I’ve selected this dish because it's made with simple ingredients and it’s so easy to prepare. Reminds me of holidays in Cap Ferret with friends and family. You really do not need much to make an excellent dish for lunch or dinner.
I recommend some boiled baby potatoes on side and a nice glass of Sancerre from Loire.
We start with the sauce vierge
For the Seabass
Labneh
Plating
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