Bistro dishes to dine for

Bistro dishes to dine for View Gallery
Pan-fried fillet of seabass with tarragon gnocchi, black garlic purée, prawn parcels and buerre blanc

This week, try two recipes from Nicholas Courtney, head chef at Morilles Bistro ( in Rathfarnham in Dublin

Ingredients, serves six

6 fillets of seabass, approx 180g each

For the prawn parcels

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