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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
1 clove of garlic, peeled 3 anchovies 1 tbsp capers, drained 3 cornichons 25g flat-leaved parsley sprigs 7g mint leaves 7g basil leaves 1 tsp Dijon mustard 1 tbsp lemon juice 1 tbsp red wine vinegar 4 tbsp extra virgin olive oil
Preparation time: 10 minutes
Serving suggestion: Pan-fry sea bass fillets and serve with steamed vegetables such as samphire and the salsa verde
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