°C. The sea bass is ready when it reaches a core temperature of 60°C.



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  • 1 slice of sea bass
  • white wine
  • spinach
  • verveine
  • EldurApi Fish herbs


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