Winter Citrus Roasted Whole Black Sea Bass
This Winter's Eve Supper main dish from Chef Doug Ruley features fresh local sea bass flavored with citrus and an herb finishing oil.
Lightly rinse greens and pat dry, place in large salad bowl. Thinly slice fennel and radish, and place on top of greens. In another bowl, combine the citrus juice and honey. Whisk in olive oil and season with sea salt & cracked pepper. Add pumpkin seeds to salad. Dress salad and lightly toss.
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